Crab Rangoon Dip With Crispy Wonton Chips Recipe

About this recipe

A creamy and savory crab rangoon-inspired dip paired with golden, crispy wonton chips. Perfect for a pescatarian-friendly dinner or appetizer.

Ingredients

• 125G Daylesford Organic Brandy Butter
• - Parmesan Shavings
• 165G Philadelphia Lightest Low Fat Soft Cream Cheese
• 2.27L / 4 Pints British Whole Milk 2.27L / 4 Pints
• 500 G Vietnamese Spring Roll Wrappers 500G
• - Schwartz Garlic Powder 480g
• 1 Bunch Spring Onions 1 Bunch

Instructions

1. 1. Preheat the oven to 375°F (190°C).
2. 2. Lightly brush a cookie sheet with 2 tablespoons of melted butter. Cut 20 spring roll wrappers in half diagonally and arrange them on the sheet.
3. 3. Brush the spring roll halves with the remaining 2 tablespoons of melted butter and sprinkle evenly with 2 tablespoons of grated Parmesan cheese.
4. 4. Bake the spring roll chips for 5 to 7 minutes, or until golden brown and crispy. Remove from the oven and cool on paper towels.
5. 5. In a mixing bowl, combine 6 oz of crabmeat, 1 block (8 oz) of softened cream cheese, 2 tablespoons of milk, 1/4 teaspoon of garlic powder, and 1 tablespoon of finely chopped green onion. Mix until smooth and well combined.
6. 6. Transfer the crab mixture to an oven-safe dish and bake at 375°F (190°C) for 15 minutes, or until heated through and slightly bubbly.
7. 7. Serve the warm crab dip with the crispy spring roll chips on the side for dipping.