Crab Rangoon Dip with Wonton Chips

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 Instructions

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.