Name: Crab Rangoon Dip
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 8 oz imitation crab meat, shredded; 4 oz cream cheese, softened; 1/4 cup sour cream; 3 green onions, chopped and divided; 1 tbsp Worcestershire sauce; 1/2 tsp garlic powder; 1/2 tsp paprika; freshly ground black pepper, to taste; 1/2 cup shredded cheddar cheese; 1/2 cup shredded Monterey Jack cheese; 1 package wonton wrappers; vegetable oil, for frying; sesame seeds, for garnish; red pepper flakes, for garnish; sweet chili sauce, for serving

1

Preheat your oven to 375°F (190°C).

2

In a large bowl, combine the shredded imitation crab meat, softened cream cheese, and sour cream.

3

Add most of the chopped green onions (reserving some for garnish), Worcestershire sauce, garlic powder, paprika, and black pepper.

4

Mix in about half of the shredded cheddar and Monterey Jack cheeses.

5

Stir everything together until well combined.

6

Transfer the mixture to small oven-safe skillets or a single baking dish and spread evenly.

7

Top with the remaining shredded cheese.

8

Bake for 15-20 minutes, or until the dip is hot and bubbly.

9

For a golden-brown top, switch the oven to broil and cook for another 1-2 minutes, watching carefully to prevent burning.

10

While the dip is baking, prepare the wonton chips. Cut the wonton wrappers in half diagonally to create triangles.

11

Heat about an inch of vegetable oil in a skillet over medium-high heat. Fry the wonton triangles in batches until golden and crispy, about 30-60 seconds per side.

12

Remove the chips with a slotted spoon and let them drain on a paper towel-lined plate.

13

Once the dip is out of the oven, garnish with the reserved chopped green onions, sesame seeds, and red pepper flakes.

14

Serve immediately with the fresh wonton chips and a side of sweet chili sauce for dipping.

Crab Rangoon Dip

Ingredients

15 Ingredients

Instructions

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