"Leave the gun. Take the cannolis."--Clemenza, in The Godfather

Crab Rangoon Dip with Wonton Chips Recipe

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This recipe for Crab Rangoon Dip with Wonton Chips, by , is from The MACY Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Laura Macy

Category:
Category:

Ingredients:  
Ingredients:  
DIP:
2 (6-ounce) cans lump crabmeat, drained and finely chopped
8 ounce block cream cheese, softened
cup mayonnaise
1 TB soy sauce
1.5 TB sugar
tsp garlic powder
tsp salt
tsp black pepper
tsp lemon juice
1 scallion, finely chopped

WONTON CHIPS:
1 package Wonton wrappers
tsp salt
spray olive oil

Directions:
Directions:
Preheat oven to 375 degrees. Combine all ingredients into a large mixing bowl. Stir until well combined.
Place mixture into a 1-quart baking dish and bake for 25-30 minutes until bubbling around the edges.
Now lest make the wonton chips! Cut wonton wrappers in half diagonally to make triangles.
Prepare baking sheets with parchment paper. If you do not have parchment paper, simply spray sheet with olive oil spray, to prevent sticking. Place a single layer of wontons on your baking sheet and coat the top of them with olive oil spray. Sprinkle with salt.
NOTE: You can also make cute little wonton cups if you have some mini muffin tins. Follow the directions for the triangles, but use a mini muffin try instead.
Bake at 375 degrees for 5-7 minutes or until golden brown. Make sure to watch them VERY CAREFULLY. You can go from "almost golden" to BURNT in less than a minute.

 

 

 

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