BAKED CRAB RANGOON WITH GINGER-LIME DIPPING SAUCE

Baked Crab Rangoon with Ginger-Lime Dipping Sauce image

Provided by Vickie Parks

Time 35m

Number Of Ingredients 18

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CRAB RANGOON
12 wonton wrappers
6 oz white crab meat, drained
4 oz low-fat cream cheese, softened
1 green onion (or scallion), finely chopped
1 Tbsp minced onion
1 Tbsp teriyaki sauce
1/2 tsp white pepper
THAI GINGER-LIME DIPPING SAUCE
3 Tbsp peanuts, finely ground
3 Tbsp fresh lime juice
2 Tbsp rice wine vinegar
2 Tbsp low-sodium soy sauce
2 Tbsp water
1 Tbsp brown sugar
1 Tbsp fresh mint, chopped
1 small red thai chile, minced (they're very hot, so reduce or omit, if preferred)
1 Tbsp fresh ginger, grated or finely minced

Steps:

1. Preheat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
2. FOR THE FILLING - Add crab meat, cream cheese, chopped green onion, minced onion, teriyaki sauce and white pepper to a small mixing bowl, and mix until well blended.
3. Place the wonton wrappers on a flat surface. Spoon crab filling into 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.
4. Lift each Crab Rangoon gently, and place one into each of the cups of the greased muffin tin. Bake at 350° for about 16 to 18 minutes or until the tips of the wonton wrappers are lightly browned.
5. FOR 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.
6. When the appetizers are baked, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each Rangoon and place on a platter.
7. Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.