Crab and Chive Baked Ragoons

Wendy Rusch


YUM!!! Almost as good as deep fried!!!

I happen to serve these along side a soup this time...but these make a wonderful appetizer or just a snack!

You can easily half this recipe.

Enjoy! :o)


★★★★☆ 3 votes



  • 24
    wonton wrappers
  • 2 Tbsp
    butter, melted
  • 1 c
    real or imitation crabmeat, flaked
  • 1 - 8 oz
    cream cheese, softened
  • 1/2 c
    mayo, i like the olive oil kind
  • 2 Tbsp
    sweet onion, finely chopped
  • 1/4 c
    *fresh chives chopped or 2 tbsp dried chives
  • 2 tsp
    lemon juice
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    sea salt
  • pinch
    black pepper
  • ·
    sweet and sour sauce, optional

How to Make Crab and Chive Baked Ragoons


  1. Preheat oven to 350.

    Brush melted butter onto one side of wonton wrappers, gently press each one, butter side up, into the cup of a mini muffin pan, over lapping the edges.

    Bake 5-6 minutes, edges will be just starting to turn brown.
  2. Mix together remaining ingredients and spoon into wonton shells, I like to use my 1" cookie scooper heaping.

    Bake again for 6-7 minutes.

    Remove to serving platter and serve alone or with warmed Sweet and Sour Sauce of your choice.
    (I like La Choy Sweet and Sour Sauce best, to me, it 'most' closely resembles the ones I get at restaurants)
  3. ***If using dried chives, I like to mix the cream cheese mixture up and allow to rest 1/2 hour at least, before using, to give the chives time to hydrate.

Printable Recipe Card

About Crab and Chive Baked Ragoons

Main Ingredient: Seafood
Regional Style: American

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