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!