Crab Rangoon Dip Recipe

Crab Rangoon Dip Recipe

Ingredients

1/4 cup chopped scallions

2 tablespoons each chopped fresh cilantro and ginger

1 teaspoon sugar

two packages cream cheese, softened, 8 ounces each

2 tablespoons lime juice

salt to taste

one can lump crabmeat, 6.5 ounces

Directions

1. preheat oven to 400°. Coat a 3 cup oven proof dish with nonstick spray.

2. Minced scallions, cilantro, ginger, and sugar in a food processor.

3. Add cream cheese and lime juice, then pulse to combine. Season with salt and transfer to a bowl. Fold crabmeat into cream cheese mixture. Transfer to prepare dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried wonton chips. Makes 3 cups.

Baked Crab Rangoon Recipe

Baked Crab Rangoon

Ingredients

Ingredients:
1/8 tsp garlic salt
1/8 tsp Worcestershire sauce
14 won ton wrappers
1 small green onion
4 oz surimi imitation crab
3 oz cream cheese

Directions

In a small bowl, combine the cream cheese, garlic salt and Worcestershire sauce until smooth.
Stir in crab and onion.
Place 2 teaspoonfuls in the center of each wonton wrapper.
Moisten edges with water; bring corners to center over filling and press edges together to seal.
Place on a baking sheet coated with non-stick cooking spray.
Lightly spray wontons with nonstick cooking spray.
Bake at 425 °F (210 °C) for 8-10 minutes or until golden brown. Serve warm.