Crab Rangoon Dip
12 oz lump crab meat
1 1/2 cups Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds + 1/2 cup for topping
1/4 cup Japanese mayonnaise
1/3 cup Tillamook Premium Sour Cream
3 scallions, chopped
1/2 tbsp sriracha
1 tbsp lime juice
1 tbsp light soy sauce
Kosher salt and black pepper, to taste
1 pack wonton wrappers, cut lengthwise into rectangles
Neutral oil for frying
*Ensure the cream cheese is softened to room temperature before mixing to ensure a smooth base for your dip and prevent lumps!
Preheat the oven to 425F.
In a large mixing bowl, add room temperature cream cheese, Japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 1/2 cups of Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.
Place crab mixture into a baking dish and sprinkle with the remaining 1/2 cup of the cheese.
Bake at 425F for 20 minutes or until the cheese is golden brown and bubbling.
Meanwhile, cut wonton wrappers in half into rectangles. In a sauté pan or heavy bottomed pot, heat neutral oil to 375F and fry the individual wonton rectangles for 15-30 seconds until golden brown. Drain on a kitchen towel.
Garnish the Crab Rangoon Dip with chopped scallions and serve with the crispy wontons!