Crab Rangoon Dip with Egg Roll Chips
Crab Rangoon Dip with Egg Roll Chips is a delightful appetizer that captures the essence of the popular Chinese-American dish, Crab Rangoon. In this recipe, the creamy and savory flavors of the traditional Crab Rangoon filling are transformed into a dip, making it easy to share and enjoy at gatherings.
Ingredients
- 2 - 8 oz Blocks of Cream Cheese Room Temperatures
- ½ Cup Mayo
- ½ Cup Sour Cream
- 1 tsp Lemon Juice
- 2 tsp Worcestershire
- 2 tsp Soy Sauce
- 1 tsp Sesame Oil
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 1 tsp Smoked Paprika
- 1 tsp Salt
- ½ tsp Black or White Pepper
- 1 Bunch of Green Onions Sliced and Divided Between Whites and Greens
- 8 oz of Imitation Crab
- 6 oz Can of Lump Crab Meat
- 2 Cups Mozzarella Cheese
- ½ Cup Parmesan
- 1 Package of Egg Roll Wrappers Cut into triangles/chips
- Frying Oil
- Sweet and Sour Sauce
Instructions
- Preheat oven to 350 degrees.
- In the bowl of a mixer, add cream cheese and mix for 2-3 minutes until smooth. Add in the next 11 ingredients (stopping at black or white pepper). Mix till combined.
- Add in the whites of the green onions, crab meat, 1 cup of mozzarella cheese, and parmesan. Mix until combined.
- Spray a 9x9 baking dish with non-stick cooking spray. Add dip and spread evenly. Top with the remainder mozzarella cheese. Bake for 30 – 35 minutes until the top is golden and bubbly.
- While the dip bakes, fry the egg roll wrappers. Fry for 40-50 seconds in batches. Sprinkle lightly with salt while they are still hot.
- Top dip with green onions and sweet and sour sauce.
Notes
You can add the ingredients for the dip to a crockpot and set on low for 2 hours.