RECIPE FOR CRAB RANGOON DIP RECIPES

Name: Crab Rangoon Dip
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4-6 serving(s)
Ingredients: 4 green onions, chopped; 2 (8 ounce) packages cream cheese; 2 (6 ounce) cans fancy crabmeat, drained (can also use imitation Krab); 3 tablespoons powdered sugar; 1 1/2 teaspoons Worcestershire sauce; 1/4 teaspoon garlic powder; 1 teaspoon lemon juice; 1/2 cup sour cream; 32 wonton wrappers; vegetable oil (in a kitchen spritzer)

CRAB RANGOON DIP RECIPE - FOOD.COM

Crab Rangoon Dip Recipe - Food.com image

This awesome, easy recipe tastes so much like Crab Rangoon from your favorite takeout joint. For best results, serve the dip hot, but my family likes it cold too if you're short on time.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

4 green onions, chopped
2 (8 ounce) packages cream cheese
2 (6 ounce) cans fancy crabmeat, drained (can also use imitation Krab)
3 tablespoons powdered sugar
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon garlic powder
1 teaspoon lemon juice
1/2 cup sour cream
32 wonton wrappers
vegetable oil (in a kitchen spritzer)

Steps:

Soften the cream cheese in the microwave for about thirty seconds.
Add all the other ingredients (except wonton chips) and mix well.
Pour dip into an oven-safe casserole dish.
Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
Meanwhile, cut wonton wrappers in half on the diagonal.
Spray wontons lightly with oil using kitchen spritzer.
While the finished dip is resting, turn oven up to 375 degrees.
Lay wontons on baking stone or cookie sheet in a single layer.
Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
Remove from pan and allow to cool on a plate layered with paper towels.
Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

Nutrition Facts : Calories 732.4, FatContent 46.1, SaturatedFatContent 25.5, CholesterolContent 181.4, SodiumContent 1487.8, CarbohydrateContent 50.2, FiberContent 1.6, SugarContent 11.1, ProteinContent 29.5

CRAB RANGOON DIP RECIPE | REE DRUMMOND | FOOD NETWORK

Crab Rangoon Dip Recipe | Ree Drummond | Food Network image

Provided by Ree Drummond : Food Network

Total Time 50 minutes

Cook Time 25 minutes

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

12 cups vegetable oil, for frying
25 wonton wrappers, cut in half diagonally into triangles
1 teaspoon kosher salt
One 8-ounce block cream cheese, softened
2 tablespoons whole milk
1 tablespoon sriracha
2 teaspoons brown sugar
2 teaspoons soy sauce
One 6-ounce can lump crab meat, drained and shredded
1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top
2 scallions, thinly sliced, green and white parts separated
Sprinkle of paprika, for garnish

Steps:

Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
Preheat the oven to 350 degrees F.
Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

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