CRAB RANGOON DIP

Crab Rangoon Dip

Details

We took the crab out of the dumpling and turned it into a creamy dipping sauce covered in sweet and sour sauce.

Wonton Scoops

Ingredients

• 48 wonton wrappers
• Cooking spray

Steps

• Heat the oven to 350 degrees, and prepare a 12-cup mini muffin tin with nonstick cooking spray.
• On a flat surface, lay one wonton wrapper down and brush it with water. Place another wonton wrapper on top and press together. Place the doubled wrapper into one of the muffin cups to form a small bowl. Repeat to fill the cups. Bake for 10 minutes or until brown. Repeat to create 24 scoops.
• Serve scoops alongside crab dip.

Crab Rangoon Dip

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1/2 cup mayonnaise
• 16 ounces shredded imitation crab meat
• 4 scallions, white and green parts, minced
• 1 teaspoon soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon Sriracha sauce
• 2 tablespoons sweet and sour sauce, to serve

Steps

• Preheat the broiler.
• In a large mixing bowl, combine the cream cheese, mayonnaise, crab, scallions, soy sauce, sesame oil and Sriracha. Mix well and transfer to a heatproof serving dish. Broil for 10 minutes, until hot and bubbling. Drizzle with sweet and sour sauce.