Description

This Crab Rangoon Dip with crispy wonton chips is a creamy, savory appetizer perfect for gatherings. Combining imitation crab meat with cream cheese, mayo, and flavorful seasonings, baked until bubbly and topped with sweet and sour sauce and fresh green onions, this dip pairs perfectly with homemade fried wonton chips for a deliciously addictive snack.

Ingredients

Scale

Dip Ingredients

12 oz softened cream cheese (1 1/2 blocks)
12 oz imitation crab meat, shredded
1 cup shredded white American cheese (or 12 slices), divided
1/3 cup sour cream
1/3 cup mayonnaise
4 green onions, thinly sliced (plus 2 additional for garnish)
1 1/2 tsp sugar
1 1/2 tsp Worcestershire sauce
1 1/2 tsp soy sauce
1 tsp garlic powder

Wonton Chips

12 oz wonton wrappers
Oil for frying (enough for 1 1/2 inches depth)

Garnish

1/4 cup sweet and sour sauce
2 green onions, thinly sliced

Instructions

Preheat oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the dip.
Make the dip: In a large bowl, combine the softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth. Gently fold in the shredded imitation crab meat, 4 green onions, and 3/4 cup of the shredded white American cheese. Spread this mixture evenly into a baking dish. Top the dip with the remaining 1/4 cup shredded cheese. Bake uncovered for 25-30 minutes until the dip is heated through and bubbly around the edges.
Prepare wonton chips: While the dip bakes, cut the wonton wrappers into triangles. Heat approximately 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. To check readiness, drop a small piece of wonton wrapper into the hot oil; it should begin frying instantly. Fry the wonton triangles in batches of 6-7, flipping them 2-3 times for even browning, for 45-60 seconds or until golden brown. Once golden, use a spider strainer to remove the chips and place them on a paper towel-lined plate to drain excess oil.
Garnish and serve: Remove the baked dip from the oven and garnish with sweet and sour sauce and additional sliced green onions. Serve the warm dip alongside the crispy wonton chips or your choice of crackers.

Notes

You can substitute imitation crab with fresh crab meat if preferred for a fresher taste.
To make the wonton chips healthier, consider baking them instead of frying, though texture will differ.
Adjust soy sauce and Worcestershire sauce quantity to control saltiness based on your taste.
Leftover dip can be stored in the refrigerator for up to 3 days and reheated before serving.
Use a heavy-bottomed pan to maintain consistent oil temperature while frying wonton chips for best results.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Keywords: Crab Rangoon Dip, Wonton Chips, appetizer, party dip, baked crab dip, crispy wontons