Lighter Crab Rangoon Dip Recipes

CRAB RANGOON DIP

Crab Rangoon Dip image

Provided by Ree Drummond : Food Network

Time 50m

Yield 8 to 10 servings

Number Of Ingredients 12

Ingredients

12 cups vegetable oil, for frying
25 wonton wrappers, cut in half diagonally into triangles
1 teaspoon kosher salt
One 8-ounce block cream cheese, softened
2 tablespoons whole milk
1 tablespoon sriracha
2 teaspoons brown sugar
2 teaspoons soy sauce
One 6-ounce can lump crab meat, drained and shredded
1/2 cup grated Monterey Jack cheese, plus more for sprinkling over top
2 scallions, thinly sliced, green and white parts separated
Sprinkle of paprika, for garnish

Steps:

Heat the vegetable oil in a large heavy-bottomed pot until it reaches 350 degrees F.
In batches, carefully lower the wrappers into the hot oil and fry until golden brown, 1 to 2 minutes. Remove to a paper towel to drain, sprinkle with salt and set aside.
Preheat the oven to 350 degrees F.
Put the cream cheese, milk, sriracha, brown sugar and soy sauce in medium bowl. With a hand mixer, beat together until smooth, about 1 minute. Fold in the shredded crab meat, cheese and scallion whites. Taste and adjust the seasoning as needed.
Transfer to a small baking dish and bake until bubbly, 20 to 25 minutes. Sprinkle with more cheese, some paprika and the scallion greens. Serve with the fried wonton chips. (If not serving right away, cover the dip with foil to keep warm.)

HOT CRAB RANGOON DIP RECIPE BY TASTY

Hot Crab Rangoon Dip Recipe by Tasty image

Here's what you need: cream cheese, sour cream, lime, lime juice, chili garlic sauce, kosher salt, paprika, cayenne, fresh lump crab meat, scallions, monterey jack cheese, McCormick Sesame Seeds, vegetable oil, wonton wrappers

Provided by McCormick

Categories Appetizers

Yield 8 servings

Number Of Ingredients 14

Ingredients

8 oz cream cheese, room temperature
8 oz sour cream
1 lime, zested
1 ½ teaspoons lime juice
3 tablespoons chili garlic sauce
1 teaspoon kosher salt, plus more to taste
1 teaspoon paprika, plus more for garnish
¼ teaspoon cayenne
8 oz fresh lump crab meat
¾ cup scallions, thinly sliced, divided
1 cup monterey jack cheese, divided
4 tablespoons McCormick Sesame Seeds, plus more for wonton chip garnish
vegetable oil, for frying
25 wonton wrappers, cut in half diagonally

Steps:

Preheat the oven to 350°F (180°C).
Add the cream cheese to a large, microwave-safe bowl and microwave for 35-40 seconds, until softened.
Using a rubber spatula, stir the cream cheese, then fold in the sour cream, lime zest and juice, chili garlic sauce, salt, paprika, cayenne, and crab meat until fully combined. Gently fold in ½ cup scallions and ¾ cup Monterey Jack cheese, being careful not to break up the lumps of crab meat too much.
Spread the dip evenly in a 1-quart baking dish and sprinkle the remaining ¼ cup Monterey Jack cheese and the McCormick Sesame Seeds on top.
Bake the dip until bubbling, the cheese is melted, and the sesame seeds are light golden brown, 25-35 minutes.
While the dip bakes, fry the wonton chips: Fill a Dutch oven or large pot a little over halfway with the vegetable oil and heat over medium-high heat until the oil temperature reaches 350°F (180°C).
Working in batches to avoid overcrowding the pot, fry the wonton triangles in the hot oil for about 15 seconds on each side, or until golden brown and crisp. Adjust the heat as needed if the wontons are cooking too quickly or slowly. Transfer to paper towels to drain and season lightly with salt and McCormick Sesame Seeds.
Remove the dip from the oven. Sprinkle lightly with paprika and garnish with the remaining ¼ cup scallions. Serve with the wonton chips.
Enjoy!

Nutrition Facts : Calories 1261 calories, Carbohydrate 199 grams, Fat 30 grams, Fiber 8 grams, Protein 42 grams, Sugar 4 grams

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