Name: Crab Rangoon Dip with Wonton Chips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
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), divided; 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; Oil for frying (about 1 1/2 inches deep in pan); 1/4 cup sweet and sour sauce; 2 green onions, thinly sliced

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)

Oil for frying (about 1 1/2 inches depth)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit.

Step 2: In a large bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth.

Step 3: Add the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of the shredded white American cheese to the mixture. Stir until everything is well combined.

Step 4: Spread the crab mixture evenly into a baking dish. Sprinkle the remaining 1/4 cup of shredded cheese on top.

Step 5: Bake the dip uncovered for 25-30 minutes, or until it 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 about 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil by dropping a small piece of wonton wrapper into it; if it fries instantly, the oil is ready.

Step 8: Fry the wonton triangles in batches of 6-7, flipping two or three times for even browning. Fry for 45-60 seconds, or less if the chips brown quickly.

Step 9: Remove the golden brown wonton chips with a spider strainer and place them on a paper-towel-lined plate to drain excess oil.

Step 10: Once the dip is done baking, remove it from the oven. Garnish with the sweet and sour sauce and the remaining 2 sliced green onions.

Step 11: Serve the warm Crab Rangoon Dip with the freshly fried wonton chips or crackers for dipping.

Tips & Variations

For extra flavor, try adding a dash of hot sauce or a sprinkle of crushed red pepper flakes to the dip mixture.

Substitute fresh crab meat for imitation crab if you prefer a more authentic taste and don’t mind the extra cost.

To make the wonton chips healthier, you can bake the wonton triangles at 375°F for about 8-10 minutes, flipping halfway through, until crisp and golden.

Sprinkle sesame seeds on the wonton chips before frying for an extra nutty crunch.

FAQs

Can I prepare the dip ahead of time?

Yes, you can prepare the dip mixture a day in advance and refrigerate it. When ready to serve, bake as directed. Wonton chips are best made fresh to retain their crispiness.

What can I use if I don’t have wonton wrappers?

If wonton wrappers aren’t available, tortilla chips or pita chips make a good alternative for dipping, though the texture will differ slightly from traditional wonton chips.