Giant Crab Rangoon
Giant Crab Rangoon
Ingredients
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, flaked
- 1 tablespoon chives, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 1 egg
- 8 spring roll wrappers
For Serving (Optional)
- as needed sweet chili sauce
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a large bowl, combine the softened cream cheese, flaked imitation crab meat, chopped chives, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 5 min
- 3
In a small bowl, crack and whisk the egg to create an egg wash.
⏱️ 1 min
- 4
Arrange 4 spring roll wrappers on the prepared baking sheet, overlapping them to form a large square. Brush the seams and edges of these wrappers generously with the whisked egg.
⏱️ 3 min
- 5
Place a second layer of 4 spring roll wrappers directly on top of the first layer, overlapping them in the same pattern to create a double-layered base.
⏱️ 2 min
- 6
Spoon the prepared crab rangoon filling into the center of the layered wrappers.
⏱️ 2 min
- 7
Carefully fold the edges of the spring roll wrappers over the filling, starting with the corners and then folding in the sides, to form a large, enclosed packet. Ensure the filling is completely covered and the seams are sealed.
⏱️ 2 min
- 8
Brush the entire top surface of the folded crab rangoon with the remaining egg wash. This will help achieve a golden-brown and crispy finish.
⏱️ 1 min
- 9
Bake the giant crab rangoon in the preheated oven for 20-25 minutes, or until it turns golden brown and crispy.
⏱️ 25 min•🌡️ 350
- 10
Remove from the oven and serve immediately, optionally with sweet chili sauce for dipping.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Giant Crab Rangoon
For the Crab Rangoon Filling
- 8 ounces cream cheese, softened
- 8 ounces imitation crab meat, flaked
- 1 tablespoon chives, chopped
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For Assembly
- 1 egg
- 8 spring roll wrappers
For Serving (Optional)
- as needed sweet chili sauce
Instructions
- 1
Preheat your oven to 350°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a large bowl, combine the softened cream cheese, flaked imitation crab meat, chopped chives, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. Mix thoroughly until all ingredients are well combined and the filling is uniform.
⏱️ 5 min - 3
In a small bowl, crack and whisk the egg to create an egg wash.
⏱️ 1 min - 4
Arrange 4 spring roll wrappers on the prepared baking sheet, overlapping them to form a large square. Brush the seams and edges of these wrappers generously with the whisked egg.
⏱️ 3 min - 5
Place a second layer of 4 spring roll wrappers directly on top of the first layer, overlapping them in the same pattern to create a double-layered base.
⏱️ 2 min - 6
Spoon the prepared crab rangoon filling into the center of the layered wrappers.
⏱️ 2 min - 7
Carefully fold the edges of the spring roll wrappers over the filling, starting with the corners and then folding in the sides, to form a large, enclosed packet. Ensure the filling is completely covered and the seams are sealed.
⏱️ 2 min - 8
Brush the entire top surface of the folded crab rangoon with the remaining egg wash. This will help achieve a golden-brown and crispy finish.
⏱️ 1 min - 9
Bake the giant crab rangoon in the preheated oven for 20-25 minutes, or until it turns golden brown and crispy.
⏱️ 25 min•🌡️ 350 - 10
Remove from the oven and serve immediately, optionally with sweet chili sauce for dipping.
⏱️ 2 min