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Crab Rangoon W/ Sesame Dippin' Sauce

Baked Triangles of Crab Rangood on a tan plate with a side of brown soy dipping sauce. 2 sets of chopsticks.
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EatSimpleFood.com

This flavorful 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.

Ingredients

Units Scale
  • 18 wonton wrappers
  • 1 egg yolk, mixed
  • ~ 1/4 cup olive oil
  • 8 oz canned 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.

Find it online: https://eatsimplefood.com/crab-rangoon/