Easy Crab Rangoon Dip (Print version)
A hot, creamy crab rangoon dip with crab, cream cheese, scallions, and crisp baked wonton chips.
# Ingredients:
For the wonton chips
01 -
24 wonton wrappers, cut into triangles
02 -
1 tablespoon neutral oil or cooking spray
03 -
1/4 teaspoon fine salt
For the dip
04 -
8 oz (225 g) cream cheese, softened
05 -
1/4 cup (55 g) mayonnaise
06 -
1/4 cup (60 g) sour cream
07 -
8 oz (225 g) lump crab meat, drained, or chopped imitation crab
08 -
1 cup (110 g) shredded Monterey Jack cheese, divided
09 -
3 scallions, thinly sliced, divided
10 -
1 teaspoon soy sauce
11 -
1/2 teaspoon Worcestershire sauce
12 -
1/2 teaspoon garlic powder
13 -
1/4 teaspoon onion powder
14 -
1/4 teaspoon toasted sesame oil
15 -
1 tablespoon sweet chili sauce, for drizzling
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper and lightly grease a 1-quart baking dish.
02 -
Arrange the wonton triangles in a single layer. Brush or spray lightly with oil, sprinkle with salt, and bake for 5-7 minutes until golden and crisp. Repeat in batches if needed.
03 -
In a medium bowl, stir the softened cream cheese, mayonnaise, sour cream, soy sauce, Worcestershire sauce, garlic powder, onion powder, and sesame oil until mostly smooth.
04 -
Fold in the drained crab, 3/4 cup Monterey Jack, and most of the scallions. Mix gently so the crab stays in small pieces.
05 -
Spread the mixture in the prepared baking dish. Top with the remaining 1/4 cup cheese and bake for 18-22 minutes, until hot and bubbling at the edges.
06 -
Let the dip rest for 5 minutes. Drizzle with sweet chili sauce, scatter with the remaining scallions, and serve warm with the wonton chips.
# Good to know:
01 -
Best served warm, shortly after baking.
02 -
The dip can be assembled 1 day ahead and baked before serving.
03 -
Nutrition is an estimate per serving with wonton chips.