Description
A creamy, savory Crab Rangoon Dip featuring imitation crab meat, cream cheese, and shredded cheese, baked to bubbly perfection and served warm with crispy homemade wonton chips for dipping. This appetizer combines the classic flavors of Crab Rangoon in an easy-to-make, shareable dip ideal for parties and gatherings.
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), 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
Wonton Chips
- 12 oz wonton wrappers
- Oil for frying (about 1 1/2 inches deep in pan)
Garnish
- 1/4 cup sweet and sour sauce
- 2 green onions, thinly sliced
Instructions
- Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
- Make the dip: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth and well incorporated. Fold in the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of the shredded cheese until evenly distributed. Spread this mixture into a baking dish.
- Top and bake: Sprinkle the remaining 1/4 cup of shredded American cheese over the top of the dip. Place the dish in the preheated oven and bake uncovered for 25-30 minutes, or until the center is hot and the edges are bubbling.
- Prepare wonton chips: While the dip bakes, cut the wonton wrappers into triangles. Heat about 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil temperature by dropping a small piece of wonton wrapper into the oil; it should fry immediately. Fry the wonton triangles in batches of 6-7 pieces, flipping a few times for even browning, for about 45-60 seconds or until golden brown. Use a spider strainer to transfer the chips to a paper towel-lined plate to drain excess oil.
- Garnish and serve: Once the dip is baked, remove it from the oven and drizzle the sweet and sour sauce over the top. Garnish with the remaining 2 sliced green onions. Serve the warm dip alongside the homemade wonton chips or crackers for dipping.
Notes
- Use real crab meat if preferred for a more authentic flavor.
- For a lighter version, substitute mayonnaise with Greek yogurt.
- Wonton chips can be baked instead of fried for a healthier alternative.
- Adjust soy sauce and Worcestershire sauce amounts to taste, especially if you prefer less salt.
- Serve immediately while dip is warm and bubbly for best texture and flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab Rangoon Dip, Crab Dip, Wonton Chips, Party Appetizer, Cream Cheese Dip, Seafood Dip, Baked Dip
