Baked Crab and Artichoke Rangoon are an amazingly creamy and savory appetizer! Wonton cups are filled with cream cheese, marinated artichoke hearts and crab and baked to perfection. A great addition to your menu!
Baked Crab and Artichoke Rangoon
I have been addicted to crab and cream cheese rangoon for as long as I can remember. I remember making them for the first time probably a good 15 years ago and just marveling at how easy they were to make. I love fried rangoon which is the more traditional way to prepare this delicious appetizer, but frequently find myself baking them as I did for this recipe. Sometimes you just don’t want to deal with hot oil, you know?
If you prefer fried, don’t let me stop you. Just make sure the edges are sealed first!
While crab rangoon are perfect in and of themselves, I decided to make them just a bit more interesting with the addition of marinated artichoke hearts. I find that artichoke and crab really go well together and the artichoke doesn’t overpower the sweet, delicate flavor of the crab.
Choosing the mellower flavor of green onions adds a kick of freshness and is a nice counterbalance to the rich, creamy flavors of the crab and cream cheese.
These rangoon are the perfect appetizer to serve to your guests and take just minutes to prepare. If crab meat is a bit out of your budget, feel free to substitute imitation crab meat instead – it’s still delicious! I have to do this for my dad who is allergic to crab – poor thing 🙁
How To Make Baked Crab and Artichoke Rangoon
- 24 won ton wrappers
- 8 oz light cream cheese, softened
- 6 oz crab meat
- 6 oz jar marinated artichoke hearts, drained and chopped
- 2 Tbls diced pimientos
- 2 green onions, sliced
- 1 clove garlic, minced
- ½ tsp Worcestershire sauce
- Preheat oven to 400°F.
- Spray 24 mini muffin cups with cooking spray.
- Press one won ton wrapper into each cup and spray the edges of the won ton wrappers with cooking spray
- Combine cream cheese, crab meat, artichoke hearts, pimientos, green onion, garlic and Worcestershire sauce together in a medium bowl.
- Divide filling equally among 24 cups.
- Bake for 10 to 12 minutes or until won tons are golden brown and crisp.
- Serve immediately with sweet and sour sauce, duck sauce, or soy sauce.
More yummy appetizers to try!
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