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Crab Rangoon Dip?

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Crab Rangoon Dip?

galleygirl | Jun 2, 2005 09:32 AM

The SO's daughter has asked for little plates for her birthday dinner, one of which she would like to be Crab Rangoon...I however, don't deep-fry...Instead, I was thinking of deconstructing the dish, and baking wonton skins in the oven, to use as chips for a Crab Rangoon dip....I figured cream cheese, crab and garlic, melted at say, 350 degress in the oven til it bubbles, and maybe browns...Would I need to add any further fatty things (i.e.,, mayo, butter, etc...) to make it melt well?

Link: http://www.bistrodraw.com

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