Crab Rangoon Dip with Wonton Chips
No Chinese take-out order would be complete without creamy, crunchy crab rangoons. Now you can make your own Crab Rangoon Dip with Wonton Chips!
Servings: 12
Calories: 137kcal
Ingredients
- 2 6-ounce cans lump crabmeat, drained and finely chopped
- 8 ounce block cream cheese softened
- ½ cup mayonnaise
- 1 TB soy sauce
- 1.5 TB sugar
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp lemon juice
- 1 scallion finely chopped
- WONTON CHIPS:
- 1 package Wonton wrappers
- 1/2 tsp salt
- spray olive oil
Instructions
- Preheat oven to 375 degrees. Combine all ingredients into a large mixing bowl. Stir until well combined.
- Place mixture into a 1-quart baking dish and bake for 25-30 minutes until bubbling around the edges.
- Now lest make the wonton chips! Cut wonton wrappers in half diagonally to make triangles.
- Prepare baking sheets with parchment paper. If you do not have parchment paper, simply spray sheet with olive oil spray, to prevent sticking. Place a single layer of wontons on your baking sheet and coat the top of them with olive oil spray. Sprinkle with salt.
- NOTE: You can also make cute little wonton cups if you have some mini muffin tins. Follow the directions for the triangles, but use a mini muffin try instead.
- Bake at 375 degrees for 5-7 minutes or until golden brown. Make sure to watch them VERY CAREFULLY. You can go from "almost golden" to BURNT in less than a minute.
Nutrition
Calories: 137kcal | Carbohydrates: 8g | Protein: 9g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 19mg | Sodium: 750mg | Potassium: 120mg | Fiber: 1g | Sugar: 3g | Vitamin A: 33IU | Vitamin C: 2mg | Calcium: 83mg | Iron: 1mg