Ingredients
Scale
Crab Rangoon
- 10 sticks imitation crabmeat, roughly chopped in quarters
- 1/4 white onion, roughly chopped
- 3 sprigs green onion, roughly chopped
- 2 tsp honey
- 2 tsp rice vinegar
- 1 tsp sesame oil
- 1 Tbsp sesame seeds
- 1 Tbsp yuzu ponzu (any ponzu you can find works too)
- 1/4 cup plain Greek yogurt
- 1/3 cup Neufchatel
- 1/4 cup Gouda, grated
- square wonton wrappers
- coconut oil spray
Sriracha Sweet & Sour Dipping Sauce
- 1 Tbsp Sriracha (the only Sriracha I accept is the rooster sauce)
- 1.5 Tbsp honey
- 1 Tbsp white distilled vinegar
- 1 Tbsp yuzu ponzu
- 1 tsp potato starch, corn starch, or whole wheat flour
Instructions
- Add all ingredients into a food processor & pulse until blended to a consistency of your liking.
- Preheat the oven to 350º F. Lay down foil on a large cookie sheet & spray with coconut or canola oil.
- Scoop about a teaspoon & a half of the crab mixture in the middle of a wonton wrapper. Fill a small dish with water or oil. Use this liquid to wet the outline of the sides of the wonton wrapper. This should only be on the side where you’ve scooped filling onto.
- Lift one corner of the wonton wrapper toward the middle with your index & thumb. Join the opposite corner of the wonton wrapper toward the middle & press firmly, pinching the two corners together. Do the same with the remaining 2 flaps. You should get a nice pyramid like shape. Press firmly down the outline of wonton wrapper to keep them in place. Try not to trap in too much air in the rangoon. If all fails, fold them into triangles.
- Place your crab rangoon on the cookie sheet & spray with oil very liberally. Bake for about 15-20 minutes or until desired crispiness.
- To make the dipping sauce, stir together all ingredients in a small bowl. Microwave for about 15 seconds to warm the liquid up, thus enabling the starch to create a more viscous sauce.
- Prep Time: 60
- Cook Time: 20
- Category: Appetizers
- Method: Baked
- Cuisine: Thai American