Crab Rangoon

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Crab Rangoon W/ Sesame Dippin’ Sauce

You got to be a real schmuck to not like finger foods ūüôā ¬†This crab rangoon¬†appetizer recipe is delicious and easy to pop in your mouth. ¬†They are also baked, not fried, providing a lighter and healthier alternative to the original. ¬†Can’t afford or find crab? ¬†No problem – substitute canned tuna.

  • Author: beckie
  • Prep Time: 30 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 1 hour
  • Yield: 6 (3 each)
  • Category: Appetizer
  • Method: Oven
  • Cuisine: Asian

Ingredients

  • 18 wonton wrappers
  • 1 egg yolk, mixed
  • ~ 1/4 cup olive oil
  • 8 oz can crab, drained
  • 3 Tbsp sour cream
  • 3 Tbsp room temperature cream cheese
  • 1¬†green onions, sliced
  • 1 1/2 tsp garlic, minced
  • 2 tsp ginger, zested
  • 1 Tbsp soy sauce

Ingredient List Dipping Sauce

  • 1 Tbsp toasted sesame oil
  • 2 Tbsp soy sauce
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp agave syrup
  • 2¬†tsp ginger, zested
  • 2 chives, sliced thinly

Instructions

  • Preheat oven to 400F. ¬†Line a baking sheet with aluminum foil and lightly spread or spray a little oil.
  • Make Rangoon:¬†In a bowl mix together crab, sour cream, cream cheese, green onion, garlic, ginger, and soy sauce.
  • Make Dipping Sauce:¬†In a small bowl combine all dipping sauce ingredients.
  • Lay out 18 wonton wrappers and add ~ 1 Tbsp of filling to each wrapper. ¬†Fold over the wrapper to make a triangle. ¬†Seal the sides with the egg yolk. ¬†Brush the top side with e.v. olive oil. ¬†Bake for ~ 20 minutes. ¬† Flip at 10 minutes in.
  • Serve with dipping sauce and prepare for your mind to blown with goodness. ¬†Happy Eating! ¬†Beckie

Notes

Forgot to get the egg?  Use water with a little cornstarch instead to seal the sides.

Things In My Kitchen:

Zester / Grater РThis is for grating the ginger into a beautiful & smooth consistency.

For more kitchen items I love/use: please visit my shop page.

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Keywords: Crab, Crab Rangoon, Pescatarian, Holidays, Snack

 

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Crab Rangoon

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