Go Back

Easy Baked Crab Rangoon Bombs

Ditch the delivery fee and whip up these incredibly easy Baked Crab Rangoon Bombs! They capture all the creamy, crab-filled flavor you love from the takeout classic but are baked instead of fried. Fast to make, perfect for sharing, and always a crowd-pleaser!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course: Appetizer, Snack
Cuisine: American, Asian-Inspired
Ingredients Equipment Method Notes

Ingredients
  

  • 1 package cream cheese (8 oz) softened
  • 2 cups shredded mozzarella cheese
  • 2 cans lump crab meat drained, or fresh
  • 1 cup imitation crab flaked
  • Wonton wrappers

Equipment

  • Mixing bowl
  • baking sheet
  • Parchment paper

Method
 

  1. Step 1: Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or grease lightly.
  2. Step 2: In a mixing bowl, combine the softened cream cheese, shredded mozzarella, drained lump crab meat, and flaked imitation crab. Mix until everything is evenly incorporated and there are no large clumps of cream cheese.
  3. Step 3: Place a wonton wrapper flat. Scoop about a teaspoon or a teaspoon and a half of the crab and cheese mixture into the center. Gather the edges of the wrapper up around the filling to form a ball or satchel shape. Pinch the edges tightly together at the top to seal it completely.
  4. Step 4: Arrange the filled crab Rangoon bombs on the prepared baking sheet, leaving a little space between them.
  5. Step 5: Bake for 15-20 minutes, or until the wonton wrappers are golden brown and crispy, and the cheese is melty and bubbly.
  6. Step 6: Carefully remove from the oven and let cool for a minute or two before serving warm. Serve with sweet chili sauce or duck sauce for dipping.

Notes

Substitutions & Additions: If you prefer, use about 3 cups of just lump crab meat instead of the imitation crab. For cheese swaps, try a little sharp cheddar or Monterey Jack, or add a sprinkle of parmesan. Amp up flavor with 1 tsp garlic powder, a dash of Worcestershire sauce, or 1 tbsp finely minced green onion. Add a tiny pinch of red pepper flakes for spice.
Tips for Success: Make sure cream cheese is well softened for smooth mixing. Don't overfill wrappers (use ~1-1.5 tsp filling) to prevent bursting. Pinch wrapper edges tightly to seal. Keep unused wonton wrappers covered with a damp paper towel to prevent drying. Don't crowd the baking sheet; allow space for crisping. You can make the filling up to a day ahead or fill the wontons a few hours ahead and store covered in the fridge before baking.
Storage: Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat in the oven at 350°F (175°C) for 5-10 minutes to maintain crispiness. Microwaving will heat them but won't keep them crispy.
FAQs: Yes, you can deep-fry these at 350°F (175°C) for 2-3 minutes until golden and crispy. Classic dipping sauces include sweet and sour sauce, duck sauce, or sweet chili sauce. Soy sauce mixed with rice vinegar is also an option. The filling can be made ahead. Wonton wrappers are typically made with wheat flour and are not gluten-free unless specifically labeled.