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Baked Crab Rangoon
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4.34 from 6 votes

Baked Crab Rangoon with Pineapple Dipping Sauce

Baked Crab Rangoon are wonderfully crispy with a delicious cream cheese and crab filling. This is my version of the takeout favorite that is usually fried, but baking them makes everything a little easier, healthier, and just as delicious as the original. Add homemade pineapple dipping sauce or use your favorite store bought dipping sauce.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 30 crab rangoon
Author: Jess Smith via Inquiring Chef


Pineapple Dipping Sauce

  • ½ cup Pineapple, diced canned (or use 3 rings of pineapple)
  • 1 clove Garlic
  • ½ Red Bell Pepper, chopped
  • ¼ tsp. Dried Red Chili Flakes(more if you prefer it to be spicy)
  • 1 cup White Vinegar
  • 1 cup Sugar
  • ¼ cup Water

Baked Crab Rangoon

  • 8 oz Cream Cheese, softened
  • cup Mayonnaise
  • 3 oz Shredded Crabmeat (the real stuff is good, but so is the imitation “crab stick” that is often what take-out Chinese restaurants use; or skip this altogether)
  • 3 Green Onions (white and green parts), thinly sliced
  • 30 Wonton Wrappers (round or square will work)


  • Make sauce: Combine pineapple, garlic, red pepper and chili flakes in a food processor and pulse until finely chopped. Pour mixture into a pan and add vinegar, sugar and water.
  • Heat over medium heat until boiling. Reduce to a simmer and continue cooking, stirring frequently, until mixture thickens and becomes a clear, shiny red color, 10-12 minutes. Remove from heat and allow to cool before serving. Store in the refrigerator for up to three weeks.
  • Make crab rangoon: Preheat oven to 350 degrees. Line a baking sheet with parchment paper (see note).
  • Beat together cream cheese and mayonnaise until fluffy. Gently fold in crabmeat and green onions.
  • Fill each wonton wrapper with a heaping teaspoon of the cream cheese mixture. Dampen your fingers slightly and pull four points of the wonton wrapper together in the center. Pinch the four corners of the wonton wrapper together to enclose the filling.
  • Place filled wontons about 1 inch apart on the baking sheet.
  • Optional step: for extra golden crisp edges you can lightly spray the wontons with cooking oil spray.
  • Bake until edges of wrappers are crispy and filling is heated through (and possibly bubbling out of the wrappers), 12-14 minutes. Serve immediately with dipping sauce.


Wonton wrappers vary in thickness. Often the crab rangoon will hold their shape on a regular baking sheet without any support. If you find that the corners are flopping over, you can put them in a mini muffin tin that has been lightly sprayed with nonstick cooking spray (see photos in post above). This will help them hold their shape while baking.
I've often been asked if these can be made ahead. The crab rangoon can be formed and refrigerated up to a day ahead. Cover them with foil or plastic wrap to prevent them from drying out. I do not recommend baking ahead as they do not hold their shape and crunch for more than an hour or so and are best served warm.