Hot Crab Rangoon Dip with Won Ton Chips

Name: Hot Crab Rangoon Dip with Won Ton Chips
Prep time: 13 min
Cook time: 13 min
Total time: 13 min
Yield: 12
Cuisine: Chinese, Asian
Ingredients: 454 grams packages cream cheese, cut into cubes; 2 teaspoons lemon juice; 340 grams lump crabmeat, drained and shredded; 12 servings Peanut oil; 12 servings Salt, to taste; 1 scallion, finely chopped; 283 grams condensed shrimp bisque; 2 teaspoons soy sauce; 1 package won ton wrappers; 1 teaspoon Worcestershire sauce

You can never have too many hor d'oeuvre recipes, so give Hot Crab Rangoon Dip with Won Ton Chips a try. One serving contains 411 calories, 16g of protein, and 28g of fat. This recipe serves 12. The Super Bowl will be even more special with this recipe. Head to the store and pick up scallion, peanut oil, condensed shrimp bisque, and a few other things to make it today. It is a good option if you're following a pescatarian diet. From preparation to the plate, this recipe takes approximately 13 minutes. This recipe is typical of Chinese cuisine.

Instructions

Preheat broiler.

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Broiler

Combine all ingredients in mixing bowl and stir to combine.

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Mixing Bowl

Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

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Broiler

Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F.

Ingredients you will need

Peanut Oil

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Dutch Oven

Add won ton wrappers in batches to fry lightly.

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Wonton Wrappers

Remove from oil and let drain on paper towels before serving. Season with salt.

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Salt

Cooking Oil

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Paper Towels

Equipment

Ingredients

Servings:

454grams

packages cream cheese, cut into cubes 2teaspoons

lemon juice 340grams

lump crabmeat, drained and shredded 12servings

Peanut oil 12servings

Salt, to taste 1

scallion, finely chopped 283grams

condensed shrimp bisque 2teaspoons

soy sauce 1package

won ton wrappers 1teaspoon

Worcestershire sauce

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are great choices for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.