Description
This Crab Rangoon Dip is creamy, cheesy, and packed with crab flavor. Baked until bubbly and golden, it’s served with crispy wonton chips for the perfect party appetizer.
Ingredients
- Dip Ingredients
- 1 cup crab meat (imitation or canned lump crab, drained well)
- 8 oz cream cheese (room temperature)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 cloves garlic, minced
- 4 green onions, sliced
- 2 tsp soy sauce
- 1/2 tsp sugar
- 1 cup mozzarella cheese
- Topping
- 1/2 cup mozzarella cheese
- 1/2 cup Thai sweet chili sauce (optional)
- Wonton Chips
- 24 wonton wrappers, cut in half
- Vegetable oil for frying (or air fryer option)
- Garnish
- 1 green onion, sliced
Instructions
- Preheat oven to 350°F (180°C).
- Mix cream cheese, crab, mayo, sour cream, garlic, green onions, soy sauce, sugar, and 1 cup mozzarella until combined.
- Transfer mixture to a baking dish and top with remaining mozzarella.
- Bake for 20–25 minutes until hot, bubbly, and golden.
- Optional: spread Thai sweet chili sauce on top after baking.
- For wonton chips, cut wrappers into triangles.
- Fry in hot oil for 20–25 seconds until crispy OR air fry at 400°F for 4–5 minutes.
- Serve dip warm with chips and garnish with green onions.
Notes
- Drain crab very well to avoid watery dip.
- Wonton chips can be swapped with tortilla chips or crackers.
- Air fryer method is a lighter alternative to frying.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Bake
- Cuisine: American, Asian Fusion