CRAB RANGOON DIPPING SAUCE RECIPE RECIPES

CRAB RANGOONS AND DIPPING SAUCE | JUST A PINCH RECIPES

Crab Rangoons and Dipping Sauce | Just A Pinch Recipes image

I got this recipe from the Chef at The Chesapeake Crab House restaurant in East Lansing, MI many years ago and it's been one of my favs ever since. You can fry these - it takes literally 30 seconds - or bake them. I usually get about 36 individual rangoons out of a recipe.

Provided by Dora Komaromi @dkk1959

Yield 6

Number Of Ingredients 5

Ingredients

1 package(s) 8 oz thawed crabmeat ( like louis kemp)
2 package(s) 8 oz each fat-free cream cheese - room temperature
1/2 teaspoon(s) worcestershire sauce
5 - green onions, sliced
36 - wonton wrappers

Steps:

Mix everything together except the wonton wrappers. Let sit while you mix the dipping sauce.
Dipping Sauce: 1/2 cup orange marmalade (you can use reduced-sugar) 2-3 teaspoons prepared horseradish (start with 1, mix, taste, add more if desired) Dash of Worcestershire sauce Mix together with a fork or whisk & set aside.
If Baking: Fill each wrapper with 1 teaspoon of filling, dab edges with water, pinch to seal. Make triangle shapes or small eggroll shapes. Place on baking sheet sprayed with non-stick spray. Spray tops of rangoons. Bake 12 minutes at 400 degrees or until golden & crisp. You may need to flip them 1/2 way through.
If Frying: Shape your rangoons as for baking, shallow-fry in about 1/2" of vegetable oil heated to 350 degrees for about 30-45 seconds. Remove to paper towel to drain.
Serve with dipping sauce.

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE ...

Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce ... image

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.

Total Time 33 minutes

Prep Time 15 minutes

Cook Time 18 minutes

Yield 12 appetizers, 12 serving(s)

Number Of Ingredients 16

Ingredients

12 wonton wrappers
6 ounces white crab meat, drained
4 ounces low-fat cream cheese, softened
1 green onion, finely chopped
1 tablespoon minced onion
2 teaspoons teriyaki sauce
1 teaspoon white pepper
3 tablespoons peanuts, finely ground
3 tablespoons lime juice
2 tablespoons rice wine vinegar
2 tablespoons low sodium soy sauce
2 tablespoons water
1 tablespoon brown sugar
1 tablespoon of fresh mint, chopped
1 tablespoon freshly grated ginger (I prefer only 1 tsp)
1 red Thai chile, minced (very hot, so feel free to reduce or omit if you like)

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.

Nutrition Facts : Calories 84, FatContent 3.6, SaturatedFatContent 1.4, CholesterolContent 15.2, SodiumContent 357.1, CarbohydrateContent 7.8, FiberContent 0.6, SugarContent 1.8, ProteinContent 5.3

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