Crab Rangoon Dip
This Crab Rangoon Dip is an amazing spin on your favorite Crab Rangoon take-out! This dip is so easy to make! And the wonton shells are super easy to prepare for it too!! This yummy dip won't last, so you might want to double the batch right away!
Servings: 10 servings
Calories: 193kcal
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Equipment
Ingredients
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 8 ounces imitation crab, shredded
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 green onions, slices thin
- 1 package wonton skins
- oil for frying
Instructions
- Combine all ingredients. Bake at 400° for 10 minutes or until bubbly, or heat on low 2 hours in small slow cooker.
- Slice wontons diagonally. Using a heavy skillet, heat oil over medium-high heat until it sizzles when a small sprinkle of water is carefully dropped in. Carefully, deep fry wontons a few at a time 1/2 minute on each side. Remove to drain on a paper towel, salt when they're hot yet. Cool.
- Dip fried wontons in warm dip!
- Enjoy!!!
Your Own Private Notes
Nutrition
Calories: 193kcal | Carbohydrates: 20g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 35mg | Sodium: 495mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 416IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg
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