I love this creamy tangy savory crab rangoon dip with sweet chili sauce and cool crunch of green onion and when served on the super crunchy and salty wonton chipshellip watch out Fun twist to a familiar favorite
Prep Time
35 mins
Dificult
Medium
Servings
8
Ingredients
Instructions
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese
Monterey Jack cheese
Sriracha
soy sauce
lemon zest
and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
Bake in the preheated oven until bubbly
about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds
if desired.
While dip bakes
heat oil in a medium saucepan to 350 degrees F (175 degrees C).
Fry 5 to 6 pieces of wonton at a time in batches
flipping several times throughout
until golden
bubbly
and crisp
about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively
these chips could be made the day before
cooled completely
and stored in airtight containers).
Crab Rangoon Dip with Crispy Wonton Chips.
NicoleMcmom
Cook's Note:
You can use real crab instead; I recommend using the imiatation crab over the fresh lump crab meat because the flavor is more mild and reminiscent of restaurant version
