Baked Crab Rangoons

I've always loved wontons filled with anything at Chinese restaurants and for New Year's Eve I wanted to have something fancy. While I LOVE fried wontons, I don't love frying anything at home so I opted for a baked version. These Baked Crab Rangoons turned out great and we gobbled them right up!

You could use real crab meat, but it's pretty pricey and I think imitation crabmeat is just fine. I got some from the butcher at my local grocery store and paid under $5. These rangoons come together so quickly and if you have leftovers, be sure to freeze them for later!

Baked Crab Rangoon

Adapted from Inquiring Chef

8 oz. cream cheese, softened slightly

1/2 cup mayonnaise

1/2 lb. crab or imitation crabmeat, shredded

4 green onions, thinly sliced

30-40 wonton wrappers

small bowl of water, for moistening fingers

sweet chili sauce, for dipping

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Beat together cream cheese and mayonnaise until fluffy and evenly combined. Gently stir in crabmeat and onions.

3. Place a heaping teaspoonful of cream cheese/crab mixture into the center of each wonton wrapper. Dampen one finger slightly with water and moisten all four edges of each wonton wrapper. Pull the four points of the wonton wrapper together in the center. Squeeze edges gently together to enclose the filling. Place filled wontons about 1 inch apart on the baking sheet.

4. Bake until edges of wrappers are crispy and filling is heated through, about 15 minutes or until golden. Serve immediately with sweet chili sauce.

To Freeze

1. Prepare crab rangoons as instructed above, but DO NOT bake them. Lay in a single layer on a baking sheet and freeze for 1-2 hours or until individually frozen. Then transfer to a freezer bag. Keep up to 6 months in the freezer

2. When ready, preheat oven to 425 degrees F and bake for 15-20 minutes, until golden.