Lactose Free Crab Rangoon Dip
By Philadelphia Kitchen
Prep
15 MIN
Total
20 MIN
Servings
32 Servings (2 tbsp. each)
A creamy, savory Crab Rangoon Dip made with lactose-free cream cheese, imitation crabmeat, and a sweet chili sauce topping. Perfect for serving with crispy wonton chips.
Ingredients
3
whole
Green Onions
2
pkg
1
cup
Mayonnaise
1
tbsp
Less-Sodium Soy Sauce
2
tsps
Unseasoned Rice Vinegar
1-1/2
tsps
Sesame Oil
1
tsp
Sriracha Sauce (hot chili sauce)
1/4
pinch
Garlic Powder
1
pkg
Flake-Style Imitation Crabmeat, chopped
1/2
cup
Sweet Chili Sauce
Lactose Free Original Cream Cheese
Instructions
Step 1
HEAT oven to 350°F.
Step 2
CUT green parts of onions into thin slices. Reserve 2 Tbsp. of the sliced onions for later use.
Step 3
PLACE remaining sliced onions in medium bowl. Add all remaining ingredients except crabmeat and chili sauce; beat with mixer until well blended. Stir in crabmeat.
Step 4
SPOON crabmeat mixture into shallow casserole.
Step 5
BAKE 15 min. or until heated through. Cool 5 min.
Step 6
SPREAD chili sauce over top of dip.
Step 7
SPRINKLE with reserved green onion slices.
Serving Suggestion: Serve with wonton or tortilla chips. Wonton chips: Halve wonton wrappers. Fry in 1 inch of 350°F oil, 1–2 min per side, until golden and crisp; drain on paper towels. Air fryer option: Heat to 350°F, arrange wrappers in a single layer, spray with oil, and cook 3–4 min, shaking the basket at the 2-min mark, until crisp and lightly browned.
