Baked Krab Rangoon Appetizer • Seafood Nutrition Partnership

One simple surimi appetizer that is simple to make and is a total crowd-pleaser is Baked “Krab” Rangoon Cups topped with a Sweet Tangerine Chili Sauce. Using surimi instead of crab meat is an easy swap that makes this recipe approachable to those who aren’t comfortable cooking with real crab (or avoid crab due to religious or dietary restrictions). To learn more about surimi, check out this informative blog post.

Recipe by Lauren Manaker, RDN of Nutrition Now Counseling

Nutritional information
Serving Size: One crab Rangoon cup and 1 tsp. dipping sauce

Calories: 105 calories
Fat: 5.2 grams (saturated fat 3.2 grams)
Cholesterol: 21 grams
Sodium: 305 milligrams
Carbohydrates 8.5 grams (0.2 gm fiber)
Protein: 3.2 grams

	3/4 cup tangerine juice (substitute orange juice if tangerine not available)
	3/4 cup raw sugar
	1/4 cup apple cider vinegar
	2 Tbsp. ketchup
	3/4 Tbsp. jarred minced garlic
	2 Tbsp. red chili flakes
	2 Tbsp. corn starch
	4 Tbsp. cold water
	24 wonton wrappers (find them in the produce aisle next to the tofu)
	12 oz. full-fat plain cream cheese, softened
	1 Tbsp. sour cream
	8 oz. imitation crab/surimi, chopped
	2 tsp. black pepper
	1 tsp. honey
	3 green onions, thinly sliced for garnish (optional)

1.	Preheat oven to 350 degrees Fahrenheit.
2.	In a medium saucepan, combine juice, sugar, vinegar, ketchup, garlic, and chili flakes. Bring to a boil and simmer for 10 minutes.
3.	While juice mixture is simmering, spray mini muffin tin with cooking spray.
4.	Place one wonton wrapper in each muffin cup to create 24 small “cups.”
5.	Bake 10 minutes or until edges begin to brown, remove from oven and cool slightly. Keep oven hot.
6.	Mix cornstarch and cold water in a small bowl until smooth.
7.	Lower heat of the sugar/juice mixture to low and slowly stir in the cornstarch mixture. Simmer for another 5 minutes.
8.	Turn off heat and let cool until ready to serve.
9.	In a medium mixing bowl, combine cream cheese, sour cream, crab, pepper, and honey. Stir well.
10.	Spoon filling into baked wonton shells; bake for an additional 5-6 minutes.
11.	Cool slightly, top with sauce or serve sauce on the side for dipping. Garnish with sliced scallions if desired.

Baked “Krab” Rangoon Cups with Sweet Tangerine Chili Sauce

Servings

Prep Time

Cook Time

Total Time

Ingredients

Recipe by Lauren Manaker, RDN

Instructions

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