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