Krab Rangoon Dip With Toasted Wonton Dippers

• 2 (16 ounce) packages cream cheese, softened
• 2 tablespoons soy sauce
• 1 teaspoon gingerroot, minced
• 3 cloves garlic, minced
• 1/2 teaspoon sesame oil
• 1 teaspoon dried parsley flakes
• 1 lb surimi, finely chopped/flaked (if using real crab, you may want to cut back to 3/4 lb.)
• 1 (14 ounce) package wonton wrappers
• 1 teaspoon paprika
• 1 (7 ounce) jar Chinese duck sauce (optional)

1. Mix the cream cheese, soy sauce, ginger root, garlic, sesame oil and parsley together in a medium bowl.
2. Fold the krab into the cheese mixture.
3. Transfer the mixture into an appropriate baking dish and bake at 350u0b0F for about 40 minutes, or until bubbly.
4. (This dip can also be served cold or covered and microwaved until bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles.
5. Arrange the triangles in a single layer on a lightly greased baking sheet (as many as can fit, you will have to do more than one batch/sheet).
6. Optional: Spray the surface of the wrappers with a nonstick spray Sprinkle the wrappers evenly with the paprika.
7. Bake each batch of wonton dippers at 350u0b0F for about 6 to 7 minutes, or until crisp and lightly brown (it may take a little longer if baking these with the dip).
8. Optional: Pour half of the duck sauce over the cream cheese mixture and serve the rest with the toasted wonton dippers.
9. A hot chinese mustard may also be used as a dipping sauce.

cream cheese, soy sauce, gingerroot, garlic, sesame oil, parsley flakes, surimi, wonton wrappers, paprika

Taken from www.food.com/recipe/krab-rangoon-dip-with-toasted-wonton-dippers-97503 (may not work)