Name: Rangoon Dip Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup crab meat (imitation or canned lump crab meat, well drained); 8 ounces cream cheese (at room temperature, 1 brick, 250 grams); ¼ cup mayonnaise; ¼ cup sour cream; 2 cloves garlic (finely minced); 4 green onions (thinly sliced, white and green parts); 2 teaspoons soy sauce; ½ teaspoon sugar; 1 cup mozzarella cheese (divided into ½ cup and reserved ½ cup shredded); ½ cup Thai Sweet Chili Sauce; 24 wonton wraps (cut in half diagonally to make triangle chips); Vegetable oil (for frying or brushing); 1 green onion (thinly sliced, white and green parts for garnish)

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Introduction

Crab Rangoon Dip is a creamy, cheesy appetizer that captures the beloved flavors of traditional crab rangoons in a warm, shareable dip. Perfect for parties or a cozy night in, it pairs wonderfully with crispy wonton chips or your favorite dippers.

A white oval bowl filled with a creamy dip topped with a shiny orange-red sweet chili sauce garnished with small green onion slices. Around the bowl are many golden-brown crispy tortilla chips, some sprinkled with thin green onion slices. One chip is dipped into the creamy white dip, partially covered by the chip. The dish sits on a white plate with green chives as decoration, placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crab meat (imitation or canned lump crab meat, well drained)
8 ounces cream cheese (at room temperature)
¼ cup mayonnaise
¼ cup sour cream
2 cloves garlic (finely minced)
4 green onions (thinly sliced, white and green parts)
2 teaspoons soy sauce
½ teaspoon sugar
1 cup mozzarella cheese
½ cup mozzarella cheese (shredded, reserved for topping)
½ cup Thai sweet chili sauce (optional)
24 wonton wraps (cut in half diagonally to make triangles)
Vegetable oil (for frying wonton chips)
1 green onion (thinly sliced, for garnish)

Instructions

Step 1: Preheat the oven to 350°F (175°C). If the cream cheese is not at room temperature, warm it slightly in the microwave for about 10 seconds until soft but not melted.
Step 2: In a medium bowl, combine the crab meat, softened cream cheese, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup mozzarella cheese. Mix thoroughly until evenly combined.
Step 3: Transfer the mixture into a 1-quart oven-safe baking dish or an 8”x8” square dish. Spread evenly.
Step 4: Sprinkle the reserved ½ cup shredded mozzarella cheese evenly over the top of the dip.
Step 5: Bake in the preheated oven for 20-25 minutes, or until the dip is bubbling and the mozzarella on top is slightly browned.
Step 6: Optional: Spoon the Thai sweet chili sauce evenly over the baked dip and spread gently with a spoon.
Step 7: While the dip is baking, prepare the wonton chips. Cut wonton wrappers in half diagonally to make triangles.
Step 8: For pan frying: Heat vegetable oil in a skillet over medium-high heat. Fry wonton triangles in batches for about 20-25 seconds each, until golden brown and crisp. Drain on paper towels.
Step 9: For air frying: Preheat the air fryer to 400°F (200°C). Lightly spray or brush both sides of wonton triangles with oil. Arrange a single layer in the air fryer basket and cook for 4-5 minutes until crispy and golden. Repeat with remaining batches.
Step 10: Serve the warm dip hot, garnished with sliced green onions, alongside the crispy wonton chips or your preferred dippers. Enjoy!

Tips & Variations

Use lump crab meat for a more authentic texture, or imitation crab for a budget-friendly option.
Substitute Thai sweet chili sauce with sriracha or honey for different flavor profiles.
Swap wonton chips with tortilla chips, pita bread, or fresh vegetable sticks to suit your preference.
Ensure cream cheese is well softened to make mixing easier and achieve a smoother dip.

Storage

Store leftover Crab Rangoon Dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warm and bubbly again, about 10-15 minutes. Keep wonton chips separate to retain their crispness and enjoy them fresh.

How to Serve

The image shows a white oval dish filled with a two-layer dip placed on a large white plate. The bottom layer is creamy and pale, textured like a cheese or sour cream base with chunks, while the top layer is bright orange-red with a glossy surface and scattered bits of chopped green onions and red chili flakes. Surrounding the dish are many golden-brown, crispy chips with a bubbly texture, some sprinkled lightly with green onion slices. A woman's hand is holding one chip, dipping it into the creamy layer, showing the soft dip sticking to the chip. The plate rests on a white marbled surface with a few green chive stalks and a beige and red-striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

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 few hours ahead and keep it refrigerated. Bake it just before serving to maintain the best texture and flavor.

What can I use if I don’t have wonton wrappers?

If wonton wrappers aren’t available, tortilla chips, pita chips, or fresh vegetable sticks make excellent alternatives for dipping.