Crab Rangoon Dip

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Crab Rangoon Dip

Calling all party pleaser enthusiasts! This Crab Rangoon Dip recipe captures the iconic flavor of everyone’s favorite appetizer in a fun and interactive dip format. It’s guaranteed to be a hit at gatherings, potlucks, or simply a delightful indulgence at home.

The creamy, cheesy filling bursting with crabmeat gets its inspiration from the classic deep-fried wonton parcels. This recipe simplifies things by transforming those flavors into a smooth dip, perfect for scooping up with crispy wonton chips (homemade or store-bought).

The recipe is straightforward, featuring readily available ingredients like cream cheese, sour cream, crabmeat (real or imitation), mozzarella cheese, and a touch of sweetness from Thai sweet chili sauce. We’ve also included tips for customizing the spice level with Sriracha and for baking the wonton chips instead of frying for a healthier alternative.

So ditch the takeout menu and impress your guests with this homemade Crab Rangoon Dip. It’s sure to become a party staple!

Questions I often get asked about this recipe:

Can I use a different type of cheese?
Yes, you can substitute the mozzarella cheese with another shredded cheese you like, such as cheddar, Monterey Jack, or a blend.

What if I don’t have real crabmeat?
Imitation crabmeat works perfectly in this recipe.

I don’t like Sriracha, can I leave it out?
Absolutely! The recipe is already flavorful without it. You can add a pinch of cayenne pepper for a touch of heat.

Can I use a different dipping option besides wonton chips?
Yes! This dip goes well with various dippers like crackers, bread slices, crudités (cut vegetables), or even crispy rice cakes.

How can I tell when the dip is done baking?
The dip is done when it’s heated through and bubbly around the edges.You can also insert a toothpick in the center and it should come out clean.

My wonton chips are burning too quickly! What can I do?
Make sure the oil is not too hot. It should be shimmering but not smoking. Reduce the heat slightly if needed.

Can I make the dip ahead of time?
Yes! You can prepare the dip mixture ahead of time and store it in the refrigerator for up to 24 hours. Bake it before serving.

What you need to make Crab Rangoon Dip:

For the Dip:

8 ounces cream cheese, softened

1/4 cup mayonnaise

1/2 cup sour cream

3 cloves garlic, minced

4 green onions, finely chopped (both white and green parts)

8 ounces crabmeat, drained (real or imitation)

1 cup shredded mozzarella cheese

2 teaspoons soy sauce

1 teaspoon Sriracha (optional)

1 teaspoon Worcestershire sauce

1/2 cup Thai sweet chili sauce

For the Wonton Chips:

1 package (50 count) wonton wrappers

Vegetable oil for frying

How to make it:

Make the Dip: In a large bowl, beat together the softened cream cheese, mayonnaise, and sour cream until smooth. Stir in the minced garlic, green onions, crabmeat, mozzarella cheese, soy sauce, Sriracha (if using), Worcestershire sauce, and Thai sweet chili sauce. Mix well until everything is incorporated.

Prepare the Wonton Wrappers: Heat about 1/2 inch of vegetable oil in a large skillet or Dutch oven over medium heat. Cut the wonton wrappers into triangles or squares.

Fry the Wonton Chips (optional): Working in batches, carefully add the wonton wrappers to the hot oil. Fry for 1-2 minutes per side, or until golden brown and crispy. Transfer the cooked chips to a paper towel-lined plate to drain excess oil. Repeat with remaining wonton wrappers.

Bake the Dip: Preheat oven to 350°F (175°C). Transfer the crab rangoon dip mixture to a small baking dish. Bake for 25-30 minutes, or until heated through and bubbly around the edges.

Serve: Serve the warm crab rangoon dip with the crispy wonton chips for dipping. Enjoy!

Tips:

If you don’t have Sriracha, you can substitute with a few dashes of hot sauce to taste.

For a richer flavor, use full-fat cream cheese and sour cream.

You can also bake the wonton chips in the oven instead of frying them. Preheat the oven to 400°F (200°C), lightly spray the wonton wrappers with cooking spray, and bake for 5-7 minutes per side, or until golden brown and crispy.

Leftover dip can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warmed through.

Latest Reviews:

This Crab Rangoon Dip was a lifesaver for last minute game night! – Super easy to throw together and everyone loved it.Used the oven-baked wonton chips for a healthier option and they were still delicious. Definitely a keeper! Loraine J.

OMG, it did not disappoint! – I’m obsessed with crab rangoons, so I had to try this dip version. Rich, creamy, and packed with crab flavor. The Sriracha added a nice little kick. Served it with store-bought wonton chips and it was perfect for a crowd. Jose R.

This recipe is a winner! – My family usually fights over the last crab rangoon at the restaurant, but now we can all enjoy the flavor together. Loved how easy it was to customize the spice level. Thanks for sharing! Emily C.

Printable Recipe:

If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook

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