Kasim Hardaway

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Kitchen Essentials

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This is the mashup for all of my crab rangoon lovin’ friends — taking the classic American-Chinese wonton & transforming it into a delectable dip.

A smooth, velvety base of sour cream & cream cheese is loaded with lump crab meat, scallions, believe it or not — even more cheese, lime juice & spices.

After being baked until molten, it’s topped with sweet chili sauce, the conventional mate to crab rangoon, & green onions.

Warning, serve at your own risk. Your guests will be entranced & begging for more!

Crab Rangoon Party Dip

Preheat the oven to 375°F. To a bowl, add cream cheese, minced garlic, sour cream, lime juice, sriracha, sugar as well as salt & pepper, to taste. Mix & mash until smooth. Set aside. Drain crab meat. Carefully fold in crab meat, 1 cup scallions & monterey jack.

Pour into a 10 in cast iron skillet. Top with mozzarella. Bake for 12-15 minutes or until bubbling. If desired, broil for 45-60 seconds until browned. Drizzle with Thai sweet chili sauce & garnish with remaining green onion. Serve hot with crackers, crostini or even wonton chips.

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