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    You are in: Home / Thai / Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce Recipe
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    Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

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    • on September 05, 2011

      I love crab, and I love rangoons, so I had to try this recipe. Since I had fresh crab for dinner last night, I used the leftovers (2ish ounces) and made 1/4 recipe. For me, this filled 6 wonton wrappers. I really liked that the filling was very generous with the crab- some recipes are mostly a cheese filing with a little crab- this was just the opposite. I didn't make the dipping sauce, just mixed a bit of lime juice and rice vinegar. I'll definitely be making this again- it's very easy, looks elegant on the plate, and tastes wonderful! Thanks very much!

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    Nutritional Facts for Baked Crab Rangoon With Thai Ginger-Lime Dipping Sauce

    Serving Size: 1 (47 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 82.5
     
    Calories from Fat 32
    39%
    Total Fat 3.5 g
    5%
    Saturated Fat 1.4 g
    6%
    Cholesterol 15.2 mg
    5%
    Sodium 356.9 mg
    14%
    Total Carbohydrate 7.5 g
    2%
    Dietary Fiber 0.5 g
    2%
    Sugars 1.8 g
    7%
    Protein 5.2 g
    10%

    The following items or measurements are not included:

    rice wine vinegar

    red Thai chile

    Detailed Nutrition Values About Nutrition Info
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