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Crab Rangoon Dip Recipe
Ingredients
Wonton Chips
- 24 square wonton skins (from 12-oz package)
- 1 cup vegetable oil
Dip
- 1 tablespoon vegetable oil
- 6 green onions, thinly sliced, white and green parts separated
- 3 cloves garlic, finely chopped
- 1/2 teaspoon black pepper
- 1can (6 oz) crabmeat, drained and cleaned
- 1package (8 oz) cream cheese, cubed
- 1 tablespoon lemon juice
- 1 tablespoon soy sauce
- 1/4 cup shredded mozzarella cheese (1 oz)
- 1/4 cup shredded Parmesan cheese (1 oz)
| PREP TIME 40m |
COOK TIME 7m |
TOTAL TIME 47m |
YIELD 8 servings |
|---|
Instructions
- Cut wonton skins in half diagonally. In 12-inch skillet, heat 1 cup oil over medium heat until hot. Fry wonton skins in batches, 1 to 2 minutes per batch, until golden brown and crispy. Drain on paper towels. Cool and discard oil.
- In 8-inch skillet, heat 1 tablespoon oil over medium heat. Add green onion whites, garlic and pepper; cook 1 to 2 minutes, stirring occasionally, until softened.
- Stir in crabmeat, cream cheese, lemon juice and soy sauce. Cook over medium heat 3 to 5 minutes, stirring occasionally, until heated through (at least 165°F) and cream cheese is melted. Remove from heat. Top with mozzarella and Parmesan cheeses.
- Cover and let stand 3 to 5 minutes or until cheeses are melted. Top with green onion greens; serve with wonton chips.
A recipe from table spoon
2018-10-22
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