#AppetizerWeek Hot Crab Rangoon Dip with Sesame Wonton Crisps
Rants From My Crazy Kitchen
Rants From My Crazy Kitchen
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Ingredients

  • 5 cups
  •  
  • For the Hot Crab Rangoon Dip
  • 16 ounces lump crabmeat, drained and flaked
  • 2 8 ounce packages cream cheese, softened
  • 4 green onions (scallions), bottom inch removed, sliced thin
  • 2 cloves garlic, minced
  • 2 tablespoons sriracha sauce
  • 2 tablespoons soy sauce
  •  
  • For the Sesame Wonton Crisps
  • 36 wonton wrappers
  • 1-2 egg whites, beaten
  • ¼ cup (or less) sesame seeds
  • salt and black pepper, to taste
  • 2 inches peanut oil, or vegetable oil

Instructions

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