This light and crispy Crab Rangoon Dip with Wonton Chips have been making a lot of news lately, because of its unusual combination of cream cheese and seafood.
In spite of the unusual combination, it manages to work like magic on almost everyone who tastes it.
If you are dying to recreate this amazingly simple dish in your kitchen then here’s a recipe for your rescue. It is very easy to make and tastes wonderful.
Preparation and Cooking Time
Preparation time: 5 minutes
Cooking time: 10 minutes
Total time: 15 minutes
Ingredients To Make Crab Rangoon Dip with Crispy Wonton Chips
8 oz or 2 cans crab meat, drained and shredded
8 oz softened cream cheese
Half teaspoon of salt
One-fourth teaspoon pepper
Half cup sour cream
Half teaspoon of allspice powder
Half cup flavored mayonnaise
1 scallion, minced
1 teaspoon of garlic powder
Half teaspoon lemon juice
Parsley, chopped for seasoning
Half teaspoon soy sauce
One and a half teaspoon Worcestershire sauce
12 wonton wrapper sheets
2 tablespoons extra virgin olive oil
Preheat the oven up to 350 degrees. Place the wonton sheets on a baking paper and cut them into small triangles. Bake the cut wonton sheets for 4 to 6 minutes until they are crispy and turn golden brown. Keep them aside.
Take a large baking vessel, add olive oil and mix all the ingredients together and heat the mixture for 30 minutes at 350 degrees. Wait for the dip to start bubbling.
Once it is hot and bubbling, take it off the oven and transfer it to a smaller vessel.
Season with parsley and serve the tasty dip with crispy baked wonton chips.
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8 to 12 servings
Crabmeat is beyond doubt a universally accepted delicacy. The crab meat has a lot of nutritional value. It is rich in omega-3 fatty acids which help in reducing the stickiness of blood platelets ensuring a smoother flow.
It is good for diabetics as they metabolize sugar and lower the glucose levels in the body.
Some studies also show that eating food rich in omega-3 fatty acids can improve brain functioning and reduce the risk of diseases like Alzheimer’s.
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