Crab Rangoon

Invariably, when we order Chinese food, what arrives is quite predictable. I wish I could tell you that I change it up every time, but sadly, not. It is either going to be sesame chicken or General Tso’s chicken for the main event – but always crab Rangoon for the starter. They are a lovely blend of sweet and savory – with truly little crab (if any) taste…my only complaint. When I eyeballed wonton wrappers in the grocery store the other day, I decided to give my own a try. They’re easy enough to make – just takes a little patience. The payoff is worth it, with the addition of real lump crab meat and green onions. Your guests will think they are takeout, until they try them – they will know they are something special. And I oven baked them versus deep fry – so you know, they’re like…healthy!


Yield:  36 Crab Rangoon

Time:  35 minutes (20 minutes prep, 15 minutes cook time)

1.5 lbs. cream cheese – allowed to come to room temperature
2 scallions, chopped finely
Zest of one lemon
½ tsp kosher salt
1 tsp sugar
½ cup (about 3 ounces) canned lump crab meat
1 ½ packages vegan won ton wrappers (about 18 ounces – or 36 wrappers)
1 egg beaten
Cooking spray (like Pam)

Dipping Sauce (optional)

½ cup ketchup
3 tbs sugar
2 tbs rice vinegar


Pre-heat oven to 425 degrees Fahrenheit.

In a large bowl, combine softened cream cheese, scallions lemon zest, salt and sugar until well-mixed. Add the crab meat and fold in carefully.

On a sheet pan lined with parchment or a Silpat, lay out 12 won ton wrappers. Add about a tablespoon of crab mixture to each. Using your fingers, rub the outside edge of a wrapper with beaten egg. Fold two opposite sides of the wrapper together, pinching the middle; do the same with the other two sides. You should have a purse with a cross in the middle. Repeat until you have 36 Rangoon. Just before placing in the oven, give each a spritz of cooking pan – that helps to crisp them up.


Bake at 425 degrees Fahrenheit for 15 minutes.

While baking, make the sauce. In a saucepan, add ketchup, sugar, and rice. Heat until sugar is dissolved, and the liquid comes to a soft boil. Remove from heat and allow to cool before serving.

Making crab rangoon

Published by

A great day for me is preparing great meals for friends and family. I enjoy experimenting with new ingredients and also updating classics that I've enjoyed for years. I love to travel and try lots of new cuisines - and wouldn't be anything without the love of my family!

Leave a Reply

Your email address will not be published. Required fields are marked *

You'll Also Love

View All Recipes
Serving roasted garlic hummus

Roasted Garlic Hummus

Hummus is readily available in grocery stores and honestly, the quality is good – plus there are myriad flavors from…

View Recipe »
Avocado and Tuna Sandwich on multigrain bread

Avocado and Tuna Sandwich

  I am a huge fan of tuna salad sandwiches – and I really love mayo as well…but let us…

View Recipe »
cooked bone-in chicken in 13x9 baking dish

Mediterranean Baked Chicken Thighs in Creamy Roasted Tomato Sauce

Baked chicken is always comforting. Truth be told, I tend to go the boneless route – be them thighs or…

View Recipe »
Finished cooked Mexican Chicken in a skillet

Creamy Mexican Chicken Skillet

  Chicken. We eat it at least three times a week. But gone are the days that chicken is always…

View Recipe »