Hot Crab Rangoon Dip Recipe By Tasty 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.).

HOT CRAB RANGOON DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Add the cream cheese to a large, microwave-safe bowl and microwave for 35-40 seconds, until softened.
• Using a rubber spatula, stir the cream cheese, then fold in the sour cream, lime zest and juice, chili garlic sauce, salt, paprika, cayenne, and crab meat until fully combined. Gently fold in ½ cup scallions and ¾ cup Monterey Jack cheese, being careful not to break up the lumps of crab meat too much.
• Spread the dip evenly in a 1-quart baking dish and sprinkle the remaining ¼ cup Monterey Jack cheese and the McCormick Sesame Seeds on top.
• Bake the dip until bubbling, the cheese is melted, and the sesame seeds are light golden brown, 25-35 minutes.
• While the dip bakes, fry the wonton chips: Fill a Dutch oven or large pot a little over halfway with the vegetable oil and heat over medium-high heat until the oil temperature reaches 350°F (180°C).
• Working in batches to avoid overcrowding the pot, fry the wonton triangles in the hot oil for about 15 seconds on each side, or until golden brown and crisp. Adjust the heat as needed if the wontons are cooking too quickly or slowly. Transfer to paper towels to drain and season lightly with salt and McCormick Sesame Seeds.
• Remove the dip from the oven. Sprinkle lightly with paprika and garnish with the remaining ¼ cup scallions. Serve with the wonton chips.
• Enjoy!

CLASSIC HOT CRAB DIP FOR A CROWD RECIPE BY TASTY

Steps:

• Preheat the oven to 325˚F (160˚C).
• Melt the butter in a medium pan over medium-low heat. Add the onion, garlic, and salt. Cook for 12-15 minutes, until the onions are caramelized. Remove from heat and transfer to a small bowl to cool completely.
• Using a fine-mesh strainer, drain crab meat over a bowl.
• In a medium bowl, combine the cream cheese, sour cream, mayonnaise, Worcestershire, hot sauce, Old Bay, and lemon juice. Using an electric mixer, beat together until well combined. With a flexible spatula, fold in the onion mixture, ¾ cup (75 grams) cheddar cheese, and the crab meat.
• Transfer the dip to a 1-quart baking dish. Top evenly with the remaining cheddar cheese.
• Bake for 20-25 minutes, until the mixture is just beginning to bubble around the edges and the cheese is melted.
• Heat the broiler to low. Broil dip for 3 minutes, until the whole surface is bubbling and browned. Remove the dip from the oven. Let cool for at least 15 minutes, until set.
• Garnish the dip with Old Bay and chives. Serve with carrot sticks, celery sticks, crackers, and crostini.
• Enjoy!

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.)

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.

HOT CRAB DIP

Steps:

• Preheat oven to 350°F.
• In a mixing bowl beat together the cream cheese, mayonnaise, lemon juice, water, onions, 1/4 cup parmesan cheese and parsley until smooth. Mix in the Worcestershire sauce, Tabasco, and horseradish.
• In a small skillet melt butter over medium heat. Once butter melts add spinach and cook just until spinach wilts, about 2 minutes. Transfer to the mixing bowl.
• Fold in the slivered almonds, spinach and lump crab meat. Place in an oven-proof casserole serving dish.
• Bake until bubbly and heated through, about 20 minutes.
• Remove from the oven, stir and sprinkle with remaining Parmesan cheese. Turn on the broiler and cook for 3-5 minutes or until top is browned and edges are bubbly.
• Serve with crackers or thinly sliced baguette.