Recipe by Mercy
The yummy rangoon experience without all the stuffing and the frying!
Top Review by Gina*S
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!
- 2 (16 ounce) packages cream cheese, softened
- 2 tablespoons soy sauce
- 1 teaspoon gingerroot, minced
- 3 cloves garlic, minced
- 1⁄2 teaspoon sesame oil
- 1 teaspoon dried parsley flakes
- 1 lb surimi, finely chopped/flaked (if using real crab, you may want to cut back to 3/4 lb.)
- 1 (14 ounce) package wonton wrappers
- 1 teaspoon paprika
- 1 (7 ounce) jar Chinese duck sauce (optional)
Directions See How It's Made
- Mix the cream cheese, soy sauce, ginger root, garlic, sesame oil and parsley together in a medium bowl.
- Fold the krab into the cheese mixture.
- Transfer the mixture into an appropriate baking dish and bake at 350°F for about 40 minutes, or until bubbly.
- (This dip can also be served cold or covered and microwaved until bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles.
- 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).
- Optional: Spray the surface of the wrappers with a nonstick spray Sprinkle the wrappers evenly with the paprika.
- 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).
- Optional: Pour half of the duck sauce over the cream cheese mixture and serve the rest with the toasted wonton dippers.
- A hot chinese mustard may also be used as a dipping sauce.