Ingredients for Krab Rangoon Dip With Toasted Wonton Dippers
- 8 ounces cream cheese (softened)
- 2 tablespoons soy sauce
- Gingerroot
- 2 cloves minced garlic
- 1 teaspoon sesame oil
- Dried Parsley Flakes
- Surimi
- 1 package wonton wrappers
- 1/2 teaspoon paprika (optional)
- Chinese Duck Sauce
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How to Make Krab Rangoon Dip With Toasted Wonton Dippers
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine 8 ounces cream cheese (softened), 2 tablespoons soy sauce, 1 tablespoon grated ginger root, 2 cloves minced garlic, 1 teaspoon sesame oil, and 2 tablespoons chopped fresh parsley. Mix until well combined.
- Gently fold in 1 (8 ounce) can of shredded crab meat.
- Transfer the mixture to an oven-safe dish (approximately 8x8 inches).
- Bake for 35-40 minutes, or until heated through and bubbly.
- While the dip bakes, prepare the wonton dippers: Cut wonton wrappers diagonally into triangles.
- Arrange the triangles in a single layer on a lightly greased baking sheet.
- Optional: Lightly spray wontons with nonstick cooking spray and sprinkle with 1/2 teaspoon paprika.
- Bake wonton dippers for 6-7 minutes per batch, or until golden brown and crispy.
- Optional: Drizzle half of a 1/4 cup duck sauce over the warm dip before serving. Serve the remaining duck sauce alongside the crispy wonton dippers. A hot Chinese mustard also makes a great dipping sauce.
Nutrition Information (Approximate per serving)
Sodium
27 g
Sugar
10g
Fat
74g
Carbs
8g
