Hello World KitchenBeta
A creamy, cheesy, and savory warm dip that tastes exactly like the filling of a classic crab rangoon, served with crispy baked wonton chips for the perfect crunch.
Ingredients
Crab Rangoon Dip
- 16 oz Cream cheese — Softened to room temperature
- 0.25 cup Sour cream
- 0.25 cup Mayonnaise
- 8 oz Lump crab meat or imitation crab — Finely chopped; if using canned, drain very well
- 0.33 cup Green onions — Thinly sliced, white and green parts separated
- 1 cup Mozzarella cheese — Freshly shredded, divided
- 1 tbsp Soy sauce — Low sodium preferred
- 1 tsp Worcestershire sauce
- 1 tsp Garlic powder
- 0.5 tsp Onion powder
- 0.25 cup Sweet chili sauce — For drizzling on top after baking
Baked Wonton Chips
- 24 count Wonton wrappers — Cut in half diagonally to form triangles
- 2 tbsp Olive oil or neutral cooking oil — Or cooking spray
- 0.25 tsp Kosher salt — To taste
Instructions
-
Preheat your oven to 350°F (175°C). Lightly grease a 1-quart baking dish with non-stick spray.
~5 minYou can prepare the wonton chips while the oven is preheating. -
Make the wonton chips: Arrange the wonton triangles in a single layer on two parchment-lined baking sheets. Brush lightly with oil (or use cooking spray) and sprinkle with a pinch of kosher salt.
~5 minDo not overlap the wonton wrappers or they will steam instead of crisping. -
Bake the wonton chips for 5-7 minutes, watching closely, until they are golden brown and crispy. Remove from the oven and set aside to cool.
~7 minWonton wrappers burn very quickly, so keep an eye on them after the 4-minute mark. -
In a large mixing bowl, use a hand mixer on medium speed to beat the softened cream cheese, sour cream, mayonnaise, soy sauce, Worcestershire sauce, garlic powder, and onion powder until smooth and creamy.
~3 minEnsure the cream cheese is fully softened to avoid a lumpy dip. -
Fold in the chopped crab meat, the white parts of the green onions, and half of the shredded mozzarella cheese using a spatula.
~2 minBe gentle when folding so you don't turn the crab meat into mush. -
Transfer the dip mixture to the prepared baking dish and smooth the top. Sprinkle the remaining mozzarella cheese evenly over the dip.
~2 min -
Bake for 20-25 minutes, or until the cheese is melted and the edges are bubbling. If you like a browned top, broil for 1-2 minutes at the end.
~25 min -
Remove the dip from the oven and let it rest for 5 minutes. Drizzle the sweet chili sauce over the top and garnish with the remaining green parts of the green onions. Serve warm with the baked wonton chips.
~5 minThe dip will be extremely hot right out of the oven, so the resting time is important.
Nutrition
Equipment
- Large mixing bowl
- Hand mixer
- 1-quart baking dish
- 2 Baking sheets
- Pastry brush
Tips & Storage
- If you prefer a spicier dip, add a pinch of cayenne pepper or a teaspoon of sriracha to the cream cheese mixture.
- Imitation crab is traditional for crab rangoon, but lump crab meat elevates the flavor beautifully. Choose based on your budget and preference.
- You can make the dip up to 2 days in advance. Store it covered in the refrigerator before baking. Add 5-10 minutes to the baking time if baking directly from the fridge.
- Storage: Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or in a 350°F oven until warmed through. Store leftover wonton chips in a zip-top bag at room temperature for up to 3 days.
Tags
🤖 This recipe was created with AI assistance. If you spot a mistake or something that doesn't look right, please report it.
