Chef notes
This dip takes crab Rangoon and deconstructs it into a fun-to-eat dip. The warm, creamy and zesty dip is served with crispy wonton chips. Be sure to scoop the dip with a spoon onto the wonton chips, as the chips are fragile.
The dip can be assembled up until the point of baking and refrigerated up to one day ahead of time. Allow a few extra minutes in the oven if baking straight out of the refrigerator.
The wonton chips can be made a day ahead of time and store in an airtight container at room temperature. If you don't want to bother with a thermometer, just drop one of the wontons into the oil to test it; if it sizzles, the oil is ready.
Swap option: You can use imitation crabmeat instead of fresh.
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