Crab Rangoon Dip

Ingredients

Wonton Chips

24

square wonton skins (from 12-oz package)

1

cup vegetable oil

Dip

1

tablespoon vegetable oil

6

green onions, thinly sliced, white and green parts separated

3

cloves garlic, finely chopped

1/2

teaspoon black pepper

1

can (6 oz) crabmeat, drained and cleaned

1

package (8 oz) cream cheese, cubed

1

tablespoon lemon juice

1

tablespoon soy sauce

1/4

cup shredded mozzarella cheese (1 oz)

1/4

cup shredded Parmesan cheese (1 oz)

Steps

• 1

  Cut wonton skins in half diagonally. In 12-inch skillet, heat 1 cup oil over medium heat until hot. Fry wonton skins in batches, 1 to 2 minutes per batch, until golden brown and crispy. Drain on paper towels. Cool and discard oil.
• 2

  In 8-inch skillet, heat 1 tablespoon oil over medium heat. Add green onion whites, garlic and pepper; cook 1 to 2 minutes, stirring occasionally, until softened. Stir in crabmeat, cream cheese, lemon juice and soy sauce. Cook over medium heat 3 to 5 minutes, stirring occasionally, until heated through (at least 165°F) and cream cheese is melted. Remove from heat. Top with mozzarella and Parmesan cheeses. Cover and let stand 3 to 5 minutes or until cheeses are melted. Top with green onion greens; serve with wonton chips.