Tre Stelle® Bocconcini Crab Rangoon Dip
Serve teaspoonfuls of dip on toasted wonton halves – it’s saves your guests from double-dipping!Prep Time:
20 minutes Ready In:
1 hour or less Serves:
1 pkg 2-inch wonton wrappers, halved diagonally 1 pkg | 227 g fresh crabmeat, rinsed and drained 1 tub | 200 g Tre Stelle® Bocconcini Pearls 1 cup | 250 g Tre Stelle® Mascarpone 1/4 cup | 57 g Tre Stelle® Grated Parmesan Cheese 1/4 cup | 60 mL mayonnaise 1/2 cup | 125 mL plain Greek yogurt or sour cream 4 green onions, thinly sliced 2 cloves garlic, minced 1 tbsp | 15 mL Worcestershire sauce 2 tbsp | 30 mL soy sauce 2 tsp | 10 mL sesame oil 1 tsp | 5 mL Sriracha (optional) salt and freshly ground black pepper, to taste 1 tbsp | 14 g Tre Stelle® Parmesan Cheese, grated 1 tbsp | 15 mL toasted panko crumbs
Preheat oven to 350ºF (175ºC). Place wonton wrappers onto a baking sheet; coat with nonstick spray. Bake until golden brown, approximately 5 minutes. Remove from oven, cool and set aside. Preheat oven to 400ºF (200ºC). Lightly coat a 9-inch baking dish with nonstick spray. In a large bowl combine crabmeat, and remaining ingredients; stir to combine. Spread crab mixture into the prepared baking dish. Crush 4 baked wonton wrappers into small pieces and sprinkle on top of crab mixture. Alternately sprinkle with Parmesan Cheese and toasted panko crumbs. Place into oven and bake until bubbly and golden, approximately 20-25 minutes. Remove from oven and serve with baked wontons. Makes 8 – 10 servings.