Crab Rangoon Dip -

The other night we ordered Chinese food and I almost single handedly downed an order of crab rangoons, my husband snagged a couple before I got to them… smart man.

I decided it was time to revisit this post… and whip up a big ol’ batch of this dip to satisfy my cheap Chinese food cravings!

I also decided it would be nice of me to include directions for wonton chips to top off the experience!

I love crab rangoons.

I realize they are probably not Chinese at all, at least judging from the waistlines of the cute little waitresses at the local Chinese Buffet, they don’t eat them.

I do though. There is something about cream cheese and crab mixed together and fried in a won ton that is just soooo delicious.

So when I happened upon a recipe for Crab Rangoon Dip I was beside myself. It promptly went on my meal plan for the week and I had to force myself not to make it sooner!

So here’s how you make this deliciousness

Craving Chinese takeout This dip tastes just like the filling in a crab rangoon... omg I could eat the whole bowl myself!

For the Dip

-2 cans crab meat (6 oz. each)

-16 oz. cream cheese (2 blocks)

-1/2 cup sour cream

-4 green onions, chopped

-1 1/2 tsp. Worcestershire sauce

-2 Tbsp powdered sugar (it is OK if you are skeptical about this ingredient, I was too)

-1/2 tsp garlic powder

-Juice of 1/2 a lemon

For the Chips-

Won Ton Wrappers

Oil – I used vegetable oil…. you may be able to use coconut oil instead

Salt

Drain your crab meat & throw it in a bowl with your onions and cream cheese. I kept the crab juice for my disgruntled cat and he turned his nose up at it… jerk.

Now stick the bowl in the microwave for about a minute. My cream cheese was nice and room temperature so I thought I could skip this step, I apparently don’t have the upper body strength for stirring cream cheese. Follow the directions and zap it.

Next add your sour cream, Worcestershire, powdered sugar, garlic powder, and lemon juice.

Grease a pan or casserole dish and pour it in.

Bake for 30 min at 350.

While its baking you can make your chips.

Cut your won ton wrappers in half diagonally. In a skillet heat about an inch of oil over med/high heat. After it’s heated up a few minutes lay your wrappers in the oil. They’ll bubble up a bit and start to turn golden brown around the edge after about 30 sec- 1min. Flip them and let the other side turn golden brown.

If they’re too dark they’ll be super crunchy so try to let them turn just golden.

Drain them on paper towels and sprinkle with salt.

Once everything is done serve it all up nice and warm and you’ll think you’ve died and gone to cheap Chinese food heaven!

What is your favorite take out dish?? I’d love to know I’m not the only one with this weakness!

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