Baked Crab Rangoon

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • Crab Rangoon

  • 2

    tablespoons sour cream (light is fine)

  • 8

    oz cream cheese, softened (I used reduced fat)

  • 1

    scallion, thinly sliced

  • 1

    garlic clove, minced

  • 1/4

    teaspoon ground ginger

  • 1

    teaspoon soy sauce

  • 1/2

    teaspoon sugar

  • 1/2

    cup crab meat, drained

  • wonton wrappers

  • Dipping Sauce

  • 3

    garlic cloves, peeled

  • 2

    red serrano or jalapeno peppers, seeds removed

  • 1/2

    cup sugar

  • 3/4

    cup water

  • 1/4

    cup white vinegar

  • 1 1/2

    teaspoons salt

  • 1

    tablespoon cornstarch

  • 2

    tablespoons water

Directions

Crab Rangoon: Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray. In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat. Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling. Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp. Makes 20-24 Dipping Sauce Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes. Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator. Makes about 1 cup

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