Print

Soft Ricotta Almond Pillows Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.4 from 128 reviews

This Irresistible Crab Rangoon Dip with Crispy Wonton Chips combines creamy, savory crab dip with crispy, golden wonton chips for the perfect appetizer that’s easy to prepare and packed with flavor. Ideal for parties or casual gatherings, this dip features cream cheese, crab meat, garlic, and a touch of Thai sweet chili sauce for a delightful twist on the classic Crab Rangoon flavor.

Ingredients

For the Dip

  • 8 ounces Cream Cheese, softened
  • 1 cup Crab Meat (imitation or lump), well-drained
  • 1/2 cup Mayonnaise (light mayo optional)
  • 1/2 cup Sour Cream (Greek yogurt can be a substitute)
  • 2 cloves Garlic, freshly minced
  • 2 tablespoons Green Onions, both white and green parts, chopped
  • 1 tablespoon Soy Sauce (gluten-free optional)
  • 1 tablespoon Sugar
  • 1 cup Mozzarella Cheese, reserved half for topping
  • 2 tablespoons Thai Sweet Chili Sauce (optional for topping)

For the Wonton Chips

  • 12 pieces Wonton Wraps (or tortilla/spring roll wrappers)
  • 1 cup Vegetable Oil, for frying

Instructions

  1. Prepare the Dip Base: In a medium bowl, combine softened cream cheese, crab meat, mayonnaise, sour cream, minced garlic, chopped green onions, soy sauce, sugar, and half of the mozzarella cheese. Mix well until all ingredients are thoroughly incorporated and the mixture is smooth.
  2. Preheat Oven and Arrange Dip: Preheat your oven to 350°F (175°C). Transfer the prepared dip into an oven-safe dish, spreading it evenly. Sprinkle the reserved mozzarella cheese over the top for a golden, melty topping.
  3. Bake the Dip: Place the dish in the oven and bake for 20-25 minutes or until the dip is bubbly and the cheese on top is melted and lightly golden. Remove from oven and optionally drizzle the Thai sweet chili sauce over the hot dip for added flavor and a touch of sweetness with a hint of spice.
  4. Prepare Wonton Chips: While the dip bakes, heat vegetable oil in a deep frying pan over medium-high heat to about 350°F (175°C). Cut each wonton wrapper into quarters or desired chip size. Fry the wonton pieces in batches, turning occasionally, until they are golden brown and crispy, about 1-2 minutes per batch. Use a slotted spoon to remove them and drain on paper towels to remove excess oil.
  5. Serve: Serve the hot Crab Rangoon dip alongside the crispy wonton chips for dipping. Enjoy as a delicious appetizer or snack!

Notes

  • For a healthier alternative, bake the wonton chips at 375°F (190°C) for 8-10 minutes until crispy instead of frying.
  • Substitute Greek yogurt for sour cream to reduce fat content and add a protein boost.
  • Use fresh lump crab meat for a more authentic and luxurious taste.
  • Adjust the amount of garlic and green onions to suit your taste preferences.
  • Make sure to drain crab meat well to prevent the dip from becoming watery.

Find it online: https://forkoria.com/soft-ricotta-almond-pillows-recipe/