Fire Roasted Crab Dip Recipe
jumbo lump crab meat, spicy rangoon sauce, blistered shishito, cilantro, spicy masago, sweet chili gastrique, crunchy wonton crisps
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Wontons
Preheat your oven to 375°F (190°C). Place the wonton wrappers on a baking sheet and lightly spray with cooking spray. Bake for about 8-10 minutes or until crispy and golden brown. Remove from oven and set aside.
- 2
Blister the Shishito Peppers
In a hot skillet over medium-high heat, add the shishito peppers and blister them for about 3-5 minutes until they are charred and slightly softened. Remove from heat and chop roughly.
- 3
Mix the Crab Dip
In a mixing bowl, combine the jumbo lump crab meat, spicy rangoon sauce, chopped blistered shishito peppers, fresh cilantro, and spicy masago. Mix gently to avoid breaking up the crab meat.
- 4
Prepare the Sweet Chili Gastrique
In a small saucepan over medium heat, combine sweet chili sauce with a splash of water. Bring to a simmer, stirring occasionally for about 5 minutes until slightly thickened. Remove from heat.
- 5
Serve
Transfer the crab dip to a serving dish, drizzle with the sweet chili gastrique, and serve with crunchy wonton crisps on the side.
