Shelly's Recipe

CRAP RANGOON DIP

Category: Dips - Seafood Hot

2 (8 oz) pkg cream cheese, room temperature
2 (6 oz) cans crab meat, drained
4-6 clove garlic, minced
Dried chives or chopped green onions, salt, pepper, red pepper and dill weed, to taste
2 tsp soy sauce
1 pkg large wonton wrappers
Vegetable oil for frying

Combine ingredients except wrappers. Store covered in refrigerator until 20 minutes before serving.

Separate and quarter or halve wonton wrappers and drop in hot oil and deep-fry for 30 seconds. Drain off oil and salt. Store in air tight container.

Serve dip with chips.