Gluten and Dairy Free Crab and Shrimp Rangoon Dip
This fun and easy dip gives you all of the flavors and texture you love in crab Rangoon with a fun update.
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Servings: 8
Equipment
- 1 8x8 baking dish
- 1 Large skillet
Ingredients
- 8 oz krab, chopped
- 4 oz cooked shimp, chopped Optional
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/2 tsp kosher salt
- 2 tbsp fresh chives, chopped
- 8 oz Dairy Free cream cheese, room temperature
- 4 oz Dairy Free sour cream
- 1/2 cup sweet chili sauce
- 1 pkg rice paper, cut into quarters
- 1/2 cup vegetable oil
Instructions
- Preheat your oven to 400 degrees.
- Add your cream cheese, sour cream, krab, shrimp, chives, salt, and onion and garlic powder to a bowl. Mix well to combine.
- Spread the krab and cream cheese mixture into an 8x8 baking dish.
- Bake for 20 minutes.
- Remove from the oven and spread the sweet chili sauce over the top.
- To make your your crispy rice paper chips heat the vegetable oil in a large skillet over medium heat. You want the temperture of the oil to be around 350.
- Add a few quarters of the rice paper at a time to the oil. They puff up and cook quickly.
- Remove from the oil and allow to drain on a papertowel lined plate.
- Continue with the remaining quarters of rice paper.
- Enjoy!
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