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    You are in: Home / Cheese / Baked Chinese Crab Rangoon Recipe
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    Baked Chinese Crab Rangoon

    Average Rating:

     9 Total Reviews

    Showing 1-9 of 9

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    • on February 17, 2009

      Wow!! I have been eating healthier over the past year, and I have been really missing my chinese food. Yesterday I decided to try my hand at a few healthier options! These were SO yummy, even the kids were fighting over them. The filling was almost exactly like the restaurant we frequent (I did reduce the sugar to about 1 1/2 tbsp). thank you waffles, for this fabulous healthier option!!

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    • on September 23, 2008

      i'll definitely be making these again - i'll cut the sugar down to 1 Tbsp. next time, because they were still too sweet at 1 1/2, but, other than that...it's almost dead on to the chinese restaurants i used to find these at

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    • on May 19, 2008

      Very tasty! Used maybe 1 1/2 T. sugar instead of 2. Tasted close to what a restaurant would have.

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    • on April 12, 2008

      Followed the recipe as is--except I had a yellow onion and I fried the wontons! And boy-oh-boy were they ever GOOD! If I could give this 10-stars, I would. YUM-O!!! Made these along with shrimp & crab spring/eggrolls and sweet-n-sour chicken (over rice)....and these were BY FAR the evening's favorite with our guests and the whole family! The ONLY problem I had was that the wrapper didn't want to stay welded together once it hit the hot oil, so there was a a bit of waste in the oil, but we loved 'em anyway. I made my wonton wrappers from eggroll papers (quartered), and used an eggwash for the edges. Next time (and there WILL be a next time) I will use only ONE tablespoon sugar to bring out the cream cheese flavor a bit more. *Made for PAC Spring 08*

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    • on July 03, 2007

      these were a wonderful beginning to the meal - very easy to make & very, very good - just like being in a Chinese restaurant.

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    • on June 07, 2007

      These are very good! I would also recommend spraying a bit more heavily to discourage sticking to the pan. The flavor is almost right-on to restaurants. You can taste the more healthy part, but still such a wonderful mix. They were bubbly and a little crunchy and I really enjoyed them.

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    • on May 29, 2007

      So much healthier than from the restaurant and just as tasty. I've made these a few times. The hardest part was finding wonton wrappers at my local grocery store. I wrapped them up to the center and into triangles and both were fine. They do stick to the pan so I would recommend spraying the pan as well as the rangoon with cooking spray before cooking.

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    • on May 24, 2007

      The wonton wrappers were extremely dry and floury, even though I sprayed them lightly with non-stick spray before putting them in the oven. They all exploded on me in the oven, too, though that may well be because I wrapped them incorrectly? The taste of the filling was quite good. I used no-fat cream cheese and diced chives, since that was what I had on hand. Otherwise followed the recipe to a T :) Thank you for a tasty recipe, even if it can't quite beat the local Chinese restaurant ;)

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    • on May 11, 2007

      I omitted the sugar and sprayed the tops of the wonton lightly with cooking spray to a little extra crunch. My family likes them better than the deep fried version & it's healthier.

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    Nutritional Facts for Baked Chinese Crab Rangoon

    Serving Size: 1 (22 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 62.7
     
    Calories from Fat 40
    64%
    Total Fat 4.4 g
    6%
    Saturated Fat 2.8 g
    14%
    Cholesterol 15.3 mg
    5%
    Sodium 115.5 mg
    4%
    Total Carbohydrate 3.2 g
    1%
    Dietary Fiber 0.0 g
    0%
    Sugars 2.1 g
    8%
    Protein 2.4 g
    4%
    Detailed Nutrition Values About Nutrition Info
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