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baked crab rangoon

AzieDoozie avatar
Recipe by
Suzanne Larsen
@AzieDoozie
Ankeny, IA

You will want to serve these baked Crab Rangoon with some type of dipping sauce. I have included a potsticker dipping sauce with this recipe; you can always substitute your own dipping sauce.

yield serving(s)
cook time 30 Min
method Stove Top

Ingredients For baked crab rangoon

  • BAKED CRAB RANGOON
  • 1/8 tsp
    garlic salt
  • 1/8 tsp
    worcestershire sauce
  • 1
    small green onion, chopped
  • 4 oz
    crab meat, fresh or 4-ounce can crab meat, drained well of all salt
  • 3 oz
    cream cheese, softened
  • 14
    wonton wrappers
  • egg wash
  • POTSTICKER DIPPING SAUCE
  • 1 c
    soy sauce
  • 3/4 c
    rice wine vinegar
  • 1 1/4 c
    water
  • 4 Tbsp
    dark brown sugar
  • 2
    medium scallions, minced
  • 4 tsp
    garlic cloves, minced
  • 2 Tbsp
    toasted sesame oil
  • 2 tsp
    red pepper flakes, optional

How To Make baked crab rangoon

  • 1
    BAKED CRAB RANGOON DIRECTIONS Preheat the oven to 425 degrees F.
  • 2
    Cut up the crab meat and mix it in with the garlic salt, Worcestershire, green onion and cream cheese.
  • 3
    Place a teaspoonful of the crab mixture into the middle of each wonton wrapper.
  • 4
    Paint the edges of the wonton with the egg wash.
  • 5
    Fold the wonton wrapper over the crab mixture, making it into a triangle.
  • 6
    Press the edges of the wonton wrapper to seal or press the edges with a fork to seal.
  • 7
    Bake for 8-10 minutes until golden brown.
  • 8
    Serve with the potsticker dipping sauce or other dipping sauce of your choice.
  • 9
    POTSTICKER DIPPING SAUCE DIRECTIONS In a saucepan, heat 2 tablespoons of the toasted sesame oil on medium-high heat.
  • 10
    Add the minced scallions, garlic and (optional) red pepper flakes.
  • 11
    Lower the heat to medium and continue stirring for about 3-5 minutes or until the garlic starts to brown. DO NOT BURN THE GARLIC.
  • 12
    Increase the heat to high and stir in the soy sauce, vinegar, and water. Bring to a boil.
  • 13
    Add the dark brown sugar and stir until the sugar is completely dissolved.
  • 14
    Lower the heat to low and cook for ten minutes, stirring often.
  • 15
    Refrigerate the sauce in an air-tight container for several days.
  • 16
    Makes approximately 3 cups of sauce.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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