Let's Dish With Linda Lou

Where You Taste The Love

Crab Rangoon Dip With Wonton Chips

on October 29, 2013

2013-10-28 18.46.15

I have to believe, everybody loves Crab Rangoons, they’re so delicious! The luscious lump crab and cream cheese wrapped up in a wonton wrapper then deep-fried, so yummy!  I’m sure there are a lot of recipes out there for Crab Rangoon, but I’m biased. My Crab Rangoon Dip is one you’ll really enjoy.

2016-04-14-11-59-21

Photo May 14, 4 02 20 PM

2018-09-26-18.41.10

Chives (2)

Chives (2)

Flat Leaf Italian Parsley

2015-06-29-15-07-11

2015-03-30-13-48-15

2019-06-07 13.00.13

2019-06-07 12.57.33

2018-08-01-18.53.51

2018-08-01 18.52.20

2019-06-07 12.59.11

2019-02-03-12.09.28

2019-02-03 12.20.34

Olive Oil

2016-05-01-17-06-24

2016-05-01-17-11-41

2019-02-03 13.28.30.jpg

Crab Rangoon Dip

Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 2 servings
Equipment: large mixing bowl, mini food processor, casserole dish, rimmed baking sheet pan, non-stick cooking spray

Ingredients:
1 pound lump crab meat
1 (8-ounce) bar cream cheese, room temperature
1 cup of Greek Yogurt, plain
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon zest
1/2 lemon, juiced
1 tablespoon confectioner sugar
1 teaspoon Old Bay seasoning
1 tablespoon garlic powder
3 tablespoons fresh chives, finely chopped (reserve 1 tablespoon for the top)
2 cups of Parmigiano-Reggiano cheese, freshly grated (reserve 1/2 cup for topping)
1 cup of bread crumbs, plain
2 tablespoons of olive oil
Italian flat-leaf parsley, finely chopped for garnish

15  wonton (square) wonton wrappers, cut diagonally
Kosher salt to taste

Directions:
Preheat oven to 350-degrees F.
In a large bowl, place the cream cheese, plain Greek yogurt. Add Kosher salt, freshly ground black pepper, lemon zest, lemon juice, confectioner sugar (to balance the acidity), Old Bay, garlic powder, freshly chopped chives, (reserving 1 tablespoon back for the top),  and 2 cups of freshly grated Parmigiano-Reggiano cheese (reserving half a cup back for the top). Mix to combine

Finally, double-check the lump crab for any shells. Fold in the lump crab meat so it doesn’t break up too much. You want to have large pieces of crab meat running through the dip. Spray a casserole dish with non-stick cooking spray. Add the crab mixture into the dish, spreading it evenly throughout.

Sprinkle the reserved grated cheese all over the top. Next, evenly sprinkle the bread crumbs all over the top of the grated cheese. Finally, the reserved chives. Drizzle the top with olive oil so it browns nicely.  Bake for 30 minutes, until golden brown and bubbly.

Directions For Baked Wonton Chips:
Preheat oven to 400-degrees F.
Cut the square wontons in half diagonally. Spray two rimmed baking sheet pans with non-stick cooking spray. Divided evenly, arrange the triangle-shaped wontons in one even layer on each sheet pan. Spray non-stick cooking spray over the tops of the wonton wrappers. Bake for 6 to 8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.

Serve my Crab Rangoon Dip hot with a side of crispy Wonton Chips.

Note: To double the amount of dip, double the ingredients.


One response to “Crab Rangoon Dip With Wonton Chips

  1. Bali Tour says:

    It’s Amazing
    Thanks for the recipe:) wlcm😀

Your comments are wanted and welcomed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: