Crab Rangoon with wonton chips

Crab Rangoon with wonton chips

Crab Rangoon with wonton chips

INGREDIENTS

• 8 ounce cream cheese, room temperature
• Three-quarter cup sour cream
• 2 cups mozzarella cheese, reserving 1/2 cup for topping
• 1/4 cup mayo
• One cup crab meat
• One cup invitation, crab, cut into 1 inch pieces and shredded (5 to 6)
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce or rice vinegar
• 1/2 tablespoon sugar
• 1 teaspoon garlic powder
• 1/4 teaspoon pepper
• 3 to 4 stocks of green onions, thinly sliced, one cup. Reserve a small handful for garnish.
• 2 to 3 tablespoons sweet chili sauce

One package wonton wrappers

Frying oil (peanut oil)

DIRECTIONS

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 everything is evenly combined.

Transfer mixture into a small baking dish. With reserved cheese

Broil in the oven on low heat for 15 to 20 minutes or until the top is golden.

Wonton wrappers diagonally to make triangles. Peeled to separate.

In a large sauce, pan or pot heat cooking on medium high heat to 350°F Fahrenheit.

Fry wonton wrappers for 10 to 20 seconds on each side until golden and crispy like a chip. Strain and set aside.

Remove from oven. Drizzle with sweet chili sauce and top with green onions. Serve with wonton chips.