Looking for a tasty treat that’s easier than crab rangoons but just as delicious? Look no further than Crab Rangoon Dip! It’s creamy, cheesy, and full of crab goodness, minus all the fuss of folding and shaping. Trust me, the simpler it is to make, the yummier it tastes!
Wonton Chips and Crab Rangoon Dip
Ingredients
**Crab Filling:**
- 3 cups imitation crab meat
- 8- ounce block of cream cheese softened
- 1/2 cup sour cream
- 2 scallions thinly sliced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups shredded Monterey Jack cheese divided
**Wonton Chips:**
- 15 wonton wrappers halved diagonally to make triangular chips
- Vegetable oil for frying
- Salt for sprinkling
**For Serving:**
- Chopped cilantro
- Sweet chili sauce
Instructions
**Make the Crab Filling:**
- In a large bowl, mix together the crab meat, cream cheese, sour cream, scallions, Worcestershire sauce, chili powder, garlic powder, salt, pepper, and 1/2 cup of shredded cheese until well combined.
**Make the Wonton Chips:**
- Heat about 1/2 inch of vegetable oil in a frying pan over medium heat until it reaches about 350°F.
- Fry the wonton wrappers in batches until golden brown, being careful not to overcrowd the pan. Drain on a paper towel-lined plate and sprinkle with salt.
**Assembly and Baking:**
- Preheat the oven to 350°F.
- Spread the crab filling evenly in a baking dish or individual dishes.
- Sprinkle the remaining shredded cheese on top and bake for 15 minutes.
- After 15 minutes, broil for 2 to 3 minutes until the top is bubbly and golden.
- Remove from the oven and drizzle with sweet chili sauce. Garnish with more green onions and cilantro.
- Serve warm with wonton chips on the side for dipping and enjoy!