Crab Rangoon Dip with Wonton Chips Recipe
Introduction
This Crab Rangoon Dip with Wonton Chips is a creamy, flavorful appetizer perfect for parties or casual gatherings. Combining the classic flavors of crab rangoon in an easy-to-share dip, it’s sure to be a crowd-pleaser served warm and bubbly.
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 in a pan)
Instructions
- Step 1: Preheat the oven to 350°F (175°C).
- Step 2: In a large bowl, combine cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix until smooth and well blended.
- Step 3: Fold in the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of the shredded white American cheese until evenly combined.
- Step 4: Spread the mixture into a baking dish and top with the remaining shredded cheese. Bake uncovered for 25 to 30 minutes, or until the dip is heated through and bubbly around the edges.
- Step 5: While the dip bakes, prepare the wonton chips. Cut wonton wrappers into triangles.
- Step 6: Heat about 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil by dropping in a small piece of wonton wrapper; it should sizzle immediately when the oil is hot enough.
- Step 7: Fry the wonton triangles in batches of 6 to 7, flipping occasionally for even browning, about 45 to 60 seconds or until golden. Remove with a spider strainer and drain on paper towels.
- Step 8: Remove the dip from the oven and garnish with sweet and sour sauce and the remaining 2 sliced green onions. Serve warm alongside the crispy wonton chips.
Tips & Variations
- For extra crunch, sprinkle chopped water chestnuts into the dip before baking.
- Use real lump crab meat instead of imitation for a more authentic taste.
- Bake the wonton triangles on a baking sheet at 375°F (190°C) for a healthier alternative to frying.
- Serve with extra sweet and sour sauce or a drizzle of sriracha for added spice.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. Avoid storing wonton chips with the dip as they will become soggy; keep chips in a separate container at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture in advance and store it in the refrigerator. Bake it just before serving to maintain freshness and the best texture.
What can I use instead of wonton wrappers for dipping?
Tortilla chips, pita chips, or crackers all work well as dips can be enjoyed with a variety of dippers if wonton wrappers are unavailable.
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Crab Rangoon Dip with Wonton Chips Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
This Crab Rangoon Dip with crispy homemade wonton chips is a flavorful and creamy appetizer inspired by the classic crab rangoon. Combining cream cheese, imitation crab meat, and a blend of savory seasonings, this baked dip is perfectly gooey and topped with melted American cheese. The crispy, golden wonton chips are fried to perfection, providing a superb crunchy contrast to the creamy dip, making it ideal for parties or casual gatherings.
Ingredients
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)
- 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 (enough to fill 1 1/2 inches in pan)
Garnish
- 1/4 cup sweet and sour sauce
- 2 green onions, thinly sliced
Instructions
- Preheat the Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip evenly.
- Prepare the Dip Mixture: In a large mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth and uniform. Fold in the shredded imitation crab meat, 4 green onions, and 3/4 cup of the shredded American cheese. Stir gently until well combined.
- Bake the Dip: Transfer the mixture into a baking dish and spread evenly. Sprinkle the remaining 1/4 cup of shredded American cheese over the top. Bake uncovered in the preheated oven for 25-30 minutes or until the dip is heated through, bubbly around the edges, and the cheese is melted and slightly golden.
- 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 by dropping a small piece of wonton wrapper; it should fry instantly if the oil is ready. Working in batches of 6-7, fry the wonton triangles for 45-60 seconds, flipping them 2-3 times for even browning. Remove the crispy wonton chips with a spider strainer and place them on a paper-towel lined plate to drain excess oil.
- Garnish and Serve: Once the dip is baked, remove it from the oven. Garnish the top with sweet and sour sauce and the additional 2 sliced green onions. Serve the warm Crab Rangoon Dip immediately alongside the crispy wonton chips for dipping.
Notes
- You can substitute real crab meat for imitation crab for a more authentic flavor.
- For a lighter version, consider baking the wonton chips instead of frying them.
- Ensure the oil temperature is medium-high to avoid greasy wonton chips.
- Leftover dip can be refrigerated for up to 3 days and reheated in the oven.
- Sweet and sour sauce can be replaced with chili sauce for a spicier kick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab Rangoon Dip, Wonton Chips, Appetizer, Party Snack, Cream Cheese Dip, Fried Wontons
