Crab Rangoon Dip
This crab rangoon dip is a savory, cheesy dip with all of the flavors of your favorite take-out appetizer. Top it with Thai sweet chili sauce and serve it with homemade wonton chips for the perfect party snack.
Servings 12
Ingredients
For the wonton chips:
- 1 package wonton wrappers 12 ounces
For the dip:
- 2 cans white crab meat 6 ounces each, drained
- 12 ounces cream cheese softened to room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 scallions finely sliced, whites and greens separated
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 2 teaspoons soy sauce
- Freshly ground black pepper to taste
- 1 cup shredded monterey jack cheese divided use
- Thai sweet chili sauce for serving (optional)
Instructions
To make the wonton chips:
- Use a sharp knife to cut the wonton wrappers in half along the diagonal.
- To deep fry the chips: Add about ½-inch vegetable oil to a high-sided skillet over medium heat. When the oil is around 350°F, separate the wonton triangles and add them to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden – this will go fast, so don’t walk away. Remove from the oil and place on a paper-towel-lined sheet tray to drain. If desired, immediately sprinkle with a pinch of salt.
- To air fry the chips: Preheat your air fryer to 370°F. Separate the wonton triangles and lay them out on a sheet tray; lightly spray both sides with nonstick cooking spray. Air fry in batches for 2-3 minutes, until deeply golden, tossing halfway through. Remove to a sheet tray; if desired, immediately sprinkle with a pinch of salt.
To make the dip:
- Preheat oven to 375°F.
- In a large bowl, mix together the drained crab meat, cream cheese, mayonnaise, sour cream, the whites of the scallions, sriracha, garlic powder, soy sauce, and pepper until well combined. Stir in half of the monterey jack cheese.
- Pour the dip into a greased 1.75- to 2-quart baking dish. Top evenly with the remaining cheese.
- Bake for 30-35 minutes, or until the top is golden brown and the dip is bubbly.
- Let cool for a few minutes before garnishing with Thai sweet chili sauce (if desired) and the greens of the scallions. Serve warm with the wonton chips.
Notes
12 ounces of finely chopped imitation crab meat can be substituted for the canned crab meat if desired.
Dip can be assembled ahead of time and store, covered, in the refrigerator for up to a day before baking.
Store leftover dip in the refrigerator in an airtight container for 2-3 days. Store leftover chips in a zip-top bag or airtight container at room temperature for 1-2 days.