Get ready for the ultimate appetizer mashup! This Crab Rangoon Dip takes all the creamy, savory, and slightly sweet flavor of your favorite Chinese takeout appetizer and turns it into a warm, bubbly, scoopable dip. It’s rich, decadent, and vanishes fast at any party!
This creamy, baked dip features tender crab and savory aromatics, finished with a luscious sweet chili sauce and served alongside homemade crispy wonton chips.
Recipe Details
- Flavor Profile: Perfectly balanced between rich, savory crab and cream cheese filling with a bright pop of onion and garlic. The topping adds a crucial layer of sweet and mild heat.
- Textures: Velvety smooth and creamy, hot and bubbly when baked, contrasted beautifully with crunchy, golden wonton chips.
- Time Commitment: Requires about 15 minutes of active prep time, plus a brief 25-28 minute bake time.
- Difficulty Level: Easy! This recipe is straightforward, involving simple mixing and baking.
What You’ll Need
This recipe is built on three simple components: the ultra-creamy base, the savory crab filling and seasonings, and the homemade crispy wonton chips for serving. You’ll need standard kitchen mixing bowls and a 1-quart baking dish for the final presentation.
Ingredient Notes
- Cream Cheese – Ensure your cream cheese is at room temperature and softened slightly to guarantee a smooth, lump-free mixture when combining it with the mayonnaise and sour cream.
- Crab Meat – You can use fresh, pasteurized, or even imitation crab meat (surimi), but make sure to rinse and drain it well to remove any excess liquid before folding it into the dip mixture.
- Green Onions – These provide a fresh, slightly pungent flavor. We use the white parts in the mixture for depth and save the bright green parts for a fresh garnish on top.
- Thai Sweet Chili Sauce – This is essential for the sweet and tangy finish. If you don’t have it, Red Pepper Jelly is a fantastic substitution that delivers a similar sweet heat.
- Mozzarella Cheese – We use shredded mozzarella for its excellent melt and stretchy texture, giving the baked dip a great pull.
Add-ins and Substitutions
Want to customize your Crab Rangoon Dip? Here are a few simple ways to adjust the flavor profile without changing the cooking method:
- Add Heat: If you love spice, increase the amount of sriracha used in the dip mix, or drizzle a little extra sriracha over the top with the sweet chili sauce before serving.
- Different Cheese: You can swap the mozzarella cheese for creamier melting cheeses like Monterey Jack or Havarti to slightly change the texture.
- Make it Lighter: For a lighter base, you can substitute the sour cream with plain Greek yogurt or light sour cream.
- Sesame Flavor: A teaspoon of toasted sesame oil in the dip mixture adds a wonderful nutty aroma that complements the crab and soy sauce.
How to Make Crab Rangoon Dip
Making this dip is a quick process that delivers huge flavor payoffs. Remember to work in batches when preparing the wonton chips to ensure they crisp up evenly!
Wonton Chips
- Prepare the Wrappers: Start by slicing the wonton wrappers in half, either down the middle or along the diagonal to create small triangles or squares.
- Fry until Golden: Fry the wonton chips in batches in hot oil for only about 15 to 20 seconds, just until they turn golden and perfectly crispy. Drain the fried chips immediately on a paper towel-lined plate.
- Bake/Air Fry Option: If you prefer a lighter chip, spray the wrappers lightly with cooking spray and arrange them in a single layer. Cook them for about 5 minutes at 350°F (175°C) until crispy.
Crab Rangoon Dip
- Preheat and Prep the Base: Preheat your oven to 350°F (175°C). Remove the cream cheese from its packaging and slightly warm it to make it easier to incorporate. In a large bowl, combine the warmed cream cheese with the mayonnaise and sour cream until smooth.
- Mix the Filling: Add the rest of the ingredients into the bowl: your finely diced green onions (use the white parts and half of the green parts), garlic, soy sauce, crab meat, sriracha (if using), Worcestershire sauce, and 3/4 cup of the mozzarella cheese. Mix everything gently until just combined.
- Bake: Transfer the crab rangoon dip mixture to a 1-quart baking dish. Top the dip with the remaining mozzarella cheese. Bake the dish for 25 to 28 minutes, or until the dip is actively bubbling around the edges and the cheese is melted and lightly golden.
- Garnish and Serve: Remove the hot dip from the oven. Top generously with the sweet Thai chili sauce and more sliced green onions. Serve immediately with your freshly made Wonton Chips.
Pro Tip: Warming the cream cheese is a critical step! Just a quick 10-20 seconds in the microwave (if not already room temperature) will make the difference between a smooth base and a lumpy one, ensuring your dip is perfectly velvety.
Recipe Tips
- Oil Temperature for Wontons: Ensure your oil is hot enough before frying the wontons. If it’s not hot enough, the wontons will absorb too much oil. If it’s too hot, they’ll burn before they crisp up. They should take 15-20 seconds to achieve that perfect golden hue.
- Draining the Crab: Squeeze or pat the crab meat as dry as possible after rinsing. Excess moisture can make the dip watery or thin.
- Don’t Over-Mix: Once you add the crab and other solid ingredients, mix only until they are just distributed. Over-mixing can break up the crab too much and develop the cheese stringiness prematurely.
- Use the Right Dish: A 1-quart baking dish (approximately 7×5 inches or a small round dish) is the ideal size. Using a dish that is too large will spread the dip too thin and can lead to it drying out during the bake.
FAQs
Q: Can I use different chips or crackers? A: Absolutely! While the crispy wonton chips capture the authentic crab rangoon experience, this dip is delicious with anything sturdy enough to scoop. Try serving it with pita chips, sturdy butter crackers, or even vegetable sticks like cucumber slices.
Q: How do I know when the dip is finished baking? A: The dip is done when the edges are visibly bubbling this means the base is hot all the way through and the top layer of mozzarella cheese is fully melted and golden brown. The total bake time is 25-28 minutes at 350°F (175°C).
Q: Can I prepare the dip ahead of time? A: Yes, you can mix the dip base and filling ingredients and store them in an airtight container in the refrigerator for up to 24 hours before baking. Add the remaining mozzarella and bake right before serving.
Serving Suggestions
This savory and creamy dip pairs wonderfully with light, fresh, and Asian-inspired side dishes.
- A simple side salad with a bright Ginger-Sesame Vinaigrette.
- Sweet and spicy Sriracha Glazed Brussels Sprouts.
- A side of Fried Rice or Lo Mein (for a full meal experience).
- Fresh, crisp Cucumber Salad with rice vinegar.
Make This Recipe in Advance
The Crab Rangoon Dip filling can be fully prepped and assembled in the baking dish a day in advance. Simply cover it tightly with plastic wrap and refrigerate. When ready to serve, remove the dish from the refrigerator while the oven preheats, and then bake for the specified 25-28 minutes.
You can also prepare the wonton chips up to two days in advance. Once cooled, store them in an airtight container at room temperature to keep them crisp. They should not be refrigerated.
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Crab Rangoon Dip with Wonton Chips
- Total Time: 43 minutes
- Yield: 8 servings 1x
Description
Get ready for the ultimate appetizer mashup! This Crab Rangoon Dip takes all the creamy, savory, and slightly sweet flavor of your favorite Chinese takeout appetizer and turns it into a warm, bubbly, scoopable dip. It’s rich, decadent, and vanishes fast at any party! This easy, baked recipe is perfectly balanced with tender crab, a smooth cream cheese base, and is served alongside homemade, crispy wonton chips for an unforgettable bite.
Ingredients
Dip Ingredients
- 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 (white parts in the dip, save greens for garnish)
- 8 oz Crab Meat, rinsed and drained well
- 1 cup Mozzarella Cheese, shredded (3/4 cup for mixing, 1/4 cup for topping)
- 2 tsp Soy Sauce
- 1 tsp Worcestershire sauce
- 1 tsp Sriracha (optional but encouraged)
Topping and Dippers
- 1/2 cup Thai Sweet Chili Sauce (Red Pepper Jelly can also work)
- 50 Wonton Wrappers
- Vegetable Oil for frying
Instructions
Step 1: Prepare the Wonton Chips
Start by slicing the wonton wrappers in half, either down the middle or along the diagonal to create small triangles or squares. Fry the wonton chips in batches in hot oil (around 350°F / 175°C) for only about 15 to 20 seconds, just until they turn golden and perfectly crispy. Drain the fried chips immediately on a paper towel-lined plate. (Alternatively, bake or air fry them at 350°F / 175°C for about 5 minutes until crispy.)
Step 2: Preheat and Cream the Base
Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the room-temperature cream cheese with the mayonnaise and sour cream. Mix until the base is perfectly smooth and lump-free.
Step 3: Mix the Crab Filling
Add the rest of the dip ingredients into the bowl: the minced garlic, the white parts of the diced green onions, soy sauce, crab meat, sriracha (if using), Worcestershire sauce, and 3/4 cup of the mozzarella cheese. Mix everything gently until the ingredients are just combined and evenly distributed. Do not over-mix.
Step 4: Bake the Dip
Transfer the crab rangoon dip mixture to a 1-quart baking dish. Top the dip evenly with the remaining 1/4 cup of mozzarella cheese. Bake the dish for 25 to 28 minutes, or until the dip is actively bubbling around the edges and the cheese on top is fully melted and lightly golden.
Step 5: Garnish and Serve
Remove the hot dip from the oven. Top generously with the sweet Thai chili sauce and the remaining sliced green onions. Serve the warm, bubbly dip immediately with your freshly made Wonton Chips.
Notes
Prep Ahead Tip: The dip filling can be fully mixed and assembled in the baking dish up to 24 hours in advance. Cover and refrigerate, then remove the dish while the oven preheats and bake as directed.
Preventing a Watery Dip: After rinsing the crab meat, squeeze or pat it as dry as possible. Excess moisture is the main cause of a watery or thin dip texture.
Flavor Variation: For a wonderful nutty aroma, try adding a teaspoon of toasted sesame oil into the dip mixture along with the soy sauce. This complements the crab beautifully.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Appetizer
- Method: Baking, Frying
- Cuisine: Asian-American
Nutrition
- Serving Size: 1/8 of dip with 6 wonton chips
- Calories: 350
- Sugar: 12g
- Sodium: 480mg
- Fat: 25g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 14g
- Cholesterol: 65mg
Keywords: crab rangoon dip, baked dip, party appetizer, cream cheese dip, wonton chips, easy dip recipe
