Preheat oven to 375 F. Spray baking sheet with cooking spray.
In a large bowl, combine all the filling ingredients.
Working with a few wrappers at a time, place the wrappers on a cutting board or work surface.
Using a small cookie scoop (about half a tablespoon), add a small mound of crab mixture to the center of a wonton wrapper.
Dip your finger in the small bowl of water and wet all four sides of the wrapper.
Bring two opposite corners up to touch each other, then bring the other two corners up joining all four corners together. Be sure that they seal well so they don’t leak while cooking.
Repeat steps until all wontons are stuffed and ready to cook.
Bake for 12-15 minutes.
Notes
We use real crab meat in our Rangoon, however, you can use imitation crab meat if you prefer.
You can typically find wonton wrappers in the refrigerated section of the grocery store.
Wonton wrappers can dry out quickly once removed from their package. It’s best to keep them in a sealed plastic bag and only remove a few at a time to work with.