You love Crab Rangoon right? Try this dip that is based on that creamy crab filling that’s on the inside of those tasty Asian treats. A real crowd pleaser at our Chinese New Year Celebration at Tuesday Lunch. Enjoy!
‘Inside Out’ Crab Rangoon Dip with Wonton Chips
DIP
- 1 pound cream cheese
- 4 ounces crab meat, fresh, shredded (or imitation crab meat)
- ¼ teaspoon Chinese 5-spice
- ½ teaspoon garlic powder
- ½ bunch green onions, washed, peeled, thinly sliced, for garnish
CHIPS
- Vegetable oil, for frying
- 1 package wonton skins, thawed
For the dip, preheat oven to 350 degrees. In an electric mixer bowl add cream cheese whip on high for 3 minutes or until fluffy. Add crab and both spices. Mix on medium until well combined. Transfer to an oven-safe baking dish. Cover tightly with aluminum foil and place in oven and bake for 30 minutes. Remove cover and bake a bit longer until top is browned and bubbly. Remove from oven. Set aside to cool slightly. Top with green onions, for garnish.
For the chips, preheat a deep fryer (or large pot of oil) until an instant-read thermometer reads 350 degrees. Place wonton skins on a clean cutting board. Using a sharp knife, cut from corner to corner to form triangle shapes. Carefully drop the wonton skins in hot oil, in small batches. Fry for 10 to 15 seconds. With a large slotted spoon, skim chips out of oil and transfer to a plate lined with paper towels to drain. Repeat process until all chips are cooked. Serve warm with warm crab dip.
Makes 6 to 8 servings
ETC: Wonton wrappers are usually found in square packages in the product section of the grocery store. They also make quick work of homemade ravioli. Just dollop your favorite filling, brush the edges with egg white to seal, then boil as you would pasta. Tip: When they float, they are done.
Find this and other CCKC favorite recipes in our cookbook | “The Culinary Center of Kansas City’s BEST RECIPES SECOND EDITION.”
Available for purchase online at www.kcculinary.com and in our retail store – “The Kitchen Shop”
