Better than any Chinese restaurant’s Crab Rangoon – Baked Version!!!

  • Author: The Kitchen Whisperer

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  • 1 8oz package cream cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup sliced green onions
  • 8 ounces of flaked crab
  • 25 to 30 wonton squares or 8 egg roll wrappers cut into quarters.
  • Canola oil for brushing the wontons


  1. Preheat oven to 350F.
  2. Mix all ingredients together but wontons and oil.
  3. Brush each wonton wrapper with oil and place in a mini muffin tin having the edges stick out and over the top.
  4. Fill with filling (about a 1/2 -1 teaspoon).
  5. Take opposite corners of the wonton and gently “pinch together”.
  6. Repeat with the remaining corners – you want it to just slightly form a point. They will open slightly when cooking – that’s OK.
  7. Bake for 10-12 minutes or until golden brown/desired crispiness. Keep in mind that they will crisp up slightly more when they are removed from the pan and allowed to slightly cool.
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