Rice Paper Crab Rangoons Recipe

Introduction

Rice Paper Crab Rangoons offer a light and crispy twist on the classic appetizer. Combining creamy crab filling with delicate rice paper wrappers, they’re perfect for a party snack or a tasty treat any time.

Ingredients

• Rice paper wrappers
• 8 oz cream cheese, softened
• 1 cup crab meat (fresh or canned)
• 2 green onions, finely chopped
• 1 tablespoon soy sauce

Instructions

1. Step 1: Prepare your workstation by gathering all ingredients and tools needed for assembly.
2. Step 2: In a bowl, mix the softened cream cheese, crab meat, chopped green onions, and soy sauce until well combined.
3. Step 3: Soak each rice paper wrapper in warm water for 10 to 15 seconds until pliable but not too soft.
4. Step 4: Lay the soaked wrapper flat on a clean surface, place about one tablespoon of the crab mixture in the center, then fold the edges toward the center like an envelope and seal gently.
5. Step 5: Preheat your oven to 400°F (200°C). Place the filled rangoons on a baking sheet lined with parchment paper. Lightly brush or spray them with oil to help them crisp.
6. Step 6: Bake for 15 to 20 minutes until the rangoons turn golden brown and crispy. Serve warm with your favorite dipping sauce.

Tips & Variations

• For extra flavor, add a pinch of garlic powder or a dash of hot sauce to the filling mixture.
• Try folding the rangoons into different shapes, like triangles or little purses, for a fun presentation.
• Serve with sweet chili sauce, soy sauce, or a spicy mayo for dipping.

Storage

Store leftover rangoons in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 5 to 7 minutes to restore their crispness. Avoid microwaving as it can make the wrappers chewy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen crab meat for this recipe?

Yes, frozen crab meat works well. Just be sure to thaw and drain any excess liquid before mixing it into the filling.

Can I fry the rangoons instead of baking them?

Absolutely! Frying in hot oil until golden and crispy is a delicious alternative, but baking is a lighter option that still delivers great texture.

Rice Paper Crab Rangoons Recipe

Print Recipe

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Delicious and crispy Rice Paper Crab Rangoons made with a creamy crab and cream cheese filling wrapped in delicate rice paper and baked to golden perfection. A lighter twist on the classic fried version, these baked rangoons are easy to prepare and perfect as an appetizer or snack.

• Author: Logan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 rangoons 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion

Ingredients

Scale 1x2x3x

For the Filling

• 8 oz cream cheese, softened
• 6 oz crab meat (fresh or canned), drained
• 2 green onions, finely chopped
• 1 tablespoon soy sauce

For the Wrapping

• Rice paper wrappers (about 12 sheets)
• Cooking oil spray or brush (for baking)

Instructions

1. Prepare workstation: Gather all ingredients and tools needed, including a bowl for mixing, a plate with warm water for soaking the rice paper wrappers, and a lined baking sheet for baking.
2. Mix the filling: In a mixing bowl, combine the softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix thoroughly until the filling is evenly blended and creamy.
3. Soften rice paper wrappers: Dip each rice paper wrapper in warm water for 10-15 seconds until it becomes pliable but not overly soft to prevent tearing.
4. Assemble rangoons: Place the softened wrapper on a clean flat surface. Spoon about one tablespoon of the crab filling in the center. Fold the edges inward to enclose the filling, forming an envelope shape, and press to seal tightly.
5. Preheat oven: Set your oven to 400°F (200°C) and allow it to fully preheat before baking the rangoons.
6. Bake the rangoons: Arrange the prepared rangoons on a baking sheet lined with parchment paper or a silicone mat. Lightly spray or brush the tops with cooking oil to help them crisp up.
7. Cook until golden and crispy: Bake for 15-20 minutes, or until the rangoons turn a lovely golden brown and the edges become crispy. Remove from oven and let cool slightly before serving.
8. Serve: Enjoy your crab rangoons warm with your favorite dipping sauce such as sweet chili sauce or soy sauce-based dip.

Notes

• Use fresh crab meat for the best flavor, but canned crab works well too.
• Do not soak rice papers for too long or they will tear easily.
• You can brush the rangoons with sesame oil for added flavor before baking.
• Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat in the oven for crispiness.
• Adjust soy sauce quantity to taste, considering the saltiness of crab meat.

Keywords: crab rangoons, baked crab rangoons, rice paper crab rangoons, crab cream cheese appetizer, easy crab appetizer, baked seafood rangoons