This fun Crab Rangoon Dip is creamy and cheesy, with real crab meat mixed in! It’s served with crispy wonton chips for that perfect crunch. Yum!
Making this dip is a breeze—just mix, bake, and enjoy! It’s my go-to for parties, and I always end up snacking on those wonton chips way too soon. 🙈
Key Ingredients & Substitutions
Cream Cheese: This is the base of your dip, giving it that creamy texture. If you’re watching calories, you can use low-fat cream cheese. For a dairy-free option, tofu cream cheese works well too!
Crab Meat: Real crab meat gives the best flavor, but you can use imitation crab if that’s what you have. Canned tuna is a great seafood substitute if you’re in a pinch or with a lower budget.
Cheeses: I love using a mix of mozzarella and Monterey Jack for the melty factor. If you’re a cheddar fan, go ahead and use that instead! Just keep in mind, flavor and texture might change a bit.
Wonton Wrappers: These are perfect for chips, but if you can’t find them, corn tortillas cut into triangles and baked until crispy work nicely. You can also try pita chips for a different twist!
How Do I Get Crispy Wonton Chips Without Burning Them?
Frying wonton chips can be tricky, but with these steps, you’ll nail it! First, make sure the oil is hot enough; testing with a small piece of wonton will help. They should bubble up right away.
- Cut the wonton wrappers into your desired shape.
- Fry them in small batches to avoid overcrowding the pan. This helps them fry evenly.
- Keep an eye on the color. They can go from golden to burnt quickly!
- Remove with a slotted spoon and drain on paper towels while they’re hot—this helps keep them nice and crispy.
Enjoy this fun treat with your Crab Rangoon Dip! It’s great for gatherings or a cozy night in.
Crab Rangoon Dip With Crispy Wonton Chips
Ingredients You’ll Need:
For The Crab Rangoon Dip:
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp onion powder
- 8 oz canned or imitation crab meat, chopped (or real crab meat if preferred)
- 2 green onions, sliced (plus extra for garnish)
- Salt and pepper to taste
- Optional: 1 tsp sriracha or hot sauce for a little kick
For The Crispy Wonton Chips:
- 20-25 wonton wrappers
- Vegetable oil, for frying
- Salt, for seasoning
How Much Time Will You Need?
This recipe takes about 15-20 minutes to prepare and around 25 minutes to bake. Factor in an additional 10-15 minutes for frying the wonton chips. Overall, you’re looking at about an hour to enjoy this tasty dip!
Step-by-Step Instructions:
1. Prepare the Wonton Chips:
Start by heating about 1-2 inches of vegetable oil in a deep pan or skillet over medium-high heat until it reaches about 350°F (175°C). While the oil is heating, cut the wonton wrappers into triangles or any shape that you like. Fry a handful of wonton pieces at a time, cooking for about 1-2 minutes until they are golden and crispy. Remember to turn them occasionally for even cooking. Once done, remove them with a slotted spoon and drain them on paper towels to soak up excess oil. Sprinkle them with salt while they’re still hot. Repeat this process until all wontons are fried and set them aside.
2. Make the Crab Rangoon Dip:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Beat everything together until smooth. Next, add the shredded mozzarella and Monterey Jack cheeses, mixing them well into the creamy blend. Stir in the garlic powder, Worcestershire sauce, soy sauce, onion powder, salt, and pepper. Then, carefully fold in the chopped crab meat and sliced green onions. If you want a kick, feel free to add some sriracha. Once combined, transfer the mixture to a small oven-safe baking dish or ramekin, smoothing the top.
3. Bake and Serve:
Now it’s time to bake the dip! Place the dish in the preheated oven and bake for about 20-25 minutes, or until the top is bubbly and golden brown. Once it’s out of the oven, garnish with some extra sliced green onions for a fresh touch. Serve it warm alongside your crispy wonton chips for dipping. Enjoy every creamy, cheesy bite of this delicious Crab Rangoon Dip with the perfect crunchy chips!
Can I Use Frozen Wonton Wrappers?
Yes, you can! Just make sure to thaw them in the refrigerator or at room temperature before cutting and frying. If they’re still a bit stiff, you can lightly microwave them for a few seconds to make them more pliable.
How Do I Store Leftover Crab Rangoon Dip?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven at 350°F (175°C) until warmed through, as this helps to revive the creaminess!
Can I Make the Dip Ahead of Time?
Absolutely! You can prepare the dip mixture a day in advance and store it covered in the refrigerator. When ready to serve, just transfer it to an oven-safe dish and bake as directed. The wonton chips are best when freshly made, but you can also store them in an airtight container for a day.
What’s a Good Substitute for Crab Meat?
If you don’t have crab meat on hand, imitation crab works well, or you can use cooked shrimp, diced chicken, or even veggies for a vegetarian option. Just adjust the seasonings to balance the flavors!