Ingredients for 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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How to Make 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
7g
Fat
7g
Carbs
2g
