Avocado Crab Rangoon Bake

This creamy Avocado Crab Rangoon Bake reinvents the beloved takeout appetizer into a bubbly crowd pleasing casserole featuring rich crab meat ripe avocado and golden crunchy wonton layers It is just the thing for your next gathering or to turn a regular weeknight into something special The combination of sweet seafood tangy cream cheese and savory Asian inspired flavors means there are never any leftovers when I make this for friends

I first mixed avocado into crab rangoon during a summer potluck and have never looked back because the creamy avocado makes the filling so luscious everyone goes back for seconds

Ingredients

• Cream cheese: Softened full fat cream cheese creates a luscious and tangy base Look for blocks instead of whipped tubs for the best texture
• Mayonnaise: Adds moisture and richness Choose a real egg based mayo for the creamiest result
• Soy sauce: Gives depth and a hint of umami Opt for a naturally brewed variety and low sodium if watching salt
• Worcestershire sauce: Adds complexity with savory and just a touch of sweetness Read labels for vegetarian or anchovy free options if you need
• Garlic: A hint of fresh sharpness helps round out the filling Use a fresh clove over jarred for boldest flavor
• Ground black pepper: Lends warmth and a touch of heat Freshly cracked is always best
• Salt: Essential to amplify all the other flavors
• Lump crab meat: Choose high quality canned refrigerated or fresh lump crab for the sweetest flavor Always check for shell bits
• Ripe avocado: Creamy and mild Pick an avocado that yields slightly to gentle pressure and avoid overly soft or stringy ones
• Green onions: For crunch and bite Select crisp and firm stalks with bright green tops Avoid wilting or slimy bunches
• Wonton wrappers: These make a crispy golden topping Find them in the refrigerated Asian section and look for ones without cracks
• Unsalted butter: To brush over the wontons for deep golden color Use real butter rather than margarine for better flavor
• Sesame seeds (optional): For toasty nutty crunch Make sure seeds are pale golden not burnt or blackened

Instructions

Preheat and Prepare Dish:

Set the oven to three hundred seventy five degrees Fahrenheit Place oven rack in middle position and lightly grease an eight by eight inch baking dish all the way up the sides so nothing sticks

Mix the Creamy Base:

In a large bowl beat cream cheese mayonnaise soy sauce Worcestershire sauce garlic black pepper and salt together with a hand mixer or sturdy whisk Blend until you have a smooth silky mixture with no lumps

Fold in Crab Avocado and Greens:

Gently add the drained crab meat diced avocado and thinly sliced green onions to the bowl Use a spatula to fold them in gradually so you do not break up the lumps of crab or the avocado too much

Assemble the Casserole:

Spoon the mixture evenly into the prepared dish Use the spatula to press it into the corners and smooth the surface for even coverage

Layer the Topping:

Cut wonton wrappers into triangles and arrange them evenly over the filling so that some edges overlap for nice texture Lightly brush all wonton tops with melted butter and sprinkle sesame seeds if using to cover as much area as possible

Bake Until Golden and Bubbly:

Place the dish in the center of the oven Bake for around twenty to twenty five minutes until the filling is visibly bubbling at the sides and wontons are crisp and golden brown Watch the last few minutes so the edges do not overbrown

Cool Briefly and Serve:

Remove from the oven and allow to cool for five minutes before serving This settles the filling and keeps the wontons crisp Serve hot topped with extra sliced green onions or a drizzle of sweet chili sauce if you love that tangy finish

Save

My favorite part of this dish is the way the avocado turns super velvety after baking It reminds me of childhood family suppers where we would always argue over who got the cheesiest bubbly corner My kids love the novelty of dunking extra wonton chips into the cheesy middle

Storage and Make Ahead Tips

Refrigerate any leftovers in an airtight container and eat within two days as the wontons will soften To re crisp the topping reheat portions uncovered in a toaster oven at three hundred seventy five degrees Fahrenheit for five to ten minutes This casserole is best baked just before serving since the avocado can darken with too much exposure to air If you must assemble ahead store the mixed filling separately from the wonton topping and add the topping right before baking

Ingredient Substitutions

Swap out mayonnaise for thick Greek yogurt if you want something lighter and tangier Cooked shredded chicken breast is a great protein alternative if crab is unavailable but you still want the creamy bake For a spicy kick add a teaspoon of Sriracha or a pinch of cayenne pepper to the filling

Serving Suggestions

Serve this either as a centerpiece dip surrounded by extra wonton chips or as a main dish with an Asian inspired slaw on the side A bright crisp cucumber salad balances the richness perfectly It also holds its own at a party buffet alongside dumplings or spring rolls

Cultural Context

This recipe puts a fun modern spin on the iconic crab rangoon appetizer that originated in mid century American Chinese restaurants The addition of avocado nods to the California sushi roll while baking as a casserole turns it into a dish you can share with everyone at the table

Seasonal Adaptations

Make in spring or summer when avocados are at their buttery best Use fresh spring onions or chives in place of green onions for a milder taste Try topping with microgreens for extra color and crunch in warmer months

Save

This casserole always disappears fast so make a double batch if you have a crowd The velvety filling and golden wonton topping make each bite irresistible while the avocado adds a special twist

Recipe FAQ

→ Can I substitute crab with another protein?

Yes, cooked shredded chicken works well if you prefer a different protein or need a shellfish-free option.

→ How do I keep the wontons crispy?

Brush wonton pieces with melted butter and bake until golden brown. Serve immediately for best crispiness.

→ Is it possible to make this ahead?

Prepare the filling in advance and assemble just before baking to maintain a crunchy topping.

→ Can I use low-fat substitutions?

Yes, Greek yogurt can be used in place of mayonnaise for a lighter option without compromising texture.

→ How should leftovers be stored?

Refrigerate in an airtight container for up to 2 days. Reheat in the oven to restore crispness.

→ Is this dish suitable for pescatarians?

Yes, the main ingredients align with a pescatarian diet and feature seafood-based protein.