Name: Crab Rangoon Dip with Wonton Chips Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup crab meat (imitation or canned lump crab meat, well drained); 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; ½ cup shredded mozzarella cheese (reserved for topping); ½ cup Thai Sweet Chili Sauce (optional); 24 wonton wraps (cut in half diagonally); Vegetable oil (for frying or brushing if air frying); 1 green onion (thinly sliced, white and green parts, for garnish)

Ingredients

1 cup crab meat (imitation or canned lump crab meat, drained very well)

8 ounces cream cheese (at room temperature, about 1 brick or 250 grams)

¼ cup mayonnaise

¼ cup sour cream

2 cloves garlic (finely minced)

4 green onions (thinly sliced, including white and green parts)

2 teaspoons soy sauce

½ teaspoon sugar

1 cup mozzarella cheese

½ cup shredded mozzarella cheese (reserved for topping)

½ cup Thai sweet chili sauce (optional)

24 wonton wraps (cut in half, see notes)

Vegetable oil (for frying wonton chips)

1 green onion (thinly sliced, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). If your cream cheese isn’t soft, warm it briefly in the microwave for about 10 seconds until it’s soft to the touch.

Step 2: In a medium bowl, combine the crab meat, cream cheese, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup of mozzarella cheese. Mix well until evenly combined.

Step 3: Transfer the mixture to an oven-safe baking dish (around 1 quart or an 8”x8” square dish works well). Sprinkle the reserved ½ cup shredded mozzarella evenly on top.

Step 4: Bake in the oven for 20–25 minutes until the dip is bubbly and the cheese on top is lightly browned.

Step 5: Optional: Spread the Thai sweet chili sauce over the hot dip for a touch of sweetness and mild spice.

Step 6: Garnish with the sliced green onion before serving.

Step 7: Prepare the wonton chips by cutting the wonton wraps in half diagonally to form triangles.

Step 8: To fry the wonton chips, heat enough vegetable oil to coat the bottom of a skillet over medium-high heat. Fry the chips in batches for 20–25 seconds each, until golden brown and crispy. Drain on paper towels.

Step 9: Alternatively, for air fryer chips, preheat the air fryer to 400°F (200°C). Lightly brush or spray the wonton chips with oil, arrange in a single layer, and air fry for 4–5 minutes until golden and crispy.

Step 10: Serve the warm Crab Rangoon Dip with the wonton chips or your choice of dippers like tortilla chips, crackers, or veggie sticks. Enjoy!

Tips & Variations

Using lump crab meat rather than imitation crab will give the dip a more authentic seafood flavor.

For a lighter version, substitute Greek yogurt for sour cream.

This dip can also be served chilled if you prefer a cooler appetizer.

Add a pinch of cayenne or chopped jalapeño for a spicy kick.

Wonton chips can be replaced with pita chips, crackers, or vegetable sticks if you want to skip frying or air frying.

FAQs

Can I use frozen crab meat for this dip?

Yes, just make sure to thaw it completely and drain off any excess moisture to prevent the dip from becoming watery.

Is there a way to make this recipe gluten-free?

Yes, substitute the wonton wraps with gluten-free chips or crackers for dipping. The dip itself is naturally gluten-free if you check that your soy sauce is gluten-free as well.