2 Reviews

This was easy to make, but the flavor wasn't what we were expecting... I think the garlic was a little overpowering. I'm not sure if it was my oven, but the wonton chips came out at 8 minutes completely black and charred, although I did check on them at the 5 minute mark and all was fine. When I redid them the second time, I pulled them out at 4 minutes and they were crispy and just fine then. I'm very excited about this idea, however, and did want to thank you for posting this and inspiring me to experiment with the concept!

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Starrynews April 14, 2008

This recipe is almost exactly the same as one I just made out of a Pampered Chef cookbook. The only difference is that the PC version uses 8 ounces imitation crabmeat. I used low-fat cream cheese to try to reduce the calories and it was still creamy. Wonton chips stay nice a crisp to hold the dip.

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Zetty66 March 25, 2008
Crab Rangoon Dip