Crab Rangoon Dip with Wonton Chips Recipe
Introduction
Crab Rangoon Dip with Wonton Chips is a creamy, flavorful appetizer that brings the beloved flavors of crab rangoon into a shareable dip. Perfect for parties or game day, this warm dip pairs wonderfully with crispy homemade wonton chips for a delightful snack.
Ingredients
- 12 oz softened cream cheese (1 1/2 blocks)
- 12 oz imitation crab meat (shredded)
- 1 cup shredded white American cheese (or 12 slices)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 4 green onions (thinly sliced)
- 1 1/2 tsp sugar
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp soy sauce
- 1 tsp garlic powder
- 12 oz wonton wrappers
- 1/4 cup sweet and sour sauce
- 2 green onions (thinly sliced, for garnish)
Instructions
- Step 1: Preheat your oven to 350°F (175°C).
- Step 2: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix well until fully blended.
- Step 3: Add the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of shredded white American cheese to the mixture. Stir gently to combine.
- Step 4: Spread the dip evenly into a baking dish. Sprinkle the remaining shredded cheese on top.
- Step 5: Bake uncovered for 25-30 minutes, or until the dip is heated through and bubbly around the edges.
- Step 6: While the dip bakes, prepare the wonton chips. Cut the wonton wrappers into triangles.
- Step 7: Heat 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil by dropping in a small piece of wonton wrapper; it should fry instantly when ready.
- Step 8: Fry the wonton triangles in batches of 6-7, flipping 2-3 times to ensure even browning. This will take 45-60 seconds, or less if they brown quickly.
- Step 9: Use a spider strainer to remove the chips from the oil and place them on a paper towel-lined plate to drain excess oil.
- Step 10: When the dip is done, remove it from the oven. Garnish with sweet and sour sauce and the remaining 2 sliced green onions.
- Step 11: Serve the warm dip with the crispy wonton chips or crackers for dipping.
Tips & Variations
- You can substitute imitation crab with real lump crab meat for a more authentic flavor.
- For a spicy kick, add a dash of sriracha or diced jalapeños to the dip mixture.
- If frying isn’t preferred, bake wonton triangles at 375°F (190°C) for 8-10 minutes until crispy.
- Use a nonstick spray or brush the wontons lightly with oil before baking for extra crispiness.
Storage
Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, about 10-15 minutes. Wonton chips are best enjoyed fresh but can be kept in an airtight container at room temperature for 1-2 days to retain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, prepare the dip mixture and refrigerate it before baking. Bake just before serving to enjoy it warm and bubbly.
What can I use if I don’t have wonton wrappers?
Tortilla chips or pita crackers make great alternatives if you can’t find wonton wrappers.
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Crab Rangoon Dip with Wonton Chips Recipe
- Total Time: 45 minutes
- Yield: 6–8 servings 1x
Description
This Crab Rangoon Dip with Wonton Chips is a creamy, savory appetizer combining softened cream cheese, imitation crab meat, and a blend of cheeses mixed with flavorful seasonings. Baked until bubbly and topped with sweet and sour sauce, it is served warm alongside crispy homemade fried wonton chips for the perfect satisfying dip experience.
Ingredients
Dip Ingredients
- 12 oz softened cream cheese (1 1/2 blocks)
- 12 oz imitation crab meat, shredded
- 1 cup shredded white American cheese (or 12 slices)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 4 green onions, thinly sliced
- 1 1/2 tsp sugar
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp soy sauce
- 1 tsp garlic powder
Wonton Chips
- 12 oz wonton wrappers
- Oil for frying (about 1 1/2 inches in pan)
Garnish
- 1/4 cup sweet and sour sauce
- 2 green onions, thinly sliced
Instructions
- Preheat the oven. Set your oven temperature to 350 degrees Fahrenheit to prepare for baking the crab rangoon dip.
- Prepare the dip mixture. In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until well blended. Fold in the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of the shredded white American cheese until evenly incorporated.
- Assemble and bake the dip. Spread the crab mixture evenly into a baking dish. Top the mixture with the remaining 1/4 cup of shredded cheese. Place the dish uncovered in the preheated oven and bake for 25 to 30 minutes, or until the dip is heated through, bubbly in the center, and golden around the edges.
- Make the wonton chips. While the dip bakes, cut the wonton wrappers into triangles. Heat 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test if the oil is ready by dropping a small piece of wonton wrapper in; it should fry instantly. Fry the wonton triangles in batches of 6-7, flipping occasionally so they brown evenly, for 45 to 60 seconds or less if they brown quickly. Once golden brown, remove the chips with a spider strainer and drain on a paper-towel-lined plate.
- Garnish and serve. When the dip is done baking, remove it from the oven and garnish with sweet and sour sauce and the remaining 2 sliced green onions. Serve warm alongside the crispy wonton chips or crackers for dipping.
Notes
- Use imitation crab meat shredded finely for easier scooping and better texture.
- Wonton chips can be baked as a lower-fat alternative but frying delivers the crispiest results.
- Adjust garlic powder and soy sauce to taste for preferred seasoning intensity.
- Serve immediately for best texture as the dip is warm and bubbly, and chips are crisp.
- Store any leftovers covered in the refrigerator for up to 3 days; reheat dip before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab Rangoon dip, creamy crab dip, baked crab dip, wonton chips, appetizer, seafood dip
