Avocado Crab Rangoon Bake (Printable)

Luscious crab and avocado filling topped with golden wontons—perfection from oven to table.

# Components:

→ 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

# Directions:

01 - Preheat oven to 375°F. Lightly grease an 8x8-inch baking dish.
02 - In a large mixing bowl, combine cream cheese, mayonnaise, soy sauce, Worcestershire sauce, minced garlic, black pepper, and salt. Beat with a hand mixer or whisk until completely smooth.
03 - Carefully fold in the lump crab meat, diced avocado, and sliced green onions until just integrated into the mixture.
04 - Spread the prepared filling evenly into the greased baking dish.
05 - Arrange wonton triangles over the filling, overlapping slightly. Brush surface with melted butter and sprinkle with sesame seeds if desired.
06 - Place dish in oven and bake for 20–25 minutes, until filling bubbles and wontons are crisp and golden brown.
07 - Allow to cool for 5 minutes before serving. Enjoy warm, garnished with extra scallions or accompanied by sweet chili sauce if preferred.

# Expert Advice:

01 -
  • Uses familiar shortcut ingredients so most can be found in any store
  • Ready in under an hour with just a handful of simple prep steps
  • Delivers crowd-pleasing flavor with that signature Rangoon feel and a subtle avocado twist
  • Works as a luxe appetizer or a fun dinner with a salad on the side
02 -
  • Makes a great make ahead party dish but it is crispiest on day one
  • Naturally rich in protein from the crab meat and cream cheese
  • Pairs well with light salads or crunchy vegetables to balance each bite
03 -
  • Let cream cheese come to room temp for the silkiest filling
  • If using canned crab pat very dry so the casserole does not get watery
  • Slice wontons thin and irregular for extra crunch
  • Always taste the filling before baking so you can adjust salt or add a splash more soy if needed
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