Enjoy the flavors of Crab Rangoon in a keto-friendly dip served with crispy won ton chips. This creamy dip is loaded with crab meat and Asian-inspired flavors, making it a perfect appetizer or snack for any occasion.
Ingredients:
- 8 oz lump crab meat
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 green onions, thinly sliced
- 1 tsp Worcestershire sauce
- 1/2 tsp soy sauce
- 1/2 tsp sesame oil
- 1/4 tsp ground ginger
- 1/4 tsp salt
- 1/4 tsp black pepper
- 12 won ton wrappers, cut into triangles
- Avocado oil spray or olive oil spray
Instructions:
Warm the oven up to 175F 350C
To make the crab salad, put together the mayonnaise, garlic, green onions, Worcestershire sauce, soy sauce, sesame oil, ginger, salt, and black pepper in a large bowl
Mix everything together well
Put the mix in a baking dish and spread it out
Put the dip in the oven for 25 to 30 minutes, or until it bubbles and gets a little golden on top
Place the wonton triangles on a baking sheet lined with parchment paper while the dip is baking
Spray a little avocado oil or olive oil spray on the won ton triangles
The wonton chips should be golden brown and crispy after 5 to 7 minutes in the oven
Take the chips and the dip out of the oven
Warm up the dip and serve it with crispy wonton chips to dip them in
No comments:
Post a Comment