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Quick and Easy Crab Rangoon Dip

By: Cindy Weinstein

"This quick and easy dip has all the flavor of fried Rangoon -- without the time and mess of frying. Won ton wrappers are baked crisp, then dipped in a creamy Asian-style sauce. They disappear fast at gatherings! The won ton wrappers may need to be baked in several batches."

Rate/Review | Read Reviews (24)

What to Drink?
	Chardonnay
	Game Day Sangria
	Special Lemonade

Prep Time:
15 Min

Cook Time:
5 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 1 dip

Ingredients

2 (8 ounce) packages cream cheese, softened
2 tablespoons soy sauce
1 teaspoon minced fresh ginger root
1 clove garlic, peeled and crushed
1/2 teaspoon dried parsley
1 pound cooked crabmeat
1 (14 ounce) package wonton wrappers
1 teaspoon paprika
1 (7 ounce) jar duck sauce

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.
In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.
Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.
Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.
Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.