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CRAB RANGOON DIP
This dip tastes just like Chinese takeout Rangoon without the hassle of wrapping each individual Rangoon! Serve it with tortillas, pretzel chips, bagel chips, or as this recipe shows, crispy wonton strips.
- 2 – 8 oz. packages of light (Neufchatel) cream cheese, room temperature (regular is fine, light melts better)
- 1/4 c. sugar*
- 1 c. finely chopped imitation crab meat
- Handful of green onion, chopped (optional)
- 1 t. garlic powder
- 2 T. soy sauce
- 2 T. milk
- 1 package wonton or egg roll wrappers
Mix together and put in crock pot and warm on low for about 2 hours, stirring once or twice.
For the crisps, cut wrappers into 1″ strips and deep fry, just until lightly brown & crisp. The strips can also be baked at 350º on a cookie sheet for 3-5 minutes just until browned.
Serve warm with crisps on the side. *you can adjust the sweetness to your own tastes adding more or less.