Quick and Easy Crab Rangoon Dip recipe

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Ingredients

2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 clove garlic, peeled and crushed
½ teaspoon dried parsley
1 pound cooked crabmeat
1 (14 ounce) package wonton wrappers
1 teaspoon paprika
1 (7 ounce) jar duck sauce

Nutrition Info

148.4 calories
carbohydrate: 13.7 g
cholesterol: 36.4 mg
fat: 7 g
fiber: 0.3 g
protein: 7.4 g
saturatedFat: 4.2 g
servingSize: -
sodium: 323.8 mg
sugar: 3.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

  2. In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.

  3. Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.

  4. Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.

  5. Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.

Recipe Yield

1 dip

Recipe Note

This quick and easy dip has all the flavor of fried Rangoon -- without the time and mess of frying. Won ton wrappers are baked crisp, then dipped in a creamy Asian-style sauce. They disappear fast at gatherings! The won ton wrappers may need to be baked in several batches.

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