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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Md Nilloy
[email protected]These crab rangoon were the worst I've ever had. The filling was dry and the wonton wrappers were soggy.
Shiraz Yousaf
[email protected]I would not recommend this recipe. The crab rangoon were not good and the dipping sauce was even worse.
franken_ playes
[email protected]These were a waste of time and money. The crab rangoon were bland and the dipping sauce was watery.
Gaynel Williams
[email protected]I was disappointed with these crab rangoon. The filling was too runny and the wonton wrappers were too thick.
Yug Chhetri
[email protected]These were good, but not great. The filling was a bit bland and the wonton wrappers were a bit tough.
tongai zinyoni
[email protected]I followed the recipe exactly and the crab rangoon turned out perfectly. They were crispy on the outside and creamy on the inside.
iftakhar Munna
[email protected]These were a bit more work than I expected, but they were definitely worth it. The crab rangoon were delicious and the dipping sauce was amazing.
Adesi Sampemba
[email protected]I'm not a fan of seafood, but I loved these crab rangoon. The filling was creamy and flavorful, and the wonton wrappers were crispy.
Domreen ambrocio
[email protected]These were easy to make and turned out perfect. The dipping sauce was also delicious.
Rana Ahad
[email protected]I've made these crab rangoon several times now and they're always a crowd-pleaser. Highly recommended!
Pratikxya Magar
[email protected]These were delicious! I used a store-bought wonton wrapper and they still turned out great.
Otsile Sefatsa
[email protected]I'm not usually a fan of crab rangoon, but these were amazing! The Thai ginger-lime dipping sauce was the perfect complement.
done william
[email protected]These crab rangoon were a hit at my party! They were easy to make and disappeared quickly.