Crab Rangoon Dip
I had a crab rangoon dilemma… I wanted a crab rangoon but by the time you mix the cheese together and one by one stuff the little wrappers and pinch their edges with an egg wash you could go weak from hunger! Not to mention after your diligent work the cheese always bursts out of some of them which is very sad. On top of that, you’ve got frying oil to deal with which splatters everywhere and the whole time you’re thinking about how many calories you’re about to consume which doesn’t make anyone feel good about themselves. And when the crab rangoon is finally done, you burn your mouth on the molten cheese because you’re so hungry you just can’t wait any longer!
But despite all this, we Americans are suckers for crab rangoon and I’m no exception. I do like to think of myself as the occasional problem solver, especially if it involves me eating warm cheese. So I broke out my trusty little cast iron and made crab rangoon dip (Sometimes I’m my own hero)! The other hero in this situation is a bag of Pita Chips.
These are a no-fuss easy way to transport the cheese dip to your mouth. But if you want to be as authentic as the “Chinese Crab Rangoon”, You can buy the little wonton wrappers for the same price as a bag of chips and bake them. Or pop them in a pan with some shallow, hot oil to get an even more authentic taste. *Shout out to Philidelphia Cream Cheese for being the main ingredient in this Chinese masterpiece.
Whatever the case this dip will make you the hero at your next get together and you get to eat it too! You may also pick up crab rangoon from your local, Chinese restaurant… And then plate them festively and don’t tell a soul you didn’t make them. 😉