Crab Rangoon Dip Recipe
One of the BEST dips ever....this Crab Rangoon Dip is a people pleaser at every party.
Servings: 12 servings
Equipment
- 1 small baking dish
Ingredients
- 1 12 ounce package potstickers cut into quarters
- canola oil for deep frying
- 2 tablespoons Five Spice Powder I used McCormick
- 8 ounces cream cheese at room temperature
- 4 ounces sour cream
- 3 scallions sliced thin
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1 garlic clove minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces back fin or super lump crab meat picked over for shells
Instructions
- Preheat oven to 425 degrees.
- In a medium bowl, mix together the cream cheese, sour cream, scallions, soy sauce, sesame oil, fish sauce, garlic, salt and pepper until thoroughly combined.
- Gently fold in the crab and transfer the mixture to a baking dish coated with cooking spray.
- Bake for 20-25 minutes or until bubbling and golden on top.
- While the dip is baking: In a large, heavy bottomed pot, add the oil until 1 inch deep. Heat the oil over medium heat until 375 degrees.
- Add the chips to the oil, four at a time, and cook for 30 seconds, flip and cook for an additional 30 seconds or until golden brown.
- Remove the chips to a wire rack and dust lightly with the five spice powder. Repeat procedure until all the chips are fried.
- Serve the dip and the chips immediately.
Nutrition
Serving: 0g | Calories: 194kcal | Carbohydrates: 19g | Protein: 8g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 498mg | Potassium: 128mg | Fiber: 0g | Sugar: 0g | Vitamin A: 350IU | Vitamin C: 2.3mg | Calcium: 62mg | Iron: 1.7mg