Crab Rangoon Dip

1. In a large bowl, combine cream cheese, soy sauce, lemon juice and garlic. Mix with a hand mixer until just blended, and the cream cheese is smooth.

2. Fold in the crab meat, stirring until just blended. Stir in chives, if desired. Cover and refrigerate.

3. Pre-heat oil to medium-high in a large skillet. Cut won-ton wrappers in half diagonally. Fry in small batches, for about 30-45 seconds, or until puffy and golden. Watch them closely, they can burn pretty quickly! Drain on paper towels.

About 20 minutes before serving, take the dip out of the fridge to soften a bit. Serve with the won-ton chips.

Note- if you’re not in to deep frying the won-tons, you can bake them. Pre-heat the oven to 350 degrees and place your cut won-ton wrappers on a lightly oiled cookie sheet. Season them with a dash of sea salt or some grated Parmesan if you’re feeling froggy. Bake for 9-10 minutes, until lightly golden.

The texture of the baked chips vs. deep fried is much different. The fried ones are closer to a real crab rangoon.

Feeds a party or one really hungry guy watching football.