Baked Crab Rangoon

by Allison @ Alli 'n Son on August 2, 2010

OK, you got me, this is an encore recipe.


This time, I have pics this time.

They will make your mouth water.

Make your tummy growl.

Send your craving for Chinese food go into over drive.

First you start with some tasty ingredients, a little crab, some green onions and a few spices.

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Mix in some oh-so-creamy cream cheese.

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Add a dab or two to a wonton wrapper.

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Pinch it. Ever so gently.

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Pinch again.

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Bake to golden brown perfection.

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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.

Meal Plan

Toddler Lunches

Monday: Peanut butter and banana grilled sandwiches (Wholesome Toddler Food)
Tuesday: McDonald’s lunch, celebrating a friend’s 2nd birthday.
Wednesday: Pasta salad with veggies and low fat Italian dressing. Side of yogurt.
Thursday: Bagels with cream cheese and jelly. Side of sliced apples.
Friday: Turkey sandwich with hummus and cheese. Side of carrots.
Saturday: Chicken Nuggets. Side of peas and corn.
Sunday: Leftovers


Monday: Slow cooker chicken
Tuesday: Breakfast tacos (homemade tortillas, eggs, bacon, salsa, cheddar cheese)
Wednesday: Chicken, spinach and Parmesan hot pockets (In Good Cents) – I will make these this week
Thursday: Pineapple Fried Rice (
Friday: Pizza with my beer batter pizza dough and homemade sauce (
Saturday: Leftovers
Sunday: German Oven Pancake

I’ll also be putting together some of my Super Energy Granola Bars, Crackers and Graham Crackers, and Wheat Germ, Flax Seed Bread.

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