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Crab Rangoon Dip Recipe

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★★★★★

4.6 from 80 reviews

This Crab Rangoon Dip is a creamy, cheesy, and flavorful appetizer inspired by the classic crab rangoon wontons. Made with crab meat, cream cheese, mayonnaise, sour cream, garlic, green onions, soy sauce, and mozzarella cheese, it’s baked until bubbly and golden. Serve with crispy homemade pan-fried or air-fried wonton chips for a delicious party snack or game day treat.

Ingredients

Scale

Dip Ingredients

  • 1 cup crab meat (imitation or canned lump crab meat, drained well)
  • 8 ounces cream cheese (at room temperature, 1 brick, 250 grams)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 cloves garlic (finely minced)
  • 4 green onions (thinly sliced, white and green parts)
  • 2 teaspoons soy sauce
  • ½ teaspoon sugar
  • 1 cup mozzarella cheese

For Topping

  • ½ cup shredded mozzarella cheese (reserved for topping)
  • ½ cup Thai Sweet Chili Sauce (optional)
  • 1 green onion (thinly sliced, white and green parts, for garnish)

Wonton Chips

  • 24 wonton wrappers (cut in half diagonally to create triangle chips)
  • Vegetable oil (for frying or brushing if air frying)

Instructions

  1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
  2. Prepare cream cheese: If the cream cheese is not at room temperature, warm it slightly in the microwave for about 10 seconds until soft and easy to mix.
  3. Mix the dip: In a medium bowl, combine crab meat, cream cheese, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup mozzarella cheese. Mix thoroughly until evenly blended.
  4. Transfer to baking dish: Spoon the mixture into a 1-quart oven-safe baking dish or an 8×8 or 9×9 inch square or round dish, spreading it evenly.
  5. Add cheese topping: Sprinkle the reserved ½ cup shredded mozzarella cheese evenly over the dip.
  6. Bake the dip: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbling and the cheese is slightly browned.
  7. Optional chili sauce: If desired, spread the Thai Sweet Chili Sauce evenly over the hot dip right after baking for a sweet, mild spicy flavor.
  8. Prepare wonton chips: Slice wonton wrappers diagonally into two triangles per wrapper.
  9. Pan-fry chips: Heat vegetable oil in a frying pan over medium-high heat. Fry wonton chips in batches for 20-25 seconds until golden brown, bubbly, and crispy. Drain on paper towels.
  10. Alternatively air-fry chips: Preheat air fryer to 400°F (205°C). Lightly coat wonton chips with cooking spray or brush with oil. Air fry in a single layer for 4-5 minutes until golden and crispy.
  11. Serve: Spoon the hot crab rangoon dip into bowls, garnish with remaining sliced green onion, and serve with homemade wonton chips or your preferred dippers such as tortilla chips or veggie sticks.

Notes

  • Using canned lump crab meat or imitation crab meat is acceptable; ensure it is well drained to avoid watery dip.
  • You can substitute mayonnaise or sour cream depending on your preference or dietary requirements.
  • The Thai Sweet Chili Sauce topping is optional and can be omitted if you prefer less sweetness or spice.
  • Wonton chips can be pan-fried or air-fried according to your preference for a crispy and light accompaniment.
  • If you don’t want to make wonton chips, serve the dip with tortilla chips, crackers, pita bread, or fresh vegetables.
  • Ensure cream cheese is softened to blend smoothly into the dip.

Keywords: Crab Rangoon Dip, Crab Dip, Appetizer, Party Dip, Baked Dip, Wonton Chips, Seafood Dip

Find it online: https://cookedbycleo.com/crab-rangoon-dip-recipe/