crab rangoon

If there is one thing that I must have when ordering Chinese food from anywhere, it’s crab Rangoon. But, sometimes, I’m left disappointed with a less than appetizing greasy exterior and hardly any crab, or imitation crab, in the center. So, why not fix this problem myself with an easy recipe? Honestly, I think I could eat all of these myself… they’re that good, and way better than I’ve had at any Chinese restaurant.

This particular recipe calls for imitation crabmeat; I know some people have a slight aversion to this, so feel free to substitute for the same amount of fresh crabmeat. But, honestly, I love imitation crabmeat, so no substitution was necessary for me, at least. Also, the wontons are baked in this recipe; I prefer this because it doesn’t create a greasy exterior, not to mention the extreme reduction of calories. Feel free to deep fry until golden brown.

Crab Rangoon

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Adapted, lightly, from Lisa Lillien
Makes 4 Servings


½ c. cream cheese, room temperature
2 wedges The Laughing Cow Light Original Swiss Cheese
6 oz. imitation crabmeat, flaked
1 tsp. soy sauce
2 scallions, finely chopped
1 clove garlic, minced
16 small square wonton wrappers

Preheat oven to 375 degrees Fahrenheit.

In a bowl, combine cream cheese, cheese wedges (break up as you add), crabmeat, soy sauce, scallions, and garlic. Mix well until fully combined.

Place two wrappers on a clean, dry surface. Spoon about ½ tbsp. filling into the center of each. Wet the sides of the wrapper with water. Fold the bottom right corner of the wrapper to the top left corner to make a triangle shape. Press around all sides to ensure a tight seal. Place on a lightly greased baking sheet. Repeat with remaining wrappers.

Spray the tops of the wontons with nonstick spray. Place in the heated oven for 14-16 minutes, flipping once during cooking, until golden brown on each side.


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