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Krab Rangoon Dip With Toasted Wonton Dippers Recipe

March 12th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. 2 (16 ounce)packagescream cheese, softened
  2. 2tablespoonssoy sauce
  3. 1teaspoongingerroot, minced
  4. 3clovesgarlic, minced
  5. 1/2teaspoonsesame oil
  6. 1teaspoondried parsley flakes
  7. 1lbsurimi, finely chopped/flaked(if using real crab, you may want to cut back to 3/4 lb.)
  8. 1 (14 ounce)packagewonton wrappers
  9. 1teaspoonpaprika
  10. 1 (7 ounce)jarChinese duck sauce (optional)

DIRECTIONS

  1. Mix the cream cheese, soy sauce, ginger root, garlic, sesame oil and parsley together in a medium bowl.
  2. Fold the krab into the cheese mixture.
  3. Transfer the mixture into an appropriate baking dish and bake at 350°F for about 40 minutes, or until bubbly.
  4. (This dip can also be served cold or covered and microwaved until bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles.
  5. Arrange the triangles in a single layer on a lightly greased baking sheet (as many as can fit, you will have to do more than one batch/sheet).
  6. Optional: Spray the surface of the wrappers with a nonstick spray Sprinkle the wrappers evenly with the paprika.
  7. Bake each batch of wonton dippers at 350°F for about 6 to 7 minutes, or until crisp and lightly brown (it may take a little longer if baking these with the dip).
  8. Optional: Pour half of the duck sauce over the cream cheese mixture and serve the rest with the toasted wonton dippers.
  9. A hot chinese mustard may also be used as a dipping sauce.

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