Crab Rangoon Dip with Crispy Wonton Chips Recipe
This Crab Rangoon Dip is a creamy, cheesy appetizer blending the flavors of imitation crab, cream cheese, sour cream, and savory seasonings. Baked to bubbly perfection and served with crispy homemade wonton chips, it’s a crowd-pleasing snack ideal for parties or casual gatherings.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Dip Ingredients
- 8 ounces cream cheese (at room temperature)
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic (minced)
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat (shredded or finely chopped)
- 1½ cups Monterey Jack cheese (freshly shredded, divided)
- ½ cup green onions (sliced)
Wonton Chips
- 1 (12-ounce) package wonton wrappers (sliced in half diagonally)
- Vegetable oil for frying (or olive oil as specified in frying instructions)
Instructions
- Preheat and Prepare Baking Dish: Preheat your oven to 350°F and lightly spray a 1½ to 2-quart casserole or another oven-safe dish with non-stick cooking spray. Set it aside for later use.
- Mix Creamy Base: In a large bowl, beat the room temperature cream cheese until smooth. Add the sour cream, mayonnaise, soy sauce, minced garlic, and granulated sugar, then mix thoroughly until fully blended to create a creamy base.
- Add Crab and Vegetables: Stir in the shredded imitation crab meat, half of the shredded Monterey Jack cheese, and all of the sliced green onions, mixing everything evenly.
- Assemble the Dip: Transfer the crab mixture into the prepared baking dish and spread it evenly. Sprinkle the remaining shredded Monterey Jack cheese on top to cover the dip thoroughly.
- Bake the Dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted and bubbly. For an extra golden and crispy cheese layer, optionally broil the dip for 2 to 3 minutes, but watch carefully to prevent burning.
- Prepare Wonton Chips: While the dip bakes, heat vegetable or olive oil in a deep-frying skillet or Dutch oven over medium heat, bringing it up to 360-365°F. Meanwhile, slice the wonton wrappers diagonally in half to create triangles and set a baking pan with a cooling rack nearby for draining.
- Fry Wonton Chips: Fry 2-3 wonton triangles at a time in the hot oil for 25-30 seconds, or until they start to develop a light golden color. Immediately remove them with a slotted spoon and place on the cooling rack to drain excess oil. Repeat with remaining wontons as desired.
- Serve: Serve the warm Crab Rangoon Dip with the freshly made crispy wonton chips, or alternatively with buttery crackers or tortilla chips.
Notes
- Use imitation crab meat shredded or finely chopped for best texture.
- Room temperature cream cheese mixes more smoothly into the dip base.
- Low-sodium soy sauce helps keep the dip from becoming too salty.
- Broiling is optional but recommended for a crispy bubbly cheese topping; watch closely to avoid burning.
- Wonton chips can be made in advance and stored in an airtight container for up to 2 days for convenience.
- Vegetable oil is preferred for frying due to its neutral flavor and high smoke point, but olive oil can be used as an alternative as described.
