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LOCATION: Recipes >> Dips >> Crab Rangoon Dip

Print this Recipe    Crab Rangoon Dip

Crab Rangoon Dip

2 8-oz packages cream cheese, softened
2 6-oz cans crab meat, drained
4 to 6 cloves crushed garlic
Dried chives and dill weed, to taste
2 tsp soy sauce
Juice of 1/2 lemon
1 package large won-ton papers
vegetable oil for deep frying

In a large bowl, combine all ingredients using an electric mixer.
Store covered in refrigerator until 20 minutes before serving.
Separate and quarter won-ton papers. Drop them one at a time into
the hot oil - fry for 30 seconds. Drain of oil and salt. Store
in air tight container. The dip and the wontons hold well, so this
can be made well in advance.

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