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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

    Average Rating:

    2 Total Reviews

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    • on June 27, 2011

      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!

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    • on October 22, 2004

      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.

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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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