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
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)
- 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
