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