Layered Crab Rangoon Dip Recipes

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.)

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.).

CRAB RANGOON DIP WITH CRISPY WONTON CHIPS

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart or 8x8-inch baking dish.
• Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Monterey Jack cheese, Sriracha, soy sauce, lemon zest, and lemon juice and stir until well blended. Fold in crabmeat and pour mixture into the prepared baking dish.
• Bake in the preheated oven until bubbly, about 20 minutes. Let stand for 5 to 10 minutes before serving. Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
• While dip bakes, heat oil in a medium saucepan to 350 degrees F (175 degrees C).
• Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip. (Alternatively, these chips could be made the day before, cooled completely, and stored in airtight containers).

CRAB RANGOON DIP

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.

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!

LAYERED CRAB DIP

Steps:

• Mix softened cream cheese and miracle whip together until smooth.
• Spread into a deep serving dish (at least 2 inches deep).
• Mix the drained crabmeat and the cocktail sauce together and then spread over cream cheese layer.
• Sprinkle chopped green pepper, green onion and tomato over crab layer.
• Cover vegetable layer with grated cheese, cover and refrigerate.
• Serve with crackers or tortilla chips for dipping.
• Can be made 1 day ahead and stored in refrigerator.