Have you ever been horribly disappointed by an order of Crab Rangoon? I love them and have to add them to my order every single time. Well, my tradition is always to keep trying until I find a Chinese place in my neighborhood that has delicious Crab Rangoon. I don’t like them when they skimp on the filling. Also, have you ever had an order of Crab Rangoon that had too much crab in it? I don’t like that either. I do like them when they are creamy with a touch of crab. Basically, I’m the Goldilocks of Crab Rangoon. Ha!
I mean, I’m serious about Crab Rangoon. Chinese takeout is one of my favorite things to order but it’s also a habit that can pack on the pounds. Like they say, it’s all fun and games until your pants don’t fit.
I’ve done some recipe testing to figure out how to make my favorite appetizer a healthy appetizer that I can make at home. No more guessing which Chinese place to go to. So when I set out, I wanted less grease, which means baking. But, is baking it going to make it taste like crud? Not at all. Baking instead of deep frying certainly changes the flavor. They aren’t as crispy as they are when you deep fry them in a big pot of oil but they still get a crisp if you follow my directions below. They also aren’t as greasy which makes them lighter and easier to eat. (I don’t really like fried, greasy food—unless I’m hung over.)
These Baked Crab Rangoon Sticks are creamy, crispy and dang delicious. And, they aren’t bad for you! See, they aren’t over sized either. These really are the best baked crab rangoons. Plus, shaping them into little sticks makes them easier to eat and quicker to make. You’ll actually have this appetizer done in 20 minutes, which is a perfect last-minute appetizer for guests!
- 12 pastry spring roll wrappers***
- 4 oz cream cheese (I used 1/3 less)
- 1/2 tsp granulated sugar
- Dash of salt
- 2/3 oz of crab meat, chopped
- Sweet and Sour Sauce
- Pre-heat the oven to 375 degrees. Spray a baking sheet or stone with olive oil and set aside.
- In a small bowl, whip the cream cheese a bit to loosen it up.
- Fill a small prep bowl with cold water.
- Chop the crab meat into small pieces.
- Add the crab meat, sugar, and salt to the cream cheese and mix it together.
- On a flat surface, place four spring roll wrappers out. Dip your fingertips in the water, then slightly wet the wrappers. On the bottom third of the wrapper, place about a teaspoon of the crab mixture evenly across it.
- Then, start wrapping it from the bottom so that the mixture is wrapped a few times.
- Seal each Rangoon with a little bit of water along the crease using your fingertips.
- Place each piece on the baking sheet and slightly toss it so there’s a bit of the olive oil on the outside.
- Repeat until finished wrapping.
- Place in the oven for approximately 13 minutes (times vary with ovens so watch carefully). When there’s about 6-7 minutes left, flip them so they bake/crisp evenly.
- **** These are pastry spring roll wrappers, not the clear rice papers. Here's a link to them on Amazon so you get an idea of what you are looking for (not an affiliate link): https://www.amazon.com/Spring-Roll-Wrappers-Square-Sheets/dp/B01IFCK90K