Crab Rangoon Dip

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Crab rangoon dip has all the creamy flavors of crab rangoon in an easy, baked crab dip with cream cheese, sweet chili, and green onion, served with crispy wonton chips.

Prep Time15

Cook Time25

Total Time40

Course: Appetizer

Cuisine: American

Keyword: crab rangoon dip

Servings: servings

Author: Katerina Petrovska

Equipment

8x8 Square Pans

Ingredients

8 ounces cream cheese softened
¼ cup mayonnaise
¼ cup sour cream
8 ounces lump crab meat well-drained and picked over for cartilage
1 cup shredded Monterey Jack cheese divided
3 green onions thinly sliced
1 tablespoon fresh lime juice
2 teaspoons low-sodium soy sauce
2 tablespoons Thai sweet chili sauce
1 teaspoon Sriracha
1 small garlic clove minced
½ teaspoon granulated sugar
salt and freshly ground black pepper to taste

For Serving:

1 package wonton wrappers (use as many as you like)
1 tablespoon neutral cooking oil
additional sliced green onions for garnish

Instructions

Make the Wonton Chips:

Heat your oven. Preheat the oven to 400°F.
Prepare the wonton wrappers. Cut the wonton wrappers diagonally into triangles and arrange them in a single layer on a baking sheet. Lightly brush or spray both sides with neutral oil.
Toast. Bake the wrappers for 5–7 minutes, or until golden brown and crisp. Watch them closely because they brown quickly. Remove from the oven and let them cool while preparing the dip.

Make the Dip:

Lower the oven temperature. Preheat the oven to 375°F. Lightly grease a 1-quart baking dish and set aside.
Combine. In a large bowl, use an electric mixer to beat the softened cream cheese, mayonnaise, and sour cream until smooth.
Add seasonings. Add the lime juice, soy sauce, Thai sweet chili sauce, Sriracha, garlic, sugar, salt, and black pepper. Mix until well combined.
Assemble. Add ¾ cup of the Monterey Jack, green onions, and lump crab meat. Gently fold everything together, taking care not to break up the crab too much. Transfer the mixture to the prepared baking dish and spread it evenly. Sprinkle the remaining ¼ cup Monterey Jack over the top.
Bake the dip. Bake for 20–25 minutes, or until hot and bubbling around the edges and the cheese is melted. Don't overbake; crab dips can become oily, and the dairy can start to separate if you bake it too long.
Finish and serve. Garnish with sliced green onions. Serve immediately with the crispy wonton chips.

Notes

Add extra Thai sweet chili sauce on top of the dip after baking, if you'd like.
For this recipe, you can use surimi instead of crab meat.
Drain the crab meat well before use.
Make sure the cream cheese is softened to room temperature before mixing for a smooth, creamy dip.
Don't overbake the dip. Bake just until hot and bubbling around the edges and the cheese is melted. Overbaking can cause the dip to become oily or separate.

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