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

Scale

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