This Crab Rangoon Dip is perfect as a quick appetizer for game days or gatherings. It can be made with imitation crab, real crab, or canned crab. For an extra kick, sweet chili sauce can be added on top of the dip after baking.
1. Mix crab, cream cheese, kewpie, sriracha, soy sauce, garlic powder, sesame oil, pepper, and 1 chopped green onion together in a bowl. Transfer to ramekin & top with enough mozzarella to cover the top.
2. Bake at 375F for 20-25min.
3. Cut wonton wrappers in half to make triangular shapes. Fry at 330F until golden brown on each side (it turns brown really quickly!). Toss in a bowl with sea salt and togarashi immediately after frying (so it sticks).
4. Serve, dip, and enjoy!
