Description

Crab Rangoon Dip is a creamy, savory appetizer inspired by the traditional Crab Rangoon wontons. This dip combines cream cheese, crab meat, and a blend of flavorful seasonings, baked to bubbly perfection and served warm with crispy homemade wonton chips. It’s perfect for parties and gatherings, offering all the rich flavors of Crab Rangoon in a shareable dip form.

Ingredients

Scale

Wonton Chips

50 wonton wrappers
Vegetable oil for frying

Dip Base

12 ounces cream cheese (softened)
1/3 cup mayonnaise
1/2 cup sour cream

Flavorings and Mix-ins

2 cloves garlic (minced)
1/2 teaspoon onion powder
4 green onions (thinly diced, separate white and green parts)
2 teaspoons soy sauce
3/4 teaspoon Worcestershire sauce
1 teaspoon sriracha sauce
1 cup shredded mozzarella cheese (divided)
8 ounces crab meat (drained)
Salt and pepper to taste

Garnish

1/3 cup Thai sweet chili sauce
Reserved green onion greens

Instructions

Fry wontons: Cut the wonton wrappers in half diagonally. Heat vegetable oil in a deep pan until hot. Fry wonton pieces in small batches for about 15-20 seconds until golden and crisp. Drain on paper towels and set aside. For a lighter option, bake wonton halves at 350°F for 5 minutes after lightly spraying with oil.
Mix base: Preheat oven to 350°F. In a large bowl, combine softened cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
Combine ingredients: Stir in minced garlic, onion powder, most of the diced green onions (reserve some for garnish), soy sauce, Worcestershire sauce, sriracha sauce, and half of the shredded mozzarella cheese. Gently fold in the crab meat. Season with salt and pepper to taste. Transfer the mixture into a 1-quart baking dish.
Bake dip: Sprinkle the remaining mozzarella cheese evenly over the top of the dip. Bake in the preheated oven for 25 to 30 minutes, or until the dip is bubbly and the cheese is fully melted and lightly browned.
Garnish and serve: Remove the dip from the oven. Drizzle the Thai sweet chili sauce over the top and garnish with the reserved green onion greens. Serve the warm dip alongside the crispy wonton chips.

Notes

Drain crab meat well to avoid excess moisture in the dip.
For a lighter version, bake wonton chips instead of frying.
Adjust sriracha to taste for desired spice level.
If crab meat is unavailable, imitation crab can be used as a substitute.
Dip can be made a few hours ahead and refrigerated; reheat before serving.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American with Asian fusion

Keywords: Crab Rangoon Dip, Crab Dip, Party Appetizer, Cream Cheese Dip, Wonton Chips, Crab Meat Dip, Asian Fusion Appetizer