By Laura | Laura the Gastronaut
Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Yield: 4 servings
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If you love crab rangoons (and I mean who doesn't?) you will absolutely love this crab rangoon dip. This dip is basically a deconstructed crab rangoon that is covered with a sweet and sour sauce. When eaten with wonton chips, it will be difficult to stop eating it because it's so good!
• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 6 oz lump crab meat
• 2 green onions, sliced; reserving 1 tablespoon of the greens for topping
• 2 garlic cloves, minced
• 1/2 tablespoon powdered sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon fish sauce
• 1/2 teaspoon kosher salt
• 1/4 cup brown sugar
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1/4 cup pineapple juice, divided
• 1 tablespoon cornstarch
• Wonton Chips, see notes below if you want to fry your own (highly recommended)!
➊ Preheat oven to 400°F.
➋ Make the dip: In a large bowl, combine all of the ingredients for the dip. Mix well until smooth and everything is well combined.
➌ Transfer dip to a 1-quart baking dish and spread into an even layer. Bake for 15-20 minutes until the top is lightly browned.
➍ Make the sauce: While the dip bakes, in a small saucepan, combine brown sugar, rice vinegar, ketchup, and 2 tablespoons of pineapple juice. In a small bowl, whisk together the remaining 2 tablespoons of pineapple juice and cornstarch.
➎ Place the saucepan over medium heat, and cook until the sugar is completely dissolved, stirring frequently. Whisk in the cornstarch slurry, and continue whisking until the sauce is thickened. Remove from heat.
➏ Once the dip is done baking, layer the sauce on top. Sprinkle with reserved green onion. Serve warm with wonton chips (recommended- see notes below) or tortilla chips.
To fry wonton chips, cut 15 square wonton wrappers in half, and line a plate with paper towels. In a deep, heavy-bottomed pan, add in 1 1/2 inches of vegetable oil. Using a frying thermometer, heat the oil to 360°F. Carefully add a few halved wonton wrappers into the oil. Do not crowd the pan. You do not want them to touch. Fry the wonton wrappers for about 1 1/2 - 2 minutes, flipping them over halfway through the cooking time, if needed. During the frying process, the temperature of the oil will fluctuate. Adjust the heat to ensure that it stays close to 360°F the entire time. Remove the fried wontons from the oil with a slotted spoon and place on paper towel-lined plate. Once the oil is back at 360°F, repeat the process. Continue until all of the wonton wrappers have been fried.
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Find recipe at: https://laurathegastronaut.com/crab-rangoon-dip