20-Minute Baked Crab Rangoon Sticks - Sugar and Wine (2024)

January 5, 2016 by jcrain320 26 Comments

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!

20-Minute Baked Crab Rangoon Sticks

2016-08-28 20:42:30

Serves 4

These are the absolute best baked crab rangoon sticks you'll ever have. They are super easy and ready in 20 minutes!

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Prep Time

7 min

Cook Time

13 min

Total Time

20 min

Prep Time

7 min

Cook Time

13 min

Total Time

20 min

Ingredients

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

Instructions

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.

Notes

**** 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

Reader Interactions

Comments

Cathy
November 16, 2016 at 5:14 pm
Ingredients list spring roll wraps but instructions read spring roll wraps and the next sentence referred to them as wontons??? Thanks
Reply
- jcrain320
  November 28, 2016 at 9:06 pm
  Hi Cathy! Thanks for the catch. It’s spring roll wraps, not wontons. They are a lighter dough.
  Reply
- Sue Bennett
  April 9, 2018 at 12:30 am
  Would it be possible to make these ahead and cook them when needed?
  Reply
Tani
February 16, 2017 at 10:01 am
2/3 ounce of crab? That has to be a typo. Do you mean cups?
Reply
- jcrain320
  March 16, 2017 at 1:15 pm
  It’s not a typo. You could increase it to a full ounce of crab but you don’t need much crab at all. Otherwise, it will be too “fishy.” I’ve made it twice in the last week making sure it was correct and they turned out delicious!
  Reply
Steph
March 24, 2017 at 7:11 pm
How do you keep the filling from coming out? Since they are not sealed, I would expect the cheese to come out the ends.
Reply
- jcrain320
  See Also
  Homemade Vanilla Extract | Love and Olive Oil
  April 10, 2017 at 9:18 pm
  You want to make sure that you don’t over stuff them. Also, I leave maybe a 1/2 inch space on each end. A little bit may come out but not much if you follow those guidelines.
  Reply
Jenn
April 9, 2017 at 7:23 pm
I can’t wait to try these out! I am in love with crab Rangoon – but like you – I have yet to find my holy grail of Rangoon! Do you have a brand of sweet and sour that you use (or a recipe you recommend)??
Reply
- jcrain320
  April 10, 2017 at 9:21 pm
  Not a brand so to speak so much as I use sweet chili sauce. It’s SO good. Definitely give these a try. I really do enjoy the lightness of them!
  Reply
Kaitlyn Ierardi
April 21, 2017 at 12:21 am
How well do these freeze or are they best from the oven ?
Reply
- jcrain320
  April 23, 2017 at 4:41 pm
  I haven’t tried freezing them but I always make them fresh. I buy the spring roll wrappers and freeze them until I use them though.
  Reply
Cindy
December 7, 2017 at 11:51 am
Have you made these in an air fryer? If so what temp and time works best.
Reply
Kate
December 21, 2017 at 1:43 pm
How do you think they’d be if I cooked them at home and brought them to a party, so they’d be served at room temperature?
Reply
- jcrain320
  January 3, 2018 at 8:57 pm
  They are meant to be served hot. I’ve had them cold/room temp and they are alright but not as tasty.
  Reply
Linda co*ker
February 23, 2018 at 12:12 pm
You use a spring roll wrapper. Is that like an egg roll wrapper? When I think of spring roll wrapper, rice paper comes to mind. Just want to make sure I’m using the right ingredients. These are my weakness!
Reply
- jcrain320
  July 15, 2018 at 7:10 pm
  Hi Linda. It’s a pastry spring roll wrapper. Here’s a link for reference: https://www.amazon.com/Spring-Roll-Wrappers-Square-Sheets/dp/B01IFCK90K
  Reply
Deidi
February 25, 2018 at 10:09 pm
Hi Jamie,
Did you use real crab or imitation?
Thanks!
Reply
- jcrain320
  July 15, 2018 at 7:10 pm
  I’ve done both but primarily use imitation.
  Reply
Sandi
March 25, 2018 at 11:39 am
Have you tried air frying them?
Reply
Rachel
April 8, 2018 at 6:57 pm
What kind of spring roll wrappers do you use? I used rice paper spring roll wrappers and they clearly were not correct, but those are the only ones I’ve seen at the store.
Reply
- jcrain320
  July 15, 2018 at 7:11 pm
  Hi Rachel. Here’s a link to what the package looks like. They are pastry spring roll wrappers. https://www.amazon.com/Spring-Roll-Wrappers-Square-Sheets/dp/B01IFCK90K
  Reply