Creamy Crab Rangon dip with Wonton Chips

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.

6 comments:

  1. Now how did you know I just purchased won ton wrappers just last week with the intention of making Crab Rangoon?! Now I'll have to ask hubby which he'd rather have. Or maybe I'll make both! Thanks!

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    1. Both sounds good to me! Everyone thought the chips made with the wrappers were very good and I have made them to eat with other dips They hold up well and are easy to make.

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  2. I was just thinking today it might be easier to make the dip & crackers. I'll have to give it a try, maybe for Christmas eve. Thanks! We enjoy Crab Rangoon in the restaurants, but I've never made it. It seems a bit putsy.

    Merry Christmas to all of you!

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    1. Made this way it wasn't too putsy, love that word, We all like Crab Rangoon but I won't make the mess that deep frying it does. I just enjoy it when we eat out. This makes a good dip without a lot of work.

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  3. Putsy...probably a MN term! lol

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    1. Think you are right as I remember our family saying they were just putsying in the kitchen.

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