Print

Rice Paper Crab Rangoons Recipe

Print Recipe

★★★★★

4.6 from 369 reviews

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.

Ingredients

Scale

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

Find it online: https://dailysimplerecipe.com/rice-paper-crab-rangoons-recipe/