Baked Crab Rangoon with Sweet Chili Dipping Sauce

Finally a new recipe! Things are finally starting to settle down and I'm finding more time to try new recipes.  A couple weeks ago I found this recipe and decided to give it a go.  They sounded delicious and were baked so they were too unhealthy for you, and they make a nice appetizer.  (Even though the hubs and I decided to just eat them for dinner one night) I found this recipe on Pinterest, here is the original recipe.

Baked Crab Rangoon

• 2 tablespoons sour cream (light is fine)
• 8 oz cream cheese, softened (I used reduced fat)
• 1 scallion, thinly sliced
• 1 garlic clove, minced
• 1/4 teaspoon ground ginger
• 1 teaspoon soy sauce
• 1/2 teaspoon sugar
• 1/2 cup crab meat, drained
• wonton wrappers

Preheat oven to 415 F. Line a rimmed baking sheet with aluminum foil and spray the foil with nonstick cooking spray.

In a medium bowl, mix the sour cream, cream cheese, scallion, garlic, ginger, soy sauce and sugar together until well combined. Fold in the crab meat.

Lay a wonton wrapper on your work surface. Place about 2 teaspoons of the filling mixture in the center of the wrapper, then brush two adjacent sides of the wrapper lightly with water. Fold the wrapper over on the diagonal. Press around the filling to remove air pockets, then press the sides to seal the wrapper tightly. Transfer to the prepared baking sheet. Repeat with remaining wrappers and filling.

Spray the tops of the wonton wrappers lightly with nonstick cooking spray. Bake for about 12 minutes, or until the edges are golden brown and crisp.

Makes 20-24 

Sweet Chili Dipping Sauce

• 3 garlic cloves, peeled
• 2 red serrano or jalapeno peppers, seeds removed
• 1/2 cup sugar
• 3/4 cup water
• 1/4 cup white vinegar
• 1 1/2 teaspoons salt
• 1 tablespoon cornstarch
• 2 tablespoons water

 Add the garlic, chili peppers, sugar, water, vinegar and salt in the bowl of a food processor. Process until well combined - the pieces of garlic and chili should be very small. Transfer the mixture to a saucepan and set over medium-high heat. Bring to a boil, then reduce the heat to a simmer, cooking until the pieces of garlic and pepper soften a bit, about 3 minutes. 

Whisk the cornstarch and water together in a small bowl. Add to the sauce mixture in the pan and continue simmering, whisking frequently, until the sauce has thickened, about 2 minutes. Leftover sauce can be stored in an airtight container in the refrigerator.

Makes about 1 cup

I have now made this recipe twice.  And I have not figured out how to make the "insides" not come out.  The second time I didn't fill them as full thinking I just made them too full the first time.  And that helped a little.  Hubby said to maybe poke a hole in the wonton wrappers to let some air out and that might help.  So next time we will try that.  The dipping sauce if super spicy.....so if you like that then great.  Me not so much, so next time I might make it without the jalapenos.  But these are truly delicious!