Crab Rangoon dip paired with crispy wonton chips is a perfect party appetizer. It's the best parts of crab Rangoon transformed into an easy-to-make dip recipe. No crowd--big or small--will be able to resist this dip!
Course Appetizer
Cuisine American, Chinese
Keyword Chips, Crab, Cream Cheese, Dip, Jack Cheese, Party Food
Prep Time 15 minutesminutes
Cook Time 25 minutesminutes
Total Time 40 minutesminutes
Servings 4
Ingredients
4ozPhiladelphia cream cheesesoftened
2ozMonterrey Jack cheesegrated
1largescallionquartered and minced
¼tspfish sauce
¼tspwhite pepper
4ozimitation crab meator high quality canned crab meat
3ozapricot preserves~1/3 cup
½tbspSambal chili paste
neutral oilfor frying
1packagerefrigerated wonton skins
kosher saltfor seasoning the wontons
Instructions
Preheat oven to 375F.
In a medium bowl, combine the cream cheese, Jack cheese, scallion, fish sauce, and white pepper. If the cream cheese is too firm to easily mix, pop it into the microwave for 15-seconds to help soften.Mix until well combined. Shred the crab meat into a variety of smaller and larger pieces and add to the cream cheese mixture until well distributed.Spoon into a 3-4 cup oven safe casserole dish leaving a half inch of space at the top for the duck sauce topping.
In a small bowl, mix together the apricot preserves and the sambal chili paste until well combined. Spoon evenly over the top of the cream cheese mixture.
Place the dip on a baking sheet and place into the oven. Bake for 25-30 minutes until the dip is hot and bubbling. Serve with fried wonton chips.
While the dip is baking, fry the wontons. In a wok or heavy skillet, add 2-4 inches of oil to the pan. Heat the oil to 350-375F. Fry the wontons 3-4 at a time and flip them often with tongs until they are a pale golden color. These will darken a shade or two after taking them out of the oil, so remove them from the oil when they are slightly lighter than you'd want. Remove fried wontons to a paper towel to drain excess oil and sprinkle with kosher salt to season them.