Asian Inspired: Homemade Crab Rangoons

Baked Crab Rangoons

Welcome to the second part of my series: Asian Inspired. My trip to the Uwajimaya Asian market stirred up my cravings for an old Chinese takeout standby. The Crab Rangoon. My husband loves them. I’m quite fond of them too. Actually, they are like takeout crack to me if I’m being honest. But you don’t need to wait 45 minutes to an hour for the takeout guy to deliver them in a greasy bag. It’s simple to make them at home. And good news: you can cut out some of the unhealthy aspects of  these snacks by baking them. No, they won’t  taste exactly the same as the ones panda forests delivers, (heart attacks in a bag), but they’re still delish! Also, all of the ingredients are available in your regular grocery store!

And if you want to deep fry them instead, go ahead! The prep work is the same, the only difference is you’ll need to heat your oil in a wok or deep pan and fry the dumplings until they’re golden. (I have to admit I’m scared of deep frying, I’m pretty sure I’d burn this whole apartment building down!)

Crab Filling

Vegetable Oil for brushing
Wonton Wrappers
6 oz Can of Crab
4 ounces of cream cheese (half a small tub)
2 Green Onions (thinly sliced)
1 teaspoon Worcestershire sauce

Heat oven to 350 degrees.
Drain crab, remove any shells and put flesh into a mixing bowl. Add cream cheese, onions, and Worcestershire and mix completely.
Lightly coat one side of your wonton wrappers with oil and place coated side down into a muffin tray. You’ll need about 18 wrappers ready.
Try to work fast so your wrappers don’t dry out.
Fill your wonton cups with 1 teaspoon of crab mixture.
Pinch the tops together to form a triangle.
Bake for 18 to 20 minutes until tops are golden brown.


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