crab rangoon bake recipe

Written ByJenny Smyth Posted on
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The Best crab rangoon bake recipe

I’ve been making crab rangoon bake for years, and it’s always a hit with my family. This dish is a twist on the classic Chinese appetizer, crab rangoon, but in a convenient casserole form.

The combination of cream cheese, crab meat, and wonton wrappers is a match made in heaven. I love that it’s easy to make ahead of time and can be served as an appetizer or side dish.

My kids are always asking for seconds, and it’s perfect for potlucks or family gatherings. Plus, it’s relatively healthy compared to other casseroles, with plenty of protein from the crab and minimal added sugars.

I’ve even served it at holiday meals, and it’s always a crowd-pleaser. The best part is that it’s incredibly versatile – you can customize it with your favorite ingredients and serve it at any time of year.

Whether you’re looking for a quick weeknight dinner or a special occasion dish, crab rangoon bake is sure to please. It’s also a great way to get your kids involved in cooking – they can help with the assembly and baking process.

And let’s not forget the leftovers – this casserole reheats beautifully and makes for a delicious lunch or snack the next day.

Crab Rangoon Bake

4.7 from 1648 votes

A creamy, cheesy casserole that captures the flavors of classic crab rangoon. This easy bake combines imitation crab, cream cheese, and crispy wonton wrappers for a satisfying appetizer or main dish.

Prep Time15 mins
Cook Time25 mins
Resting Time0 mins
Total Time40 mins
Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Filling

8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon soy sauce
1 teaspoon Worcestershire sauce
8 oz imitation crab meat, chopped
1 cup shredded mozzarella cheese

For the Topping

30 wonton wrappers, cut into strips
2 tablespoons melted butter
1/4 cup grated Parmesan cheese
Additional sliced green onions for garnish

👨‍🍳Directions

1Preheat oven to 375°F.
2Lightly grease a 9×13 inch baking dish with nonstick spray.
3In a mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth.
4Stir in minced garlic, sliced green onions, soy sauce, and Worcestershire sauce until well blended.
5Fold in chopped imitation crab meat and 1/2 cup of the shredded mozzarella cheese.
6Spread the mixture evenly into the prepared baking dish.
7In a small bowl, toss the wonton wrapper strips with melted butter and Parmesan cheese.
8Arrange the strips over the crab mixture in a single layer.
9Sprinkle the remaining 1/2 cup of mozzarella cheese over the wonton strips.
10Bake for 20 to 25 minutes until the casserole is bubbly and the topping is golden brown.
11Remove from oven and let rest for 5 minutes.
12Garnish with additional sliced green onions before serving.

🔧Equipment

9×13 inch baking dish
Mixing bowl
Knife and cutting board
Small bowl
Oven

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 12g❤️Cholesterol: 70mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 1g🍬Sugars: 4g🥩Protein: 14g

📝Notes

For a spicier version, add 1/2 teaspoon of sriracha or red pepper flakes to the filling. You can substitute real crab meat for imitation crab for a richer flavor.

Watch Video Of How Crab Rangoon Bake Works

To store this crab rangoon bake, let it cool completely and then cover the dish with foil or transfer leftovers to an airtight container. It will keep in the fridge for up to three days.

When you are ready to enjoy it again, reheat it in the oven at 350 degrees Fahrenheit for about 10 to 15 minutes to bring back some of the crunch. You can also reheat individual portions in the microwave for about a minute, though the topping will be softer.

For serving, I like to pair this bake with a crisp green salad or some steamed broccoli to balance out the richness. It also works great as a dip with chips or crackers if you are serving it at a party.

This recipe is always a good idea for any occasion because it is easy to make, feeds a crowd, and everyone seems to love it. Whether it is a weeknight dinner or a holiday gathering, this crab rangoon bake fits right in and never disappoints.

❓ Frequently Asked Questions About Crab Rangoon Bake

What type of crab meat should I use?

You can use either jumbo lump or claw meat for this recipe – both will give you great results. If you’re looking for a more budget-friendly option, claw meat is a good choice. On the other hand, jumbo lump will give you bigger chunks of crab and a more indulgent feel.

Can I substitute the cream cheese with something else?

While I prefer using full-fat cream cheese for its rich flavor and texture, you can try substituting it with reduced-fat cream cheese or even Greek yogurt if you’re watching calories.

How do I prevent the wonton wrappers from tearing?

To prevent the wrappers from tearing, make sure to handle them gently when assembling the casserole. You can also brush them with a little bit of water before adding the filling to help them stick together.

Can I make this recipe gluten-free?

Yes, you can easily make this recipe gluten-free by using gluten-free soy sauce or tamari instead of regular soy sauce. Also, be sure to check the ingredients of your wonton wrappers to ensure they are gluten-free.

What if I don’t have any green onions on hand?

You can omit the green onions altogether or substitute them with chopped scallions or chives if you prefer.

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