Crab Rangoon Dip

Yield 8 to 10
0 ratings


For Wonton Chips:

20 wonton wrappers, cut in half

Vegetable oil, for frying

Salt, to sprinkle

For Crab Rangoon Dip:

Canola or vegetable oil, for frying

1 pound crabmeat

12 ounces cream cheese, softened

¼ cup sour cream

Juice of 1 lemon

1 tablespoon hot sauce

1 teaspoon garlic powder

¼ cup sweet chili sauce, plus 1 tablespoon

5 green onions, thinly sliced, 1 tablespoon reserved for garnish

1 cup shredded fontina cheese, divided

Salt, to taste

Freshly ground black pepper, to taste



In a deep-sided frying pan, heat ½ inch of oil over medium heat until it reaches 350°F. Add wonton wrappers in small batches and fry for three minutes or until golden, flipping halfway. Remove from oil and transfer to a paper towel-lined plate. Season with salt and set aside.

Preheat the oven to 350ºF. Grease a 1-quart baking dish and set aside.

In a large bowl, whisk together softened cream cheese, sour cream, lemon juice, hot sauce, garlic powder and 1 tablespoon of sweet chili sauce until smooth and creamy.

Fold in crabmeat, green onions (reserving 1 tablespoon for garnish) and ½ cup of the fontina cheese. Season to taste with salt and black pepper.

Spread the mixture evenly in the greased baking dish, then cover the top with the remaining fontina cheese.

Bake for 15 minutes or until the dip is bubbling and the cheese is melted. Remove from the oven, drizzle with the remaining ¼ cup of sweet chili sauce, and top with reserved tablespoon of sliced green onions. Serve warm with the prepared wonton chips.