Ultimate Crab Rangoon Dip with Wonton Chips
We threw a holiday party last night and I wanted to make something a little different, and also wanted to use my new-ish crock pot so I wouldn’t have to stand over the stove while we had people over. While brainstorming about my favorite drunk foods, I realized I wanted to make crab rangoon, or even easier, reverse crab rangoon aka a crab rangoon dip. (If dip counts as “reverse,” not sure, you know what I mean.)
A quick search on the ol’ internet taught me that I was not the first person to think of a crab rangoon dip, but a lot of the recipes from Pinterest just seemed a little basic (in the purest sense of the word). Crab, cream cheese, basically done. I attempted to elevate mine to the next level by incorporating more Asian ingredients and baking my own wonton chips, which is actually incredibly easy. This dip was devoured at my party. It’s perfect for a big gathering of boozy friends, say, your own holiday or new year’s party?
Ultimate Crab Rangoon Dip with Wonton Chips
DIP:
3 bricks cream cheese – yeah, this recipe isn’t the healthiest, buuut…
1 cup sour cream
1/2 cup mayonnaise
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzarella cheese
2 6oz cans of lump crab meat
1 8oz package surimi (Japanese imitation crab meat)
Note: lots of cheap take-out places use surimi instead of real crab meat, which is why you can get a big, greasy order for just a few bucks. Some low grade surimi can be kinda “blah” though. I like to get the all-natural kind, in this recipe I used “Crab Smart Natural” (great product name, no?) from Kanimi.
1 tbsp minced garlic
2 tbsp lemon juice
1 tbsp worcestershire sauce
2 tbsp soy sauce or tamari
1 tbsp fish sauce
1 tbsp honey or agave
2 tbsp red chili flakes or sriracha (or more if you like it a little spicy!)
fresh cracked black pepper to taste
This could also be mixed together on the stove over low, BUT assuming you’re making this in a crock pot (which I hope you are, because it’s so simple) all you do is literally dump all those ingredients into the pot. Cook on low for about two hours, or until everything is melted and incorporated. When transferring to your serving dish, present it with a splash of Asian sweet chili sauce on top. You can serve warm or cooled, I personally prefer it warm.
WONTON CHIPS:
Package of wonton wrappers
Coconut oil spray or other cooking spray
Easiest thing ever. Preheat your over to 400. Get a pack of wonton wrappers (like these ones – found in your freezer section). Lay them out on a greased baking sheet and spray with more cooking spray. Bake for 10 minutes or until the wontons are bubbly and golden brown. Once they’ve cooled off, break them into 2 or 3 pieces each, and voila! Wonton chips. Serve alongside your dip.
You guys, this was one of the simplest things I’ve made in forever, and it was SO GOOD. And really did taste like crab rangoon that you’d get from the takeout place around the corner, especially using wontons instead of regular chips. I ate so much of it that I gave myself a stomachache. No shame. Well, maybe a little bit of shame.
For more healthy (and… sometimes not-so-healthy) recipes, cocktails, food travel, and restaurant reviews, check out ES Emily’s individual blog, A Time to Kale, or tweet her @emilyteachout.
