Crab Rangoon Cheese Spread Recipe

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Crisp, deep-fried wonton strips are a perfect accompaniment to a classic, creamy crab spread. Sweet-and-sour sauce adds fantastic flavor.—Gina Muller, Monroe, Iowa
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:24 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 24 servings

Ingredients

  • 1 package (12 ounces) wonton wrappers
  • Oil for deep-fat frying
  • 1 teaspoon salt
  • 2 packages (8 ounces each) cream cheese, softened
  • 1 tablespoon sugar
  • 1-1/2 cups lump crabmeat, drained
  • 6 green onions, finely chopped
  • 1 jar (10 ounces) sweet-and-sour sauce

Nutritional Facts

1 each: 140 calories, 8g fat (4g saturated fat), 30mg cholesterol, 365mg sodium, 13g carbohydrate (3g sugars, trace fiber), 4g protein

Directions

  1. Cut wonton wrappers into thirds. In an electric skillet or deep fryer, heat oil to 375°. Fry wonton strips, a few at a time, for 10-20 seconds on each side or until golden brown. Drain on paper towels; sprinkle with salt.
  2. In a large bowl, beat cream cheese and sugar until smooth. Stir in crab and onions. Transfer to a serving plate; shape into a 6-in. disk. Top with sweet-and-sour sauce. Serve with wonton chips. Yield: 3 cups spread (180 chips).
Originally published as Crab Rangoon Cheese Spread in Taste of Home's Holiday & Celebrations Cookbook Annual 2010, p32

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer


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MY REVIEW
Reviewed Feb. 20, 2013

"This recipe is awesome. Always receive compliments when I bring it to a gathering."

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