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Dippity Do Da: Inside Out Crab Rangoon

If you're like me, one of the appetizers I can easily over-indulge in is crab rangoon. This takes that concept and turns it "inside out".

Inside Out Crab Rangoon Dip with Won Ton Chips

  • 2 (8-ounce) packages cream cheese, cut into cubes
  • 2 (6-ounce) cans lump crabmeat, drained and shredded
  • 1 (10-ounce) can condensed shrimp bisque (lobster bisque can be substituted)
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 teaspoons soy sauce
  • 1 scallion, finely chopped

For the Won Ton Chips:

  • Peanut oil
  • 1 package won ton wrappers
  • salt, to taste


Preheat broiler.

Combine all ingredients in mixing bowl and stir to combine. Place in a broiler-proof serving dish and broil for 10 minutes or until hot and bubbly.

For the Won Ton Chips -- Heat 2 inches of peanut oil in a Dutch oven or fryer to 350°F. Add won ton wrappers in batches to fry lightly. Remove from oil and let drain on paper towels before serving. Season with salt.

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