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Sweet crab rangoon filling turned into a crowd-pleasing dip.
Food & Drink
24 won ton wrappers, cut into 1-inch strips
Canola oil, for frying
8 ounces (1 block) 1/3-less fat cream cheese, room temperature
1/2 cup light sour cream
6 ounces lump crab meat
1 Tbs. honey
1 tsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. sugar
Salt and pepper to taste
1 green onions, sliced, optional
Preheat oven to 400 degrees. Cut won ton wrappers into 1-inch strips.
Stir cream cheese and sour cream together in a large bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions. Transfer to a baking dish and bake at 400 degrees for 8-10 minutes, until the dip is warm though.
Add 1-2 inches of canola oil to a Dutch oven over medium-high heat. Fry the won ton strips in batches for 1-2 minutes each, until lightly browned and crispy. Transfer to a paper towel-lined baking sheet to cool. Serve with the dip.
Cassie's Notes: Alternately, you can bake the won ton wrappers for a healthier option. Lightly spray a baking sheet with non-stick cooking spray and bake at 375 degrees until lightly browned and crispy.