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Prep 15 mins
Cook 40 mins
The yummy rangoon experience without all the stuffing and the frying!
Make and share this Krab Rangoon Dip With Toasted Wonton Dippers recipe from Food.com.
- 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)
- 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.
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!
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.