Enjoy the flavors of Crab Rangoon in a keto-friendly dip served with crispy won ton chips. This creamy dip is loaded with crab meat and Asian-inspired flavors, making it a perfect appetizer or snack for any occasion.

Ingredients: 8 oz lump crab meat. 8 oz cream cheese, softened. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup grated Parmesan cheese. 2 cloves garlic, minced. 2 green onions, thinly sliced. 1 tsp Worcestershire sauce. 1/2 tsp soy sauce. 1/2 tsp sesame oil. 1/4 tsp ground ginger. 1/4 tsp salt. 1/4 tsp black pepper. 12 won ton wrappers, cut into triangles. Avocado oil spray or olive oil spray.

Instructions: Warm the oven up to 175F 350C. To make the crab salad, put together the mayonnaise, garlic, green onions, Worcestershire sauce, soy sauce, sesame oil, ginger, salt, and black pepper in a large bowl. Mix everything together well. Put the mix in a baking dish and spread it out. Put the dip in the oven for 25 to 30 minutes, or until it bubbles and gets a little golden on top. Place the wonton triangles on a baking sheet lined with parchment paper while the dip is baking. Spray a little avocado oil or olive oil spray on the won ton triangles. The wonton chips should be golden brown and crispy after 5 to 7 minutes in the oven. Take the chips and the dip out of the oven. Warm up the dip and serve it with crispy wonton chips to dip them in.

Prep Time: 15 minutes

Cook Time: 30 minutes

Indulge in the flavors of crab rangoon in a delightful dip form, served with crispy wonton chips. Creamy, cheesy, and packed with savory crabmeat, this dip is perfect for parties or casual gatherings.

Ingredients: 8 oz cream cheese, softened. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 cup lump crabmeat, drained and flaked. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 green onions, thinly sliced. 1 tablespoon soy sauce. 1 teaspoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 12 wonton wrappers, cut into triangles. Cooking spray.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, mayonnaise, sour cream, crabmeat, mozzarella cheese, Parmesan cheese, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined. Transfer the mixture to an oven-safe baking dish. Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top. While the dip is baking, prepare the wonton chips. Place wonton triangles on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake the wonton chips for 5-7 minutes, or until golden and crisp. Serve the hot crab rangoon dip with the wonton chips for dipping.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of crab rangoon in a delightful dip form, served with crispy wonton chips. Creamy, cheesy, and packed with savory crabmeat, this dip is perfect for parties or casual gatherings.

Ingredients: 8 oz cream cheese, softened. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 cup lump crabmeat, drained and flaked. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 green onions, thinly sliced. 1 tablespoon soy sauce. 1 teaspoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 12 wonton wrappers, cut into triangles. Cooking spray.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, mayonnaise, sour cream, crabmeat, mozzarella cheese, Parmesan cheese, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined. Transfer the mixture to an oven-safe baking dish. Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top. While the dip is baking, prepare the wonton chips. Place wonton triangles on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake the wonton chips for 5-7 minutes, or until golden and crisp. Serve the hot crab rangoon dip with the wonton chips for dipping.

Prep Time: 15 minutes

Cook Time: 25 minutes

Indulge in the flavors of crab rangoon in a delightful dip form, served with crispy wonton chips. Creamy, cheesy, and packed with savory crabmeat, this dip is perfect for parties or casual gatherings.

Ingredients: 8 oz cream cheese, softened. 1/4 cup mayonnaise. 1/4 cup sour cream. 1 cup lump crabmeat, drained and flaked. 1 cup shredded mozzarella cheese. 1/4 cup grated Parmesan cheese. 2 green onions, thinly sliced. 1 tablespoon soy sauce. 1 teaspoon Worcestershire sauce. 1 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 12 wonton wrappers, cut into triangles. Cooking spray.

Instructions: Preheat oven to 350F 175C. In a mixing bowl, combine cream cheese, mayonnaise, sour cream, crabmeat, mozzarella cheese, Parmesan cheese, green onions, soy sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix until well combined. Transfer the mixture to an oven-safe baking dish. Bake for 20-25 minutes, or until the dip is bubbly and golden brown on top. While the dip is baking, prepare the wonton chips. Place wonton triangles on a baking sheet lined with parchment paper. Lightly spray with cooking spray. Bake the wonton chips for 5-7 minutes, or until golden and crisp. Serve the hot crab rangoon dip with the wonton chips for dipping.

Prep Time: 15 minutes

Cook Time: 25 minutes