Crab Rangoon Dip with Wonton Chips
Crab Rangoon Dip with Wonton Chips
Ingredients
Crab Rangoon Dip
- 3 tbsp green onion green and white parts, sliced
- 1/2 whole jalapeno pepper fresh, minced
- 1 tsp lemon zest
- 1/2 cup imitation crab minced
- 8 oz cream cheese room temperature
- 1/2 cup Japanese mayo or plain yogurt
- 1-2 tsp kosher salt and pepper
Wonton Chips (Fried)
- 20 wonton wrap squares cut in half
- 1 cup canola oil
- 1/2 tsp kosher salt
Wonton Chips (Baked)
- 20 wonton wrap squares cut in half
- 1/4 cup canola oil
Instructions
Crab Rangoon Dip
- Add green onion, jalapeno pepper, lemon zest, imitation crab, cream cheese, Japanese mayo or plain yogurt, salt and pepper to a bowl and mix until combined.
- Add mixture to an oven safe container and bake at 400 degrees Fahrenheit for 30 minutes or until the surface of the dip is golden
- Garnish with extra green onion and fresh slices of jalapeno pepper
Wonton Chips (Fried)
- Begin heating canola oil at medium high heat
- Add sliced and separated wonton triangles into pan. Once wonton triangles are golden brown, place them on plate with a napkin to capture excess oil. Salt the wonton triangles immediately after placing onto the napkin.
Wonton Chips (Baked)
- Add sliced and separated wonton triangles onto a lined baking sheet
- Brush on canola oil and add salt to both sides
- Bake at 375 degrees Fahrenheit or 10-15 minutes or until golden-brown.