Crab Rangoon Dip Recipe
lump crab, cream cheese, sweet chili sauce, gyoza chips
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dip Ingredients
Gyoza Chips Ingredients
Method
Dip Preparation
- 1
Prepare the Crab Dip
In a mixing bowl, combine the cream cheese and sweet chili sauce. Blend together until smooth.
- 2
Add Crab and Seasoning
Gently fold in the lump crab meat, garlic powder, chopped green onions, and lemon juice. Mix until evenly combined.
- 3
Chill the Dip
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld.
Gyoza Chips Preparation
- 4
Prepare the Oil
In a deep skillet or frying pan, heat oil over medium-high heat until hot but not smoking.
- 5
Fry the Gyoza Wrappers
Place the gyoza wrappers in the hot oil, frying in batches if necessary. Fry for about 1-2 minutes on each side or until golden brown and crispy.
- 6
Drain the Chips
Remove the fried gyoza chips from the oil and place them on a paper towel-lined plate to drain excess oil.