Best 2 Layered Crab Rangoon Dip Recipes
**Indulge in a Culinary Symphony of Crab Rangoon Dip: A Trio of Delectable Recipes to Tantalize Your Taste Buds**
Prepare to embark on a culinary journey like no other as we present you with a trio of enticing Crab Rangoon Dip recipes. These delectable creations are a harmonious blend of creamy, tangy, and savory flavors, sure to captivate your taste buds and leave you craving more. From the classic Crab Rangoon Dip, elevated with a touch of sophistication, to the tantalizing Air Fryer Crab Rangoon Dip, and the irresistible Slow Cooker Crab Rangoon Dip, each recipe offers a unique experience that will satisfy your cravings and impress your guests. Get ready to dive into a world of culinary delight as we unveil the secrets behind these extraordinary dips.
CRAB RANGOON DIP
Provided by Ree Drummond : Food Network
Time 50m
Yield 8 to 10 servings
Number Of Ingredients 12
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.)
CRAB RANGOON DIP
This awesome, easy recipe tastes so much like Crab Rangoon from your favorite takeout joint. For best results, serve the dip hot, but my family likes it cold too if you're short on time.
Provided by Faux Chef Lael
Categories Chinese
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Soften the cream cheese in the microwave for about thirty seconds.
- Add all the other ingredients (except wonton chips) and mix well.
- Pour dip into an oven-safe casserole dish.
- Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
- Meanwhile, cut wonton wrappers in half on the diagonal.
- Spray wontons lightly with oil using kitchen spritzer.
- While the finished dip is resting, turn oven up to 375 degrees.
- Lay wontons on baking stone or cookie sheet in a single layer.
- Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
- Remove from pan and allow to cool on a plate layered with paper towels.
- Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).
Nutrition Facts : Calories 732.4, Fat 46.1, SaturatedFat 25.5, Cholesterol 181.4, Sodium 1487.8, Carbohydrate 50.2, Fiber 1.6, Sugar 11.1, Protein 29.5
Tips:
- Use fresh crab meat for the best flavor.
- If you don't have wonton wrappers, you can use egg roll wrappers instead.
- Be careful not to overcook the wonton wrappers, or they will become tough.
- Serve the dip immediately with your favorite dipping chips.
Conclusion:
This layered crab rangoon dip is a delicious and easy-to-make appetizer that is perfect for any party or gathering. The creamy filling, crispy wonton wrappers, and sweet and sour sauce make this dip a hit with everyone. So next time you're looking for a crowd-pleasing appetizer, give this layered crab rangoon dip a try. You won't be disappointed!
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