Crab Rangoon Dip with Crispy Won Ton Chips

• Seafood

  • 12 oz Lump crabmeat

• Produce

  • 2 clove Garlic
  • 1 Green onions

• Condiments

  • 2 tsp Lemon juice
  • 2 tsp Soy sauce
  • 1 1/2 tsp Sriracha
  • 1 1/2 tsp Worcestershire sauce

• Baking & Spices

  • 1/2 tsp Black pepper

• Bread & Baked Goods

  • 1 package Won ton wrappers

• Dairy

  • 8 oz Cream cheese
  • 1 1/2 cups Mozzarella cheese
  • 1/3 cup Sour cream

Found on cakenknife.com

Description

Ingredients

• 1 package won ton wrappers, cut into triangles (2 per sheet)
• 12 oz lump crabmeat, drained and shredded
• 8 oz cream cheese
• 1/3 cup sour cream
• 1 1/2 cups shredded mozzarella cheese
• 1 1/2 tsp Worcestershire sauce
• 2 tsp soy sauce
• 2 tsp lemon juice
• 1 1/2 tsp Sriracha
• 2 clove garlic, minced
• 1/2 tsp black pepper
• Sliced green onions, for garnish

Directions

• Preheat oven to 350 degrees F.Add the cut won ton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.Combine the shredded crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic, salt and pepper in a large bowl. Stir to combine and add to a casserole dish.Top with the remaining mozzarella cheese and bake for 25 minutes, until the top begins to brown and the dip is bubbly. Garnish with green onion and serve warm with the won ton chips.