Description
This Crab Rangoon Dip is a crowd-pleaser with its creamy texture and savory crab flavor. Made with simple ingredients and easy to prepare, it’s perfect for parties or a cozy night in, served warm with crispy wonton chips.
Ingredients
Scale
- 12 oz cream cheese, room temperature
- 1/4 cup mayonnaise
- 1/2 cup sour cream
- 3 cloves garlic, finely minced
- 4 green onions, finely diced (greens and white parts separated)
- 8 oz crab meat, rinsed and drained well
- 1 cup mozzarella or colby jack cheese, shredded
- 2 tsp soy sauce
- 1 tsp worcestershire sauce
- 1/2 cup thai sweet chili sauce
- 20-40 wonton wrappers
- 1 tsp sriracha, optional
Instructions
- Cut the wonton wrappers in half, either straight across or diagonally.
- Heat oil in a deep pan over medium-high heat, and fry the wonton pieces in batches for about 15–20 seconds until golden and crispy. Transfer them to a paper towel–lined plate to drain. Alternatively, spray with cooking spray and bake or air fry at 350°F for 5 minutes until crisp.
- Preheat the oven to 350°F for the dip.
- In a large bowl, slightly soften the cream cheese for easier mixing. Combine it with mayonnaise and sour cream until smooth.
- Add diced green onions (white parts and some greens), garlic, soy sauce, crab meat, sriracha, Worcestershire sauce, and most of the mozzarella cheese. Mix until well combined.
- Transfer the mixture to a baking dish and spread it evenly. Sprinkle the remaining mozzarella cheese on top.
- Bake for 25–28 minutes, or until the dip is hot and bubbling.
- Remove from the oven and drizzle with sweet Thai chili sauce. Garnish with the remaining sliced green onions and serve warm with crispy wonton chips.
Notes
Feel free to adjust the spice level by adding more or less sriracha.
You can use leftover crab meat or imitation crab for a budget-friendly option.
Nutrition
- Serving Size: 1/8 of the dip
- Calories: 245
- Sugar: 3g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 40mg