Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce Recipe

Name: Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Appetizers; 12 wonton wrappers; 6 ounces white crab meat, drained; 4 ounces low-fat cream cheese, softened; 1 green onion, finely chopped; 1 tablespoon minced onion; 2 teaspoons teriyaki sauce; 1 teaspoon white pepper; Dipping Sauce; 3 tablespoons peanuts, finely ground; 3 tablespoons lime juice; 2 tablespoons rice wine vinegar; 2 tablespoons low sodium soy sauce; 2 tablespoons water; 1 tablespoon brown sugar; 1 tablespoon of fresh mint, chopped; 1 tablespoon freshly grated ginger (I prefer only 1 tsp); 1 red Thai chile, minced (very hot, so feel free to reduce or omit if you like)

Servings: persons

Appetizers
12 wonton wrappers
6 ounces white crab meat, drained
4 ounces low-fat cream cheese, softened
1 green onion, finely chopped
1 tablespoon minced onion
2 teaspoons teriyaki sauce
1 teaspoon white pepper
Dipping Sauce
3 tablespoons peanuts, finely ground
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1 tablespoon of fresh mint, chopped
1 tablespoon freshly grated ginger (I prefer only 1 tsp)
1 red Thai chile, minced (very hot, so feel free to reduce or omit if you like)

1
Prehat the oven to 350u00b0. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
2
FILLING - Add the crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl and mix until well blended.
3
Place the wonton wrappers on a flat surface. Add spoonfuls of the crab filling to the center of each wonton wrapper. Take two opposite tips of a wonton wrapper, and bring the tips to meet over the center of the filling. Take the other two opposite tips of the wonton wrapper and bring them to the center. Gently pinch the four tips together. Repeat with remaining wonton wrappers.
4
Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350u00b0 oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
5
DIPPING SAUCE - In the meantime, add all the dipping sauce ingredients to a small bowl and mix until well blended. If you want a thinner sauce, you can place all the dipping sauce ingredients in a food processor and puree or blend for 10 to 20 seconds.
6
When the appetizers are done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
7
Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.

199

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Appetizers, 12 wonton wrappers, 6 ounces white crab meat, drained, 4 ounces low-fat cream cheese, softened, and more.

Yes, Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

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