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    You are in: Home / Recipes / Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce Recipe
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    Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

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    2 Total Reviews

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    • on September 05, 2011

      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!

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    • on August 18, 2013

      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.

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    Nutritional Facts for Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

    Serving Size: 1 (48 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 83.9
    Calories from Fat 32
    Total Fat 3.6 g
    Saturated Fat 1.4 g
    Cholesterol 15.2 mg
    Sodium 357.1 mg
    Total Carbohydrate 7.8 g
    Dietary Fiber 0.5 g
    Sugars 1.8 g
    Protein 5.2 g

    The following items or measurements are not included:

    rice wine vinegar

    red Thai chile


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