Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce Recette

Elevate your appetizer game with these irresistible Baked Crab Rangoons! Our recipe offers a unique twist on a classic, featuring a crispy wonton shell filled with creamy crab, savory aromatics, and a vibrant Thai ginger-lime dipping sauce that will leave you craving more. Skip the deep fryer and enjoy a lighter, healthier version without sacrificing flavor. Perfect for parties, game day, or a delicious weeknight treat! Customize your dipping experience with your favorite Asian sauce – sweet and sour, plum sauce, or even a spicy mustard would be fantastic!

Préparation 15 min

Cuisson 33 min

Calories 84 kcal

Protéines 10g

Note Soyez le premier

Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce

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L'équipe cuisine de Forktionary

Adaptée de Food.com, puis testée et standardisée par Forktionary.

Ingrédients pour Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce

12 wonton wrappers
8 ounces white crab meat
4 ounces low fat cream cheese
2 tablespoons green onion
1 tablespoon onion
2 tablespoons teriyaki sauce
1/4 teaspoon white pepper
Peanuts
2 tablespoons lime juice
Rice Wine Vinegar
1 tablespoon low sodium soy sauce
Water
Brown Sugar
Fresh Mint
1 tablespoon ginger
Red Thai Chile
1 tablespoon honey
1/2 teaspoon sesame oil
Non-stick cooking spray

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Comment préparer Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce

Preheat oven to 350°F (175°C).
Lightly spray a 12-cup muffin tin with non-stick cooking spray.
In a medium bowl, combine crab meat (8 oz), cream cheese (4 oz, softened), green onion (2 tablespoons, chopped), onion (1 tablespoon, minced), teriyaki sauce (2 tablespoons), and white pepper (1/4 teaspoon). Mix well.
Lay wonton wrappers on a flat surface.
Place 1 tablespoon of crab filling in the center of each wonton wrapper.
Bring two opposite corners of the wrapper together and pinch to seal.
Bring the other two opposite corners together and pinch to seal, forming a triangle or purse shape.
Repeat with remaining wonton wrappers.
Gently place each rangoon into the prepared muffin tin cups.
Bake for 16-18 minutes, or until golden brown and heated through.
Meanwhile, prepare the dipping sauce: In a small bowl, whisk together lime juice (2 tablespoons), ginger (1 tablespoon, grated), soy sauce (1 tablespoon), honey (1 tablespoon), and sesame oil (1/2 teaspoon).
For a smoother sauce, blend all dipping sauce ingredients in a food processor for 10-20 seconds.
Remove the rangoons from the oven and let cool in the tin for 1 minute.
Carefully transfer the baked rangoons to a serving platter.
Serve immediately with the Thai ginger-lime dipping sauce.

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

Fat

Carbs

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Seafood Asian Chinese Thai Healthy Game Day Recipes Baking

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Appetizers Seafood Asian Thai Crab Shellfish

Questions fréquentes

Combien de temps faut-il pour préparer Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce ?

Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce prend environ 48 minutes du début à la fin — environ 15 minutes de préparation et 33 minutes de cuisson.

Combien de calories contient Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce ?

Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce contient environ 84 calories par portion, avec environ 10 g de protéines, 2 g de glucides et 5 g de lipides.

De quels ingrédients ai-je besoin pour Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce ?

Les principaux ingrédients de Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce sont Wonton Wrappers, White Crab Meat, Low Fat Cream Cheese, Green Onion, Onion, Teriyaki Sauce. Consultez la liste complète avec les quantités ci-dessus.