Oven Baked Crab Rangoonson a Plate
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5 from 1 vote

Oven Baked Crab Rangoons

Try these oven baked crab rangoons that are "mock fried" and a little better for the waist.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Snack
Cuisine: Chinese
Keyword: crab, crab rangoon
Servings: 32 rangoons
Calories: 81kcal


  • 8 ounces Imitation Crab Meat
  • 8 ounces Softened Cream Cheese
  • 1 teaspoon Sugar
  • 1 teaspoon Worcestershire sauce
  • 3 tablespoons Green Onion
  • 2 tablespoons extra virgin olive oil
  • 1 lb All Natural Egg Roll Wraps


  • Pre-heat oven to 350
  • Line two baking sheets with parchment paper
  • Chop crab meat, and washed green onion up finely in a food processor
  • Add it to a large bowl, and combine it with the softened cream cheese, sugar and Worcestershire sauce.
  • Once everything is mixed thoroughly; set aside
  • Moistened a kitchen towel with warm water and ring it out. You will use this to keep your egg roll wraps moist, and to prevent them from drying out. You will also want a tiny dish of water to dip your fingers in to close the rangoon edges.
  • Prepare 1 egg roll wrap at a time with the rangoon filling. Tuck up sides to make a little envelope shape. You could also make football style shapes, but the little envelope style is quicker; repeat.
  • Once all your rangoons are assembled, gently brush them with oil and place them in the oven for 25-30 minutes, or until edges are golden brown.


Serving: 1rangoon | Calories: 81kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 9mg | Sodium: 145mg | Potassium: 24mg | Vitamin A: 105IU | Vitamin C: 0.1mg | Calcium: 14mg | Iron: 0.5mg