Description
A decadent and creamy Crab Rangoon Dip that combines tender crab meat, cream cheese, mayo, and mozzarella, baked until bubbly and golden. Served with crispy homemade wonton chips or your favorite dippers, this appetizer delivers all the delicious flavors of classic crab rangoon in a fun, shareable dip form.
Ingredients
Scale
Dip 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)
Wonton Chips
- 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)
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to warm up while you prepare the dip.
- Soften Cream Cheese: If the cream cheese isn’t at room temperature, microwave it for about 10 seconds until slightly softened and easy to mix.
- Mix Dip Ingredients: In a medium bowl, combine crab meat, cream cheese, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup mozzarella. Stir thoroughly until the mixture is evenly blended.
- Transfer to Baking Dish: Spoon the dip mixture into an oven-safe dish roughly 1 quart in size, such as an 8×8 or 9×9 inch square dish or an 8-9 inch round baking dish.
- Add Topping: Sprinkle the reserved ½ cup shredded mozzarella cheese evenly on top of the dip to create a cheesy crust.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes until the dip is bubbling around the edges and the cheese topping is golden brown.
- Prepare Wonton Chips: While the dip bakes, cut wonton wrappers diagonally in half to create triangles. Then, either pan fry or air fry them:
- Pan Frying Method: Heat enough vegetable oil in a skillet over medium-high heat to coat the bottom. Fry the wonton chips in batches for about 20-25 seconds each, until golden brown, bubbly, and crispy. Drain on paper towels.
- Air Frying Method: Preheat air fryer to 400°F. Lightly brush or spray wonton chips with oil and arrange in a single layer, not stacked. Air fry in batches for 4-5 minutes until crispy and golden.
- Add Chili Sauce (Optional): If using, spoon the Thai sweet chili sauce over the hot baked dip and spread evenly for a sweet, mildly spicy flavor.
- Serve: Garnish the dip with the remaining sliced green onion. Serve immediately with the crispy wonton chips or your favorite dippers such as tortilla chips, crackers, or veggie sticks.
Notes
- You can substitute cantaloupe or fresh crab meat with imitation crab meat for cost-effective convenience.
- Wonton chips are optional; feel free to serve this dip with tortilla chips, pita bread, crackers, or vegetable sticks.
- To soften cream cheese quickly, microwave in short increments to prevent melting.
- Adjust the amount of Thai sweet chili sauce based on your preference for sweetness and mild heat.
- Keep an eye on wonton chips during frying or air frying as they can brown quickly.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab Rangoon Dip, Crab Dip, Appetizer, Party Dip, Cream Cheese Dip, Wonton Chips
