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.
Jaki Riu says
O…M…G… YUM!! I’ll send you the recipe if you promise you will make this when we’re home for Christmas!
I think I’m gonna make this for my super bowl party! Any other suggestions??
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