Crab Rangoon Dip Food

CRAB RANGOON DIP

Steps:

• Soften the cream cheese in the microwave for about thirty seconds.
• Add all the other ingredients (except wonton chips) and mix well.
• Pour dip into an oven-safe casserole dish.
• Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
• Meanwhile, cut wonton wrappers in half on the diagonal.
• Spray wontons lightly with oil using kitchen spritzer.
• While the finished dip is resting, turn oven up to 375 degrees.
• Lay wontons on baking stone or cookie sheet in a single layer.
• Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
• Remove from pan and allow to cool on a plate layered with paper towels.
• Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).

CRAB RANGOON DIP

Steps:

• In small bowl, combine cream cheese and garlic. Add swiss cheese; stir until well blended. Spread cream cheese mixture over bottom of 1 quart baking dish. Spoon sweet and sour sauce over cream cheese mixture.
• Coarsely chop crab meat; sprinkle over sauce. Microwave uncovered 4-6 minutes on High or until outside edges are bubbly and dip is heated through. Remove and sprinkle with thinly sliced green onions. Serve warm with crispy wonton chips.
• Crispy Wonton Chips:.
• Preheat oven to 375 degrees. Cut wonton wrappers in half diagonally. Arrange half of wontons in single layer on large pizza pan or stone. Spray with oil using kitchen spritzer. Bake 8-10 minutes or until golden brown and crisp. Remove chips from pan. Cool completely.

CREAMY CRAB RANGOON DIP

Steps:

• Mix all together and chill in refrigerator before serving.
• Serve with fried wontons strips from a chinese restaurant or from a grocery store that serves Chinese food.

LAYERED CRAB RANGOON DIP

Steps:

• Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
• Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
• Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
• Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.

CRAB RANGOON DIP

Steps:

• Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
• In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
• Preheat the oven to 350 degrees F.
• Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
• Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

CRAB RANGOON DIP

Steps:

• Combine all ingredients, reserving half the crab meat and some sauce. Spoon onto Original or Sesame Pretzel Crisps® and garnish with more sauce and crab.

HOT CRAB RANGOON DIP WITH WON TON CHIPS

Steps:

• For the dip:
• Preheat broiler.
• Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
• For the won ton chips:
• Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

IMITATION CRABMEAT RANGOON

Steps:

• Mix first 5 ingredients well.
• Spoon 1-Tbl.
• of mixture onto wrapper.
• Bring all corners up (at top of mixture) forming a purse, and pinch to secure.
• Deep fry in hot oil 1-minute or until golden brown.
• Drain on paper towels.
• Makes 50-60.
• Recipe can be halved.
• Dig in and enjoy!

CRAB RANGOON DIP

Steps:

• Heat oven to 375°F.
• Spread won ton wrappers onto baking sheet sprayed with cooking spray. Bake 4 to 6 min. or until crisp and lightly browned. Cool.
• Meanwhile, mix all remaining ingredients until blended; spread onto bottom of 9-inch pie plate.
• Bake 25 to 30 min. or until dip is heated through and top is lightly browned. Serve with won ton chips.

QUICK AND EASY CRAB RANGOON DIP

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
• In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.
• Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.
• Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.
• Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.

CRAB RANGOON DIP WITH WONTON STRIPS

Steps:

• Dip: Soften cream cheese in microwave.
• Stir in rest of ingredients (except wonton wrappers and parmesan cheese).
• Spread in serving bowl.
• Before serving, microwave to warm.
• Top with sweet and sour sauce.
• To make wonton strips (for dipping):.
• Cut each wonton wrapper in half.
• Spray with nonstick cooking spray (on pan and on top) and sprinkle with parmesan cheese.
• Bake 5-7 minutes at 375 or until slightly brown.

CRAB RANGOON

Steps:

• Pick over the crab to remove pieces of shell.
• Use only about 1/2 t of filling for each wonton.
• Seal edges with beaten egg.
• (Make sure you squeeze out all the air or they'll pop open during frying and make a real mess)!
• Deep fry at 350º until golden brown and crispy.
• Blot on paper towels.

CRAB RANGOON DIP FOR THE SLOW COOKER

Steps:

• Mix cream cheese, crabmeat, sour cream, green onions, confectioners' sugar, Worcestershire sauce, and garlic powder in the crock of a slow cooker.
• Cook on Low for 2 hours, stirring at least once.