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Hot Crab Rangoon Dip with Won Ton Chips

Sandra Lee
  • 13 minutes
  • Serves 12

INGREDIENTS

2 6 ounce cans

Lump crabmeat

1 10 ounce can

Shrimp bisque, condensed

1

Scallion

2 tsp

Lemon juice

2 tsp

Soy sauce

1 tsp

Worcestershire sauce

1

Salt

1

Peanut oil

1

package Won ton wrappers

2 8 ounce packages

Cream cheese