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Crab Rangoon Dip with Crispy Won Ton Chips

Cake 'n Knife
  • 40 minutes
  • Serves 10 to 12

INGREDIENTS

12 oz

Lump crabmeat

2 cloves

Garlic

1

Green onions

2 tsp

Lemon juice

2 tsp

Soy sauce

1 1/2 tsp

Sriracha

1 1/2 tsp

Worcestershire sauce

1/2 tsp

Black pepper

1

package Won ton wrappers

8 oz

Cream cheese

1 1/2 cups

Mozzarella cheese

1/3 cup

Sour cream