Crab Rangoon with Sambal-Sesame Dipping Sauce - Cincinnati News, FOX19-WXIX TV

Crab Rangoon with Sambal-Sesame Dipping Sauce

Crab Rangoon with Sambal-Sesame Dipping Sauce
Makes 18
Prep time: 20 minutes
Bake time: 18-20 minutes
Filling:
Zest of 1 lemon
1 tablespoon rice vinegar
4 ounces imitation crab meat, chopped
4-ounces cream cheese, softened (can use low fat)
1/4 cup mayonnaise (can use low-fat)
1/4 cup chopped chives
18 square wonton skins
Olive oil spray
Sambal-Sesame Dipping Sauce
6 tablespoons soy sauce
1/4 cup rice vinegar
2 teaspoons sesame oil
1 tablespoon Sambal Oelek
Heat oven to 350°F.
Combine filling ingredients.
Place a scant tablespoon of filling onto the center of a wonton skin. Moisten the edges with water. Pinch together the opposite corners, then pinch together the remaining corners. Firmly press the edges to create the classic Rangoon shape. Generously spray with olive oil spray. Repeat with remaining filling and skins.
Bake 18-20 minutes or until golden brown and crisp.
Combine all ingredients for Sambal-Sesame Dipping Sauce. Serve.
Ginger Grapefruit Martini
Makes 1 drink
1 part Domaine de Canton liqueur
1 1/2 parts honey vodka
2 parts pineapple juice
Splash of ruby red grapefruit juice
Shake and serve up, in a chilled martini glass, garnish with a sprinkle of black pepper flakes.
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