Recipe by Faux Chef Lael
This awesome, easy recipe tastes so much like Crab Rangoon from your favorite takeout joint. For best results, serve the dip hot, but my family likes it cold too if you're short on time.
Top Review by scubascarlett_12613673
This recipe makes a large batch, plenty for a large group. I however did add double the green onion and added a tablespoon of chopped garlic to the recipe. I also severed it with pita chip and topped it with a spread of sweet and sour dipping sauce, like they come with at your fav restaurant. The sauce made a big difference, tasted just like the one you get when at a restaurant. Everyone loved it and wanted the recipe. Next time I will bake in individual chaffing dishes for everyone. Will be making this again!
- 4 green onions, chopped
- 2 (8 ounce) packages cream cheese
- 2 (6 ounce) cansfancy crabmeat, drained (can also use imitation Krab)
- 3 tablespoons powdered sugar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1⁄2 cup sour cream
For wonton chips
- 32 wonton wrappers
- vegetable oil (in a kitchen spritzer)
Directions See How It's Made
- 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.).