“Mmmmm, this is really good, Crab Rangoon should be a dip!” – my husband. I couldn’t agree more. Crab Rangoon in Dip form is perfect because the wonton chips are soo crunchy and can hold as much dip as your heart desires. Don’t get me wrong, classic Crab Rangoon is perfect too. But this is somewhat easier because you don’t have to worry about folding all of those little wontons into fancy shapes. 😉
Make-Ahead Crab Rangoon Dip
You can fully assemble this dip and refrigerate it in a covered airtight container for up to two days before baking.
Where to Find Wonton Wraps
I use Nasoya Wonton Wraps, they are in the produce section in the refrigerated area where you would also find tofu, egg roll wraps, perhaps refrigerated salad dressings and salsa, etc.
Baked Wonton Chips
Baking the wontons is an alternative to frying them. (Although you can’t beat the flavor and crunch of frying them. Just saying. 😇) -But if you’d prefer to bake, here’s how:
Preheat the oven to 400 degrees. Cut the wontons in half diagonally and spray them with olive or avocado oil. Sprinkle with salt. Place on a foil-lined baking sheet and bake for 6 minutes, until they’re a light golden brown.
Since I always fry my chips, I obtained these baking instructions from minimalist baker.
My Kitchen Tools For This Recipe
Deep Fryer – Inexpensive, and heats the oil to just the right temperature without the need for an oil thermometer. Dutch Oven – A nice alternative to a deep fryer, these conduct heat really well for even cooking. Oil Thermometer– Helpful if you don’t have a deep fryer. Kitchen Tongs – For handling the wontons while they’re being fried. Hand Mixer – To mix the dip. Silicone Spatula– To incorporate additional ingredients into the dip.
