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Easy Oven-Baked Crab Rangoons Recipe (Crispy & Delicious)

Easy Oven-Baked Crab Rangoons

Crispy oven-baked crab rangoons filled with cream cheese, crabmeat, green onions, and savory seasonings. This recipe makes about 24 appetizers and is ready in roughly 35–39 minutes.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 24 wrappers Square wonton wrappers
  • 8 ounces (225 g) Cream cheese, softened
  • 6 ounces (170 g) Crabmeat, drained and finely chopped
  • 2 green onions Green onions, finely sliced
Seasonings
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Garlic powder
  • 1/4 teaspoon Salt
  • 1/4 teaspoon Black pepper
Sealing and Baking
  • 1 egg, or as needed Egg, beaten, or water
  • 1–2 teaspoons Cooking spray or neutral oil

Method
 

Step-by-Step
  1. Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray it with cooking oil.
  2. Mix the softened cream cheese, drained and finely chopped crabmeat, sliced green onions, Worcestershire sauce, garlic powder, salt, and black pepper until evenly combined.
  3. Place approximately 2 teaspoons of filling in the center of each wonton wrapper. Avoid overfilling, since a thick filling can make sealing difficult and may cause leaks.
  4. Moisten the edges of each wrapper with beaten egg or water. Fold the wrapper into a triangle, press the edges firmly to seal, and fold the corners toward one another if desired for the traditional rangoon shape.
  5. Arrange the filled rangoons in a single layer on the prepared baking sheet. Lightly spray or brush the tops with cooking oil.
  6. Bake for 10–14 minutes, turning the pan once if needed, until the wrappers are golden brown and crisp. Serve hot with sweet-and-sour sauce, duck sauce, or sweet chili sauce.

Notes

Drain and gently squeeze excess moisture from the crab so the filling stays thick and the wrappers crisp. Fresh lump crab gives the best texture, while well-drained imitation crab is a budget-friendly substitute. Keep the rangoons in a single layer and reheat leftovers in a hot oven or air fryer rather than the microwave for better crispness.