Rice Paper Crab Rangoons Recipe

Introduction

Rice Paper Crab Rangoons are a delightful twist on the classic fried treat, offering a lighter, crispy bite with a creamy crab filling. Perfect as an appetizer or snack, these rangoons combine fresh crab, cream cheese, and aromatic green onions wrapped in delicate rice paper.

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 necessary tools.
2. Step 2: In a bowl, combine softened cream cheese, crab meat, chopped green onions, and soy sauce. Mix until well blended.
3. Step 3: Soak one rice paper wrapper in warm water for 10–15 seconds until it becomes soft and pliable.
4. Step 4: Lay the softened wrapper flat on a clean surface. Place about one tablespoon of the crab filling in the center. Fold the edges inward like an envelope and press firmly to seal.
5. Step 5: Preheat your oven to 400°F (200°C). Arrange the filled rangoons on a baking sheet lined with parchment paper, then lightly brush or spray them with oil.
6. Step 6: Bake for 15 to 20 minutes, or until the rangoons turn golden brown and crispy. Serve warm with your favorite dipping sauce.

Tips & Variations

• For extra crunch, you can briefly pan-fry the rangoons after baking to give them a crispier exterior.
• Substitute crab meat with cooked shrimp or canned tuna for a different flavor profile.
• Add a teaspoon of minced garlic or ginger to the filling for an extra punch.
• If you prefer, substitute soy sauce with tamari for a gluten-free option.

Storage

Store any leftover crab rangoons in an airtight container in the refrigerator for up to 2 days. To reheat, bake them again at 350°F (175°C) for about 5–7 minutes until warmed through and crispy. Avoid microwaving to prevent sogginess.

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 it completely and drain any excess moisture before mixing it with the filling.

Can I freeze the prepared crab rangoons before baking?

Absolutely. Place the filled and sealed rangoons on a tray to freeze individually, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a few extra minutes to the baking time.

Rice Paper Crab Rangoons Recipe

Print Recipe

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4.5 from 114 reviews

Delicious and crispy Rice Paper Crab Rangoons baked to golden perfection, filled with a creamy mixture of cream cheese, crab meat, and fresh green onions. These easy-to-make appetizers offer a lighter twist on the classic fried version by utilizing rice paper wrappers and baking instead of deep frying.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 rangoons
• Category: Appetizer
• Method: Baking
• Cuisine: Asian Fusion
• Diet: Low Fat

Ingredients

Rangoons

• Rice paper wrappers – 12 sheets
• Cream cheese (softened) – 8 oz (225g)
• Crab meat (fresh or canned) – 1 cup, shredded
• Green onions – 2 stalks, finely chopped
• Soy sauce – 1 tablespoon
• Cooking oil (for brushing or spraying)

Instructions

1. Prepare workstation: Gather all ingredients, measuring tools, a bowl for mixing, a baking sheet, parchment paper, and a brush or spray bottle for oil.
2. Make filling: In a mixing bowl, combine softened cream cheese, shredded crab meat, chopped green onions, and soy sauce. Mix thoroughly until the mixture is smooth and evenly blended.
3. Soften wrappers: Fill a shallow dish with warm water. Dip one rice paper wrapper into the water for 10-15 seconds or until it becomes soft and pliable. Remove and place it flat on a clean surface.
4. Assemble rangoons: Spoon about 1 tablespoon of the crab and cream cheese filling into the center of the softened rice paper wrapper. Fold the edges inward like an envelope, ensuring the filling is sealed tightly to avoid leaking during baking.
5. Preheat oven: Set your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat.
6. Prepare for baking: Arrange the filled rangoons on the prepared baking sheet. Lightly brush or spray each with cooking oil to help them crisp up and turn golden.
7. Bake: Place the baking sheet in the oven and bake for 15-20 minutes. Check occasionally and bake until the rangoons are golden brown and crispy on the outside.
8. Serve: Remove from the oven and let cool slightly. Serve warm with your favorite dipping sauce such as sweet chili, soy sauce, or a spicy mayo.

Notes

• Rice paper wrappers may vary in size; adjust filling proportionally to prevent overfilling.
• Ensure to seal the wrappers well to avoid fillings leaking during baking.
• Optionally, add minced garlic or ginger to the filling for extra flavor.
• Use canned crab meat for convenience or fresh crab meat for a more premium taste.
• Do not soak the rice paper too long; over-soaking makes it too fragile and difficult to handle.
• These rangoons are best eaten fresh but can be reheated in an oven to regain crispness.

Keywords: Rice Paper Crab Rangoons, baked crab rangoons, appetizer, easy crab rangoon recipe, baked Asian appetizer, cream cheese crab appetizers