Crab Rangoon Dip

We took the crab out of the dumpling and turned it into a creamy dipping sauce covered in sweet and sour sauce.


  • 48 wonton wrappers
  • Cooking spray


  1. Heat the oven to 350 degrees, and prepare a 12-cup mini muffin tin with nonstick cooking spray.
  2. On a flat surface, lay one wonton wrapper down and brush it with water. Place another wonton wrapper on top and press together. Place the doubled wrapper into one of the muffin cups to form a small bowl. Repeat to fill the cups. Bake for 10 minutes or until brown. Repeat to create 24 scoops.
  3. Serve scoops alongside crab dip.