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Crab Rangoon Dip with Baked Wonton Chips

November 27, 2011 by jessfuel 7 Comments

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

Crab Rangoon Dip with Baked Wonton Chips

(adapted from Cuisine at Home magazine)

for dip:

  • 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

for chips:

  • 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.

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Filed Under: Appetizers Tagged With: cheese, dip, seafood, snacks

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Comments

  1. Jaki Riu says

    November 27, 2011 at 8:38 am

    O…M…G… YUM!! I’ll send you the recipe if you promise you will make this when we’re home for Christmas!

    Reply
  2. Lindsey says

    January 31, 2012 at 4:48 pm

    I think I’m gonna make this for my super bowl party! Any other suggestions??

    Reply
    • jessfuel says

      January 31, 2012 at 5:06 pm

      Buffalo chicken dip! I’m thinking of making this Reuben dip: http://thefarmgirlrecipes.blogspot.com/2012/01/hot-reuben-dip.html
      and beer cupcakes: http://www.ericasweettooth.com/2012/01/blue-moon-and-corona-cupcakes.html

      Reply

Trackbacks

  1. Chicken and Shrimp Pad Thai - Rhubarb and Honey says:
    August 27, 2012 at 11:09 am

    […] month. Crock pot balsamic glazed pork tenderloin? This one looks so easy … and so delicious! Crab rangoon dip with baked wonton chips? I think The Chef would love me forever if I made this for him! Homemade pickles? I’m always […]

    Reply
  2. Lasagna Soup | Flying on Jess Fuel says:
    May 30, 2013 at 1:19 pm

    […] into a different food. Like buffalo chicken burgers, chicken tamale casserole, enchilada meatloaf, crab rangoon dip, carrot cake pancakes. You get the idea. There’s something fun about preparing a familiar […]

    Reply
  3. Creamy Eggplant and Feta Dip | Flying on Jess Fuel says:
    October 17, 2013 at 3:19 pm

    […] Crab Rangoon Dip with Baked Wonton Chips […]

    Reply
  4. Homemade Baked Crab Rangoons | Flying on Jess Fuel says:
    February 11, 2014 at 3:40 pm

    […] to make an even easier crab appetizer? Check out this Crab Rangoon Dip with Baked Wonton Chips that we made as an hors d’oeuvre for Thanksgiving last […]

    Reply

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ABOUT JESS

Jess is home cook, foodie and proud Navy wife. She grew up in Boston and now lives on the West Coast. She loves to blog, travel, read and write. When she's not working or blogging, she can be found running or relaxing with a glass of wine. Read More…

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