Chicken and Crab Rangoons with Dipping Sauce

Here’s a delicious version of Chicken and Crab Rangoons that you can make at home and that is likely to be healthier and better for your heart than the takeout version.

Chicken and Crab Rangoons


  • 1 cup cooked chicken breast, shredded
  • 1/2 cup cooked crab meat, finely chopped
  • 4 ounces reduced-fat cream cheese, softened
  • 2 green onions, finely chopped
  • 1 garlic clove, minced
  • 1/2 teaspoon reduced-sodium soy sauce
  • 1/4 teaspoon ground ginger
  • 24 wonton wrappers
  • Cooking spray


1. Preheat your oven to 375°F (190°C).

2. In a mixing bowl, combine the shredded chicken, crab meat, cream cheese, green onions, garlic, soy sauce, and ginger. Mix well until all the ingredients are evenly combined.

3. Lay out the wonton wrappers on a clean surface. Place a teaspoon of the chicken and crab mixture in the center of each wrapper.

4. Moisten the edges of the wrappers with water. Fold each wrapper in half diagonally, forming a triangle shape, and press the edges firmly to seal.

5. Lightly coat a baking sheet with cooking spray and arrange the filled wontons on the sheet.

6. Spray the tops of the wontons with cooking spray to help them brown.

7. Bake in the preheated oven for 12-15 minutes or until the wontons are golden brown and crispy.

8. Serve the Chicken and Crab Rangoons with a dipping sauce of your choice, such as sweet and sour sauce or soy sauce.

Dipping Sauce


  • 1/4 cup reduced-sodium soy sauce
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or agave syrup
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • 1 green onion, finely chopped (optional)
  • Red pepper flakes or sriracha sauce (optional, for heat)


1. In a small bowl, whisk together the soy sauce, rice vinegar, honey or agave syrup, sesame oil, minced garlic, and grated ginger until well combined.

2. If desired, add chopped green onion for additional flavor and garnish.

3. If you prefer some heat, you can add a pinch of red pepper flakes or a dash of sriracha sauce to the mixture. Adjust the amount to your preferred level of spiciness.

4. Let the sauce sit for at least 10 minutes to allow the flavors to meld together.

5. Stir the sauce before serving alongside your Chicken and Crab Rangoons.

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