Description
Sweet crab rangoon filling turned into a crowd-pleasing dip.
Ingredients
- 24 whole Wonton Wrappers, Cut Into 1-Inch Strips
- Canola Oil, For Frying
- 8 ounces, weight 1/3 Less Fat Cream Cheese
- ½ cups Light Sour Cream
- 6 ounces, weight Canned Lump Crab Meat
- 1 Tablespoon Honey
- 1 teaspoon Low Sodium Soy Sauce
- ½ teaspoons Garlic Powder
- ½ teaspoons Sugar
- 1 whole Green Onion, Sliced, Optional
- Salt And Pepper, to taste
Preparation
Preheat oven to 400 F. Cut wonton wrappers into 1-inch strips. Set aside.
Stir cream cheese and sour cream together in a large bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions and mix to combine Add salt and pepper to taste and mix. Transfer to a small baking dish (I used a 4×7 rectangle, but any small dish will work well.) Bake at 400 F for 8-10 minutes, until the dip is warmed through. Then remove from oven and set aside.
Add 1-2 inches of canola oil to a Dutch oven over medium-high heat. Once the oil is hot, add the wonton strips in a single layer. Fry the wonton strips in batches for 1-2 minutes each, until lightly browned and crispy. Transfer to a paper towel-lined baking sheet to cool. Serve with the dip.
Cassie’s Notes:
Alternately, you can bake the wonton wrappers for a healthier option. Lightly spray a baking sheet with non-stick cooking spray and bake at 375 F until lightly browned and crispy.
