Baked crab rangoon
40 min · 17 g protein · 194 cals / serving
Crisp golden wonton parcels with a hot, creamy crab filling that tastes of green onion, garlic and a little Worcestershire, the American-Chinese takeaway favourite. Real crab and a mix of light and fat-free cream cheese keep the filling rich, the wontons bake crunchy on a tray, and a quick tangy pineapple sweet-and-sour sauce sits alongside for dipping.
Ingredients
Filling
- 10 1/2 oz drained canned crab, or fresh lump crab, picked over
- 2/3 cup + 1 tbsp fat free cream cheese, softened
- scant 2 tbsp light cream cheese, softened
- 3 green onions, finely sliced
- 1 clove garlic, grated
- 1 tsp Worcestershire sauce
- 1/2 tsp granulated sugar
Wontons
- 24 square wonton wrappers (about 9 cm / 3 1/2 in) wonton wrappers, thawed
- 1 tbsp liquid egg white, to seal
- a few sprays cooking spray
Sweet and sour sauce
- 1/2 cup pineapple juice
- 2 tbsp rice vinegar
- 1 tbsp tomato paste
- 1 tsp honey
- 1 tsp reduced sodium soy sauce
- 1 1/2 tsp cornstarch
Steps
- Heat the oven to 400°F and line a baking sheet. Squeeze the crab dry in your hands, then mash it with both cream cheeses, the green onion, garlic, Worcestershire and sugar until evenly mixed.
- Lay out a few wrappers at a time and put a heaped tablespoon (about 20 g) of filling in the middle of each. Brush the edges with egg white, bring the four corners up to meet over the filling and pinch the seams together into a little star, pressing out any air.
- Set them on the sheet, spray well all over and bake 12–15 minutes, until the points are deep golden and crisp and the filling is hot.
- Meanwhile, whisk the pineapple juice, rice vinegar, tomato paste, honey, soy sauce and cornstarch in a small pan and stir over medium heat until it boils and thickens, about 2 minutes. Serve warm with the hot rangoon.
Good to know
Imitation crab?
Most takeaways use it, and it works: chop it finely, for a score of about 48 instead of 52. Real crab tastes sweeter and carries more protein, which is why it is the one scored here.
Can I air-fry them?
Yes: spray well and air-fry at 350°F for 6–8 minutes in a single layer, until golden at the points.
Make ahead?
Fill and fold them up to a day ahead, cover and chill on the tray, then spray and bake just before serving.
Alternative
Per
- Calories
- 144
- Protein
- (36%)
- 13 g
- Fat
- (12%)
- 2 g
- Carbohydrates
- (52%)
- 18 g
- of which sugar
- 4 g
- Fiber
- 1 g
- Sodium
- 522 mg
More snacks
Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1163 kcal goes into the pot and 894 g of ingredients comes out as about 810 g of food: 144 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.