I’m not a huge fan of Chinese food. I’d eat Japanese or Thai food every day for the rest of my life. But Chinese? Not so much. Chinese food = stomach aches and dehydration. Though I try to stay away from the stuff, there are two things that I really do love: hot and sour soup and crab rangoons.
While flipping through some of Aunt Diane’s cooking magazines this week, I stumbled upon this recipe. It sounded magical.
Crab Rangoon Dip with Baked Wonton Chips
(adapted from Cuisine at Home magazine)
- 1/4 cup scallions, chopped
- 2 tbsp ginger, chopped
- 2 tbsp cilantro, chopped
- 1 tsp sugar
- 2 packages cream cheese, softened
- 2 tbsp lime juice
- salt, to taste
- 1 can (6.5 oz) lump crab meat
- wonton wrappers
- canola oil
Preheat oven to 400 degrees. Spray a 3-cup baking dish with nonstick spray. Mince scallions, ginger, cilantro and sugar in a food processor. Add cream cheese and lime juice, and pulse to combine. Season with salt and transfer to a bowl.
Fold in crab meat and transfer to baking dish. Bake about 15 minutes, until hot and bubbly. Serve with wonton chips.
To make the chips:
Cut wontons in half, diagonally, into triangles. Lightly brush canola oil (or spray with a misto) on both sides of each triangle, and lay triangles on baking sheets.
Bake at 400 degrees until lightly browned and crispy, about 5 minutes.
Now that I’ve got the ‘goons covered, I guess it’s time to work on some hot and sour soup. My sister made some for me when I lived in Florida that was AWESOME. Perhaps she should send me her recipe… hint hint.