Crab Rangoon Dip with Homemade Wonton Chips
By Tiffy Cooks
Rich and CREAMY Crab Rangoon Dip with Homemade Wonton Chips is a must-have dish this Superbowl weekend! Fresh crab meat mixed with cream cheese and Japanese mayo topped with mozzarella cheese and baked till everything is melted and gooey, you will never believe how flavourful and addicting this dip is! You can pre-make the Crab Rangoon Dip ahead of time, and if you have a shellfish allergy, swap it with shredded chicken, and it will be just as delicious!
Ingredients
- 300 g Fresh Crab Meat
- 3 Green Onion chopped
- 250 g Cream Cheese
- 6 tbsp Japanese Mayo
- 1 tbsp Sesame Oil
- 1 tbsp Black Pepper
- 1 tsp Salt
- 2.5 tbsp Soy Sauce
- ½ cup Shredded Mozzarella Cheese
- 30 Wonton Wrappers
Instructions
- Mix Crab Meat, Cream Cheese, Japanese Mayo, Black Pepper, Salt, Soy Sauce, and Green onion in a bowl. Once everything is combined, transfer to a baking pan.
- Cover with shredded mozzarella cheese and bake at 375 for 20 minutes
- Cut the wonton wrapper diagonally, and in a pan, heat oil. Once the oil is hot, add in the wonton wrapper and fry for 30 seconds on each side or until golden brown and crispy. Make sure not to over-fry the chips, as after you remove them from the pan, the chip will still darken. Rest the wonton chips on a paper towel and season with salt
Notes
If you have a shellfish allergy, swap it with shredded chicken, and it will be just as delicious!
Nutrition
Calories: 638kcalCarbohydrates: 39gProtein: 28gFat: 41gSaturated Fat: 17gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gCholesterol: 109mgSodium: 2539mgPotassium: 376mgFiber: 2gSugar: 3gVitamin A: 1037IUVitamin C: 7mgCalcium: 252mgIron: 3mg
