Crab Rangoon Dip
Crab Rangoon filling as a dip with fried wonton wrappers
Servings: 8
Ingredients
Dip
- 8 oz cream cheese (1/3 less fat)
- 1/2 cup light sour cream
- 6 oz lump crab meat drained
- 1 tsp honey
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
Wonton Chips
- 24 wonton wrappers , cut into strips
- Canola Oil for frying
Instructions
- In a bowl mix all of the ingredients together for the dip.
- Heat in a 400 degree oven for 10 minutes, or put in a small crock pot over low heat for 2 hours.
- In a large pot, pour in 2 inches of canola oil. Heat over medium high heat, until about 375 degrees.
- Working in small batches place strips of wontons into the pot. Cook for about 1 minute, turn them and cook for another 1 minute, or until lightly golden brown.
- Remove to a wire rack to drain and cool before serving.
Notes
Adapted from Bake Your Day
Nutrition
Serving: 1g | Calories: 234kcal | Carbohydrates: 18g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 509mg | Sugar: 2g
