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By: Becky Hardin
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If you dig crab rangoon then you are going to love these Baked Crab Rangoon Bites! Crispy wonton wrappers surround a cream, spicy crab meat filling, an easy and delicious appetizer!
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (2) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (2)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-recipe-5-808x1200.jpg)
Table of Contents
Baked Crab Rangoon Cups
‘Crispy, creamy and delicious’ is understating just how good these Crab Rangoon Bites are! Oven baked to perfection with a dreamy seafood filling, these are your crowning game day appetizers! Easy to make and great for any casual (or fancy) occasion!
Looking for more appetizers? Why not also try my Shrimp Tacos with Pineapple Slaw and my Homemade Wonton Chips!
Why you’ll love this Baked Crab Rangoon recipe:
- A delicious filling: Made with crab meat, mayo, cream cheese and a host of seasonings – utterly addictive!
- Perfect for game day: Easy to make, you can whip up a big batch of these in no time.
- Crispy baked: Made with wonton wrappers, these little beauties are oven baked to crunchy glory!
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (3) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (3)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-how-to.jpg)
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How to make Baked Crab Rangoon Bites
You can jump to the recipe card for full ingredients & instructions!
- Stuff your wontons into a mini muffin pan and bake for 5 mins.
- Make your filling while the wrappers bake.
- Fill the wonton cups with the crab dip and bake for 10 mins.
- Garnish and serve.
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (6) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (6)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-recipe-2-799x1200.jpg)
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (7) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (7)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-recipe-3-808x1200.jpg)
What is crab rangoon?
Crab rangoon or crab puffs are dumpling sized appetizers – made with wonton wrappers – filled with a combination of cream cheese, crab meat, green onions and other seasonings.
They are utterly addictive and flavor packed. This recipe makes life easier by using wonton wrappers as cups, rather than creating parcels.
Where to find wonton wrappers
You can usually buy wonton wrappers in Chinese or Asian specialty stores, you’ll find them in the refrigerated area in the produce section. Many mainstream grocery stores stock them too.
Can I make these Crab Rangoon Bites ahead of time?
You can assemble these beauties 4 hours in advance. Follow the recipe up until you need to bake the filled wontons. Then cover them loosely and store in the fridge until you’re ready to for the final bake.
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (8) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (8)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-recipe-4-808x1200.jpg)
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (9) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (9)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-recipe-6-808x1200.jpg)
Tips!
- I like using a mix of mozzarella and cheddar in this recipe, but use whatever cheese you have on hand– just make sure not to use anything too strong or it will overpower the crab.
- Make sure to use the best quality crab you can— it really makes a difference!
- If you have a food processor you can use it to make the filling nice and smooth, otherwise you can mix by hand or with a hand mixer.
![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (10) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (10)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2021/01/crab-rangoon-bites-recipe-7-808x1200.jpg)
More Appetizer Recipes we Love
- Grape Jelly Meatballs Recipe
- Pepper Jelly Chicken Wings
- Buffalo Chicken Dip Recipe
- Beef Sheet Pan Nachos Recipe
- Fried Crab Rangoon
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Recipe
Baked Crab Rangoon Recipe
4.63 from 16 votes
Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 15 minutes minutes
Total: 20 minutes minutes
Serves12 people
Print Rate
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If you dig crab rangoon then you are going to love these Baked Crab Rangoon Bites! Crispy wonton wrappers surround a cream, spicy crab meat filling, an easy and delicious appetizer!
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from The Cookie Rookie.
Ingredients
- 24 wonton wrappers
- 2 tablespoons olive oil
- 4 ounces cream cheese
- 2 tablespoons mayonnaise
- 6 ounces crab meat drained
- 1 green onion chopped
- 1 lime juiced
- ¼ cup shredded cheese see notes
- 1 tablespoon soy sauce
- 1 teaspoon sriracha optional
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
Instructions
Preheat your oven to 375F.
Brush each of the wontons on both sides with olive oil and then push them into the well of a mini-muffin pan to create a small cup. Bake for 5 minutes, or until the wontons are no longer limp.
While the wontons are baking, combine the remaining ingredients (cream cheese, mayonnaise, crab meat, green onion, lime juice, shredded cheese, soy sauce, sriracha, Worcestershire sauce, and garlic powder) in a small bowl.
Fill each of the wonton cups with crab rangoon dip. Bake for an additional 8-10 minutes, or until the shells are golden brown on the outside and the filling is hot all the way through. Garnish with additional green onion, if desired.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- I like using a mix of mozzarella and cheddar in this recipe, but use whatever cheese you have on hand– just make sure not to use anything too strong or it will overpower the crab.
- Make sure to use the best quality crab you can— it really makes a difference!
- If you have a food processor you can use it to make the filling nice and smooth, otherwise you can mix by hand or with a hand mixer.
Nutrition Information
Calories: 135kcal (7%) Carbohydrates: 10g (3%) Protein: 5g (10%) Fat: 8g (12%) Saturated Fat: 3g (19%) Cholesterol: 21mg (7%) Sodium: 362mg (16%) Potassium: 67mg (2%) Fiber: 1g (4%) Sugar: 1g (1%) Vitamin A: 153IU (3%) Vitamin C: 3mg (4%) Calcium: 36mg (4%) Iron: 1mg (6%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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![Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (15) Baked Crab Rangoon Bites Recipe - The Cookie Rookie® (15)](https://i0.wp.com/www.thecookierookie.com/wp-content/uploads/2020/09/headshot-the-cookie-rookie-2018-1-of-1-110x110.jpg)
Meet Becky Hardin
Becky Hardin is a wife and mother living in Saint Louis Missouri. She founded The Cookie Rookie in 2012 as a creative way to share recipes. Now, she is a trusted resource for easy cooking around the world, being featured in Taste of Home, The Kitchn, ABC’s Home and Family, and more. Here at The Cookie Rookie she is the editor in chief of all recipes and continues to enjoy sharing her passion for cooking for busy families. She has since founded two additional food blogs, Easy Chicken Recipes and Easy Dessert Recipes.
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Alexis Wood
Posted on 8/20/2022
ADVICE: Do the lime to taste. 1 lime juiced was too powerful for my liking, I added sugar to try and balance it a bit. I also used 8 oz crab because that’s how it came and I didn’t want to waste it. Turned out great.
Reply
Samantha Marceau
Posted on 8/22/2022
Reply to Alexis Wood
Thanks for the tips, Alexis!
Reply
Don Hillebrand
Posted on 7/2/2021
These are perfect. Followed the recipe directly. ❤️
Reply
Becky Hardin
Posted on 7/9/2021
Reply to Don Hillebrand
Thanks for sharing, Don!
Reply
Kathy
Posted on 2/21/2021
I think a Tablespoon of soy must be a mistake, otherwise I don’t understand how the filling in the pictures is so light in color and what I made was so dark. The Worcester and soy overpowered all other ingredients.
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