Saturday, September 26, 2015

Lightened-Up Crab Rangoon Dip

Lightened-Up Crab Rangoon Dip
Serves 8
Recipe inspired and adapted from Damn Delicious
  • 12 oz picked crab meat
  • 1/2 cup nonfat plain greek yogurt
  • 8 oz light cream cheese, softened
  • 1/4 cup Parmesan cheese, shredded
  • 1 tablespoon onion, grated or finely chopped green onion
  • 1 teaspoon Worcestershire sauce
  • 3-5 dashes hot sauce, optional
  • 1 teaspoon sesame oil (I used a hot sesame oil)
  • 1 teaspoon light soy sauce
  • juice from half a lemon
  • 2 garlic cloves, minced
  • salt & pepper, to taste
  • 1/2 cup cheddar cheese, shredded
  • 1-12oz package wonton wrappers, cut in half
  • olive oil cooking spray
For the chips:

Preheat the oven to 375 F

On a foil lined sheet pan, arrange wonton wrapper halves and lightly mist the tops with cooking spray. Bake for 4-6 minutes until browned. I baked mine in batches and for about 5 minutes.

For the dip:

Preheat the oven to 400 F

In a bowl, combine cream cheese and greek yogurt until creamy. 

Add Parmesan, onion, garlic, sesame oil, Worcestershire sauce, lemon juice, soy sauce, salt, pepper, and hot sauce, if using. Stir to combine. 

Gently fold in crab meat until just combined. 

Pour dip into a lightly greased baking dish, like a 8 inch glass pan or a oven proof bowl, and top with cheddar cheese.

Bake for about 25 minutes or until brown and bubbly.

Serve with wonton chips

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