HOT CRAB RANGOON DIP WITH WON TON CHIPS

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Hot Crab Rangoon Dip with Won Ton Chips image

Provided by Sandra Lee

Categories     appetizer

Time 13m

Yield 12 servings

Number Of Ingredients 10

Two 8-ounce packages cream cheese, cut into cubes
Two 6-ounce cans lump crabmeat, drained and shredded
One 10-ounce can condensed shrimp bisque
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons soy sauce
1 scallion, finely chopped
Peanut oil
1 package won ton wrappers
Salt, to taste

Steps:

  • For the dip:
  • Preheat broiler.
  • Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.
  • For the won ton chips:
  • Heat 2 inches of peanut oil in a Dutch oven or fryer to 350 degrees F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

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