Avocado Crab Rangoon Bake (Printable Version)
Succulent crab and avocado blend with crunchy wontons for a crowd-pleasing casserole, served hot.
# What You’ll Need:
→ Filling
01 - 8 ounces cream cheese, softened
02 - 1/2 cup mayonnaise
03 - 1 tablespoon soy sauce
04 - 2 teaspoons Worcestershire sauce
05 - 1 garlic clove, minced
06 - 1/2 teaspoon ground black pepper
07 - 1/4 teaspoon salt
08 - 8 ounces lump crab meat, drained and picked over
09 - 1 ripe avocado, diced
10 - 2 green onions, thinly sliced
→ Topping
11 - 20 square wonton wrappers, cut into triangles
12 - 2 tablespoons unsalted butter, melted
13 - 1/2 teaspoon sesame seeds
# Step-by-Step Guide:
01 - Preheat the oven to 375°F. Lightly grease an 8x8-inch baking dish for even cooking and easy cleanup.
02 - Combine softened cream cheese, mayonnaise, soy sauce, Worcestershire sauce, minced garlic, ground black pepper, and salt in a large mixing bowl. Beat using a hand mixer or whisk until smooth.
03 - Gently fold in the lump crab meat, diced avocado, and sliced green onions until just combined, preserving the texture of the mix-ins.
04 - Spread the crab mixture evenly into the prepared baking dish, smoothing the top with a spatula.
05 - Lay the wonton triangles in a single, slightly overlapping layer on top of the filling. Brush with melted butter and sprinkle sesame seeds over if desired.
06 - Place in the preheated oven and bake for 20 to 25 minutes, until the filling bubbles and the wontons are golden and crisp.
07 - Allow the bake to cool for 5 minutes before serving. Offer additional sliced green onions or sweet chili sauce on the side as preferred.
# Additional Tips::
01 -
- Uses common supermarket ingredients no specialty shopping needed
- Perfect for parties or family dinner and scales easily
- Tastes like your favorite crab rangoon but with less mess and more creamy filling
- Quick to assemble and on the table in under an hour
02 -
- Naturally pescatarian friendly
- A great way to use up leftover cooked crab or even imitation crab
- Upgrades classic rangoon flavor with extra creamy avocado
03 -
- Always taste your filling before baking and add extra pepper or soy to fit your preference
- Fold the crab and avocado in gently to avoid breaking them up Too much stirring can make the final texture less special
- Toast sesame seeds before sprinkling for extra flavor and crunch You can add diced red bell pepper or a small handful of cilantro to brighten up the flavor