Hot Crab Rangoon Dip with Sesame Wonton Crisps
Creamy, crab dip with a little heat pairs perfectly with crispy fried wontons for a delicious snack!
Servings: 6
Calories: 410kcal
Ingredients
- For the Hot Crab Rangoon Dip:
- 16 ounces lump crabmeat ,drained and flaked
- 2 8 ounce packages cream cheese ,softened
- 4 green onions (scallions), bottom inch removed, sliced thin
- 2 cloves garlic ,minced
- 2 tablespoons sriracha sauce
- 2 tablespoons soy sauce
- For the Sesame Wonton Crisps:
- 36 wonton wrappers
- 1-2 egg whites ,beaten
- ¼ cup or less sesame seeds
- salt and black pepper ,to taste
- 2 inches peanut oil or vegetable oil
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine cream cheese, sriracha sauce, and soy sauce until smooth. Gently stir in the crabmeat, sliced green onions, and garlic. Spread evenly into an oven safe dish.
- Bake for 25 minutes or until hot and bubbly. Serve warm with sesame wonton crisps or tortilla chips.
- For the Sesame Wonton Crisps:
- Heat oil over medium heat to 350 degrees F or until a wonton placed in the oil bubbles and doesn't sink.
- Brush one side of each wonton wrapper lightly with the egg white, then sprinkle with sesame seeds.
- Fry for 1-2 minutes until golden brown. Remove with a slotted spoon, drain excess oil, and place on a paper towel lined plate. Sprinkle with salt and pepper. Repeat with remaining wontons.
- Store leftovers at room temperature in an airtight container.
Notes
Adapted from Foodie With Family
Nutrition
Calories: 410kcal | Carbohydrates: 30g | Protein: 23g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 87mg | Sodium: 1501mg | Potassium: 334mg | Fiber: 1g | Sugar: 1g | Vitamin A: 735IU | Vitamin C: 10.3mg | Calcium: 171mg | Iron: 3.3mg