Crab Rangoon Dip with Wonton Chips

• 24 whole Wonton Wrappers, Cut Into 1-Inch Strips
• Canola Oil, For Frying
• 8 ounces, weight 1/3 Less Fat Cream Cheese
• 1/2 cups Light Sour Cream
• 6 ounces, weight Canned Lump Crab Meat
• 1 Tablespoon Honey
• 1 teaspoon Low Sodium Soy Sauce
• 1/2 teaspoons Garlic Powder
• 1/2 teaspoons Sugar
• 1 whole Green Onion, Sliced, Optional
• Salt And Pepper, to taste

1. Preheat oven to 400 F. Cut wonton wrappers into 1-inch strips.
2. Set aside.
3. Stir cream cheese and sour cream together in a large bowl.
4. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions and mix to combine Add salt and pepper to taste and mix.
5. Transfer to a small baking dish (I used a 4x7 rectangle, but any small dish will work well.)
6. Bake at 400 F for 8-10 minutes, until the dip is warmed through.
7. Then remove from oven and set aside.
8. Add 1-2 inches of canola oil to a Dutch oven over medium-high heat.
9. Once the oil is hot, add the wonton strips in a single layer.
10. Fry the wonton strips in batches for 1-2 minutes each, until lightly browned and crispy.
11. Transfer to a paper towel-lined baking sheet to cool.
12. Serve with the dip.
13. Cassies Notes: Alternately, you can bake the wonton wrappers for a healthier option.
14. Lightly spray a baking sheet with non-stick cooking spray and bake at 375 F until lightly browned and crispy.

wonton wrappers, canola oil, cream cheese, sour cream, honey, soy sauce, garlic, sugar, green onion, salt

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