Description
This Crab Rangoon Dip is a creamy, cheesy, and flavorful appetizer perfect for parties and gatherings. Made with cream cheese, sour cream, mayonnaise, shredded imitation crab meat, and melted Monterey Jack cheese, it’s baked until bubbly and served with crispy homemade wonton chips. The dip offers a delicious twist on classic crab rangoons with a rich and savory blend of ingredients that’s easy to prepare and sure to please any crowd.
Ingredients
Scale
Dip 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
- 1½ cups Monterey Jack cheese, freshly shredded
- ½ cup green onions, sliced
Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package wonton wrappers, sliced in half diagonally
Instructions
- Preheat and Prepare Dish: Preheat the oven to 350 degrees Fahrenheit and spray a 1½ to 2-quart casserole dish or other oven-safe dish with non-stick cooking spray. Set aside.
- Mix Creamy Dip Base: Beat the cream cheese in a large bowl until smooth. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar. Mix until fully combined to form a creamy base.
- Add Crab and Cheese: Stir in the shredded crab meat, half of the Monterey Jack cheese, and all of the sliced green onions until evenly incorporated.
- Assemble and Bake: Transfer the crab mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining cheese over the top. Bake in the preheated oven for 25 minutes or until the cheese is melted and bubbly. Optionally, broil for 2-3 minutes to get a golden cheesy top, watching carefully to avoid burning.
- Prepare Wonton Chips: Heat vegetable oil in a deep frying pan or Dutch oven over medium heat until it reaches 360-365 degrees Fahrenheit. Slice wonton wrappers in half diagonally to create triangles. Fry 2-3 triangles at a time for 25-30 seconds or until they start to lightly brown. Remove and drain on a cooling rack placed over a baking sheet. Repeat with remaining wontons.
- Serve: Serve the hot crab rangoon dip with crispy wonton chips, buttery crackers, or tortilla chips for dipping and enjoy.
Notes
- Nutritional info excludes fried wonton chips.
- Use lump crab or fresh crab meat for best flavor; imitation crab is a budget-friendly substitute.
- Make ahead by assembling the dip up to 24 hours in advance and refrigerating; add 5-10 minutes extra baking time if chilled.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; freezing is not recommended.
- Gluten-Free option: Use tamari or coconut aminos instead of soy sauce and serve with gluten-free crackers or veggie dippers.
- Lighter option: Substitute some or all of the sour cream and mayonnaise with Greek yogurt for fewer fats and more protein.
- Low-Carb/Keto option: Skip wonton chips and serve with fresh vegetable sticks or cheese crisps.
- Dairy-Free option: Use dairy-free cream cheese, sour cream, and shredded cheese alternatives that melt well.
Nutrition
- Serving Size: 1/5 of recipe
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 55 mg
