Deconstructed Crab Rangoon Dip

On a large flat platter, spread an even layer of the cream cheese. Then spread the Sweet Red Chili Sauce over the cream cheese. Top with the flaked snow crab, chopped green onions and you are good to go! As far as the crab goes, I really do recommend just picking up a couple frozen legs from your seafood department vs. the canned crab. It will end up costing you about the same (if you’re buying real crab meat) and the flavor difference is night and day. Just slowly defrost the crab legs before preparing (you can do this by placing the legs in a large Ziploc and setting it in your sink under room temperature running water). Once defrosted, crack the crag legs and remove all the meat.

For dipping, I love homemade fried wonton skins or a crispy flour tortilla wedge. This will only take a few minutes, just heat a bit of vegetable oil in a heavy-bottomed pan. A fun trick to tell when your oil is ready is to take a wooden spoon, flip it upside down and dip the non-stirring end of the spoon in the oil. If it begins to sizzle and bubble around the handle, your oil is ready! Drop the wontons skins or tortillas in the oil and watch closely—they will brown up very fast. Flip sides if you need to and remove, draining any excess oil on a paper towel. Sprinkle with a bit of salt and you’re good to go!