Crab Rangoon Dip with Wonton Chips Recipe
Introduction
Crab Rangoon Dip with Wonton Chips is a creamy, cheesy appetizer perfect for gatherings or game day. This easy-to-make dip combines savory crab flavors with a crispy homemade wonton chip for a delightful snack everyone will love.
Ingredients
- 12 oz softened cream cheese (1 1/2 blocks)
- 12 oz imitation crab meat, shredded
- 1 cup shredded white American cheese (or 12 slices)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 4 green onions, thinly sliced
- 1 1/2 tsp sugar
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp soy sauce
- 1 tsp garlic powder
- 12 oz wonton wrappers
- 1/4 cup sweet and sour sauce
- 2 green onions, thinly sliced (for garnish)
Instructions
- Step 1: Preheat your oven to 350 degrees Fahrenheit.
- Step 2: In a large bowl, combine the cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth.
- Step 3: Stir in the shredded imitation crab meat, 4 green onions, and 3/4 cup of the shredded white American cheese until well combined.
- Step 4: Spread the mixture evenly into a baking dish. Sprinkle the remaining 1/4 cup of shredded cheese on top.
- Step 5: Bake uncovered for 25-30 minutes or until the dip is hot in the center and bubbly around the edges.
- Step 6: While the dip bakes, prepare the wonton chips. Cut the wonton wrappers into triangles.
- Step 7: Heat about 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil with a small piece of wonton wrapper—it should sizzle immediately when ready.
- Step 8: Fry the wonton triangles in batches of 6-7, turning occasionally for even browning, about 45-60 seconds or less if they brown quickly.
- Step 9: Use a spider strainer or slotted spoon to remove the chips and place them on paper towels to drain.
- Step 10: When the dip is done, remove from the oven. Garnish with the sweet and sour sauce and the remaining 2 sliced green onions.
- Step 11: Serve warm with the crispy wonton chips or your favorite crackers.
Tips & Variations
- For extra crispiness, bake the wonton chips at 375°F for 5-7 minutes instead of frying.
- Use real crab meat for a more authentic flavor, though imitation crab works well and is budget-friendly.
- Add a dash of hot sauce to the dip mixture for a spicy kick.
- Try swapping white American cheese for Monterey Jack or mozzarella for a different texture and flavor.
Storage
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven until warm. Wonton chips are best enjoyed fresh but can be kept in an airtight container at room temperature for 1-2 days to maintain crispiness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this dip ahead of time?
Yes, you can prepare the dip mixture a day in advance and refrigerate it. Bake the dip just before serving to keep it fresh and bubbly.
Can I bake the wonton chips instead of frying?
Absolutely. Baking is a healthier alternative. Arrange triangles on a baking sheet, lightly spray with oil, and bake at 375°F for 5-7 minutes until golden and crispy.
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Crab Rangoon Dip with Wonton Chips Recipe
- Total Time: 45 minutes
- Yield: 8 servings 1x
Description
A delicious and creamy Crab Rangoon Dip featuring a blend of cream cheese, imitation crab meat, and savory seasonings, baked to bubbly perfection and served warm with crispy homemade fried wonton chips. This appetizer brings the flavors of the classic Crab Rangoon appetizer into an easy-to-share dip form.
Ingredients
Dip Ingredients
- 12 oz softened cream cheese (1 1/2 blocks)
- 12 oz imitation crab meat, shredded
- 1 cup shredded white American cheese (or 12 slices)
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 4 green onions, thinly sliced
- 1 1/2 tsp sugar
- 1 1/2 tsp Worcestershire sauce
- 1 1/2 tsp soy sauce
- 1 tsp garlic powder
Wonton Chips
- 12 oz wonton wrappers
- Oil for frying (about 1 1/2 inches deep in pan)
Garnish
- 1/4 cup sweet and sour sauce
- 2 green onions, thinly sliced
Instructions
- Preheat the oven. Set your oven to 350°F (175°C) to prepare for baking the dip.
- Prepare the dip mixture. In a large bowl, combine softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth and well combined. Fold in the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of the shredded white American cheese until evenly incorporated.
- Bake the dip. Spread the prepared mixture evenly into a baking dish. Sprinkle the remaining 1/4 cup of shredded cheese over the top. Bake uncovered for 25-30 minutes, or until the dip is hot in the center and bubbly around the edges.
- Make the wonton chips. While the dip bakes, cut the wonton wrappers into triangles. Heat approximately 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil by dropping a small piece of wonton wrapper in; it should fry instantly. Fry the wonton triangles in batches of 6-7, flipping 2-3 times for even browning, for 45-60 seconds or until golden brown. Remove chips with a spider strainer and place on a paper towel-lined plate to drain excess oil.
- Garnish and serve. Once the dip is done baking, remove it from the oven. Garnish with sweet and sour sauce and additional sliced green onions. Serve warm alongside the crispy wonton chips or crackers for dipping.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing.
- Watch the wonton chips carefully during frying as they brown quickly and can burn.
- For a lighter option, the wonton chips can be baked instead of fried, although frying yields the traditional crispy texture.
- Imitation crab meat works well here, but you can substitute with real crab meat for a more authentic flavor.
- Adjust soy sauce and Worcestershire sauce quantity to taste if you prefer less saltiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: Crab Rangoon Dip, Wonton Chips, Appetizer, Party Dip, Crab Dip, Cream Cheese Dip, Fried Wontons
