Baked Crab Rangoons

Middle school was total drama for me. It was easily my least favorite teeny bopper experience. The one saving grace was my friends. One of those friends happened to be part of the family that owned the only Chinese restaurant in my tiny town.

Confession: the only Chinese food I'd tried before meeting this friend was the kind that came from a Lipton bag.

I had a meat-and-potatoes kind of family. Thanks to this friend though, my family tried out her restaurant, and I quickly became hooked on the crab rangoons. Which some quick reading tells me are pretty much just an Americanized Chinese dish, but that's okay. They're delicious, and that's what counts.

I still love crab rangoons. They're good for my tastebuds but much less for my waistline. Lucky for me, I found a recipe for baked crab rangoons on Pinterest. Same tasty goodness, but a bit less fattening. Unfortunately, the link now redirects to the Weight Watchers website, and I can no longer find the original recipe. That being the case, I decided to share my modified version with all of you!

Baked Crab Rangoon Recipe

Yields approx. 30 rangoons

1 8oz package of cream cheese

8 oz pre-cooked imitation crab meat 

1 green onion 

1 tsp garlic salt

1 package wonton wrappers

Cooking Spray

Preheat oven to 350 degrees F. Prepare a baking sheet with parchment paper. 

Chop the crab meat up into very small pieces with your knife or use a food processor. Mince the green onion. Mix together the cream cheese, crab meat, onion, and garlic salt. 

Spoon about 3/4 tablespoon of the mixture into the middle of your wonton wrapper. Moisten the edges of the wrapper with water. 

Fold one corner of the wrapper over to the opposite corner making a triangle shape. Smooth out the wrapper making sure there is no air trapped inside and press to seal. 

You can also fold these up like regular rangoons, but I like to fold them into triangles like samosas so the edges get crispy.

Arrange the crab rangoons on your baking sheet. Give them a light coating of the cooking spray over the top. The cooking spray gives the wrappers just enough oil so they bubble up at the edges. 

Bake in the oven for 15 minutes or until edges turn golden brown. Flip the rangoons halfway through baking to ensure browning on both sides. 

Serve while warm. 

Enjoy!