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Crab Rangoon Dip

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This creamy and savory Crab Rangoon Dip is a deconstructed version of the classic appetizer. With a rich cream cheese base, tender crab meat, and crispy wonton chips for dipping, it’s the ultimate crowd-pleaser for any party or game day spread.

Ingredients

Scale

For the dip:

  • 8 oz (225 g) cream cheese, softened
  • 1/2 cup (120 ml) sour cream
  • 1/4 cup (60 ml) mayonnaise
  • 1 teaspoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 2 teaspoons lemon juice
  • 2 garlic cloves, minced
  • 1 teaspoon sugar (optional)
  • 8 oz (225 g) lump crab meat (fresh, canned, or imitation), chopped
  • 1/4 cup (30 g) green onions, thinly sliced

For the topping:

  • 1/2 cup (50 g) shredded mozzarella or Monterey Jack cheese
  • 2 tablespoons chopped green onions (optional, for garnish)

For the wonton chips:

  • 12 wonton wrappers, cut diagonally into triangles
  • Cooking spray or oil
  • Salt, to taste

Instructions

  1. Preheat the oven:
    • Preheat your oven to 375°F (190°C).
  2. Prepare the dip:
    • In a large mixing bowl, beat the cream cheese until smooth. Stir in the sour cream, mayonnaise, soy sauce, Worcestershire sauce, lemon juice, garlic, and sugar.
    • Gently fold in the crab meat and green onions. Mix until combined.
  3. Assemble the dip:
    • Transfer the mixture to an oven-safe dish or skillet. Spread it evenly, then top with the shredded cheese.
  4. Bake:
    • Bake the dip in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbling.
  5. Prepare the wonton chips:
    • While the dip is baking, arrange the wonton triangles on a baking sheet in a single layer. Lightly spray with cooking spray and sprinkle with salt.
    • Bake for 5–7 minutes, or until golden and crisp. Watch closely to prevent burning.
  6. Garnish and serve:
    • Remove the dip from the oven and let it cool slightly. Garnish with chopped green onions if desired.
    • Serve warm with the wonton chips or other dippers like crackers or fresh veggies.

Notes

  • Make-ahead option: Assemble the dip (without the cheese topping) and refrigerate for up to 24 hours. Add the cheese and bake when ready to serve.
  • Seafood alternatives: Swap crab meat for cooked shrimp if preferred.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.

Find it online: https://ukfinda.com/crab-rangoon-dip/