All the creamy, crispy magic of classic crab rangoon — but baked into a warm, cheesy, crowd-pleasing casserole. It’s the perfect fusion of comfort food and takeout favorite.
Origin Crab Rangoon Casserole
Inspired by the beloved American-Chinese appetizer, this casserole captures the essence of crab rangoon (typically fried wontons stuffed with crab and cream cheese) in an easy-to-bake dish ideal for parties or weeknight dinners.
What I Love About This Recipe
It’s indulgent, flavorful, and incredibly simple to throw together. You get all the gooey, savory goodness of crab rangoon with way less effort — and no deep-frying!
Also Read : Chicken Teriyaki
Crab Rangoon Casserole
4
servings15
minutes40
minutes570
kcalIngredients
8 oz (225 g) cream cheese, softened
½ cup sour cream
1 tbsp mayonnaise
1½ cups cooked crab meat (real or imitation), flaked
2 green onions, sliced
1 clove garlic, minced
1 tbsp soy sauce
1 tsp Worcestershire sauce
1 tsp sugar
½ tsp black pepper
1 cup shredded mozzarella cheese (plus extra for topping)
2 cups crushed wonton chips or tortilla chips (for topping)
Directions
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- In a large bowl, mix cream cheese, sour cream, and mayo until smooth.
- Stir in crab meat, green onions, garlic, soy sauce, Worcestershire sauce, sugar, pepper, and mozzarella cheese.
- Transfer mixture into the baking dish and spread evenly.
- Top with a generous layer of crushed wonton or tortilla chips and a handful of extra cheese.
- Bake for 20–25 minutes, until bubbly and golden on top.
- Serve hot with more chips or toasted baguette slices.
Notes
- Add a dash of sriracha or chili flakes for a spicy version.
For a more authentic crab rangoon flavor, sprinkle in a few drops of sesame oil.- Leftovers reheat well — even better the next day!
