Crab Rangoon Dip with Baked Wonton Chips

I’m not a huge fan of Chinese food. I’d eat Japanese or Thai food every day for the rest of my life. But Chinese? Not so much. Chinese food = stomach aches and dehydration. Though I try to stay away from the stuff, there are two things that I really do love: hot and sour soup and crab rangoons.

While flipping through some of Aunt Diane’s cooking magazines this week, I stumbled upon this recipe. It sounded magical.

Crab Rangoon Dip with Baked Wonton Chips

Crab Rangoon Dip with Baked Wonton Chips

(adapted from Cuisine at Home magazine)

for dip:

  • 1/4 cup scallions, chopped
  • 2 tbsp ginger, chopped
  • 2 tbsp cilantro, chopped
  • 1 tsp sugar
  • 2 packages cream cheese, softened
  • 2 tbsp lime juice
  • salt, to taste
  • 1 can (6.5 oz) lump crab meat

for chips:

  • wonton wrappers
  • canola oil

Preheat oven to 400 degrees. Spray a 3-cup baking dish with nonstick spray. Mince scallions, ginger, cilantro and sugar in a food processor. Add cream cheese and lime juice, and pulse to combine. Season with salt and transfer to a bowl.

Fold in crab meat and transfer to baking dish. Bake about 15 minutes, until hot and bubbly. Serve with wonton chips.

To make the chips:

Cut wontons in half, diagonally, into triangles. Lightly brush canola oil (or spray with a misto) on both sides of each triangle, and lay triangles on baking sheets.

Bake at 400 degrees until lightly browned and crispy, about 5 minutes.

Now that I’ve got the ‘goons covered, I guess it’s time to work on some hot and sour soup. My sister made some for me when I lived in Florida that was AWESOME. Perhaps she should send me her recipe… hint hint.

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