I’m going to teach you how to make a quick and simple stovetop adaptation of one of our all-time most well-liked recipes, Chicken, Sausage, Peppers, and Potatoes, which called for roasting the same items in the oven. Although I prefer to serve mine over toast, it would also taste fantastic over rice, potatoes, or pasta.
| Prep Time: | 35 mins |
| Cook Time: | 15 mins |
| Total Time: | 50 mins |
| Servings: | 8 |
| Yield: | 48 pieces |
Ingredients
- cooking spray
- 1 (8 ounce) package cream cheese
- 1 (6 ounce) can crabmeat, drained and flaked
- 2 green onions with tops, thinly sliced
- 1 clove garlic, minced
- 2 teaspoons Worcestershire sauce
- ½ teaspoon light soy sauce
- 48 wonton wrappers
Instructions
- Preheat the oven to 425 degrees F (220 degrees C). Lightly spray a baking sheet with cooking spray.
- Combine cream cheese, crabmeat, green onions, garlic, Worcestershire sauce, and soy sauce together in a bowl.
- To prevent wonton wrappers from drying, prepare only one or two Rangoon at a time, keeping the other wrappers under a damp towel. Place 1 teaspoon crab filling onto the center of each wonton wrapper. Moisten edges with water and fold wrapper diagonally to form a triangle, pressing edges to seal and pressing out any air pockets. Moisten one of the bottom corners. Create a crown by pulling both bottom corners together and sealing. Repeat with remaining wonton wrappers and crab filling.
- Arrange Rangoon on the baking sheet and lightly spray with cooking spray.
- Bake in the preheated oven until golden brown, 12 to 15 minutes.
Nutrition Facts
| Calories | 261 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 54 mg |
| Dietary Fiber | 1 g |
| Protein | 11 g |
| Saturated Fat | 6 g |
| Sodium | 461 mg |
| Sugars | 0 g |
| Fat | 11 g |
| Unsaturated Fat | 0 g |
Reviews
I made this but must have used a different recipe. I used more crab (fake crab) and no worcershire or soy sauce and it was really tasty. Everyone loved them. Baking them was OK but I think when they were fried in a fry pan reheating them, they tasted a lot better
I enjoyed the recipe. I used imitation crabmeat and added Old Bay Seasoning. It was easy to make and the filling was on point. Frying is the best way to go in my opinion. The baked wonton just didn’t compare.
Added a bit more seasoning than recipe called for. Excellent results!! Will make again!
This was okay. As written; “stuffing” was pretty bland. Needs something but like other reviewers, not exactly sure what? I like the idea of a couple TBLS of Mayo to increase creaminess. I also like the idea of added some shredded cheese. Overall okay. Thanks for sharing.
Excellent recipe! I substituted shrimp for the crab. and used fat-free cream cheese. I served them with another Allrecipes recipe (Easy Asian Dipping Sauce). Delish!
I don’t think baking these is the right call. Almost inedible. Would be better fried.
Love crab rangoons! Very easy recipe and will be making again.
Let me start with: I was VERY skeptical of making this at home, especially not frying it. However I was extremely pleasantly surprised with how good they came out. I am also very impatient in the kitchen and I need basic recipes, this was a great example where you just measure all the filling, mix up and then fill the wonton wrappers.
I made this for my family since I usually do not go for it, but it was delicious!
It’s a good basic recipe. I didn’t make it exact I added an extra 1/2 teaspoon of Worcestershire and used powdered garlic instead of minced. Plus I added some shredded mozzarella because I love cheese and that made this recipe perfect!
This was a spur of the moment thing since I had leftover cream cheese & wontons. I didn’t have any crab so used shrimp. I’ll make again with crab and then update my review. The shrimp was fine except should’ve diced it smaller. I liked them even better after warming them up from the freezer.
I didn’t have crabmeat so I made these without and it was still delicious!
I followed the directions and removed from 425 oven after 12 minutes. All ingredients leaked out and shells were empty.
This was incredibly disappointing. Tasted like tuna salad inside a pizza roll. Would not reccomend to even my worst enemies.
It was really good. Family loved it. Simple and inexpensive to make . Definitely will make again.
I always deep fry them but very good, flavorful recipe.
Tonight was my 2nd time to make these. I used the filling as written both times. 1st time, we attempted to seal each one at the corners, making a square pouch. But not all of them were well-sealed, so they oozed into the pan. (Still tasty!). Tonight I drained the crab well, mixed up the filling and put back in the refrigerator to chill. Using a non-stick mini muffin pan, we placed a wrapper in each compartment (18 total), making the folds as even as possible. Use 2-3 tsp of filling for each wrapper. Try to keep the filling from getting into the folds. Lightly wet two opposite corners and pinch to hold them together. Bake at 400 for 10 minutes. Cool slightly before removing from pan. (These did not ooze, were beautiful, tasty and SO easy!)
Surprisingly, I preferred these to the rangoons I buy at an oriental restaurant because they are baked and not fried. I sprayed them well and they browned nicely and came out crispy. I formed them in packets so I could fill them generously.
Yes air fried and i used egg wash on edge of wonton rapper and also used hoisen sauce instead of wishiere ,andsoy. I also added brown sugar and jalapenos in the mix with a little old bay seasoning and my family loves them cant make enough.
I love these. They’re easy to make and they taste great. I recommend getting some thai sweet and spicy dipping sauce to go with it. It’s honestly delicious.
I love Crab Rangoons but these were hard to make. The dough didn’t stick well and the crab/cheese mixture would fall out. They came out so oily, we didn’t like them. I will just get them at the restaurant.