Crab Rangoon Dip

Name: Crab Rangoon Dip
Ingredients: 2 packages 8oz. Cream Cheese, Softened To Room Temperature; 2 Tablespoons Soy Sauce; 1 Tablespoon Lemon Juice; 2 teaspoons Minced Garlic; 2 cans 10-12 Oz. Crab Meat, Well Drained And Picked Over; 1 package Won-ton Wrappers (usually In The Produce Section At The Market); Freshly Chopped Chives To Taste; Oil For Deep Frying

8 ingredients

22 steps

Ingredients

2 packages 8oz. Cream Cheese, Softened To Room Temperature
2 Tablespoons Soy Sauce
1 Tablespoon Lemon Juice
2 teaspoons Minced Garlic
2 cans 10-12 Oz. Crab Meat, Well Drained And Picked Over
1 package Won-ton Wrappers (usually In The Produce Section At The Market)
Freshly Chopped Chives To Taste
Oil For Deep Frying

Directions

1

1.
2

In a large bowl, combine cream cheese, soy sauce, lemon juice and garlic.
3

Mix with a hand mixer until just blended, and the cream cheese is smooth.
4

2.
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Fold in the crab meat, stirring until just blended.
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Stir in chives, if desired.
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Cover and refrigerate.
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3.
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Pre-heat oil to medium-high in a large skillet.
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Cut won-ton wrappers in half diagonally.
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Fry in small batches, for about 30-45 seconds, or until puffy and golden.
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Watch them closely, they can burn pretty quickly!
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Drain on paper towels.
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About 20 minutes before serving, take the dip out of the fridge to soften a bit.
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Serve with the won-ton chips.
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Note- if youre not in to deep frying the won-tons, you can bake them.
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Pre-heat the oven to 350 degrees and place your cut won-ton wrappers on a lightly oiled cookie sheet.
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Season them with a dash of sea salt or some grated Parmesan if youre feeling froggy.
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Bake for 9-10 minutes, until lightly golden.
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The texture of the baked chips vs. deep fried is much different.
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The fried ones are closer to a real crab rangoon.
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Feeds a party or one really hungry guy watching football.