Wonton wraps


These paper-thin wraps can be cut and baked


or fried and served with dips and spreads. Find them in the produce department.


CRAB RANGOON DIP


All the elements of your fave retro classic— cream cheese, crab, crunchy wontons—are deconstructed for an easy party appetizer.


PREP TIME 10 MIN. – COOK TIME 15 MIN. READY IN 25 MIN. – SERVINGS 12


1 bunch green onions 2 (8 oz) pkg cream cheese, softened 1 tsp sriracha 2 tsp soy sauce 1 tsp Worcestershire sauce


1 (8 oz) pkg crab meat ¾ cup shredded mozzarella ½ (12 oz) pkg wonton wrappers Cooking spray


STEP 1 Preheat oven to 350°F. Thinly slice the green onions, reserving 2 tbsp. In a large bowl, mix the cream cheese, sriracha, soy sauce, and Worcestershire sauce until combined. Fold green onions into cream cheese mixture along with the crab meat. STEP 2 Spread crab mixture in a shallow ovenproof dish and top with mozzarella cheese. Bake 15–17 min., until cheese is golden. STEP 3 Meanwhile, cut the wonton wrappers diagonally into triangles. Arrange in single layer on a parchment-lined baking sheet and coat on both sides with nonstick cooking spray. Bake 10 min, until golden brown and crispy. STEP 4 Remove chips from oven. Heat the broiler to high and broil dip 2–3 min., until deep golden brown in spots. Garnish with reserved 2 tbsp green onions and serve while still warm.


Per serving: 207 calories, 14g fat, 8g saturated fat, 65mg cholesterol, 376mg sodium, 11g carbohydrate, 1g fiber, 2g sugar, 9g protein


42 FEBRUARY 2018


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