Baked Crab Rangoon

Name: Baked Crab Rangoon
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: about 3 dozen
Cuisine: Asia, Chinese
Ingredients: 1 package (8 ounces) reduced-fat cream cheese; 1/2 cup mayonnaise; 2 green onions, sliced; 1 teaspoon paprika; 1 tablespoon lime juice; 1 teaspoon garlic powder; 1 teaspoon reduced-sodium soy sauce; 8 ounces fresh crabmeat; 40 wonton wrappers; Chinese-style mustard

Total Time Prep: 30 min. Bake: 15 min.

Yield about 3 dozen

Test Kitchen Approved

Recreate your favorite takeout dish at home with baked crab rangoon. They're so crispy and creamy, we understand if there aren't leftovers.

Ingredients

1 package (8 ounces) reduced-fat cream cheese
1/2 cup mayonnaise
2 green onions, sliced
1 teaspoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
8 ounces fresh crabmeat
40 wonton wrappers
Chinese-style mustard

Directions

Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab.
Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat.
Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.

When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. —Emily Higgins, Wingdale, New York

Recipe Creator