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.
LINDA'S BAKED CRAB RANGOON
These delicious little morsels are to die for! Creamy cheese and crab with lemon. Doesn't get much better than that! Great as an appetizer for any social event, but don't wait until then. Make them for yourself and the family, and see for yourself how DELISH they are alone, or with any kind of dipping sauce you might like. I love them with my recipes for Recipe #270395 and Recipe #206003.
Provided by Lindas Busy Kitchen
Categories Crab
Time 23m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Put cream cheese in a glass dish, and microwave for 30 secs., until softened.
- Chop the onions finely, and add to cream cheese.
- Add your lemon and garlic juice, and mix well.
- Chop the crab finely, or use the blender. Add to cream cheese mixture, and mix in well.
- Place a heaping teaspoonful of mixture into the center of 8 won ton wrappers.
- Dip you finger into the water, then rub around the edges of each won ton. Take another won ton wrapper, and wet one side around the edges, and put it on top of the mixture.
- Seal the two wrappers together, pressing with your fingers all around the edge. Continue with the rest of the won ton wrappers, until all are completed.
- When done, grease a cookie sheet with oil.
- Rub each won ton in the grease on the bottom of the cookie sheet, and place each won ton on sheet. When all the won tons are done and on the sheet, brush a little oil on top, so they get nice and crispy around the edge.
- Put in the oven, and bake for 8-12 minutes, depending on how crispy you like them.
- When done, place on a layer of paper towels to absorb grease.
- Serve with your favorite Duck or Plum Dipping Sauce.
- Makes 8 lg. won tons.
Nutrition Facts : Calories 172.4, Fat 10.4, SaturatedFat 6.3, Cholesterol 49.3, Sodium 259.2, Carbohydrate 10.9, Fiber 0.4, Sugar 0.3, Protein 8.7
BAKED CRAB RANGOON
I got this recipe from KraftFoods.com but I made 2 small (but fabulous) changes. We had this with Recipe #55709.
Provided by MsPia
Categories Crab
Time 25m
Yield 15 shells, 5 serving(s)
Number Of Ingredients 5
Steps:
- PREHEAT oven to 350°F.
- Mix crabmeat, veggie cheese, onions and mayo.
- Put phyllo shells on cookie sheet.
- Fill evenly with crabmeat mixture.
- BAKE 18 to 20 minutes or until filling is heated through.
- Serve warm. Garnish with chopped green onions, if desired.
Nutrition Facts : Calories 112, Fat 4.9, SaturatedFat 0.8, Cholesterol 17.3, Sodium 426.8, Carbohydrate 9.5, Fiber 0.4, Sugar 0.9, Protein 7.3
BAKED CRAB RANGOONS
When I'm dining out, crab rangoons are one of my go-to dishes. I decided to create a better-for-you version at home. -Emily Higgins, Wingdale, New York
Provided by Taste of Home
Categories Appetizers
Time 45m
Yield about 3 dozen.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, beat cream cheese and mayonnaise. Stir in green onions, paprika, lime juice, garlic powder and soy sauce. Fold in crab., Spoon 2 teaspoons filling in the center of a wonton wrapper. (Cover remaining wrappers with a damp paper towel until ready to use.) Moisten wrapper edges with water. Fold opposite sides over filling, pressing centers together to seal. Repeat with remaining sides, making a four-pointed star. Repeat., Transfer to an ungreased baking sheet. Bake 15-18 minutes or until golden brown. Serve with mustard.
Nutrition Facts :
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