Crab Rangoon Dip and Wonton Chips
Everything you love about crab rangoon, in an easy-to-make dip with crispy chips.
Equipment
- Baking sheet
- Casserole dish
- Mixing bowl
Ingredients
Crab Rangoon Dip Ingredients
- 1 package won ton wrappers cut into triangles (2 per sheet)
- 12 oz lump crabmeat drained and shredded
- 8 oz cream cheese
- ⅓ cup sour cream
- 1 ½ cups shredded mozzarella cheese
- 1 ½ teaspoon Worcestershire sauce
- 2 teaspoon soy sauce
- 2 teaspoon lemon juice
- 1 ½ teaspoon Sriracha
- 2 clove garlic minced
- ½ teaspoon black pepper
- sliced green onions for garnish
Instructions
Preparation
- Preheat oven to 350 degrees F.
- Add the cut won ton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
- Combine the shredded crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic, salt and pepper in a large bowl. Stir to combine and add to a casserole dish.
- Top with the remaining mozzarella cheese and bake for 25 minutes, until the top begins to brown and the dip is bubbly. Garnish with green onion and serve warm with the won ton chips.
Notes
Recipe adapted from Food Network
Nutrition
Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 15gFat: 25gSaturated Fat: 10gCholesterol: 70mgSodium: 600mgPotassium: 200mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 1mg
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