Crab Rangoon Dip

By á-7775

For when frying wontons becomes a hassle... or when looking for a great and easy quick fix for large parties!

Ingredients

• 8 oz. Cream Cheese (Room Temperature)
• 6 oz. Imitation Crab Meat
• 1/4 c. Chopped Green Onions
• 1 tbsp. Sweet and Sour Sauce
• 1 tbsp. Dried Parsley Flakes
• 1 tbsp. Garlic Powder
• 2 tbsp. Milk
• Salt and Pepper to Taste
• Parmesean Cheese (op.)

Details

Servings 6
Preparation time 15mins
Cooking time 30mins

Preparation

Step 1

1. Preheat oven to 325 degrees.

2. Combine milk, sweet and sour sauce, and cream cheese and mix until cream cheese is completely smooth with no chunks.

3. If you're using the imitation crab meat that is used in california rolls, chop them into 1/2 inch cubes. If you're using the other kind that comes in chunks, chop finely (personally, I think that the crab meat used in california rolls add a nicer texture to the dip, but the tastes are pretty much the same).

4. Add imitation crab meat, green onions, garlic powder, and dried parsley flakes to cream cheese mixture. Mix until all ingredients are fully integrated. Add a little more milk if the consistency of the dip is too thick.

5. Add salt and pepper to taste.

6. Pour dip into any oven-safe serving dish and sprinkle the top with extra dried parsley flakes. Place in oven for 15 minutes, or until a nice, slightly darker crust forms on the surface.

7. Cool and serve with chips. You can fry wontons separately, but this dip tastes great with Ritz crackers or pita chips!

Optional step. Before sprinkling on the parsley flakes, add a thin layer of parmesean cheese.