Cold Crab Rangoon Dip Recipe
If you love the crab wontons served at your favorite Chinese food restaurant, this great recipe will be right up your alley! You'll love this delicious dip!
Servings 14 servings
Calories 158kcal
Equipment
- 1 medium-size mixing bowl
Ingredients
- 10.5 ounce can condensed cream of mushroom soup
- 8 ounce package cream cheese cubed
- 1 cup minced celery
- 1 cup finely chopped onion
- 1 cup mayonnaise
- 8 ounces crabmeat coarsely chopped
- optional garnish: sliced green onions or parsley
- serve with assorted dippers - crispy wonton triangles, sliced baguette, assorted vegetables or tortilla chips
Instructions
- Finely dice the onion and celery.
- Place the cream of mushroom soup and cream cheese into a medium-sized saucepan. Heat over low heat until the cream cheese is melted. Stir together until completely combined.
- Add the diced onions, diced celery, and mayonnaise. Stir to combine. Gently fold in the crab meat.
- Cover and refrigerate two hours.
- Garnish
- For the wontons, preheat the oven to 400 degrees. Slice the wontons in half on the diagonal. Lay the wonton wrappers on a baking sheet lined with a metal cooling rack. Spritz both sides with non-stick cooking spray. Sprinkle with sea salt or garlic salt. Bake for 6-8 minutes flipping once halfway through. Bake until golden brown and crispy.
- Serve with crispy wontons and assorted crackers.
Nutrition
Calories: 158kcal | Carbohydrates: 4g | Protein: 7g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 17mg | Sodium: 508mg | Potassium: 144mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 55IU | Vitamin C: 2mg | Calcium: 72mg | Iron: 0.3mg