Crab Rangoon

I can never turn down Crab Rangoon! I love how this recipe turned out. I bake a big batch of them and freeze them uncooked.


They are ready to eat in 30 minutes from the freezer to our plates. When I’m ready to fix dinner, I put them on a cooking tray to thaw for about 15-20 minutes and bake them in the oven for 8-10 minutes. So simple and delicious!

Crab Rangoon



3/8 tsp garlic salt

3/8 tsp Worcestershire Sauce

8 oz. cream cheese

3 green onions, chopped

12 oz. finely chopped crab, imitation or real

42 wonton wrappers


In a small bowl combine garlic salt, Worcestershire Sauce and cream cheese until smooth. Stir in green onions and crab. Place two teaspoons in the center of a wonton wrapper. Moisten the edges of the wonton wrapper with water. Bring the corners over the filling and to the center. Press the edges together sealing the filling inside the wonton wrapper. Place on a baking sheet covered with waxed paper that has been lightly sprayed with cooking oil. Lightly spray the tops of the Crab Rangoon with cooking oil. Cover with another sheet of waxed paper and freeze. Once frozen, place into a freezer bag.

BAKE: Place frozen Crab Rangoon on a cooking tray sprayed with cooking oil. Pre-heat oven to 425 degrees. Let Crab Rangoon thaw for 15-20 minutes on the tray. Spray the tops with cooking oil. Bake for 8-10 minutes or until golden brown on the top edges and hot inside.                                                                                                                                                             

Categories: Seafood


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