|There are some snack crackers in the center of the plate|
For a good appetizer for a gathering try this recipe for Crab Rangoon Dip with Wonton Chips. I am not sure which magazine I got it from, though I think it was MidWest Living.
We are fans of Crab Rangoon so this was one I had to try.
I will cut back the amount of crab the next time, I felt it would be as good or better with half as much crab though everyone else thought the amount of crab was very good. I am giving you the full amount in the recipe and you can choose for yourself. The other item I will change is to brush the wonton wrappers with olive oil instead of spraying just because I think I am a cooking spray klutz. I did use olive oil cooking spray and the chips might have been the best part of this appetizer. Easy to make and they were gone quickly. I used ten more wrappers than called for and we could have eaten more. I did not salt them but you could easily do that. I will make the wonton chips for other dips as they were so good and easy to make.
Creamy Crab Rangoon dip with Wonton Chips
PREP: 20 minutes BAKE: 5 minutes Chill: 2 hours
20 wonton wrappers (about 5 ounces)
Nonstick cooking spray
1 8 ounce tub light cream cheese spread
¼ cup sour cream
1 8 ounce package flake-style imitation crab meat, chopped
½ cup finely chopped water chestnuts (optional)
¼ cup finely chopped green onion
1 tablespoon powdered sugar
1 teaspoon lemon juice
½ teaspoon soy sauce
1 clove garlic, minced
Bottled sweet and sour sauce
Thinly bias-sliced green onion
For wonton chips; Use a sharp knife to cut wonton wrappers diagonally in half to form 40 triangles, arrange in a single layer on baking sheets. Lightly spray with cooking spray, carefully turn and spray again. We like the chips plain or sprinkle with salt or another seasoning. Bake in a 375° oven for 5 minutes or until edges are golden brown. Set aside or store in an airtight container up to 2 days.
For dip: In a medium bowl, stir together cream cheese and sour cream. Add crab, water chestnuts ( if using), ¼ cup green onion, the powdered sugar, lemon juice soy sauce and garlic; stir well. Cover and chill for 2 to 24 hours. (To serve dip warm, heat it in the microwave for 1 to 2 minutes on high.
To serve, drizzle the cold or warm dip with sweet and sour sauce and garnish with additional sliced green onion. Makes 10 servings.
*Also good with rice crackers, sugar snap peas, celery sticks or other veggies of your choice.*We did not drizzle it with the sweet and sour sauce and I used regular onion chopped fine as that is what I had on hand.