No Fry Crab Rangoon

I halved the recipe exactly and although the taste of the filling was great, the wonton not so much. After 15 min. in the oven, I actually turned the oven to broil for another 2 minutes so the wontons had a little color, not so pale. Although crab rangoon is much better fried, this is a healthier baked version. If I make this recipe again I’ll probably spray with vegetable oil, as someone else mentioned in the comments, to give it a more pleasing color.

Made this terrific Recipe and placed wonton wrappers in Muffin tins addeds 2T of filling and baked as is. Delicious. No folding necessary!

After reading the comments, I made these using a convection oven to assist with the crispness. The wonton wrapper package will show you how to make the traditional look. I recommend 1TB of sugar instead of 2. Excellent alternative to a stinky fryer kitchen!!

pretty nice recipe. I used to make Rangoon a long time ago and frying is a messy pain. I sprayed a muffin tins with cooking spray, folded the Rangoon like an envelope. (fold like the recipe, then fold all 3 corners in). then spray the tops. I add a tablespoon of oyster sauce, and chopped green onions to the filing. and use real canned crab meat . very nice and light, love this lower calorie option.

As good as it gets without the fat of a deep frying! Really tasty. I suggest halving the recipe unless you’re preparing for a crowd. It makes a lot! Use reduced fat cream cheese and sour cream, mince the onions very finely, chop up the crab or mix it in with electric beaters. Good amount of crab to cream cheese ratio.

Really good filling…I just made it with crescent rolls…Cut to size for mini muffin tin…

This recipe is great. I halved the recipe and it made 24. Only other change I made was that I fried them.

I made a half sized portion. it is really good. I will leave it the sugar next time as it is too sweet for my taste. I used real crab.

I made 3 batches of this recipe for my daughter who had a pot luck at school. The first without the seafood and 2 with seafood. While it was a big hit, I agree not frying them do make the wrappers a bit hard in places and chewy in others, we had quite a lot of filling leftover. That is quite good and I may just use the filling recipe in the future to serve with pita chips as I did with our leftover filling. For this, I consider this recipe a good find!

I used half the sugar and 3/4 of the garlic powder. This was still way too much garlic. The wonton wrappers corners should be folded under to help keep from over browning.

The filling is great minus the imitation crab meat. I used only 8oz. of imitation crab and all I could taste was a plasticy flavor. However, I tasted the filling before putting the imitation crab in it and it was too die for. Just curious if anyone else has had a problem with imitation crab tasting like plastice? I will definitely rate this a five because, afterall, it’s not your fault that the imitation crab was awefull…lol Thanks for posting your recipe.

I made this recipe exactly to the recipe, except instead of baking I fried them. The only thing I didn’t like was that the garlic powder was a bit overwhelming, and I would use a little more sour cream.

I was skeptical of the idea of “no fry” crab cheese wontons! They didn’t get crispy AT ALL! I let them cook longer than listed and then they just burned but still were not crispy!! In addition the sugar that is listed ruined the filling! Wish I would have stuck to my regular fried method!

Wonton wrappers are not meant to be baked. They come out of the oven burnt on the edges and barely palatable, and extremely chewy. It doesn’t take much to fry them….I do not own a fryer so I simply put some oil in my skillet and cooked them on each side until they were golden brown and crispy-as wontons should be.

The filling is really good but the wraps just didn’t do it for us. Maybe we’re used to Chinese restaurant style. They just didn’t have that crunch. Plus, if I would’ve known how many this actually makes, I would’ve halved it, but that was my mistake. These weren’t terrible, they were just ok.

Yummy! Use with the wonton wrapper recipe 🙂

So good! The garlic gave it a zingy heat and the sugar balanced it right out. The addition of the sour cream made it rich and creamy. This is a keeper for sure!

Crab Rangoon is one of my favorite foods and I think this recipe is almost as good as my favorite restaurant. The filling is really,really yummy!!! I did add a dash of soy sauce. I will never make this recipe again though… I hate making wontons! Worst cooking task EVER! I love the chef at my local place even more having made them myself! I ended up folding them into rectangles and it was somewhat easier. I wouldn’t bake them again either. The texture wasn’t the best even trying all of the tips from other reviewers. They need some grease 🙂 I still have half a batch of filling and will just heat it and use it as a dip because I never want to fill a wrapper again! But if you are patient and can make 48 you should because the flavor is fantastic!

These turned out wonderful! I did cut the recipe in half (it still made a TON of ragoons) I turned the oven to 400 and did not spray butter on the pan or on the ragoons. They browned wonderfully and only needed to be cooked about 5 mins (until the tips of the wraps turned golden brown) of course they are not going to taste fried because they aren’t but in both my and my husbands opinion they taste MUCH better than the fried ones ;0) I also used fat free cream cheese and fat free sour cream and you would never know ;0) I new all time favorite :)) Thank you!

I made these according to the recipe with the exception of subbing green onions for the usual variety. I even used low fat cream cheese and sour cream, and for this “healthy” baked version, I thought they were awesome! I baked at 375 rather than 350 for 15 minutes and the edges crisped up nicely. They obviously weren’t crispety crunchety like the deep fried variety, but being rescued from a dozen grams of fat was worth it! Dipped them in the Sweet & Sour Sauce I from this site. YUM.

This recipe was so tasty. I loved the innards of the wonton. Mine came out very crispy on the edges, so in the future I might brush with a bit of oil and broil them instead.