Baked Crab Rangoon (No-Fry Version)
Baked Crab Rangoon (No-Fry Version) delivers a creamy, slightly sweet filling of cream cheese and imitation crab tucked into crisped wonton wrappers. The contrast of smooth, garlicky interior and crackly edges makes each bite satisfying without the heaviness of deep-frying. Serve as a party appetizer, game-day snack, or a light starter alongside dipping sauces.
- Prep30 mins
- Cook15 mins
- Serves24
- DifficultyEasy
- 1
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet and set it aside.
- 2
In a bowl, combine the cream cheese, sour cream, onion, garlic powder, and sugar, and beat until smooth and well mixed. Gently fold in the flaked imitation crab meat.
- 3
Fill a bowl with lukewarm water. Take one wonton wrapper from the stack, and cover the remaining wrappers with a damp paper towel to prevent drying. Using your finger, moisten two adjoining edges of the wrapper with water, then place about 2 teaspoons of filling in the center. Fold the wrapper into a triangle, press out any air, and seal the edges firmly. Place the filled wonton on the prepared baking sheet while you continue filling and folding the remaining wontons.
- 4
Bake in the preheated oven for about 15 minutes, until the wonton edges are browned and crisp. Serve right away.
- Calories 127.95 kcal Moderate
- Protein 4.44 g Low Source
- Carbs 14.81 g Moderate
- Total Fat 4.7 g Moderate
- Saturated Fat 3.04 g Moderate
- Trans Fat 0.0 g Low Source
- Cholesterol 16.25 mg Moderate
- Sodium 210.38 mg Moderate
- Fiber 0.03 g Low Source
- Sugar 2.64 g Moderate
- Added Sugar 1.5 g Low Source
- Calcium 31.81 mg Low Source
- Iron 0.73 mg Low Source
- Potassium 98.88 mg Low Source
- Vitamin A 54.88 mcg_rae Low Source
- Vitamin C 0.0 mg Low Source
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Shellfish 🦐
- Milk 🥛
- Wheat 🌾
- Gluten
- Chocolate 🍫
- Garlic 🧄
- Onions 🧅