Cranberry Crab Rangoon Dip with Wonton Crust


Crab Rangoon is such a delightful little decadence. I love the hot, fresh-from-the-oil crunch of the wonton wrapper and the smooth cream cheese-based filling. I also thought that those same flavor factors would be perfect to serve at a cocktail party to keep people from finding themselves overserved too soon into the evening. 

However, I don’t want to smell like a deep fryer at a dinner party, and crab rangoon is best served hot, not reheated, so I was in a bind. I bought all of the ingredients for crab rangoon and mulled over whether or not to sacrifice odor for the sake of my friends’ taste buds. Obviously, I chose style. A girl can’t show up at a party in an apron unless it is a really cute Anthropologie apron or it’s Halloween. I came up with what I thought was a pretty genius compromise: baking a crab rangoon dip and serving it hot at the party. 

I also prepared individual servings of the dip for a dinner party recently. The wonton wrappers were layered like a fan around the ramekins, and the dip was spooned on top and baked. The individual servings looked much more elegant than I expected. They were a fabulous appetizer for a casual dinner party. 


Cranberry Crab Rangoon Dip
Serves 12

You will need:
  • 16 ounces cream cheese, softened
  • 12 ounces lump crab meat, drained
  • 1 tbsp. lemongrass paste
  • 2 tbsp. powdered sugar
  • 1 1/2 tbsp. Worcestershire sauce
  • 1/2 tsp. garlic powder
  • 1 1/2 tsp. lemon juice
  • 1/2 cup sour cream
  • 1 tbsp. minced fresh ginger
  • 1/4 cup fresh chives, finely chopped
  • 1 cup dried cranberries
  • Wonton wrappers

Method:

  • Preheat oven to 350. 
  • Stir together all ingredients (except the wonton wrappers), mixing until even consistency. 
  • To make one large portion of the dip: 
    • Pour dip into an oven-safe baking dish (9×13)
    • Bake for 30 minutes, until dip is bubbling and hot. 
  • To make individual portions of the dip:
    • Spray 12 ramekins with cooking spray. 
    • Make the wonton crust by layering four wonton wrappers in each ramekin in a fan shape. 
    • Top with dip and bake for 15 minutes, until dip is bubbling and hot and wonton crusts are golden. 
  • Serve with crackers or baked wonton chips. 
To make quick baked wonton chips: 
  • Preheat oven to 375.
  • Arrange wontons on a baking sheet in a single layer and bake for 5 minutes, or just until golden brown. 
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