Crab Rangoon Casserole

This crab rangoon casserole transforms the classic takeout appetizer into a creamy, crowd-pleasing dish with rich crab filling and a crispy golden wonton topping.

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Course: Appetizer, Main Course

Cuisine: Asian-inspired

Prep Time: 25

Cook Time: 30

Total Time: 55

Servings: servings

Calories: 360kcal

Author: Lucy

Cost: $8

Equipment

8x8-inch baking dish
mixing bowl
Spatula
Knife
Cutting board

Ingredients

8 oz cream cheese, softened
1/2 cup sour cream
2 cups crab meat (imitation or real), drained
1/2 cup green onions, chopped
1 tsp garlic powder
1 tbsp Worcestershire sauce
1 tbsp soy sauce
1 package wonton wrappers, cut into strips
2 tbsp butter, melted
sweet chili sauce (for serving)

Instructions

Preheat oven to 350°F (175°C) and grease an 8x8-inch baking dish.
In a large bowl, beat cream cheese and sour cream until smooth.
Fold in crab meat, green onions, garlic powder, Worcestershire sauce, and soy sauce.
Spread the mixture evenly into the prepared baking dish.
Toss wonton strips with melted butter until lightly coated.
Arrange wonton strips evenly over the filling.
Bake for 25–30 minutes until golden brown and bubbly.
Optionally broil for 1–2 minutes for extra crispiness.
Let rest briefly and serve with sweet chili sauce.

Notes

Drain crab meat well to avoid excess moisture. Keep wonton strips separate until baking to maintain crispiness. Broil for 1–2 minutes at the end for extra crunch. Store leftovers refrigerated up to 3 days.

Nutrition