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Fresh From The Sea

Crab Rangoon Recipe

Rick Oruch - Friday, December 13, 2019

Baked Crab Rangoon


8 ounces cream cheese, at room temperature

1 lb. crabmeat

½ cup chopped green onions, (about 3)

1 12-ounce package small (3¼-inch) square wonton wrappers

1 cup sweet and sour sauce for serving, optional


  1. Preheat oven to 375 degrees.  Mist a 24-cup mini muffin pan with cooking spray.  Gently mix cream cheese, crab and green onions in a medium bowl.

  2. Place a wonton wrapper on a working space with 1 point facing you.  Cover remaining wrapper with a damp paper towel and set a bowl of water nearby.  Place 1 heaping tsp. of cream cheese mixture in center of wrapper. Dip a finger in water and dampen edges on wonton wrapper; fold in half, forming a triangle.  Press out air and pinch edges to seal. Place in a cup of mini muffin pan. (Edges will stick out). Repeat with remaining wrappers and filling, setting extras aside.  Mist wrappers in pan lightly with cooking spray.

  3. Bake until browned, 10-25 minutes.  Mist pan with cooking spray and repeat with remaining wontons.  Serve with sweet and sour sauce, if desired.

Yield:  40 rangoons

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