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    You are in: Home / Recipes / Krab Rangoon Dip With Toasted Wonton Dippers Recipe
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    Krab Rangoon Dip With Toasted Wonton Dippers

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    15 mins

    40 mins

    Mercy's Note:

    The yummy rangoon experience without all the stuffing and the frying!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Mix the cream cheese, soy sauce, ginger root, garlic, sesame oil and parsley together in a medium bowl.
    2. 2
      Fold the krab into the cheese mixture.
    3. 3
      Transfer the mixture into an appropriate baking dish and bake at 350°F for about 40 minutes, or until bubbly.
    4. 4
      (This dip can also be served cold or covered and microwaved until bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles.
    5. 5
      Arrange the triangles in a single layer on a lightly greased baking sheet (as many as can fit, you will have to do more than one batch/sheet).
    6. 6
      Optional: Spray the surface of the wrappers with a nonstick spray Sprinkle the wrappers evenly with the paprika.
    7. 7
      Bake each batch of wonton dippers at 350°F for about 6 to 7 minutes, or until crisp and lightly brown (it may take a little longer if baking these with the dip).
    8. 8
      Optional: Pour half of the duck sauce over the cream cheese mixture and serve the rest with the toasted wonton dippers.
    9. 9
      A hot chinese mustard may also be used as a dipping sauce.

    Ratings & Reviews:

    • on June 27, 2011

      55

      This was amazing. I used an 8 oz package of krab and a can of crab for richness. I did not use the duck sauce but I don't think anything was lacking without it. Everyone gathered around as soon as it was out of the oven and risked burned mouths to scarf this down. I just sprayed cooking spray on the wonton skins and sprinkled them with a bit of salt before baking and nothing else was needed. I will make this again and again. Thank you for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 22, 2004

      55

      MMMMMMMM, MMMMMMMM, GOOD! I love Crab Rangoon, but it is a bit daunting to make all those little pillows and then to fry them. This gives all the taste with almost no work. I used canned crab and it was fine and I didn't get a chance to try the duck sauce, but it is on my "out of town" shopping list for the next time. On toasting the wonton wrappers, I did make a small change- I don't especially care for paprika, so I sprinkled them with onion powder and garlic powder. Flavored or seasoned salts would be good too, but I try to keep the sodium down as much as possible. Next time I will add a couple of tablespoons of finely chopped celery to the mix. Thanks for posting this terrific treat.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Krab Rangoon Dip With Toasted Wonton Dippers

    Serving Size: 1 (167 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 398.2
     
    Calories from Fat 242
    60%
    Total Fat 26.9 g
    41%
    Saturated Fat 14.8 g
    74%
    Cholesterol 97.6 mg
    32%
    Sodium 654.8 mg
    27%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 0.7 g
    2%
    Sugars 2.5 g
    10%
    Protein 13.8 g
    27%

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