Baked Crab Rangoon

1
Suzanne Larsen

By
@AzieDoozie

You will want to serve these baked Crab Rangoon with some type of dipping sauce. I have included a potsticker dipping sauce with this recipe; you can always substitute your own dipping sauce.

Rating:

☆☆☆☆☆ 0 votes

Comments:
Serves:
Several
Cook:
30 Min
Method:
Stove Top

Ingredients

  • BAKED CRAB RANGOON

  • 1/8 tsp
    garlic salt
  • 1/8 tsp
    worcestershire sauce
  • 1
    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
  • 14
    wonton wrappers
  • ·
    egg wash
  • POTSTICKER DIPPING SAUCE

  • 1 c
    soy sauce
  • 3/4 c
    rice wine vinegar
  • 1 1/4 c
    water
  • 4 Tbsp
    dark brown sugar
  • 2
    medium scallions, minced
  • 4 tsp
    garlic cloves, minced
  • 2 Tbsp
    toasted sesame oil
  • 2 tsp
    red pepper flakes, optional

How to Make Baked Crab Rangoon

Step-by-Step

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

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