One of the BEST dips ever....this Crab Rangoon Dip is a people pleaser at every party.
Keyword: crab dip, dip
1 12ouncepackage potstickerscut into quarters
canola oil for deep frying
2tablespoonsFive Spice PowderI used McCormick
8ouncescream cheeseat room temperature
1/4teaspoonfresh ground pepper
8ouncesback fin or super lump crab meatpicked over for shells
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.