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Crab Rangoon Dip with Wonton Chips and Sweet Chili Sauce Recipe

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4 from 5 reviews

Crab Rangoon Dip is a creamy, cheesy, and tangy appetizer inspired by the beloved Chinese-American Crab Rangoon. This baked dip combines softened cream cheese, mayonnaise, sour cream, sriracha, Worcestershire sauce, soy sauce, and garlic powder with shredded imitation crab and a blend of mozzarella, white cheddar, and Parmesan cheeses. Baked to bubbly perfection and topped with sweet chili sauce and scallions, it’s served alongside crispy homemade wonton chips for a crowd-pleasing starter or party snack.

Ingredients

Dip Ingredients

  • 8 ounces cream cheese (softened)
  • 1 ¾ cup mayonnaise
  • ½ cup sour cream
  • ½ cup chopped scallions (plus more for garnish)
  • 2 tablespoons sriracha
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons soy sauce
  • 1 teaspoon garlic powder
  • 1 cup mozzarella cheese (shredded, divided)
  • ½ cup white cheddar cheese (shredded)
  • ½ cup Parmesan cheese (shredded)
  • 12 ounces imitation crab meat or kani (shredded) - alternatively fresh crab meat

Wonton Chips

  • 1 pack wonton wrappers
  • 1 can cooking oil spray

For Serving

  • 1 cup sweet chili sauce

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to get ready for baking the dip.
  2. Mix the Creamy Base: In a large mixing bowl, combine the softened cream cheese, mayonnaise, and sour cream, stirring until smooth and well blended. Then add the chopped scallions, sriracha, Worcestershire sauce, soy sauce, and garlic powder, stirring thoroughly to infuse all the flavors.
  3. Add Cheese and Crab: Mix in half of the shredded mozzarella cheese, the white cheddar, and Parmesan cheese until fully incorporated. Finally, fold in the shredded imitation crab meat evenly throughout the mixture.
  4. Bake the Dip: Spread the crab and cheese mixture evenly into a baking dish. Sprinkle the remaining mozzarella cheese on top. Place the dish in the preheated oven and bake for 20 to 25 minutes until the edges are golden brown, and the dip is bubbly and hot.
  5. Prepare Wonton Chips: While the dip is baking, cut the wonton wrappers into triangles. Arrange them in a single layer on a baking sheet and spray them generously with cooking oil spray to ensure crispiness when baked.
  6. Bake Wonton Chips: Increase oven temperature to 400°F. Bake the wonton triangles for about 5 to 7 minutes, or until they turn a golden brown and crisp up nicely. Keep a close eye to prevent burning.
  7. Garnish and Serve: Once the dip is baked, brush the top with sweet chili sauce for a tangy kick. Garnish with additional chopped scallions and serve immediately alongside the homemade crispy wonton chips for dipping.

Notes

  • You can substitute imitation crab with fresh crab meat for an authentic flavor.
  • Adjust the sriracha amount based on your preferred spice level.
  • For extra crispy wonton chips, ensure they are spread out in a single layer without overlapping.
  • Use a non-stick or glass baking dish to prevent sticking and enable easy cleanup.
  • Sweet chili sauce can be replaced with sweet and sour sauce or a spicy mayo for variation.
  • Leftover dip can be refrigerated in an airtight container for up to 3 days and reheated before serving.

Find it online: https://dishcooks.com/crab-rangoon-dip-with-wonton-chips-and-sweet-chili-sauce-recipe/