Restaurant Style Crab Rangoon at Home

I don’t know about you, but one of my FAVORITES when I go to any Chinese restaurant, is always the sweet and crispy Crab Rangoon. Perfectly golden brown on the outside, and a savory yet sweet creamy crab and cheese filling on the inside. They are my weakness! This recipe is as close to the restaurant version as I could get.

Now you can have these delicious little morsels right at home. And guess what they are BAKED not fried. That means you can eat twice as many! …. Sorry, that means they are a little better for the waistline than those that are deep fried in oil.

Restaurant Style Crab Rangoon – PIN IT FOR LATER

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Ingredients:

• Wonton Wrappers
• 8 oz. Cream cheese (softened)
• 1 Cup Imitation Crab (chopped to small pieces)
• 1 tsp. soy sauce
• 1 tsp sugar
• 1 Tbs chopped green onion
• 1 tsp garlic powder
• 1 egg
• 1 Tbs water

Directions:

Preheat oven to 375 degrees.

Spray a baking sheet with non-stick cooking spray.

In a bowl combine the cream cheese, crab meat, soy sauce, sugar, green onion and garlic powder. Mix until completely combined.

Working with just a few wonton wrappers at a time, drop 1 heaping teaspoon of the cream cheese mixture in the center of the wonton.

In a small bowl mix the egg and 1 Tbs water to make an egg wash.

Using your finger (or a small pastry brush) wipe some egg wash along the edges of your wonton wrapper. This will help make a nice seal so you don’t lose your filling while they bake.

Seal them how ever you like, but I found folding them this way gets the best even brownness when they are baked. (See photo below for step by step pictures)

Place them on your baking sheet 1 inch apart.

Before putting them in the oven spray a light coat of baking spray over the top of your wontons. This will help them brown and crisp up in the oven.

Bake for 15 minutes in a 375-degree oven or until the edges are golden brown.

Somehow I convinced those picky teens of mine to give these a try. Guess What!?!? They loved them and are now one of the favorites around here. The older they get the less picky they get. Which is a good thing I suppose.

Restaurant Style Crab Rangoon at Home

 

Print

Prep time

30 mins

Cook time

15 mins

Total time

45 mins

 

Cheaper to make than buyer at the Chinese restaurant. These Crab Ragoons hit the spot.

Author: Daily DIY Life

Recipe type: Appetizer

Cuisine: Chinese

Serves: 6 servings

Ingredients

• Wonton Wrappers
• 8 oz. Cream cheese (softened)
• 1 Cup Imitation Crab (chopped to small pieces)
• 1 tsp. soy sauce
• 1 tsp sugar
• 1 Tbs chopped green onion
• 1 tsp garlic powder
• 1 egg
• 1 Tbs water

Instructions

1. Preheat oven to 375 degrees.
2. Spray a baking sheet with non-stick cooking spray.
3. In a bowl combine the cream cheese, crab meat, soy sauce, sugar, green onion and garlic powder. Mix until completely combined.
4. Working with just a few wonton wrappers at a time, drop 1 heaping teaspoon of the cream cheese mixture in the center of the wonton.
5. In a small bowl mix the egg and 1 Tbs water to make an egg wash.
6. Using your finger (or a small pastry brush) wipe some egg wash along the edges of your wonton wrapper. This will help make a nice seal so you don’t lose your filling while they bake.
7. Seal them how ever you like, but I found folding them this way gets the best even brownness when they are baked. (See photo below for step by step pictures)
8. Place them on your baking sheet 1 inch apart.
9. Before putting them in the oven spray a light coat of baking spray over the top of your wontons. This will help them brown and crisp up in the oven.
10. Bake for 15 minutes in a 375-degree oven or until the edges are golden brown.

3.5.3251

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We served these yummy Crab Rangoon with a full Chinese night themed dinner last week. All of the recipes will be featured here on Daily DIY Life this week! So be sure to Sign Up For Our Newsletter using the box below so you won’t miss the rest of our Chinese Theme Night recipes! We had so much fun preparing and decorating for dinner.