crab and chive baked rangoons

Name: Crab and Chive Baked Rangoons
Prep time: 10 min
Cook time: 13 min
Yield: 8
Cuisine: American
Ingredients: 2 tablespoon(s) butter, melted; 24 - wonton wrappers; 1 cup(s) flaked real or imitation crabmeat; 8 ounce(s) cream cheese, softened; 1/2 cup(s) mayo, I like the olive oil kind; 2 tablespoon(s) finely chopped sweet onion; 1/4 cup(s) chopped fresh chives or 2 Tbsp dried chives**; 2 teaspoon(s) lemon juice; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) sea salt; pinch(es) black pepper; - sweet and sour sauce, optional

(4 RATINGS)

1.50K Pinches 4 Photos

Wendy Rusch

Cameron, WI

Updated on Oct 26, 2022

YUM!! Almost as good as deep-fried!!! I happened to serve these alongside a soup this time... but these make a wonderful appetizer or just a snack! You can easily half this recipe. Enjoy!

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Blue Ribbon Recipe

These baked crab rangoons are quick and easy to prepare and make a unique and tasty appetizer. Serve them on New Year's Eve, a game night, or before a holiday meal. The crab mixture is delicious, creamy, and full of crab flavor. Baking the wonton wrappers helps cut down on the fat, yet they still come out crispy. If you like them extra crispy, we suggest baking the wrappers a few minutes longer.

— The Test Kitchen

prep time 10 Min

cook time 13 Min

method Bake

yield 8-12 serving(s)

Ingredients

2 tablespoons butter, melted
24 - wonton wrappers
1 cup flaked real or imitation crabmeat
8 ounces cream cheese, softened
1/2 cup mayo, I like the olive oil kind
2 tablespoons finely chopped sweet onion
1/4 cup chopped fresh chives or 2 Tbsp dried chives**
2 teaspoons lemon juice
1/4 teaspoon garlic powder
1/4 teaspoon sea salt
pinch black pepper
- sweet and sour sauce, optional

How To Make crab and chive baked rangoons

Step 1

Preheat the oven to 350 degrees F. Brush the melted butter onto one side of the wonton wrappers and gently press each one, butter side up, into the cup of a mini muffin pan, overlapping the edges. Bake 5-6 minutes, until the edges just start to brown.

Step 2

In a medium bowl, mix together the remaining ingredients and spoon into the baked wonton shells. I like to use my 1" cookie scooper and fill it to heaping. Bake again for 6-7 minutes. Remove cups to a serving platter and serve alone or with a 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.)
Step 3

**If using dried chives, I like to mix the cream cheese mixture up and allow it to rest at least 1/2 hour before using, to give the chives time to hydrate.
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