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Crispy Crab Rangoon Bake with creamy filling and crunchy wonton wrappers

Crispy Crab Rangoon Bake

A cozy and easy baked version of crab rangoon that combines creamy filling with a crispy top, perfect for parties and snacking.
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Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Asian
Calories: 200
Ingredients Method Notes

Ingredients
  

For the filling
  • 8 oz cream cheese, softened Ensure it mixes smoothly.
  • 8 oz crab meat (imitation, canned, or fresh) Chop it small for mixing.
  • 2 tablespoons green onions, chopped
  • 1 teaspoon garlic powder
  • 1 teaspoon salt Use to taste.
  • 1 tablespoon soy sauce Use gluten-free if needed.
  • 1 teaspoon sugar For sweetness.
For the crispy topping
  • 10 wonton wrappers cut into strips Toss with oil before baking.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a mixing bowl, combine cream cheese, crab meat, green onions, garlic powder, salt, soy sauce, and sugar until well mixed.
  3. Spread the mixture evenly into an 8x8 or 9x9 baking dish.
  4. Cover tightly with plastic wrap and refrigerate for up to 24 hours.
Baking
  1. Bake the filling in the preheated oven for about 30 minutes or until hot and bubbly.
  2. While the filling is baking, prepare wonton wrapper strips by tossing them with a tiny bit of oil.
  3. Add the wonton strips on top during the last 5-10 minutes of baking to ensure they remain crispy.

Notes

Serve with sweet chili sauce or soy sauce for dipping. For a make-ahead method, you can prepare the filling ahead of time and bake when ready. Keep the supposed topping out of the fridge until near the end of baking for maximum crunch.