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.

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.


Baked Crab Rangoon Recipe

Prep Time 10 minutes
Cook Time 10 minutes
Servings 8 (makes 24 Crab Rangoons)


  • 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 (see below for link)


  • 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.
  • 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.
  • 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.


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.
Find Mild Chili Threads here
Tried this recipe?Let us know how it was!

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