This Crab Rangoon Dip is ultra creamy, served with extra crispy wonton chips, and drizzled with sweet chili sauce! This dip has the everything you love about crab rangoons, but made easier.
Crab rangoons are probably my favorite thing ever. If I see crab rangoons on the menu, you better believe I’m placing two orders, because I’m definitely not sharing with Trevor. 😉 I’ve tried making them at home, but I can’t for the life of me get them to work without bursting open in my deep fryer. Enter: crab rangoon dip! It tastes EXACTLY like crab rangoons, but it’s fool proof!
What is crab rangoon dip made of?
Crab rangoon dip is made with cream cheese, mayo, sour cream, Worcestershire sauce, soy sauce, sesame oil, garlic powder, salt, green onion, and crab. This mixture is then topped with panko, parmesan, and butter then baked until hot and bubbly!
What kind of crab should i use?
The original recipe calls for flaked imitation crab, because the flavor is more mild and it’s significantly more affordable than “real” crab. If imitation crab isn’t your thing, I’d recommend canned lump crab, which is real crab, but still relatively affordable.
How to make wonton chips
Wonton chips couldn’t be easier or more delicious.
- Cut wonton wrappers in half and set aside.
- Heat vegetable oil in a deep fryer or stockpot to 375 degrees F, submerge a few wonton strips at a time, and fry for 1-2 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the fried wonton chips and set aside on a paper towel.
- Repeat with remaining wonton wrappers then serve with the baked crab rangoon dip and enjoy!
What do you eat crab rangoon with?
Crab rangoon dip is best paired with fried wonton “chips” and sweet chili sauce or sweet and sour sauce. Serve with other appetizers for a fun snack board or bulk it up with a meal following.
How to store
Leftovers can be stored in a sealed airtight container in the fridge for up to 3 days. I don’t recommend freezing this dip.
– Jennifer
Crab Rangoon Dip
Equipment for this recipe
Ingredients
Crab Rangoon Dip
- 2 (8 oz) blocks cream cheese softened to room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoon sesame oil
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 green onion diced (just the white and light green part)
- 1 (8 oz) package imitation crab roughly chopped
- 1 cup panko breadcrumbs
- ¼ cup parmesan cheese
- ¼ cup unsalted butter melted
- Fresh chives for garnish
- Fried wontons recipe below
- Sweet chili sauce for drizzling (we love Frank’s Red Hot Sweet Chili Sauce)
- Sweet and sour sauce for drizzling
Fried Wontons
- Wonton wrappers cut in half
- Vegetable oil for frying
Instructions
Crab Rangoon Dip
- Preheat oven to 350 degrees F and grease a square 8x8 non-stick baking dish with cooking spray. Set aside.
- Place cream cheese, mayo, sour cream, Worcestershire sauce, soy sauce, sesame oil, garlic powder, and salt into a large bowl, then beat, using a hand mixer, until smooth.
- Stir in the green onion and crab, then pour the mixture into the prepared baking dish. Set aside.
- In a medium sized bowl, stir together panko, parmesan cheese, and melted butter until combined, then sprinkle the mixture evenly over the cream cheese and crab mixture.
- Bake, uncovered, in the preheated oven until the middle is hot and the topping is golden brown, about 35 minutes.
- Garnish with chives, then serve with fried wonton chips and sweet chili sauce or sweet and sour sauce and enjoy!*
Fried Wontons
- Heat vegetable oil in a deep fryer or stockpot to 375 degrees F, submerge a few wonton strips at a time, and fry for 1-2 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the fried wonton chips and set aside on a paper towel.
- Repeat with remaining wonton wrappers then serve with the baked crab rangoon dip and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.
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