Baked Crab Rangoon
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- 1/8 tsp
- garlic salt
- 1/8 tsp
- worcestershire sauce
- small green onion, chopped
- 4 oz
- crab meat, fresh or 4-ounce can crab meat, drained well of all salt
- 3 oz
- cream cheese, softened
- wonton wrappers
- egg wash
- 1 c
- soy sauce
- 3/4 c
- rice wine vinegar
- 1 1/4 c
- 4 Tbsp
- dark brown sugar
- medium scallions, minced
- 4 tsp
- garlic cloves, minced
- 2 Tbsp
- toasted sesame oil
- 2 tsp
- red pepper flakes, optional
BAKED CRAB RANGOON
POTSTICKER DIPPING SAUCE
1BAKED CRAB RANGOON DIRECTIONS
Preheat the oven to 425 degrees F.
2Cut up the crab meat and mix it in with the garlic salt, Worcestershire, green onion and cream cheese.
3Place a teaspoonful of the crab mixture into the middle of each wonton wrapper.
4Paint the edges of the wonton with the egg wash.
5Fold the wonton wrapper over the crab mixture, making it into a triangle.
6Press the edges of the wonton wrapper to seal or press the edges with a fork to seal.
7Bake for 8-10 minutes until golden brown.
8Serve with the potsticker dipping sauce or other dipping sauce of your choice.
9POTSTICKER DIPPING SAUCE DIRECTIONS
In a saucepan, heat 2 tablespoons of the toasted sesame oil on medium-high heat.
10Add the minced scallions, garlic and (optional) red pepper flakes.
11Lower the heat to medium and continue stirring for about 3-5 minutes or until the garlic starts to brown. DO NOT BURN THE GARLIC.
12Increase the heat to high and stir in the soy sauce, vinegar, and water. Bring to a boil.
13Add the dark brown sugar and stir until the sugar is completely dissolved.
14Lower the heat to low and cook for ten minutes, stirring often.
15Refrigerate the sauce in an air-tight container for several days.
16Makes approximately 3 cups of sauce.