Crab Rangoon Dip
Crab Rangoon Dip
Serves 6-8
INGREDIENTS:
- 8 oz cream cheese, room temp
- ¾ cup sour cream
- 2 cups Mozzarella cheese, reserve ½ cup for topping
- ¼ cup mayo
- 1 cup crab meat
- 1 cup imitation Crab, cut into 1-inch pieces and shredded (about 4-5 sticks)
- 1 Tablespoons Soy sauce
- 1 tablespoon Worcestershire sauce or rice vinegar
- ½ tablespoon sugar
- 1 teaspoon garlic powder
- ¼ tsp pepper
- 3-4 stalks of green onions thinly sliced – 1 cup. Reserve small handful for garnish.
- 2-3 tablespoons sweet chili sauce
- 1 package Wonton wrappers
- Frying oil (peanut oil)
In a large bowl combine cream cheese, sour cream, mozzarella cheese, mayo, crab meats, soy sauce, Worcestershire sauce, sugar, pepper and green onions. Mix well until everything is evenly combined.
Transfer mixture into a small baking dish. Top with reserved cheese.
Broil in the oven on low heat for 15-20m minutes or until the top is golden.
Cut the Wonton wrappers in half diagonally to make triangles. Peel to separate.
In a large saucepan or pot, heat cooking oil on medium high to 350 degrees. Fry Wonton wrappers for 10-20 seconds on each side until
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