Friday, September 17, 2010

Recipe: Baked Crab Rangoon

Baked Crab Rangoon

15 wonton wrappers
1 (8 ounce) package vegetable cream cheese, softened
1 (3.53 ounce) pouch crab, drained
1/4 cup sweet and sour sauce

Preheat oven to 350 degrees.  Lightly coat wonton wrappers with cooking spray.  Press wonton wrappers into mini muffin cups.  In small bowl, combine cream cheese and crab.  Mix well.  Spoon mixture into wonton wrappers.  Top with sweet and sour sauce.  Bake 8 to 10 minutes or until golden brown.
I love to go to a Chinese restaurant and order Crab Rangoon.  This baked version is so easy to make and has all the flavor my local restaurant has, but without the hassle of trying to fold them up and deep fry them.  When I have deep fried them in the past, the filling in some of the Rangoons would spill out, leaving me with empty wonton wrappers.  With this recipe, each one comes out perfect every time!
Recipe can be found on page 144 in, 

The Clay County Fair is winding down.
Today I will be judging my last cooking contest.  On Saturday, I have my final 
radio interview with George on 107.7 KICD-FM.  
Then on Sunday, it is all over.  
I am going to feel just like the little fair goer, come Sunday!

Check out my blogging buddy, Bo's Blog (say that three times fast), Bo's Bowl.   Not only does he have great giveaways,  his recipes are incredible!  One visit to his blog and you will see why I faithfully follow it.
Also check out my friend Pam's blog, Pam's Midwest Kitchen Korner,  for more great recipes!  Once you read her blog, she will be your friend too!


  1. Yum! Crab Rangoon is great and this recipe is wonderful with it being baked instead of fried, keeping the filling intact! It's a must try!

    What a cute little guy who I'm sure you can empathize with. Have fun judging today and with the interview tomorrow and a safe trip home, Linda!

  2. This looks just my kind of dish. I love crab and this sounds so easy. Diane

  3. So cute! I love crab rangoons but hate their calorie count. Baking helps that a LOT :) Thanks!!

  4. That looks awesome! Gotta try it!

  5. I really like the idea of using wonton skins in the mini muffin cups...I think that could work with a variety of fillings.

    I wish there was a big fair like that here...The Alabama State fair is only slightly bigger than my yard...I'm being serious too.

  6. What a great idea for crab ragoons. Usually the filling is so small, that all you get is wonton wrappers! I already enjoy both Bo' blog and Pam's. You all are such a pleasure to read!

  7. We love crab rangoons in my house. I love this baked homemade version. They look easy-to-make and only need a few ingredients. I bet they'd really impress company as well. =)

  8. I've never done a rangoon open faced like that before, great tip about the mini muffin pan.

  9. Like having your personal tortilla chip with crabby rangoon wonder. Well done would really gobble a few now if I just could.

    Tried Tested Recipes Sharing

  10. I was just visiting Pam's wonderful site and left there wanting Oatmeal Rasin cookies then I come over here to your great site and now I want chinese. Gosh you ladies are too much for someone that needs to loose a few pounds.
    Pam told me about your site and how she enjoys it and I can see why.
    Love your cookbook too...maybe you will pick my name and I can really enjoy it. lol

  11. I love crab rangoons. Thanks for sharing this recipe.

  12. i absolutely LOVE crab rangoons. thanks for this yummy-looking recipe! i can't wait to try it out :)