Spicy Baked Crab Rangoon

These two bite Spicy Baked Crab Rangoon pack a flavorful punch in a small package. Sesame seeds and sriracha add the perfect final touch to these tasty little appetizers.
Spicy Baked Crab Rangoon with sesame seeds and sriracha

I have a mad, crazy love for crab Rangoon. That said, this recipe tastes nothing like the ones from our local Chinese take-out restaurant. But they’re good…and spicy…and my dad enjoyed them (which is really saying something, if you only knew my dad)!

I made these Rangoon to take to my sisters house a few weeks ago when she’d invited some family members over for pizza. As I was making them, I kept thinking to myself that my dad is never going to even sample these as they’re not in his wheelhouse of foods he’d enjoy. He’s not a cream cheese eater, and I doubt he’d enjoy sriracha either. I do know however that he enjoys sesame seeds, so I made sure to sprinkle them on top to make them look more appetizing to my dad’s eye.

Spicy Baked Crab Rangoon with sesame seeds and Sriracha

When we got to my sister’s house, I placed the plate on the table and said nothing. I didn’t even say what they were, or what they contained as far as ingredients. I guess that was a smart idea because before long my dad had eaten several of them and commented how much he liked them. WOW! It’s amazing what a few little sesame seeds can do!

Spicy Baked Crab Rangoon with sesame seeds and sriracha

You’ll also notice from the photographs that I lined the plate with sesame seeds. No, this wasn’t for my dad’s sake (HaHa), it was to get the Rangoon to sit straight on the plate (think kosher salt and oysters). Then, when the wontons were all eaten, I easily funneled them back into the jar they came from, and not one tiny seed was wasted in the presentation of this dish.

Yield: 36 appetizers      Prep Time: 20 minutes
1 package won ton wrapers (found in the refrigerated produce section of the gracery store)
Olive oil spray
8 – 10 ounces canned lump crab meat
1 block (8 ounces) cream cheese, softened to room temperature
1 teaspoon sesame oil
4 green onions, finely chopped (white and green parts)
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder
1 tablespoon sriracha, plus additional for garnish
2 – 3 cups toasted sesame seeds for garnish and for lining the plate
-Preheat oven to 375 degrees.
-Line mini muffin tins with wonton wrapers. *Note – to keep the wonton wrappers soft and pilable, wrap them in a damp paper towel and microwave for a few seconds on low power.
-Once the wrappers are in the muffin tins, spray them lightly with olive oil spray.
-Bake in a preheated oven for 8-10 minutes until they turn golden brown. Remove and cool.
-Meanwhile in a medium size bowl, mix together the crab meat, cream cheese, sesame oil, green onions, salt, pepper, garlic powder and 1 tablespoon sriracha.
-Fill each wonton cup with approximately 1 tablespoon of the crab mixture.
-Top each rangoon with a light squirt of additional sriracha and a light sprinkling of sesame seeds.
-Place about 2-3 cups of toasted sesame seeds in the bottom of a serving platter and place the baked rangoon on top of the seeds to level.
-Refrigerate until ready to serve. Serve cold.
Spicy Baked Crab Rangoon with sesame seeds and sriracha
Spicy Baked Crab Rangoon with sesame seeds and sriracha

I love a holiday appetizer party. I just adore sampling all sorts of little bites instead of sitting down to a 3 course meal. These Spicy Baked Crab Rangoon would make a welcome addition to any holiday buffet table along with a nice glass of wine 🙂
Festive Christmas ornaments painted, frosted wine glass / www.kudoskitchenbyrenee.wazala.com
If there is ever anything I can paint for you, please don’t hesitate to contact me or visit my shop. Custom orders are always welcome and I can work from any photo or description you send my way.
Kudos Kitchen by Renée ~ Where food, art and fun collide on a regular basis!

Until we eat again,


  1. These are so creative and fun! I need to find some of those won ton wrappers. And awesome that your dad tried and liked them. 🙂

  2. This is the type of appetizer I would go crazy for! When we moved it took me testing out 5 different take-out places to find the perfect crab rangoon. I totally understand your crazy love!

  3. That's so funny that you you mentioned the sesame seeds on the plate…because just then I was thinking how many sesame seeds were there…all nice and toasted (and how expensive it would be to let them go to waste). 😉 These sounds amazing, right up my alley. I'd probably eat the majority of the plate.

  4. perfect little appetizer for the holidays

  5. Sesame seeds are totally underrated as far as garnish goes because they add so much flavor. Smart move not saying anything about what was in the ragoons so that your dad would try them!

  6. I can see why your dad liked these so much. I'm pretty sure I wouldn't be able to stop eating them.

  7. Great idea with sesame seeds to get them to stand up.

  8. I bet these really are good! Yay for your dad on eating with his eyes first and then moving on to a bite. Yum!

  9. These look addicting!! Love the sesame seeds on top

  10. I can never resist crab rangoon!

  11. I love anything in a wonton wrapper but I think crab rangoon is my favorite. and I love the spicy element! I'll definitely be stuffing these in my face!

  12. Smart! It's next thing I'll make to take to a party! Hooray for pleasing dad's taste buds!

  13. What a great little appetizer! I love your presentation too — great ideas!

  14. Mmmm. Those look perfect for party season. I love bite sized everything!

  15. Oh my goodness those look incredible, perfect party bite