Best Baked Crab Rangoon With Thai Ginger Lime Dipping Sauce Recipes

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CRAB RANGOON DIP



Crab Rangoon Dip image

Provided by Ree Drummond : Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

12 cups vegetable oil, for frying
25 wonton wrappers, cut in half diagonally into triangles
1 teaspoon kosher salt
One 8-ounce block cream cheese, softened
2 tablespoons whole milk
1 tablespoon sriracha
2 teaspoons brown sugar
2 teaspoons soy sauce
One 6-ounce can lump crab meat, drained and shredded
1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top
2 scallions, thinly sliced, green and white parts separated
Sprinkle of paprika, for garnish

Steps:

  • Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
  • In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
  • Preheat the oven to 350 degrees F.
  • Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
  • Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

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.

Provided by Northwestgal

Categories     Crab

Time 33m

Yield 12 appetizers, 12 serving(s)

Number Of Ingredients 16

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.

BAKED CRAB RANGOONS



Baked Crab Rangoons image

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

1 package (8 ounces) reduced-fat cream cheese
1/2 cup mayonnaise
2 green onions, sliced
1 tablespoon paprika
1 tablespoon lime juice
1 teaspoon garlic powder
1 teaspoon reduced-sodium soy sauce
8 ounces fresh crabmeat
40 wonton wrappers
Chinese-style mustard

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 :

BAKED CRAB RANGOON



Baked Crab Rangoon image

This version of my favorite Chinese appetizer is baked instead of fried, making them lower in fat. They are absolutely delicious! I don't really like crab, but I devour these.

Provided by Charmie777

Categories     Crab

Time 45m

Yield 48 rangoon

Number Of Ingredients 8

16 ounces neufchatel cheese, softened (low fat cream cheese)
1 (6 ounce) can crabmeat, drained and flaked
4 -5 green onions, thinly sliced
1 garlic clove, minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
1 (48 count) package wonton skins
1/4-1/2 cup melted butter

Steps:

  • In medium bowl, combine all ingredients except wonton skins and butter.
  • Mix until well blended.
  • Place 1 teaspoon filling in center of each wonton skin.
  • Moisten edges with water.
  • Fold in half to form triangle, pressing edges to seal.
  • Pull bottom corners down and overlap slight; moisten one corner and press to seal. (Usually there is a diagram on the wonton package. I think they look like little kerchiefs.).
  • Arrange on baking sheet that has been coated with vegetable spray.
  • Brush with melted butter.
  • Bake in 425º oven for 12-15 minutes, or until golden brown.
  • Serve hot with desired sauce.
  • NOTE: I like hoisin or plum sauce and sweet and sour -- even jalapeno pepper jelly!
  • NOTE: These can also be fried, if prefer.

LINDA'S BAKED CRAB RANGOON



Linda's Baked Crab Rangoon image

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

1 (8 ounce) package cream cheese, softened
3 tablespoons yellow onions, finely chopped
2 tablespoons lemon juice
1 tablespoon garlic juice, I used some from a jar of chopped garlic in juice
8 ounces crab or 8 ounces imitation crabmeat, finely chopped
16 wonton wrappers
water
canola oil, to brush on won tons
Chinese duck sauce or plum sauce, for dipping

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

KRAFTS BAKED CRAB RANGOON



Krafts Baked Crab Rangoon image

Make and share this Krafts Baked Crab Rangoon recipe from Food.com.

Provided by Mande-kay

Categories     Crab

Time 40m

Yield 12 wanton, 12 serving(s)

Number Of Ingredients 5

1 (6 ounce) can white crab meat, drained, flaked
4 ounces neufchatel cheese
1/4 cup thinly sliced green onion
1/4 cup kraft mayo light mayonnaise
12 wonton wrappers

Steps:

  • PREHEAT oven to 350°F
  • Mix crab meat, Neufchatel cheese, onions and mayo.
  • SPRAY 12 medium muffin cups with cooking spray.
  • Gently place 1 won ton wrapper in each cup, allowing edges of wrappers to extend above sides of cups.
  • Fill evenly with crab meat mixture.
  • BAKE 18 to 20 minute or until edges are golden brown and filling is heated through.
  • Serve warm.
  • Garnish with chopped green onions, if desired.

Nutrition Facts : Calories 78.9, Fat 4.2, SaturatedFat 1.7, Cholesterol 17.1, Sodium 275.4, Carbohydrate 5.5, Fiber 0.2, Sugar 0.3, Protein 4.5

CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE



Crab Rangoon With Pineapple-Chile Dipping Sauce image

Make and share this Crab Rangoon With Pineapple-Chile Dipping Sauce recipe from Food.com.

Provided by seahorse73

Categories     Crab

Time 45m

Yield 32 wontons

Number Of Ingredients 15

1 1/2 cups fresh pineapple, diced
1/2 cup sugar
1/2 cup water
2 teaspoons chili-garlic sauce
1 lime, juice of (just the juice)
4 ounces cream cheese, softened
1 tablespoon minced fresh cilantro
2 teaspoons scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon sugar
1 teaspoon jalapeno, seeded, minced
1/2 lime (just the juice)
1 cup crabmeat (4 oz.)
32 wonton skins
1 cup vegetable oil

Steps:

  • Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
  • Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
  • Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
  • Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

Nutrition Facts : Calories 112.7, Fat 8.2, SaturatedFat 1.7, Cholesterol 4.6, Sodium 56.5, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 1.1

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