Asian•comfort
Crab Rangoon Dip
This melty, cheesy dip tastes just like your favorite Chinese take-out appetizer.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 8 oz cream cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
- 1 tbsp sugar
- 16 oz canned crab meat
- 1/4 cup finely grated parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 1 bunch scallions, finely chopped
- 2 cloves garlic
- 1 tsp black pepper
Instructions
- 1
Preheat the oven to 350 degrees
- 2
Cream the cheese, mayonnaise, sour cream, lemon juice, Worcestershire sauce and sugar together until fluffy
- 3
Fold in the crab, parmesan cheese, half the mozarella cheese, scallions, garlic and black pepper
- 4
Spoon the mixture into an oven safe dish and top with the other half of the mozarella cheese
- 5
Bake until mixture is hot and bubble and cheese is browned
- 6
Heat oil in a heavy bottomed pot or cast iron skillet to 300 degrees
- 7
In layers of 3 or 4, cut wonton wrappers diagonally into fourths
- 8
Fry in the hot oil, flipping often until chips are golden brown and crispy