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.