Go Back
A creamy crab rangoon casserole topped with golden crispy wonton strips, served in a white baking dish on a metal rack.
Daniel

Ultimate Crab Rangoon Casserole

Experience the beloved flavors of crab rangoon in a comforting, easy-to-make casserole, featuring a creamy crab and cream cheese filling layered with crispy wonton strips.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 8 servings
Course: Appetizer, Main Course
Cuisine: American, Asian-Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Wonton Crisps
  • 1 package (12 oz) wonton wrappers
  • 2 tbsp olive oil or other neutral oil
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
For the Crab Rangoon Filling
  • 2 packages (8 oz each) cream cheese softened
  • 1 lb imitation crab meat or lump crab meat, finely chopped
  • 1/2 cup green onions sliced, reserve 2 tbsp for garnish
  • 2 tbsp Worcestershire sauce
  • 1 tbsp soy sauce low sodium
  • 1 tsp garlic powder
  • 1/2 tsp ground ginger
  • 1/4 tsp white pepper
Optional Topping & Serving
  • 1/2 cup shredded mozzarella cheese for extra melty top
  • To taste Sweet Chili Sauce for serving

Equipment

  • 9x13-inch baking dish
  • Large Mixing Bowl
  • Baking Sheets
  • Parchment Paper
  • Whisk
  • Spatula
  • Air Fryer (optional, for wontons)

Method
 

Prepare Wonton Crisps
  1. Preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper. Cut the wonton wrappers into 1/2-inch wide strips.
  2. In a large bowl, toss the wonton strips with olive oil, garlic powder, and salt until they are evenly coated. Spread them in a single layer on the prepared baking sheets.
  3. Bake for 8-12 minutes, or until the wontons are golden brown and crispy, making sure to flip them halfway through to ensure even cooking. Watch them closely as they can burn quickly. Remove from oven and set aside to cool. (Alternatively, if using an air fryer: work in batches, spray wontons lightly with oil, and air fry at 350°F for 3-5 minutes, shaking halfway, until golden and crispy).
Prepare Crab Rangoon Filling
  1. In the large mixing bowl (no need to wash if used for wontons), combine the softened cream cheese, finely chopped crab meat, 1/2 cup sliced green onions, Worcestershire sauce, soy sauce, garlic powder, ground ginger, and white pepper. Mix thoroughly with a spatula or electric mixer until the mixture is well combined and smooth.
Assemble and Bake Casserole
  1. Lightly grease a 9x13 inch baking dish. Spread about half of the baked wonton crisps evenly over the bottom of the dish, forming a crunchy base.
  2. Spoon the prepared crab rangoon filling over the wonton crisp layer and carefully spread it evenly with a spatula to cover the entire base.
  3. Top the filling with the remaining wonton crisps. If desired, sprinkle the shredded mozzarella cheese over the top for an extra melty, golden crust.
  4. Bake for 20-25 minutes, or until the filling is hot and bubbly, and the top wonton crisps are lightly browned and crispy (or the cheese is melted and bubbly).
Serve
  1. Remove the casserole from the oven. Let it stand for 5 minutes before serving to allow it to set slightly. Garnish with the reserved sliced green onions. Serve hot with sweet chili sauce on the side for dipping.

Notes

For a spicier kick, add a dash of sriracha or a pinch of red pepper flakes to the cream cheese mixture. This casserole is best enjoyed fresh to maintain the maximum crispiness of the wontons. Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days and reheated in the oven or air fryer to help re-crisp the wontons, though they may soften slightly.