Crab Rangoon Casserole
Creamy, cheesy, and baked until bubbly, Crab Rangoon Casserole turns everyone’s favorite takeout appetizer into a comforting, crowd-pleasing meal. With all the flavors of classic crab rangoon—crab, cream cheese, and green onion—plus crispy wonton topping, it’s irresistible and so easy to make.
Origin Crab Rangoon Casserole
Traditional crab rangoon are fried wontons filled with a savory crab and cream cheese mixture. This casserole reimagines them as a baked dish perfect for potlucks, game day, or a fun weeknight dinner.
What I Love About This Recipe
You get the same tangy, creamy filling without having to fry anything. The crunchy wonton strips on top give that satisfying crisp in every bite.
Also Read : German Hamburgers (Frikadellen)
Crab Rangoon Casserole
Course: Random4
servings30
minutes40
minutes240
kcalIngredients
2 (8 oz) packages cream cheese, softened
½ cup sour cream
1 cup shredded mozzarella cheese
½ cup shredded cheddar cheese
2 (6 oz) cans lump crab meat, drained (or imitation crab)
4 green onions, thinly sliced
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp garlic powder
½ tsp onion powder
Salt and black pepper, to taste
2 cups crispy wonton strips or crushed wonton chips (store-bought)
Directions
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine cream cheese and sour cream. Beat until smooth.
- Add mozzarella, cheddar, crab meat, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix well.
- Spread the mixture evenly in a greased 9×13-inch baking dish.
- Bake uncovered for 25–30 minutes, until hot and bubbling around the edges.
- Remove from oven and sprinkle the top with wonton strips.
- Return to oven for 5–7 minutes, just until the wontons are lightly toasted.
- Cool slightly before serving.
Notes
- For extra flavor, drizzle with sweet chili sauce or sriracha before serving.
- Leftovers reheat well in the oven or microwave.
- If you prefer a smoother texture, chop the crab meat finely before mixing.
