Crab Rangoon Casserole Recipe

This creamy crab rangoon casserole transforms the flavors of the popular restaurant appetizer into an easy baked dish. Made with crab meat, cream cheese, sour cream, mozzarella, green onions, and a crispy wonton topping, it's perfect for family dinners, potlucks, holiday gatherings, and meal prep.

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Course: Dinner

Cuisine: American-Chinese

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings: servings

Calories: 445kcal

Author: Abby Pinkmann

Cost: $10

Equipment

9x13-inch baking dish
Large mixing bowl
small mixing bowl
whisk or spoon
Spatula
Measuring cups and spoons
Oven

Ingredients

16 oz cream cheese, softened
12 oz crab meat
1 cup sour cream
1 cup shredded mozzarella cheese
4 green onions, sliced
1 tsp garlic powder
1 tbsp soy sauce
2 cups wonton strips
2 tbsp butter, melted

Instructions

Preheat the oven to 375°F and lightly grease a 9x13-inch baking dish.
In a large mixing bowl, combine the cream cheese, sour cream, crab meat, garlic powder, soy sauce, green onions, and mozzarella cheese. Stir until evenly mixed.
Spread the filling evenly into the prepared baking dish and smooth the surface with a spatula.
Place the wonton strips in a bowl, drizzle with melted butter, and toss gently until coated.
Sprinkle the buttered wonton strips evenly across the top of the casserole.
Bake for 30 to 35 minutes until the edges are bubbling and the topping is golden brown.
Allow the casserole to rest for 5 to 10 minutes before serving.
Garnish with additional sliced green onions and serve warm.

Notes

Use room-temperature cream cheese for the smoothest filling. Drain crab meat thoroughly before mixing to avoid excess moisture. Do not overbake, as the filling can dry out. For extra crunch, reserve some wonton strips and add them during the last 10 minutes of baking. Refrigerate leftovers for up to 4 days or freeze for up to 2 months.

Nutrition