Crab Rangoon Casserole

This creamy crab rangoon casserole is a baked version of your favorite takeout appetizer—easy, comforting, and family-approved. Filled with crab, cream cheese, and topped with a golden crunch, it’s a perfect make-ahead meal.

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Course: Casserole

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Calories: 290kcal

Author: Chloe White

Cost: $12

Equipment

1 mixing bowl – for combining filling
1 9x13-inch baking dish – for baking casserole
1 spatula – for spreading and mixing
Measuring cups/spoons

Ingredients

Filling
8 oz – Cream cheese softened
1/2 cup – Sour cream or mayo
1 tbsp – Soy sauce
1/4 tsp – Garlic powder
1/2 cup – Shredded mozzarella or Monterey Jack cheese
1/4 cup – Chopped green onions
1/2 lb – Imitation crab meat or real crab, chopped
Topping
1 cup – Wonton wrappers sliced into strips
OR substitute with crushed chips, crackers, or fried onions
Optional – Cooking spray or oil for crisping

Instructions

Preheat oven to 375°F (190°C) and grease a 9x13-inch baking dish.
In a large bowl, mix cream cheese, sour cream, soy sauce, garlic powder, and shredded cheese until smooth.
Fold in crab and green onions gently until evenly combined.
Spread mixture into the prepared baking dish and top with more shredded cheese if desired.
Add crispy topping: arrange wonton strips on top and spray with oil.
Bake uncovered for 25–30 minutes, or until bubbly and golden brown.
Let rest for 5 minutes before serving.

Notes

Use gluten-free crackers and tamari for a GF version

For extra spice, stir in 1 tsp sriracha or red chili flakes

Can be frozen unbaked for up to 2 months

Try pairing with Tuna Casserole Recipe
or Buffalo Chicken Casserole
for a full dinner spread

Nutrition