BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE
This recipe is just a bit different than the many other Baked Crab Rangoon appetizers already posted to the Recipezaar database, and I sure hope you enjoy this dish as much as we do. You can use the Thai Ginger-Lime Dipping Sauce included with this recipe, or you can use your own favorite Asian dippping sauce if you like. Even something as simple as a sweet and sour sauce, Asian plum sauce, or a hot sweet mustard also work well as a dipping sauce for these Baked Crab Rangoons.
Provided by Northwestgal
Categories Crab
Time 33m
Yield 12 appetizers, 12 serving(s)
Number Of Ingredients 16
Steps:
- Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
- 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.
- 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.
- Lift each Crab Rangoon appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
- 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.
- 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.
- Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.
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Stha Gopi
[email protected]These were delicious! I will definitely be making them again.
RAYN YT
[email protected]I made these for my kids and they loved them. They're the perfect party food.
Luigi Time
[email protected]These were a bit too sweet for my taste. I think I'll use less sugar next time.
Prince Koranteng
[email protected]I've made crab rangoon many times before, but this recipe is my favorite. The Thai ginger-lime dipping sauce is the perfect touch.
Mandy Moorman
[email protected]These were easy to make and turned out great. I used a store-bought dipping sauce and it was still delicious.
Suddhi Yadav
[email protected]I'm not a big fan of seafood, but I really enjoyed these. The crab filling was flavorful and the wonton wrappers were crispy.
Ibrahim Suberu
[email protected]These were delicious! The only problem was that they were gone too quickly.
Cameron Heidler
[email protected]These were a bit too greasy for my taste. I think I'll try baking them next time instead of frying them.
percy cleaners
[email protected]I wasn't sure how these would turn out, but I was pleasantly surprised. They were crispy, creamy, and flavorful. I will definitely be making these again.
Sebabatso Mofokeng
[email protected]These were so good! I made them for a party and they were the first thing to go. I'll definitely be making them again.
Ayesha Akter Shila
[email protected]I've never made crab rangoon before, but this recipe made it easy. They turned out perfect and my family loved them.
Orlando Mukes
[email protected]These were a bit too spicy for me, but my husband loved them. I think next time I'll use less chili sauce.
Dennis Brown
[email protected]I'm not a huge fan of crab, but I really enjoyed these. The filling was creamy and flavorful, and the wonton wrappers were crispy.
Haider Mehar
[email protected]These were a bit more work than I expected, but they were worth it. The flavor was amazing and my friends raved about them.
Ana Carrillo
[email protected]I made these for my family and they loved them! The only change I made was to use wonton wrappers instead of spring roll wrappers.
Hubert Mangali
[email protected]These were so easy to make and tasted delicious. I used imitation crab meat and they still turned out great.
black mastar
[email protected]I've tried many crab rangoon recipes, but this one is by far the best. The Thai ginger-lime dipping sauce is amazing.
Betty Ferriss
[email protected]This recipe was a hit at my last party! The crab rangoon were crispy and flavorful, and the dipping sauce was the perfect complement. I will definitely be making this again.