Crab Rangoon Dip

crabrangoondip This is some good stuff! It’s crab Rangoon without all the fuss. No wrappers to individually fill, yet the same great taste.

So make up a batch and enjoy.

INGREDIENTS:

  • 8 ounces cream cheese, at room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 12 ounces lump crab meat
  • 1 cup shredded Black Creek Sharp White Cheddar Cheese, divided
  • 1/4 cup freshly grated Parmesan cheese
  • 3 green onions, thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon Sriracha, optional
  • 1/2 teaspoon garlic powder
  • Kosher salt and freshly ground black pepper, to taste

INSTRUCTIONS:

  1. Preheat oven to 350 degrees F.
  2. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  3. Preheat oven to 425 degrees F. Lightly oil a 9-inch baking dish or coat with nonstick spray.
  4. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
  5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
  6. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  7. Serve immediately with won ton wrappers that you have deep-fried until crisp or other crackers.

SERVES: 10

NOTES: You can make this up ahead and then cover and refrigerate for later heating. Just add a bit more time.

SOURCE: Damn Delicious

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