Prep 15 mins
Cook 18 mins
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.
- 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
- 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)
- 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.
I love crab, and I love rangoons, so I had to try this recipe. Since I had fresh crab for dinner last night, I used the leftovers (2ish ounces) and made 1/4 recipe. For me, this filled 6 wonton wrappers. I really liked that the filling was very generous with the crab- some recipes are mostly a cheese filing with a little crab- this was just the opposite. I didn't make the dipping sauce, just mixed a bit of lime juice and rice vinegar. I'll definitely be making this again- it's very easy, looks elegant on the plate, and tastes wonderful! Thanks very much!
I'm sorry, I made this recipe exactly as written. I always do first time around as I get irritated with those that make multiple changes and than "judge" the outcome. There is waaay too much white pepper in this recipe, not enough sweetness(Teryiaki) perhaps, I dunno, but they came out tasting like hot over peppered tunafish salad, also the bottoms of the wonton wrapper blew out maybe all the grease from cheese. Again, I'm sorry but this is not at all what I expected. I hope the raccoons enjoyed my expensive crab meat.