My two favorite treats when we order Chinese food are hot & sour soup and crab rangoons. A couple years ago I created a hot & sour soup recipe that I am quite happy with. (It’s on my old blog — I’ll have to move that post over here!). But crab rangoons always seemed like they’d be fussy (and fried — and I don’t really like to deep fry food in my kitchen). After browsing several recipes for crab dip, I cobbled together a recipe for crab rangoon dip! It is so easy to put together and was a big hit when I brought it to a girls’ night out dinner (my friends are the best recipe testers).
Last night I made it again, just to make sure I had everything right (not because I wanted to lick the bowl or anything, LOL!). My family also raved about it, including my picky son who remarked, “Actually, it’s not bad!” Trust me — that was a compliment. This is a dip that I think will go into frequent rotation around here!
- 6-oz. can of crabmeat
- 4 oz. softened cream cheese.
- 1/3 c. mayonnaise
- 1/2 tsp. Worstershire sauce
- 1/2 tsp. Tabasco sauce
- 1/2 tsp. lemon juice
- 3-4 scallions, chopped
- 1/2 c. shredded mozzarella cheese
- won ton wrappers
- Preheat oven to 350 degrees.
- TO MAKE THE WONTON CHIPS: Take a stack of wonton wrappers and cut on a diagonal so you have piles of triangles. Arrange in a single layer on a cookie sheet and bake for about 5 minutes -- just until the wontons are crispy.
- Using a fork or a hand mixer, combine the crabmeat, cream cheese, mayo, Worsterhire sauce, Tabasco sauce, and lemon juice in a medium bowl. Stir until the ingredients are well combined. Add the scallions and mozzeralla cheese and stir to incorporate into the mixture.
- Transfer dip to a shallow, oven-safe dish and bake uncovered for approx. 20 minutes until the dip is hot and bubbly.
- Garnish the dip with additional scallions if desired. Serve with wonton chips for dipping.
- Ovens vary, so be sure to keep an eye on the wonton chips to avoid burning them.
- To create an elegant appetizer, line mini muffin tins with the uncooked wontons, then fill with the dip. Bake for approx. 10 minutes or until dip is bubbly and wonton edges are crisp.
- No wontons? No problem! Simply substitute tortilla chips.
