CRAB RANGOON DIP
This awesome, easy recipe tastes so much like Crab Rangoon from your favorite takeout joint. For best results, serve the dip hot, but my family likes it cold too if you're short on time.
Provided by Faux Chef Lael
Categories Chinese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.).
Nutrition Facts : Calories 732.4, Fat 46.1, SaturatedFat 25.5, Cholesterol 181.4, Sodium 1487.8, Carbohydrate 50.2, Fiber 1.6, Sugar 11.1, Protein 29.5
CRAB RANGOON DIP
Creamy crab dip with sweet, sour, and spicy seasonings is served on Pretzel Crisps® and topped with a bit more crab and sauce.
Provided by Snack Factory® Pretzel Crisps®
Categories Trusted Brands: Recipes and Tips Snack Factory® Pretzel Crisps®
Time 10m
Yield 12
Number Of Ingredients 7
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.
Nutrition Facts : Calories 154.6 calories, Carbohydrate 20.3 g, Cholesterol 32.4 mg, Fat 6 g, Fiber 0.8 g, Protein 5.8 g, SaturatedFat 3.3 g, Sodium 471.2 mg, Sugar 1.5 g
CRAB RANGOON DIP
Make and share this Crab Rangoon Dip recipe from Food.com.
Provided by Kim M.
Categories Crab
Time 20m
Yield 16 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 144.8, Fat 7.5, SaturatedFat 4.4, Cholesterol 24.7, Sodium 249.9, Carbohydrate 14, Fiber 0.4, Sugar 2.7, Protein 5.4
CRAB RANGOON DIP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
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.)
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.
LAYERED CRAB RANGOON DIP
This fresh, tasty dip takes its inspiration from a takeout favorite, fried crab rangoon dumplings.
Provided by Food Network Kitchen
Categories appetizer
Time 20m
Yield 10 to 12
Number Of Ingredients 16
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
You can make the filling the day before and 1 hour before cooking remove from fridge. Very yummy stuff!
Provided by Diana Adcock
Categories Crab
Time 1h
Yield 50-60 individual appitizers
Number Of Ingredients 10
Steps:
- Whip together the sour cream, cream cheese and soy sauce and sugar until smooth.
- Fold in remaining ingredients (except wrappers) Heat oil to med-high and you want it around 1 1/2-2 inches deep.
- Place a small bowl of water on your work surface and lay out 6 wrappers, and place around 1 1 1/2 t's in the center of each wrapper.
- Moisten edges, bring up corners and pinch together, along with sides-you dont want filling to float away.
- Place all 6 in the hot oil and repeat process.
- By the time you have the next set of 6 ready to crimp it should be time to turn the rangoon's.
- You want them a nice golden color.
- When done remove with a slotted spoon and drain on paper towells.
- Repeat until done.
- Try to share.
CRAB RANGOON DIP WITH WONTON STRIPS
I received this recipe from my sister-in-law. It is very good and hard to stop eating once you start.
Provided by Chris from Kansas
Categories Spreads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 11
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.
CREAMY CRAB RANGOON DIP
Make and share this Creamy Crab Rangoon Dip recipe from Food.com.
Provided by Pipers mom
Categories Crab
Time 10m
Yield 10 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 218.4, Fat 18, SaturatedFat 10.1, Cholesterol 70.2, Sodium 448.7, Carbohydrate 5.3, Fiber 0.2, Sugar 4.5, Protein 9.3
CRAB RANGOON DIP
Get your takeout favorite in dip form with our tasty Crab Rangoon Dip recipe! Make this party-perfect Crab Rangoon Dip with just 10 minutes of prep time.
Provided by My Food and Family
Categories Dips & Spreads
Time 40m
Yield 14 servings, 2 Tbsp. dip and 4 chips each
Number Of Ingredients 7
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.
Nutrition Facts : Calories 150, Fat 10 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 35 mg, Sodium 290 mg, Carbohydrate 10 g, Fiber 0 g, Sugar 1 g, Protein 5 g
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