"When I'm at a Chinese restaurant having a hard time with chopsticks, I always hope that there's a Chinese kid at an American restaurant somewhere who's struggling mightily with a fork."--Rick Budinich

Dip Hot Crab Rangoon with Won Ton Chips Recipe

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This recipe for Dip Hot Crab Rangoon with Won Ton Chips, by , is from Our Family Favorites Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Irene Carignan
Added: Thursday, February 5, 2009

Category:
Category:

Ingredients:  
Ingredients:  
* 2 (8-ounce) packages cream cheese, cut into cubes
* 2 (6-ounce) cans lump crab meat, drained and shredded
* 1 (10-ounce) can condensed shrimp bisque
* 1 teaspoon Worcestershire sauce
* 2 teaspoons lemon juice
* 2 teaspoons soy sauce
* 1 scallion, finely chopped

For the Won Ton Chips:

* Peanut oil
* 1 package won ton wrappers
* Salt, to taste

Directions:
Directions:
Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the Won Ton Chips:

Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
13 minutes
Personal Notes:
Personal Notes:
Ah-Soooooo....good!~

 

 

 

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