Print

Crab Rangoon Dip Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

A creamy and cheesy Crab Rangoon Dip featuring lump crab meat, cream cheese, and mozzarella, baked to bubbly perfection and served with crispy homemade wonton chips. This appetizer combines savory garlic, tangy mayonnaise and sour cream, with a touch of sweetness from Thai sweet chili sauce, perfect for parties or gatherings.

Ingredients

Scale

Dip Ingredients

  • 1 cup crab meat (imitation or canned lump crab meat, drained very well)
  • 8 ounces cream cheese (at room temperature, 1 brick, 250 grams)
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 cloves garlic (finely minced)
  • 4 green onions (thinly sliced, white and green parts)
  • 2 teaspoons soy sauce
  • ½ teaspoon sugar
  • 1 cup mozzarella cheese

Topping

  • ½ cup mozzarella cheese (shredded)
  • ½ cup Thai Sweet Chili Sauce (optional)

Wonton Chips

  • 24 wonton wraps (cut in half)
  • Vegetable oil (for frying)

Garnish

  • 1 green onion (thinly sliced, white and green parts)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the dip.
  2. Soften Cream Cheese: If your cream cheese isn’t at room temperature, microwave it on a safe plate for about 10 seconds until it’s slightly softened and easy to mix.
  3. Combine Dip Ingredients: In a medium-sized bowl, mix together the cream cheese, crab meat, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup mozzarella cheese until well combined.
  4. Transfer to Baking Dish: Spoon the mixture evenly into a 1-quart oven-safe dish or an 8”x8” or 9”x9” square baking dish.
  5. Add Topping: Sprinkle the reserved ½ cup shredded mozzarella cheese evenly over the top of the dip for a golden cheesy crust.
  6. Bake the Dip: Place the dish in the preheated oven and bake for 20–25 minutes, or until the dip is bubbly and the mozzarella topping is lightly browned.
  7. Prepare Wonton Chips: While the dip bakes, cut wonton wrappers in half and fry them in vegetable oil until crispy and golden. Drain on paper towels.
  8. Add Sweet Chili Sauce (Optional): If desired, drizzle the Thai sweet chili sauce over the hot dip and spread evenly for a sweet, mildly spicy accent.
  9. Serve and Garnish: Garnish the dip with sliced green onions and serve immediately with the crispy wonton chips for dipping.

Notes

  • Ensure crab meat is well-drained to avoid a watery dip.
  • Room temperature cream cheese mixes better and yields a smoother dip.
  • You can substitute wonton chips with tortilla chips or crackers if preferred.
  • The Thai sweet chili sauce adds a subtle sweetness and mild heat, but can be omitted if you prefer less spice.
  • For a lighter version, use low-fat cream cheese and reduced-fat mozzarella.

Keywords: Crab Rangoon Dip, Crab Dip, Appetizer, Party Dip, Baked Crab Dip, Wonton Chips, Cream Cheese Dip

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