Another recipe site that I frequented years ago often hosted cooking games and cooking contests, which was a fun to learn about world cuisines and to share mutual cooking interests with others. And this is one of the recipes I submitted for one of the cooking contests. I listed it as a Thai recipe, though I later learned Rangoon was created by a Trader Vic's chef which makes it an American recipe, maybe Polynesian but even that's quite a stretch, I'm told. Despite the wrinkle in authenticity, I still classify this as a Thai dish, especially with the distinct Thai dipping sauce in this recipe.
Preheat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
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.
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.
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.
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.
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.
Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.