Baked Crab Rangoon Appetizer • Seafood Nutrition Partnership
Baked Krab Rangoon Cups
Baked Krab Rangoon Cups


3/4 cup tangerine juice (substitute orange juice if tangerine not available)
3/4 cup raw sugar
1/4 cup apple cider vinegar
2 Tbsp. ketchup
3/4 Tbsp. jarred minced garlic
2 Tbsp. red chili flakes
2 Tbsp. corn starch
4 Tbsp. cold water
24 wonton wrappers (find them in the produce aisle next to the tofu)
12 oz. full-fat plain cream cheese, softened
1 Tbsp. sour cream
8 oz. imitation crab/surimi OR canned or picked crab, chopped
2 tsp. black pepper
1 tsp. honey
3 green onions, thinly sliced for garnish (optional)
Recipe by Lauren Manaker, RDN


1.Preheat oven to 350 degrees Fahrenheit.
2.In a medium saucepan, combine juice, sugar, vinegar, ketchup, garlic, and chili flakes. Bring to a boil and simmer for 10 minutes.
3.While juice mixture is simmering, spray mini muffin tin with cooking spray.
4.Place one wonton wrapper in each muffin cup to create 24 small “cups.”
5.Bake 10 minutes or until edges begin to brown, remove from oven and cool slightly. Keep oven hot.
6.Mix cornstarch and cold water in a small bowl until smooth.
7.Lower heat of the sugar/juice mixture to low and slowly stir in the cornstarch mixture. Simmer for another 5 minutes.
8.Turn off heat and let cool until ready to serve.
9.In a medium mixing bowl, combine cream cheese, sour cream, crab, pepper, and honey. Stir well.
10.Spoon filling into baked wonton shells; bake for an additional 5-6 minutes.
11.Cool slightly, top with sauce or serve sauce on the side for dipping. Garnish with sliced scallions if desired.

This simple appetizer is a total crowd-pleaser! This is a tasty homemade version of the popular restaurant take-out Crab Rangoon with a Sweet Tangerine Chili Sauce.

Here’s a couple options for ingredients: You can either use surimi or imitation crab instead of crab meat to make this recipe a bit more budget conscious or for people who avoid crab due to religious or dietary restrictions. To learn more about surimi, check out this informative blog post.


Recipe by Lauren Manaker, RDN of Nutrition Now Counseling


Nutritional information
Serving Size: One crab Rangoon cup and 1 tsp. dipping sauce

Calories: 105 calories
Fat: 5.2 grams (saturated fat 3.2 grams)
Cholesterol: 21 grams
Sodium: 305 milligrams
Carbohydrates 8.5 grams (0.2 gm fiber)
Protein: 3.2 grams


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