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.

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.

Take the other two opposite.

Gently pinch the four.

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.

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 coo.

Ingredients

wonton wrappers, white crab meat, low-fat cream cheese, green onion, onion, teriyaki sauce, white pepper, peanuts, lime juice, rice wine vinegar, low sodium soy sauce, water, brown sugar, of fresh mint, ginger, red thai chile