Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce - cooking recipe

Ingredients

Appetizers
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
Dipping Sauce
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)

Preparation

Prehat the oven to 350\u00b0. 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\u00b0 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.