When I spotted this Crab Rangoon Dip over at Bake Your Day last year, I knew I had to try it. It took me a good while but I finally tried it out. It was delicious! I did have a few small tweaks, like baking the chips to save time rather than frying them.
If you have the time and patience, I would recommend frying the chips for more flavor and crisp. If you bake them to save calories or time, please note that you have to watch them very closely in the oven. They go from being lightly browned to totally burnt in a matter of seconds.
Crab Rangoon Dip
Makes many servings
- 24 won ton wrappers, cut into 1-inch strips
- Canola oil, for frying
- 8 ounces (1 block) 1/3-less fat cream cheese, room temperature
- 1/2 cup light sour cream
- 6 ounces lump crab meat (I used imitation crab meat)
- 1 Tbs. honey
- 1 tsp. soy sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. sugar
- Salt and pepper to taste
- 1 green onions, sliced, optional
- (I also added very finely diced red onion, a few tablespoons worth)
1. Preheat oven to 400 degrees. Cut won ton wrappers into 1-inch strips.
2. Stir cream cheese and sour cream together in a large bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions. Transfer to a baking dish and bake at 400 degrees for 8-10 minutes, until the dip is warm though.
3. Add 1-2 inches of canola oil to a Dutch oven over medium-high heat. Fry the won ton strips in batches for 1-2 minutes each, until lightly browned and crispy. Transfer to a paper towel-lined baking sheet to cool. Serve with the dip.
Alternately, you can bake the won ton wrappers for a healthier option. Lightly spray a baking sheet with non-stick cooking spray and bake at 375 degrees until lightly browned and crispy.