baked crab rangoon with sweet chili sauce

Baked Crab Rangoon with Sweet Chili Sauce

The restaurant selection in the small town where I live in has gotten even smaller this summer now that the Chinese restaurant has temporarily closed it’s doors for renovations. This makes me really sad because I can no longer get wonderful cheap Chinese junk food like crab rangoon without driving for half an hour.  I have mentioned before that I hate frying things at home, it’s a big, messy, potentially dangerous ordeal and you have to use a ton of vegetable oil.  I don’t think it’s worth it. So, I decided to try out baked crab rangoon.

I will admit that this baked version is not the same as the fried flaky crab rangoon that you get at chinese restaurants, but it is pretty good and it’s definitely easier to make.  The butter helps add a little flavor and ensures that the wonton wrapper gets crispy; you just have to go in with the expectation that will not be the same.

baked crab rangoon with sweet chili sauce

baked crab rangoon with sweet chili sauce

baked crab rangoon with sweet chili sauce

The chili sauce is also a departure from the sweet and sour sauce you usually get with crab rangoon but I think it goes well because it’s sweet and spicy.  The recipe calls for 1 teaspoon of crushed red pepper flakes, which usually packs a punch when you use it in say, a tomato based sauce, but with this particular combination of ingredients it’s pretty mellow. I used a teaspoon plus a tablespoon of sriracha and I didn’t find it to be very hot.

baked crab rangoon with sweet chili sauce

Recipe inspired by Kraft’s Baked Crab Rangoon

Baked Crab Rangoon with Sweet Chili Sauce

Serves 12 crab rangoon
Prep time 15 minutes
Cook time 15 minutes
Total time 30 minutes

Ingredients

crab rangoon

  • 6oz crabmeat
  • 4oz lowfat cream cheese
  • 3 tablespoons mayo
  • 1 thinly sliced green onion
  • 1 tablespoon sugar
  • pinch of salt
  • 1/4 teaspoon minced ginger
  • 12 won ton wrappers
  • 1 egg (for egg wash)
  • 2 tablespoons melted butter

sweet chili sauce

  • 3/4 cups sugar
  • 1/4 cup rice vinegar
  • 1/4 cup water
  • 1 tablespoon minced garlic
  • 1 teaspoon crushed red pepper flakes
  • 1-3 teaspoon sriracha
  • 2 tablespoons cornstarch
  • 2 tablespoons water

Directions

1. Preheat oven to 425°f
2. Mix the crab meat, cream cheese, mayo, onion, sugar, salt and ginger. Put about a tablespoon in each wonton wrapper, then fold the wrapper over the mixture by bringing the corners together. Mix the egg with about a tablespoon of water and use this egg wash to help seal the wrappers.
3. Grease a baking sheet with vegetable oil. Add the wontons to the sheet then brush them with the melted butter. Cook them in the preheated oven for 12-15 minutes until the edges turn brown.
4. While the wontons bake, may the sweet chili sauce. Put 1/4 cup water, rice vinegar and sugar in a small pot over medium-high heat. Stir it and bring to a boil. Add the red pepper flakes and garlic. Turn heat to medium and boil another 2 minutes, stirring frequently.
5. Add the sriracha to the pot. In a separate dish, mix the water and corn starch. Add the mixture to the pot and continue boiling and stirring for about 3 minutes, until the mixture thickens, then turn off the heat.
6. Remove the crab rangoon from the oven, let them cool a couple of minutes and serve them with the sweet chili sauce.

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