Crab Rangoon Dip

By cindygwest

Ingredients

• Mince:
• Note: Use canned lump crabmeat found near the seafood counter for this dip. Carefully fold it into the cream cheese mixture to keep the chunks large.
• 1/4 cup chopped scallions
• 2 T. each chopped fresh cilantro and ginger
• 1 t. sugar
• Add:
• 2 packages cream cheese, softened, (8 ounces each)
• 2 T. fresh lime juice
• Salt to taste
• Fold: 1 can lump crabmeat (6.5 ounce)

Details

Servings 3

Preparation

Step 1

Preheat oven to 400 degrees. Coat a 3-cup ovenproof dish with nonstick spray.

Mince scallions, cilantro, ginger, and sugar in a food processor.

Add cream cheese and lime juice, then pulse to combine; season with salt and transfer to a bowl.

Fold crabmeat into cream cheese mixture; transfer to prepared dish. Bake dip until hot in center and bubbly, 15 minutes. Serve dip with fried won ton chips.

For the chips:

Heat 3/4 cup oil in a large saute pan until it shimmers. Add won ton wraps in batches (won ton wraps, cut into triangles, about 16 ounces). Be sure not to crowd the pan or they will stick together. Fry until golden. Remove chips to a paper towel lined plate and season with salt.