Crab Rangoon Dip
HB-9761 · Hand-built original · American
A hot baked dip of imitation crab, cream cheese and Monterey Jack with fried wonton chips, finished under the broiler with sweet chili sauce.
AmericanAppetizer30 min6 servings433 kcalGluten-freeEgg-freeDiabetic
Main ingredient: cheese
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- CRAB FILLING:
- 3 cups imitation crab meat
- 8 ounce block of cream cheese, softened
- 1/2 cup sour cream
- 2 scallions, thinly chopped
- 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, cut in half
- vegetable oil, for frying
- salt, to sprinkle
- FOR SERVING:
- chopped cilantro
- sweet chili sauce
Method
- Stir the crab meat, cream cheese, sour cream, scallions, Worcestershire sauce, chili powder, garlic powder, salt, black pepper and 1/2 cup of the shredded cheese together in a large bowl.
- Cut the wonton wrappers in half diagonally. Heat about 1/2 inch of oil in a frying pan to about 350°F and fry the triangles in batches until golden, then drain them on paper towels and season lightly with salt.
- Heat the oven to 350°F, spread the crab filling in a baking dish, and cover the top with the remaining cheese.
- Bake for 15 minutes, then broil for 2 to 3 minutes until the top is bubbly and golden.
- Drizzle sweet chili sauce over the hot dip, scatter more green onion and the cilantro on top, and serve it warm with the wonton chips alongside.
Prep: 10 min · Cook: 20 min · Total: 30 min
Nutrition (per serving, where published)
433 kcalCalories
20.5 gProtein
22.9 gCarbs
29.3 gFat
16.9 gSaturates
1.1 gFibre
8.5 gSugars
1271 mgSodium
111 mgCholesterol
269 mgPotassium
352 mgCalcium
0.9 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data