Are you obsessed with those little fried, origami looking, cream cheese filled, chunks of heaven called Crab Rangoon??? Three for a dollar at Panda Express. Yes, I will take twelve please. Of course, they are on every Chinese buffet table I've ever been to. We've made them several times at home and let me just say, you really have to love the ones you are cooking for, because they take some time. As fast as our family eats them, well, let's just say it's gotta be love.
We have, thanks to the wonderful and magical Pinterest, found this week's Free Recipe Friday - Crab Rangoon DIP. It is really a no brainer. You take the filling of a crab rangoon, put it in a baking dish and bake. But seriously, why oh why haven't we thought of this sooner!!!??!? You then slice the lovely wonton/egg roll wrappers and fry them up into whatever size you like. Voila. It takes a bit of time to fry those things up because you really only need to fry six or eight at a time. They are very thin but, the good news is they cook very, very quickly and it's easy peazy. The filling gets baked and after it's removed from the oven, needs to rest for several minutes to come out of that lava hot stage. In the mean time, fry up the wonton chips while the mixture bakes or even the day before. My family seriously thinks these wonton chips should be sold on every chip aisle - big bags, snack size bags - you get the idea. They are so light and crispy and the flavor is so great with all kinds of dips (even hot sauce) but, until manufacturers get on this, we will have to keep fryin' up our own!
WHAT YOU NEED:
8 oz pkg cream cheese, softened
1/2 cup sour cream (optional)
1 6 oz. can crab meat, drained
5 green onions, diced (optional)
1 tsp honey (optional)
1 tsp soy sauce (we used a bit more)
1 tsp worchestershire (we used a bit more)
1/2 tsp garlic powder
1/2 tsp sugar
1/2 tsp salt
1/4 tsp black pepper
You can tell by all of the 'optional' items above
this is a foolproof recipe, really.
Just keep tasting and tweaking it to your liking.
WHAT TO DO:
Preheat oven to 400.
Combine all ingredients in a medium size bowl
and mix until well blended and smooth.
Spray a 9x9 baking dish or a pie plate
with non stick spray. Pour mixture in baking dish and bake for 15 minutes.
Remove from the oven when the edges are a bit golden
and the center is bubbly.
Cool a bit before diving in for the welfare of your mouth.
Fry up your sliced wontons in a large pot with 2-3 inches of veggie oil.
Gently drop a few wonton wrappers in and watch closely
toss and turn a bit and they will be done.
Drain on a wire rack and/or paper towels.
To serve, pour them up in a large basket and get ready for love.
If you won't eat them immediately,
let them completely cool and store in large freezer size baggies.
Ours got a little toastier than I would have liked,
but they tasted just fine. This is how our family attacks this stuff. Sooo good.