Crab Rangoon Dip is the dip version of those delicious Crab Rangoons you get at Chinese takeout restaurants. Instead of a cream cheese and crab filling inside a fried wonton, you have a warm creamy, cheesy dip served with crispy wonton chips.
2(6-ounce)cans of crab meator 3 (4-ounce) cans, drained well
Wonton Chips
1package wonton wrappers
Peanut oil
salt
Instructions
In a medium bowl, mix together cream cheese, mayonnaise, sour cream, lemon juice, sugar, Worcestershire sauce, onion powder, salt, pepper, and red pepper flakes until mostly smooth.
Stir in Parmesan cheese, half of Mozzarella cheese, green onion, and crab.
Place in a greased baking dish and bake at 350 degrees for 20 minutes.
Sprinkle remaining mozzarella cheese on top and bake 5 more minutes.
To make wonton chips, pour 2 inches of peanut oil in a Dutch oven. Heat oil to 350 degrees.
Cut wonton wrappers in half diagonally. Working in batches, fry until they just start to turn golden brown. Drain on paper towels and season lightly with salt.
Notes
To make this dip spicier, drizzle with Sriracha sauce before serving.