Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce
"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...."
INGREDIENTS
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12 wonton wrappers
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6 ounces white crab meat, drained
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4 ounces low-fat cream cheese, softened
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1 green onion, finely chopped
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1 tablespoon minced onion
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2 teaspoons teriyaki sauce
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1 teaspoon white pepper
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3 tablespoons peanuts, finely ground
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3 tablespoons lime juice
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2 tablespoons rice wine vinegar
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2 tablespoons low sodium soy sauce
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2 tablespoons water
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1 tablespoon brown sugar
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1 tablespoon fresh mint, chopped
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1 tablespoon freshly grated ginger (I prefer only 1 tsp)
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1 red Thai chile, minced (very hot, so feel free to reduce or omit if you like)
Comments & Reviews
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