Hot Crab Rangoon Dip
Succulent crab and a variety of cheeses come together in this crowd pleasing dip.
Servings 8 Servings
Calories 274kcal
Ingredients
- 1 Package Wonton Wrappers 2 inch size, Cut in Half Diagonally
- 8 Ounces Cream Cheese Softened
- ¼ Cup Mayonnaise
- ¼ Cup Sour Cream
- 12 Ounces of Lump Crab Meat
- 1 Cup White Cheddar Cheese Shredded and Divided
- ¼ Cup Parmesan Cheese
- 3 Green Onions Thinly Sliced
- 1 Teaspoon Worcestershire Sauce
- 1 Teaspoon Soy Sauce
- 1 Teaspoon Sesame Oil
- ½ Teaspoon Sriracha If Desired
- ½ Teaspoon Garlic Powder
- Salt and Pepper To Taste
Instructions
For the Won Ton Chips:
- Preheat oven to 350 degrees F.
- Spray a cookie sheet with nonstick cooking spray. Place Won Ton Wrappers onto prepared pan. Spray tops lightly with more non stick cooking spray. Bake for 5-7 minutes or until golden brown.
For the Crab Rangoon Dip
- Turn oven temperature up to 425 degrees F.Spray 9 inch pie pan with nonstick cooking spray.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream. Stir in ½ cup of the white cheddar, Parmesan, green onions, Worcestershire sauce, soy sauce, sesame oil, Sriracha, garlic powder, and salt/pepper. Mix until well combined.
- Fold in crab meat.
- Spread into prepared pan. Top with reserved white cheddar cheese.
- Baking for 20-25 minutes or until bubbly.
- Serve immediately with Won Ton Chips.
Nutrition
Calories: 274kcal | Carbohydrates: 3g | Protein: 15g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 73mg | Sodium: 697mg | Potassium: 168mg | Fiber: 1g | Sugar: 2g | Vitamin A: 647IU | Vitamin C: 4mg | Calcium: 197mg | Iron: 1mg