Baked Crab Rangoon – Meal Monday

by Allison @ Alli 'n Son on January 18, 2010

I know many of you have been waiting for this post. I’ve been bragging about them since, oh let’s see, November? Well, the recipe has finally arrived. Bake Crab Rangoon. I just wish that I had some photos to share too (the one above is just to get your mouth watering). Sadly, I didn’t have my camera handy when I made these little guys. But next time I’ll snap a few shots. I promise.

Before I started me new, beloved job as a stay-at-home mom, Dad-oo and I had a weekly tradition. Every Thursday we’d order Chinese food, put the kiddo to bed and curl up on the couch eating, while we watched Grey’s or Private Practice. It was my favorite night of the week.

Now, we still try to have Chinese every Thursday, but we really missed the crab rangoon, which was probably the best part of Chinese Thursday. As you can guess, I decided to make my own, but a healthier version. Thankfully they were a success, so I can share this tasty recipe with all of my hungry readers.

Baked Crab Rangoon

1/3 package imitation crab meat (not the kind in a can)
1 (8 ounce) package cream cheese, softened (I used fat-free)
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1 green onion, chopped
half of a 14 ounce package wonton wrappers (about 16 wrappers)

Preheat oven to 350º. Lightly spray a baking sheet with non-stick spray.

Combine the cream cheese, garlic powder, paprika and green onion in a bowl, mix until soft and well mixed. Lightly stir in the flaked imitation crab meat. Add as much or as little as you like.

Place approximately 1 teaspoon of the cream cheese mixture in the center of the wonton wrappers. Wet wrapper edges with water, fold over the mixture and pinch to seal.

Place the filled wontons on the prepared baking sheet. Bake in the preheated oven for about 15 minutes, until the wonton edges turn brown and crisp. Serve immediately.

You can also freeze these little guys. After they have been prepared, wrap the uncooked wontons in plastic and foil and pop them in the freezer. When a craving strikes, and it will, trust me, allow the to thaw at room temperature for about 1 hour, then bake as directed above. You’ll never know the difference.


This post was included in the Your Life your Blog carnival over at Real Life Sarah. Stop on over for more great links from last week.

This recipe featured on Amy’s Finer Things Super Bowl Food and Life as Mom‘s Super Bowl Recipe Swap.


Did you know that you can save my recipes in your very own recipe box, courtesy of ZipList? Just click on the link above, under "recipes" to get started. Want to learn more? Hop on over to read about this awesome new feature.

This post is proudly linked up to Mondays: Mouthwatering Mondays, Made By You Monday, Mingle Monday Tuesdays: It's a Blog Party, Tip Junkie, Get Your Craft On, Lil' Luna Wednesdays: Works for Me Wednesday Thursdays: It's a Keeper Thursdays, Strut Your Stuff, Full Plate Thursdays, Chic & Crafty Party, Transformation Thursday, Sweet Treats Thursday Fridays: I'm Loving It, Foodie Friday, Simply Designing, Show and Tell Friday Saturdays: Sweets for a SaturdayPositively Splendid, Saturday Nite Special Sundays: Nifty Thrifty Sunday, Sundae Scoop Party, The Sunday Showcase Party

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{ 2 comments }

1 Lynn @ Midday Escapades January 18, 2010 at 8:23 am

I love Chinese and especially love the crab rangoons. Thanks for this recipe!

2 Allison January 18, 2010 at 12:41 pm

@Lynn @ Midday Escapades, No problem. I hope you enjoy them. Let me know how they turn out.

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