Crab Rangoon With Pineapple Chile Dipping Sauce Recipes

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CRAB RANGOON WITH PINEAPPLE-CHILE DIPPING SAUCE



Crab Rangoon With Pineapple-Chile Dipping Sauce image

Make and share this Crab Rangoon With Pineapple-Chile Dipping Sauce recipe from Food.com.

Provided by seahorse73

Categories     Crab

Time 45m

Yield 32 wontons

Number Of Ingredients 15

1 1/2 cups fresh pineapple, diced
1/2 cup sugar
1/2 cup water
2 teaspoons chili-garlic sauce
1 lime, juice of (just the juice)
4 ounces cream cheese, softened
1 tablespoon minced fresh cilantro
2 teaspoons scallions, minced
1 teaspoon fresh ginger, minced
1 teaspoon sugar
1 teaspoon jalapeno, seeded, minced
1/2 lime (just the juice)
1 cup crabmeat (4 oz.)
32 wonton skins
1 cup vegetable oil

Steps:

  • Simmer pineapple, 1/2 cup sugar, water, chili sauce, and lime juice in a saucepan over medium-high heat. Cook until thickened, 5-8 minutes. Puree until smooth; set aside.
  • Blend cream cheese, cilantro, scallion, ginger, sugar, jalapeño, and lime juice in a bowl; gently fold in crab.
  • Arrange wonton skins on a work surface. Place 1 teaspoon of crab mixture in center of each, then moisten edges with water. Fold to form a triangle, pressing to seal. Moisten the outer corners of the triangle, seal together to form a "hat," and place on a parchment-lined baking sheet. Heat oil to 350° in a pan over med.-high.
  • Fry wontons in batches until golden on both sides, 2 - 3 minutes total. Drain on paper towels; serve with pineapple sauce. Fry remaining wontons in the same way.

Nutrition Facts : Calories 112.7, Fat 8.2, SaturatedFat 1.7, Cholesterol 4.6, Sodium 56.5, Carbohydrate 9.1, Fiber 0.3, Sugar 4, Protein 1.1

BAKED CRAB RANGOON WITH THAI GINGER-LIME DIPPING SAUCE



Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce image

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.

Provided by Northwestgal

Categories     Crab

Time 33m

Yield 12 appetizers, 12 serving(s)

Number Of Ingredients 16

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

Steps:

  • Prehat the oven to 350°. Lightly spray the bottom of the cups of a muffin tin with a non-stick cooking spray.
  • FILLING - Add the 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. Add spoonfuls of the crab filling to 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 appetizer gently and place one into each of the cups of the coated muffin tin. Bake in a 350° oven for 16-18 minutes or until the tips of the wonton wrappers are lightly browned.
  • 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 done, remove the pan from the oven and let them cool in the pan for about 1 minute. Then carefully lift each baked rangoon and place on a platter.
  • Serve (either warm or at room temperature) with the Thai Ginger-Lime Dipping Sauce.

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