I remember pulling a warm baking dish from the oven on a rainy Saturday, the kitchen smelling like toasted wonton and melted cheese, and that cozy, hands-in-the-dip moment is exactly why I make Crab Rangoon Dip whenever friends stop by or when I want a low-pressure weekend treat.
Why You’ll Love It
This dip is creamy, slightly tangy, and studded with sweet crab so it feels fancy without needing tricky techniques, it comes together fast which is perfect for casual get togethers or snacky movie nights, and even first time bakers can succeed because the steps are forgiving and you can taste and tweak as you go.
Serves 6.
Prep Time: 15 minutes |
Cook Time: 18 minutes |
Total Time: 33 minutes
Ingredients
- 16 oz (450 g) cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 8 oz (225 g) cooked crab meat or imitation crab, flaked
- 2 green onions, thinly sliced plus extra for garnish
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 24 wonton wrappers, cut into triangles and tossed with 1 tbsp vegetable oil for chips
- 1/4 cup sweet chili sauce for serving
Instructions
- Preheat the oven to 375 F 190 C and line a baking sheet with parchment for the wonton chips.
- Toss wonton triangles with 1 tablespoon vegetable oil, arrange in a single layer on the sheet, and bake 6 to 8 minutes until golden and crisp, checking closely so they do not burn.
- Meanwhile, in a large bowl beat the softened cream cheese until smooth, add sour cream and mayonnaise and mix until fully combined and creamy.
- Stir in shredded mozzarella, flaked crab meat, sliced green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper until evenly distributed.
- Transfer the mixture to a shallow
- 5 quart or similar oven safe baking dish, smooth the top, and bake 12 to 15 minutes until the edges bubble and the top is lightly golden.
- Let the dip rest 3 to 5 minutes, sprinkle with extra green onion, serve warm with baked wonton chips and sweet chili sauce for dipping.
Tips & Tricks
- Soften cream cheese to room temperature for a lump free dip, microwave in 10 second bursts if short on time.
- Use real crab if you want a sweeter delicate flavor, imitation crab works well for budget friendly versions.
- Keep an eye on wonton chips in the oven, they go from golden to burnt quickly.
- Taste and adjust seasoning before baking, a small splash more soy sauce or Worcestershire can brighten the flavors.
- Serve the dip warm for best texture, it firms as it cools but can be reheated gently.
Serving Ideas
- Party platter set with the dip in the center and baked wonton chips around it for casual gatherings.
- Cozy movie night paired with a tray of cut vegetables for a lighter option.
- Game day snack alongside small bowls of pickled jalapenos and lime wedges for brightness.
- Holiday appetizer spread where the dip adds a familiar but slightly indulgent option.
Frequently Asked Questions
Can I use frozen crab meat in this dip
Yes thaw frozen crab in the refrigerator overnight and pat dry well before adding to prevent excess moisture in the dip
Is this recipe freezer friendly
You can freeze the baked dip in a sealed container for up to one month, thaw overnight in the fridge and reheat gently in a 350 F 175 C oven until warmed through
How do I make the wonton chips without oil
Brush wonton triangles lightly with a nonstick spray or very small amount of oil and bake on parchment at 375 F 190 C, they will crisp though color may be paler
Crab Rangoon Dip
This dip is creamy, slightly tangy, and studded with sweet crab so it feels fancy without needing tricky techniques, it comes together fast which is perfect for casual get togethers or snacky movie nights, and even first time bakers can succeed because the steps are forgiving and you can taste and tweak as you go.
Ingredients
- 16 oz (450 g) cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup mayonnaise
- 1 cup shredded mozzarella cheese
- 8 oz (225 g) cooked crab meat or imitation crab, flaked
- 2 green onions, thinly sliced plus extra for garnish
- 1 tsp soy sauce
- 1/2 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/4 tsp freshly ground black pepper
- 24 wonton wrappers, cut into triangles and tossed with 1 tbsp vegetable oil for chips
- 1/4 cup sweet chili sauce for serving
Instructions
- Preheat the oven to 375 F 190 C and line a baking sheet with parchment for the wonton chips.
- Toss wonton triangles with 1 tablespoon vegetable oil, arrange in a single layer on the sheet, and bake 6 to 8 minutes until golden and crisp, checking closely so they do not burn.
- Meanwhile, in a large bowl beat the softened cream cheese until smooth, add sour cream and mayonnaise and mix until fully combined and creamy.
- Stir in shredded mozzarella, flaked crab meat, sliced green onions, soy sauce, Worcestershire sauce, garlic powder, and black pepper until evenly distributed.
- Transfer the mixture to a shallow
- 5 quart or similar oven safe baking dish, smooth the top, and bake 12 to 15 minutes until the edges bubble and the top is lightly golden.
- Let the dip rest 3 to 5 minutes, sprinkle with extra green onion, serve warm with baked wonton chips and sweet chili sauce for dipping.
Conclusion
This Crab Rangoon Dip is a comfortable, forgiving recipe that rewards simple steps with a crowd pleasing result, it is perfect for anyone nervous about baking because the flavors are easy to adjust and the assembly is straightforward, give yourself the ease of making the filling ahead or swap ingredients to suit your pantry, then enjoy the warm creamy dip with crunchy wonton chips and feel confident trying new tweaks next time.
