Baked Crab Rangoon

I was a-browsin’ for crab rangoon recipes when I came across Philadelphia Cream Cheese’s version that included baking the wonton wrapper into a cup-like shapes in a muffin pan instead of deep frying. What a fab idea! I had to give it a shot, the presentation was just too pretty.

The key to making the wonton skin crisp is to spray both sides of the wonton skin with cooking spray before putting them into a muffin pan. Just a light spritz is all you need on both sides.

This is a sponsored review
by BlogHer and Kraft.

I LOVE crab, but the problem with most crab rangoon that I have at Chinese-American restaurants is too much cream, not enough crab. So my version is loaded with crab meat with just enough creaminess and kick of flavor.

I season the crab with a good squeeze of lemon (any canned seafood can use a little lemon to fresh its flavor), salt, pepper and Worcestershire sauce. Of course add in Philadelphia Cream Cheese and a spoonful of mayo. You can use either canned crabmeat or fresh crabmeat if you’re up for doing a little work.

How to make Baked Crab Rangoon

The ingredients are simple and easily customizable – I’ve used canned crab but you can substitute any type of cooked seafood like scallops or shrimp. Add sriracha hot chili sauce for a spicy version.

The wonton skins are baked in the oven until the edges are golden brown. They turn into crisp little cups. Add in the crab meat filling, return to the oven for a few minutes and it’s done.

Forย  an even easier version, you can use Athens pre-made fillo mini shells found in the freezer section. It’s perfect for Crab Rangoon.



Baked Crab Rangoon Recipe

Servings: 8 (makes 24 Crab Rangoons) Prep Time: 10 minutes Cook Time: 10 minutes
Baked Crab Rangoon Recipe

Recipe adapted from Kraft. Feel free to experiment with this recipe - I also like adding a spoonful of sriracha for a spicy version. For an even easier version, you can use Athens pre-made fillo mini shells found in the freezer section. It's perfect for Crab Rangoon.


1 package refrigerated wonton skins (24 skins)
Cooking spray
8 ounces cooked crab meat, canned or fresh
1 teaspoon fresh lemon juice (about 1/2 lemon)
salt and freshly ground black pepper
1/4 cup Philadelphia Cream Cheese 1/3 Less Fat, softened to room temperature
1 tablespoon reduced fat mayonnaise
2 teaspoons Worcestershire sauce
1 stalk green onion, thinly sliced for garnish
Optional: Mild Chili Threads for garnish


1. Preheat oven to 375F. Spray both sides of the wonton wrapper with cooking spray and place snugly into muffin pan. Bake for 7-8 minutes until the edges are beginning to get golden brown and crisp. If you are having trouble getting the edges to brown, use tongs to remove the wonton cups and place them directly on the oven rack to bake for 1-2 minutes. They should crisp up nicely.

2. While the wonton skins are baking, in a large bowl, add the crab meat and mix gently with the lemon juice, salt and pepper. Delicately mix in the cream cheese, mayonnaise and Worcestershire sauce. Taste and add additional salt or Worcestershire sauce if needed.

3. Spoon about 1 tablespoon of filling into each wonton cup. Return to the oven and bake for an additional 4 minutes (or you may serve as-is, just a little chilled). Garnish with green onion slivers or Mild Chili Threads.

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Comments 46

  1. Michelle

    This is truly brilliant! I love crab Rangoon but rarely fry food in the house. These have beautiful presentation to swoon people even more! I can’t wait to make them!

  2. d.liff @ yelleBELLYboo

    I LOVE crab rangoon really creamy. In college we used to get it from a horrible but wonderful “Chinese” restaurant that called it crab cheese. How gross does that name sound? But I LOVED them!!

    These look so simply and yummy though – I can’t wait to try them.

  3. Jane

    Did you use a pan for regular muffins or mini muffins?

    These look delicious, I can hardly wait to try them. I love the ones at “Chinese” restaurants but like one of the other posters I don’t deep fry things at home. This will be perfect! Thanks.

  4. Katrina

    My nanny makes a similar recipe, but she deep fries it. This looks so wonderful, I’ll have to pass it along. Hope she doesn’t take offense!!

  5. Stephanie S

    One of my favorite hors d’oeuvres “go to” items is baked wonton cups! You can put almost anything in them and they present so well. For super bowl I made roasted corn salsa cups. Yum ๐Ÿ™‚

  6. travelingfool

    These look terrific. I bet the new Kraft cooking sauce would make this recipe even easier and we could use one of the flavored ones!

  7. jenna

    these are definitely for me we live on the coast and crab is easily available and the whole family love it. Always looking for new ideas with seafood
    thank you

  8. Lauren Dewitt

    What type of crab meat would you recommend? I’m from seattle and have always been a king crab leg <3 lover whenever they came in season from alaska. But down here is southern california, the selection isnt has plentiful. Any suggestions? Especially where to buy if you live in the area.



    1. SteamyKitchen

      Hi Lauren, you can use any crab meat you’d like – try the crab meat you can find in the fresh fish department. It’s refrigerated, comes either in a can or plastic tub. But it’s real crab meat and great quality.

      Don’t get the canned crab meat from the canned seafood aisle (near the tuna). I’ve found that the canned crab that’s NOT refrigerated doesn’t taste that great.

      Of course, fresh crab meat is best – so if you have the patience to get the meat out of the snow crabs or blue crabs, that would be great!

  9. hana

    I second Lauren ^^
    There are tons of choices of canned crab meat in our stores here in CT. So much that I’ve never tried any ๐Ÿ™ What brand/type did you use?

    This looks so awesome btw. I have some left of gyoza skins I can use. We ALWAYS order crab rangoon from our takeout place but it’s too full of rich cheese that I normally can’t eat much.

  10. Tammy

    Where did you find the glass? (is it glass?) ‘muffin’ tray???? Please share! Thanks!!

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  12. BobT

    I made these for dinner last night, followed the recipe as written (inadvertently left out the lemon juice-sorry) and they turned out great. My wife and I cook a lot and love variety so when something gets a “do-again” review as these did that’s about as high a compliment as we can give to a dish. I used a mini-muffin tin for these so they looked beautiful as well. Thanks very much for a terrific recipe.

  13. TuyetHoaTienTu

    These looks delicious, yet it reminds me of the cream cheese. Do you have the recipe on how to make cream cheese with the wanton skin? I’ve seen it before in Chinese restaurant but I don’t know what it’s called. I think it is called cream cheese wanton??? I love those!

  14. Tina B

    What a wonderful recipe. I couldn’t wait to make this once I saw your recipe posted. I used fresh King Crab meat and added some cayenne pepper for some kick. Just lovely…

  15. [email protected]

    I love crab! And this looks rather easy, I think I’m gonna give it a go.

    In fact, I’ve featured this dish on my blog ๐Ÿ™‚

  16. Luke S

    I made some of the shells today as practice, I’m making some shrimp rangoon tomorrow! The cups alone were pretty tasty and would probably make good tuna salad crackers!

  17. Luke S

    Used shrimp instead, and I had some left-over wontons that I just put some store-bought crab dip for a leftover snack! Delicious.

  18. Natalie Leach

    Can you make the filling mixture ahead and put in fridge until the next day when I would be ready to cook and serve?

  19. Angela Pittsley

    I decided to use shrimp because of the cost. I chopped up the raw shrimp and sauteed it with butter, garlic, ginger and 5 spice powder and soy sauce. then followed the recipe. OH MY!!!

  20. Jen Laceda

    I LOVE Crab Rangoon! I first tasted it from a Chinese take out place near our home. Of course, I can’t wait to make these myself!

  21. E E Faris

    Using the filo, maybe I can replicate crab rangoon I had years ago and have wanted ever since. The cream cheese and pastry was wrapped around a crab claw chunk of crab. So delicious.

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  26. Jo Ann Huck

    Can’t wait to make the Baked Crab Rangoon. Your pictures and explanations are terrific! Can I freeze the Baked Crab Rangoon?
    Jo Ann

    1. Post

      Hi Jo Ann – freeze before cooking. When you are ready to cook, just go gently and carefully slide one by one into the hot oil (please be careful). Add 1-2 minutes to fry time to accommodate for frozen rangoon.

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