American-Chinese · Appetizer
Crispy Crab Rangoon Bake
A scoopable take on crab rangoon with a creamy crab filling and buttery crisp wonton topping.
Ingredients
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1 tbsp soy sauce
- 1 tsp worcestershire sauce
- 1 tsp garlic powder
- for serving sweet chili sauce
- 8 oz lump crab meat, picked over
- 3 scallions, thinly sliced
- 12 wonton wrappers
- 3 tbsp butter, melted
Method
- Heat the oven to 375°F and grease a small baking dish.
- Beat the cream cheese, sour cream, soy sauce, Worcestershire, and garlic powder until smooth.
- Fold in the crab and scallions.
- Cut the wonton wrappers into strips and toss with the melted butter.
- Spread the crab mixture into the dish and top evenly with the buttered wonton strips.
- Bake 22–28 minutes until hot and the top is crisp and golden. Serve with sweet chili sauce.
Notes
Use imitation crab if you want a more budget-friendly version.