Yum! You won’t miss the deep-frying here – if you love the combo of cream cheese n’ crab….go get a pack of wonton wrappers and start filling them! Be sure to pick up dipping sauces, plum sauce tastes amazing with the heavy cream cheese flavor. The only thing I would change next time I make them is to double up on the crab meat. And…here is the thing – use canned crab meat (I went with Chicken of the Sea but next time I am at Trader Joe’s I will stock up), not fresh. The fine texture of canned crab is perfect for mixing in.
And think of it this way – if you go out for Thai food or similar, an appetizer of Crab Rangoons is $4 to 8 and you might get 4 to 8 of them! For the same price you get around 30! And you can be a happy piggy 😀
Baked Crab Rangoons
- 2 Tbsp sour cream
- 8 ounce package 1/3 less fat cream cheese, softened
- 2 green onions, trimmed and diced
- 1 teaspoon soy sauce
- 1/2 tsp garlic , minced (jarred)
- 1/2 teaspoon sugar
- 1/4 tsp ground ginger
- 6 ounce can white crab meat, drained
- 1 package wonton wrappers
- Plum sauce and Sweet Chile Sauce for dipping
Preheat the oven to 425°. Line two baking sheets with foil and spray with cooking spray.
Combine sour cream, cream cheese, green onions, garlic, ginger, soy sauce and sugar in a bowl, beat until smooth. Fold in crab gently.
Lay out 4 wonton wrappers at a time on a cutting board and place about 2 teaspoons filling into the center. Fill a small bowl with cool water. Wet two sides and fold the wonton wrapper over, into a triangle shape. Press down to seal tightly, making sure to press around the filling first to remove any air pockets.
Place crab rangoons on the baking sheets and spray the tops with more cooking spray. Bake 10-12 minutes, or until the edges are golden brown. If any filling has escaped it will come off the tray and is delicious to eat!
Serve with bowls of plum sauce and or sweet chile sauce for dipping.
Makes about 30 wontons.