Crab Rangoon Dip with Crispy Wonton

Rebecca Starr

12 ounce can crab meat or imitation krab

8 ounces cream cheese, softened

¼ cup sour cream

¼ cup mayo

¼ cup parmesan cheese

½ cup shredded cheddar cheese (divided)

2 tbsp soy sauce

2 tbsp Worcestershire sauce

1 tsp salt

1 tsp pepper

Sweet Thai chili sauce

Sliced green onions

Wonton wrappers

Oil

Preheat oven to 350°F.

In a bowl, combine the softened cream cheese, mayo, salt, pepper, Worcestershire sauce, soy sauce, parm cheese and sour cream. Using an electric mixer, mix well until smooth.

Add in the crab meat and ½ cup shredded cheese and mix again. Spoon into a 9x9 greased baking dish.

Top with the remaining cheese and bake 25 minutes.

Drizzle over sweet Thai chili sauce to taste and sprinkle on the green onions.

Serve with wonton chips, tortilla chips, pretzels or crackers.

subheading: Make the wonton chips:

Cut each wonton wrapper in half diagonally into triangles. Add each to a sheet pan and spray with oil or nonstick spray. Bake 4 to 7 minutes until the edges are browned, but not burnt. Start checking them at 4 minutes, as all ovens are different. Mine needed 6 to 6 ½ minutes to be perfectly crispy.

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