Best 4 Crab Rangoon Dip With Wonton Chips Recipes
HOT CRAB RANGOON DIP WITH WON TON CHIPS
Steps:
- For the dip:
- Preheat broiler.
- Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
- For the won ton chips:
- Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.
CRAB RANGOON DIP WITH WONTON CHIPS RECIPE - (4.5/5)
Provided by [email protected]
Number Of Ingredients 16
Steps:
- Preheat oven to 350°F. Cut wontons in diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan. Bake 7 to 8 minutes or until brown and crispy, set aside. Combine all dip ingredients in a casserole dish reserving 1/2 cup mozzarella cheese for topping. Top with remaining cheese. Bake 25 minutes or until hot and bubbly. Garnish with remaining chives if desired and serve with wonton chips.
CRAB RANGOON DIP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
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.)
CRAB RANGOON DIP
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
Provided by Chungah Rhee
Yield 8 servings
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese. Place into oven and bake until bubbly and golden, about 20-25 minutes. Serve immediately with won ton wrappers.
- For the best flavor, use high-quality crab meat. Fresh or frozen crab meat will work well, but avoid using canned crab meat, as it will not have the same flavor or texture.
- If you don't have any wonton wrappers, you can use egg roll wrappers instead. Just cut them into smaller squares.
- To make the wonton chips ahead of time, fry them in hot oil until they are golden brown and crispy. Then, drain them on paper towels and store them in an airtight container at room temperature for up to 2 days.
- The crab rangoon dip can also be made ahead of time. Simply refrigerate it for up to 3 days. When you're ready to serve, reheat it in the microwave or on the stovetop over low heat.
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