The Coziest Crab Rangoon Casserole You’ll Ever Make

There’s something magical about the way Crab Rangoon hits the spot—crispy wonton wrappers hugging that creamy, savory filling, with just a hint of sweetness. But let’s be honest, standing over a pot of oil to fry batch after batch isn’t exactly my idea of a relaxing evening. That’s how this Crab Rangoon Casserole came to be—a lazy Sunday experiment that turned into a family favorite. Now, we get all that irresistible flavor without the fuss, baked into one bubbly, golden dish that’s perfect for scooping onto plates (or straight into happy mouths).

Ingredients You’ll Need

• 1 lb lump crab meat – Fresh is lovely, but canned works beautifully too (just drain it well!).
• 8 oz cream cheese – Softened to room temperature so it blends like a dream.
• 1/2 cup sour cream – Adds a touch of tang and keeps the filling luxuriously creamy.
• 2 green onions – Thinly sliced, greens and all, for a pop of freshness.
• 1 tsp Worcestershire sauce – Our secret umami booster!
• 1/2 tsp garlic powder – Because everything’s better with garlic.
• 1/4 tsp white pepper – Subtle warmth without overpowering the crab.
• 1 cup shredded mozzarella – For that irresistible stretchy-cheese moment.
• 20 wonton wrappers – No frying required—they’ll crisp up beautifully in the oven.
• 2 tbsp melted butter – Brushed on top for golden perfection.
• Sweet chili sauce (for serving) – Because dipping is mandatory.

Let’s Make It Together

First, preheat your oven to 375°F (190°C) and grab your favorite casserole dish—a 9×13-inch works perfectly here. Now, let’s create that luscious filling.

1. Mix the creamy base: In a large bowl, beat the softened cream cheese and sour cream until smooth. No lumps allowed! This is the foundation of our dreamy filling.
2. Fold in the good stuff: Gently stir in the crab meat (I like to leave some bigger chunks for texture), green onions, Worcestershire, garlic powder, and white pepper. Taste and adjust—sometimes I add an extra pinch of salt if the crab is very mild.
3. Layer with love: Spread half the wonton wrappers in your baking dish—it’s okay if they overlap slightly. Spoon all that creamy crab mixture on top, then sprinkle with half the mozzarella. Repeat with another layer of wontons and the remaining cheese.
4. The golden touch: Brush those top wonton wrappers generously with melted butter. This is the key to getting that crave-worthy crunch without deep frying!

Now, slide it into the oven and let the magic happen. While it bakes (we’ll get to that in part two!), your kitchen will fill with the most incredible aroma—sweet crab, toasty butter, and just a whisper of garlic. It’s the kind of smell that brings everyone wandering in, asking, “Is it ready yet?”

Pro Tips, Variations, and Substitutions

This Crab Rangoon Casserole is wonderfully forgiving, so feel free to make it your own! Here are a few ideas to customize it:

• Crab Swap: If fresh crab isn’t available, canned crab (drained well) or even imitation crab work beautifully.
• Cream Cheese Hack: For extra tang, swap half the cream cheese with ricotta or mascarpone.
• Spice It Up: Add a pinch of red pepper flakes or a dash of sriracha to the filling for a subtle kick.
• Wonton Shortcut: No time to layer wonton wrappers? Crushed wonton chips or even egg roll wrappers work in a pinch!

What to Serve With Crab Rangoon Casserole

This rich, creamy casserole pairs perfectly with lighter sides to balance the meal. Try:

• A crisp Asian-inspired salad with sesame dressing
• Steamed jasmine rice or fried rice for extra comfort
• Quick-pickled cucumbers or carrots for a refreshing crunch
• Stir-fried green beans or bok choy

Storage and Reheating Tips

Leftovers? Lucky you! Here’s how to keep them tasting fresh:

• Fridge: Store in an airtight container for up to 3 days.
• Reheating: Warm in the oven at 350°F for 10–15 minutes (cover with foil to prevent drying). For a quick fix, microwave individual portions in 30-second bursts.
• Freezing: Freeze before baking—just thaw overnight in the fridge, then bake as directed.

Frequently Asked Questions

Can I make this ahead of time?
Absolutely! Assemble the casserole (without baking), cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Is there a substitute for wonton wrappers?
Yes! Egg roll wrappers (cut into smaller squares) or even lasagna noodles (parboiled) can work, though the texture will vary slightly.

Can I use low-fat cream cheese?
You can, but the filling may be slightly less creamy. For best results, stick with full-fat.

How do I prevent the top from browning too quickly?
If the top starts browning before the center is set, loosely tent it with foil during the last 10 minutes of baking.

Final Thoughts

There’s something so comforting about digging into a warm, bubbly casserole that tastes just like your favorite takeout appetizer—but even better, because it’s homemade. Whether you’re serving it for a cozy weeknight dinner or as the star of your next potluck, this Crab Rangoon Casserole is sure to disappear fast. Don’t be surprised if friends start asking for the recipe!

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