8 servings
Ingredients
- 8 oz. cream cheese, softened
- 1/2 cup sour cream
- 1 teaspoon soy sauce
- 2 teaspoons brown sugar
- 1 clove garlic, minced
- 3 oz canned crab meat (I used Imitation Krab)
- 1 cup Mozzarella cheese, separated
- 4 diced green onions, separated
- 12 oz. wonton wraps
- 1 quart vegetable oil
Directions for Dip
Note: Make sure your cream cheese has had time to sit out and get very soft, it will be nice and smooth that way. Otherwise it will become lumpy when combined with the other ingredients.
Preheat oven to 350 degrees.
Beat the cream cheese with a hand mixer in a large bowl. Add the sour cream and soy sauce and beat to combine.
Add the brown sugar, garlic, crab meat, half of the cheese, and half of the green onions. Use a silicone spatula to combine.
Add the dip to a small baking dish and top with remaining cheese.
Bake, covered, for 20 minutes.
Remove the cover and bake for an additional 10 minutes, until the cheese is hot, melted, and begins to brown.
Sprinkle with the other half of the diced onions over the dip and serve with wonton chips!
Directions for Making the Wontons
While the dip is baking, make the wontons.
Add the oil to a dutch oven, deep frying pan or use a deep fryer. Use an oil thermometer if possible- the oil should be at about 325 degrees.
Cut each wonton wrap in half diagonally. Fry them in batches of 5. Use kitchen tongs to lower them into the oil and flip them as they cook so that they brown on each side.
Remove the wontons from the oil as soon as they are lightly browned on each side. They quickly change from light, golden brown to a dark brown so work quickly and watch them.
Place the fried wontons on a paper towel lined plate and sprinkle with salt. Repeat until all of the wontons are fried.
Serve the chips with the Crab Rangoon Dip.
Recipe originally found on The Cozy Cook.
Nicole Flips for Food 