BAKED CRAB RANGOON WITH GINGER-LIME DIPPING SAUCE

Baked Crab Rangoon with Ginger-Lime Dipping Sauce image

Another recipe site that I frequented years ago often hosted cooking games and cooking contests, which was a fun to learn about world cuisines and to share mutual cooking interests with others. And this is one of the recipes I submitted for one of the cooking contests. I listed it as a Thai recipe, though I later learned Rangoon...

Provided by Vickie Parks

Time 35m

Number Of Ingredients 18

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Ingredients

CRAB RANGOON
12 wonton wrappers
6 oz white crab meat, drained
4 oz low-fat cream cheese, softened
1 green onion (or scallion), finely chopped
1 Tbsp minced onion
1 Tbsp teriyaki sauce
1/2 tsp white pepper
THAI GINGER-LIME DIPPING SAUCE
3 Tbsp peanuts, finely ground
3 Tbsp fresh lime juice
2 Tbsp rice wine vinegar
2 Tbsp low-sodium soy sauce
2 Tbsp water
1 Tbsp brown sugar
1 Tbsp fresh mint, chopped
1 small red thai chile, minced (they're very hot, so reduce or omit, if preferred)
1 Tbsp fresh ginger, grated or finely minced

Steps:

1. Preheat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
2. FOR THE FILLING - Add 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. Spoon crab filling into 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 gently, and place one into each of the cups of the greased muffin tin. Bake at 350° for about 16 to 18 minutes or until the tips of the wonton wrappers are lightly browned.
5. FOR THE 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 baked, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each Rangoon and place on a platter.
7. Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.

*** Explore more Baked Crab Rangoon With Ginger-Lime Dipping Sauce Recipes »

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Muhamad javed

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I thought the crab rangoons were delicious, but they were a bit too difficult to make. I think I'll stick to ordering them from my favorite Chinese restaurant.

Muhammad Shahzain

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These were a bit too greasy for my taste.

David Chitedze

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I'm not a huge fan of crab, but I really enjoyed these rangoons. The filling was creamy and flavorful, and the dipping sauce was the perfect complement.

Faith Gordon

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The crab rangoons were easy to make and tasted great. The dipping sauce was also very good.

Malik Zohaib110

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These were a hit at my party! Everyone loved them.

Bev Clifton

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I thought the crab rangoons were a bit bland, but the dipping sauce helped to add some flavor.

Asafe Adeyinka

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These were so easy to make and turned out so delicious! I will definitely be making these again and again.

Waseem Aftab

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The crab rangoons were good, but I've had better.

md nayeem hossen

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These were amazing! I will definitely be making these again.

Zenebech Girma

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I thought the crab rangoons were delicious, but they were a bit too difficult to make. I think I'll stick to ordering them from my favorite Chinese restaurant.

Fredrick Ofonogu

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These were a bit too greasy for my taste.

Mr Imran Ali

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I'm not a huge fan of crab, but I really enjoyed these rangoons. The filling was creamy and flavorful, and the dipping sauce was the perfect complement.