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Crab Rangoon Dip

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This indulgent dip combines tender crab meat with cream cheese, sour cream, and a blend of savory seasonings, all baked until bubbly and golden. Paired with homemade wonton chips, it’s a crowd-pleaser that’s easy to prepare.

Ingredients

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For the Dip:

  • 8 ounces cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon sriracha or hot sauce (optional, for heat)
  • 1 cup lump crab meat, drained and flaked
  • 1 cup shredded mozzarella cheese, divided
  • 2 green onions, thinly sliced (reserve some for garnish)
  • Salt and freshly ground black pepper, to taste

For the Wonton Chips:

  • 24 wonton wrappers
  • Cooking spray or vegetable oil
  • Salt, to taste

Instructions

  1. Prepare the Wonton Chips:

    • Preheat oven to 350°F (175°C).
    • Cut each wonton wrapper in half diagonally to form triangles.
    • Arrange the wonton triangles on a baking sheet in a single layer.
    • Lightly spray or brush them with oil and sprinkle with a pinch of salt.
    • Bake for 5-7 minutes, or until golden brown and crisp. Keep an eye on them to prevent burning.
    • Remove from oven and let cool.

  2. Prepare the Dip:

    • Increase oven temperature to 375°F (190°C).
    • In a large bowl, combine softened cream cheese, sour cream, and mayonnaise. Mix until smooth.
    • Add soy sauce, Worcestershire sauce, garlic powder, and sriracha (if using). Stir to incorporate.
    • Gently fold in the crab meat, half of the shredded mozzarella (1/2 cup), and most of the sliced green onions, reserving some for garnish. Season with salt and pepper to taste.

  3. Bake the Dip:

    • Transfer the mixture to a greased 1-quart baking dish or pie pan, spreading it evenly.
    • Sprinkle the remaining 1/2 cup of mozzarella cheese on top.
    • Bake for 20-25 minutes, or until the dip is hot and bubbly, and the cheese on top is melted and lightly browned.

  4. Serve:

    • Remove the dip from the oven and let it cool slightly.
    • Garnish with the reserved green onions.
    • Serve warm with the wonton chips or your choice of dippers.

Notes

  • For a touch of sweetness, drizzle sweet chili sauce over the top before serving.
  • If you prefer a spicier dip, increase the amount of sriracha or add a dash of cayenne pepper.
  • This dip can be prepared ahead of time. Assemble the dip, cover, and refrigerate for up to 24 hours. When ready to serve, bake as directed, adding a few extra minutes to the baking time if needed.

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