Crab Rangoon Dip Recipe
Crab Rangoon Dip with crispy wonton chips is the perfect party, potluck, or gameday appetizer. Creamy, cheesy, and packed with crab, this hot crab dip tastes just like your favorite Chinese restaurant but is so much easier to make!
Servings: 5 servings
Calories: 542kcal
Ingredients
- 8 ounces cream cheese - at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic - minced
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat - shredded or finely chopped, see notes
- 1½ cups Monterey Jack cheese - freshly shredded
- ½ cup green onions - sliced
For the Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package of wonton wrappers - sliced in half diagonally
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 1 ½ - 2-quart casserole dish or another oven-safe dish with non-stick cooking spray. Set aside.
- Beat the cream cheese in a large bowl until smooth. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar, and continue to mix until fully combined.
- Stir in the crab, half of the shredded cheese, and all of the sliced green onions.
- Transfer the crab mixture to the prepared baking dish and spread in an even layer. Sprinkle the remaining cheese over the top.
- Transfer to the oven and bake for 20-25 minutes or until the cheese is melted and bubbly. Optional: Broil for 2-3 minutes for an even more golden cheesy top (but keep a close eye to prevent any burning).
- Enjoy with crispy (homemade or store-bought) wonton chips, buttery crackers, or tortilla chips.
Wonton Chips
- Heat the olive oil in a deep-frying skillet or Dutch oven set over medium heat. Slice the wonton wrappers in half diagonally to make triangles, and set aside a large baking pan with a cooling rack on top.
- Once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil. Fry for 25-30 seconds or until they just start developing some color.
- Remove them from the oil immediately and allow them to drain on the cooling rack. Repeat the frying process with as many of the remaining wonton wrappers as you like.
Notes
Nutritional information does not include the fried wonton chips.
For the best flavor, use canned lump crab or fresh crab meat if available. Imitation crab (surimi) is a budget-friendly alternative that works well in dips (and is what I used to make this recipe).
Make Ahead: Assemble the dip up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. When ready to serve, bake as directed, adding an extra 5 to 10 minutes to the cooking time since it will be chilled.
Storage: Crab rangoon dip will last up to 4 days in the refrigerator when stored in an airtight container. Freezing is not recommended.
Tips for Special Diets:
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and swap the wonton chips for gluten-free crackers, tortilla chips, or veggie dippers.
- Lighter Option: Substitute Greek yogurt for some (or all) of the sour cream and mayonnaise. You'll still get a creamy dip but with more protein and less fat.
- Low-Carb/Keto-Friendly: Skip the wonton chips and serve with fresh veggies like cucumber slices, celery sticks, and bell pepper strips. You can also use pork rinds or cheese crisps as crunchy low-carb dippers.
- Dairy-Free: Swap the cream cheese and sour cream with dairy-free alternatives (such as Kite Hill or Daiya). Use a dairy-free shredded cheese that melts well on top.
Nutrition
Calories: 542kcal | Carbohydrates: 14g | Protein: 16g | Fat: 47g | Saturated Fat: 21g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.04g | Cholesterol: 104mg | Sodium: 1211mg | Potassium: 200mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1128IU | Vitamin C: 3mg | Calcium: 336mg | Iron: 1mg
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