Monday, February 27, 2012

Crab Rangoon Dip

So let’s talk truth.  About dreams.  What do you dream about?  I rarely remember my dreams.  When I do remember my dreams, wanna know what they are about?  That’s right, I literally dream about food.  I’m not crazy, right?  You guys dream about food too, of course.  (Pleasesayyes, pleasesayyes, pleasesayyes.)  RIGHT???

I come up with some of my best recipes ideas in my dreams.  That’s how this crab rangoon dip was born.  I’m not sure if I was craving crab rangoon or Chinese food or just plain crazy (probably the later) but I woke up thinking about turning crab rangoon into an outrageous dip.

And outrageous it is.  Paul has dubbed it “crack dip.”  It tastes exactly like the filling of a crab rangoon: tangy, savory and a little bit sweet.  I decided to fry up some won ton wrappers for the dipping mechanism too because, well, why eat crab rangoon filling without fried won ton?  You’re welcome.

 

PrintPrint Recipe

Crab Rangoon Dip with Homemade Won Ton Chips

Yield: 2 cups

Prep Time: 5

Cook Time: 12

Sweet crab rangoon filling turned into a crowd-pleasing dip.

Ingredients:

24 won ton wrappers, cut into 1-inch strips
Canola oil, for frying

8 ounces (1 block) 1/3-less fat cream cheese, room temperature
1/2 cup light sour cream
6 ounces lump crab meat
1 Tbs. honey
1 tsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. sugar
Salt and pepper to taste
1 green onions, sliced, optional

Directions:

Preheat oven to 400 degrees. Cut won ton wrappers into 1-inch strips.

Stir cream cheese and sour cream together in a large bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions. Transfer to a baking dish and bake at 400 degrees for 8-10 minutes, until the dip is warm though.

Add 1-2 inches of canola oil to a Dutch oven over medium-high heat. Fry the won ton strips in batches for 1-2 minutes each, until lightly browned and crispy. Transfer to a paper towel-lined baking sheet to cool. Serve with the dip.

Cassie's Notes:
Alternately, you can bake the won ton wrappers for a healthier option. Lightly spray a baking sheet with non-stick cooking spray and bake at 375 degrees until lightly browned and crispy.

 

78 Responses to “Crab Rangoon Dip”

  1. #
    Jennifer — February 6, 2013 @ 8:31 pm

    Have you had this dip+wonton chips at the AMC Fork and Screens before? The one by my house has this exact same thing and it’s alright…I was wondering if you had had their dip before and how it compares to this one. I want slightly less sweet than their dip. Thanks!

  2. #
    tess — May 2, 2013 @ 4:27 am

    stop talking about how good it looks and try the dang recipe. i want feedback as to how this recipe tastes, not the way it looks!

  3. #
    Penny — July 11, 2013 @ 9:11 am

    This dip is FANTASTIC! I’ve made it twice, and the second time I doubled the recipe since the first batch disappeared in 5 minutes flat. Thanks so much for sharing!

  4. #
    Kayla — August 23, 2013 @ 7:45 pm

    I love this dip! Its my go to for parties, I do however start with your recipe and add honey and soy sauce to my liking for taste. I cannot get my wantons to look like yours though, we just use regular crackers. Thanks for posting this!!

    • Cassie replied: — August 24th, 2013 @ 11:00 am

      SO glad you enjoy it!

  5. #
    Ginny — September 15, 2013 @ 12:59 pm

    AMAZING!!! I didn’t have honey so used a pkg of Splenda and my family LOVED it. I don’t know why someone didn’t think of this long ago. I may never make crab rangoon the old fashioned way again. This is so much easier and just as good… actually better- you get as much filling as you want in every bite. Thank you

  6. #
    Kate — November 24, 2013 @ 12:59 pm

    OMG. This is AMAZING! I added a little more garlic and another green onion. This is awesome. I will never make Crab Rangoon the old way again!!!!

    • Cassie replied: — November 24th, 2013 @ 2:18 pm

      Thank you, Kate, I’m so glad you liked it. PS – more garlic and onion is never a bad idea!

  7. #
    RangBacon — December 20, 2013 @ 10:02 pm

    I’ve made this three times now and I still love it! It is on the sweeter side, but cutting the honey and/or sugar in half makes and more of an even balance of salty and sweet. I actually like it better sweeter which is strange because I don’t care for sweets.

  8. #
    Carlette — January 17, 2014 @ 2:20 pm

    Tried this today, had to substitute plain greek yogurt because i left the sour cream off my list! It was great! Thanks Cassie for a great recipe!

  9. #
    Stephanie O. — June 3, 2014 @ 4:48 pm

    My family and I are eating this right now. We love it! Spot on to the crab rangoon our local place makes. Thanks a bunch.

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