Mango Crab Rangoon Dip

Mango Crab Rangoon Dip 

A rich, creamy blend of sweet crabmeat, tangy cream cheese, and Heritage Harvest Mango Habanero Jam, baked until golden and bubbly. The hint of tropical sweetness balances savory spices for a unique twist on the classic. Served with crisp wonton chips for dipping.

INGREDIENTS

·       1 bunch green onions, thinly sliced, divided – SGC# 192014

·       1 (8 ounce) package cream cheese, softened – SGC# 055230

·       1 ½ cups shredded Mozzarella cheese – SGC# 059365

·       2 teaspoons of Sriracha sauce – SGC# 487030

·       2 teaspoons soy sauce – SGC# 087411

·       1 teaspoon lemon zest – SGC# 192717

·       1 tablespoon lemon juice – SGC# 082215

·       8 ounces lump crab meat – SGC# 499723

·       3 tablespoons Heritage Harvest Mango Habanero Jam – SGC# 139042

·       1 tablespoon Sweet Thai Chilli – SGC# 124106

·       Wanton wrappers for serving – SGC# 209073

·       Togarashi for seasoning wantons – SGC# 170449

 

INSTRUCTIONS

1. Preheat the oven to 375 degrees F. Lightly grease a 2-quart or 8x8-inch baking dish.
2. Reserve 1 tablespoon green onions for garnish. Combine the remaining onions with cream cheese, Mozzarella cheese, Sriracha, soy sauce, lemon zest, Mango Habanero Jam and lemon juice and stir until well blended. Fold in crab meat and pour mixture into the prepared baking dish.
3. Bake in the preheated oven until bubbly, for about 20 minutes. Let’s stand Drizzle with sweet chili sauce and sprinkle with reserved green onions and sesame seeds, if desired.
4. Fry 5 to 6 pieces of wonton at a time in batches, flipping several times throughout, until golden, bubbly, and crisp, about 30 seconds. Drain on paper towels and sprinkle immediately with salt. Repeat with remaining wontons and serve immediately with dip