Crab Rangoon Dip

• 2 packages 8oz. Cream Cheese, Softened To Room Temperature
• 2 Tablespoons Soy Sauce
• 1 Tablespoon Lemon Juice
• 2 teaspoons Minced Garlic
• 2 cans 10-12 Oz. Crab Meat, Well Drained And Picked Over
• 1 package Won-ton Wrappers (usually In The Produce Section At The Market)
• Freshly Chopped Chives To Taste
• Oil For Deep Frying

1. 1.
2. In a large bowl, combine cream cheese, soy sauce, lemon juice and garlic.
3. Mix with a hand mixer until just blended, and the cream cheese is smooth.
4. 2.
5. Fold in the crab meat, stirring until just blended.
6. Stir in chives, if desired.
7. Cover and refrigerate.
8. 3.
9. Pre-heat oil to medium-high in a large skillet.
10. Cut won-ton wrappers in half diagonally.
11. Fry in small batches, for about 30-45 seconds, or until puffy and golden.
12. Watch them closely, they can burn pretty quickly!
13. Drain on paper towels.
14. About 20 minutes before serving, take the dip out of the fridge to soften a bit.
15. Serve with the won-ton chips.
16. Note- if youre not in to deep frying the won-tons, you can bake them.
17. Pre-heat the oven to 350 degrees and place your cut won-ton wrappers on a lightly oiled cookie sheet.
18. Season them with a dash of sea salt or some grated Parmesan if youre feeling froggy.
19. Bake for 9-10 minutes, until lightly golden.
20. The texture of the baked chips vs. deep fried is much different.
21. The fried ones are closer to a real crab rangoon.
22. Feeds a party or one really hungry guy watching football.

cream cheese, soy sauce, lemon juice, garlic, crab meat, wrappers, freshly chopped chives

Taken from tastykitchen.com/recipes/appetizers-and-snacks/crab-rangoon-dip/ (may not work)