By NorthwestGal on June 24, 2009
Photo by IngridH
Photo by IngridH
"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."
Serving Size: 1 (48 g)
Servings Per Recipe: 12
"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."