There’s one food I’ll always cherish, no matter what: crab rangoon.
I remember my best friend and I loading up on crab rangoon at our favorite Chinese restaurant when we were in high school and college. It was always our favorite part of the buffet, and we would savor every last creamy bite.
My best friend and I had different tastes when it came to rangoon, though. She liked it stuffed full of savory crab. I could care less if it had crab or not in it, and sometimes even preferred the crabless counterpart “cream cheese wontons”. I also would only eat the centers of the fried rangoon, peeling off the crispy edges and either dumping them in egg drop soup or discarding them altogether.
I haven’t had a truly phenomenal rangoon like I did during those days. I have not found one that hits all my demands in Oklahoma City, either. Maybe I’m doomed to live a rangoon-less life for the rest of my time on earth. Sad.
I made this casserole to fill the rangoon-shaped hole in my life. It’s not quite the same as the appetizers you’d get from a Chinese restaurant, but it will work in a pinch. I’ve also recently become obsessed with fake crab.
When I mean obsessed, I mean OBSESSED. I buy those “seafood snackers” at the grocery store by the box full. I love to dip them in spicy mayonnaise as a snack, or chop them up and put them in yakisoba noodles for dinner.
The pre-packaged imitation crab worked perfectly in this recipe.
Oh crab rangoon casserole, how you’ve filled a need in my life. I can’t wait to eat more of you.
Crab Rangoon Casserole
A creamy, crab-filled casserole version of the Chinese classic.
- Cook noodles according to package instructions. Drain and cool.
- Meanwhile, in a large bowl, mix together crab, green onions, garlic powder, Worcestershire, and cream cheese until well combined.
- In a medium-sized saucepan, melt 4 tablespoons butter. Stir in flour and cook for 1-2 minutes over medium-high heat. Stir in milk and cook, stirring constantly, until thickened, about 10-12 minutes. Season with salt and pepper.
- In a small bowl, melt remaining butter in the microwave. Stir in panko and parmesan cheese until crumbly.
- Assemble the casserole:grease a large 13×9″ baking dish with cooking spray. Pour in cooked noodles. Top with cream cheese and crab mixture, spreading to cover the noodles. Pour milk sauce over the top. Top with panko mixture.
- Cover dish with foil and bake at 350 degrees for 30 minutes. Top with green onion tops and serve.
3 thoughts on “Crab Rangoon Casserole”
I looove Crab Rangoon. 🍃🦀🧀
My absolute fave!