Delicious Crab Rangoon Dip

This heat and cheap Crab Rangoon Dip is very easy to form and is served with golden cooked wontons for dipping. Prepare the whole dip up to 2 days sooner than time and pop it within the kitchen appliance once you’re able to serve it!

I couldn’t agree additional. Crab Rangoon in Dip kind is ideal as a result of the wonton chips area unit soo crisp and may hold the maximum amount dip as your heart needs.

Delicious Crab Rangoon Dip
Delicious Crab Rangoon Dip

Don’t get ME wrong, classic Crab Rangoon is ideal too. however this can be somewhat easier as a result of you don’t need to worry regarding folding all of these very little wontons into fancy shapes.

I use Nasoya Wonton Wraps, they're within the turn out section within the cold space wherever you'd additionally realize curd, spring roll wraps, maybe cold dish dressings and condiment, etc

Delicious Crab Rangoon Dip


  • 8 oz. Cream Cheese softened
  • ½ cup sour cream
  • 1 teaspoon soy sauce
  • 2 teaspoons brown sugar
  • 1 clove minced garlic
  • 3 oz. canned crab meat
  • 1 cup Mozzarella cheese separated*
  • 4 diced green onions separated
  • 12 oz. wonton wraps
  • 1 quart vegetable oil

Making The Dip:

  1. Make sure your cream cheese has had time to sit out and get very soft, it will be nice and smooth that way. Otherwise it will become lumpy when combined with the other ingredients.
  2. Preheat oven to 350 degrees.
  3. Beat the cream cheese with a hand mixer in a large bowl.
  4. Add the sour cream and soy sauce and beat to combine.
  5. Add the brown sugar, garlic, crab meat, half of the cheese, and half of the green onions. Use a silicone spatula to combine.
  6. Add the dip to a small baking dish and top with remaining cheese.
  7. Bake, covered, for 20 minutes.
  8. Remove the cover and bake for an additional 10 minutes, until the cheese is hot, melted, and begins to brown.
  9. Sprinkle the other half of the diced onions over the dip and serve with wonton chips!

Making the Wonton Chips:

  1. Add the oil to a dutch oven or use a deep fryer. Use an oil thermometer if possible, the oil should be at about 325 degrees.
  2. Cut each wonton wrap in half diagonally. Fry them in batches of 5. Use kitchen tons to lower then into the oil and flip them as they cook so that they brown on each side.
  3. Remove the wontons from the oil as soon as they are lightly browned on each side. They quickly change from light, golden brown to a dark brown so work quickly and watch them.
  4. Place the fried wontons on a paper towel lined plate and sprinkle with salt. Repeat until all of the wontons are fried. Serve the chips with the Crab Rangoon Dip and enjoy!

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