Crab Rangoon Dip (With Wonton Chips)
A warm, bubbly, and creamy twist on the classic crab appetizer.
Ingredients
- For the Crab Filling
- 3 cups imitation crab meat shredded or finely chopped
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella cheese divided
- 2 stalks green onions thinly sliced
- 1 clove garlic finely minced
- 2 teaspoons soy sauce
- 1/2 teaspoon sugar
- 1 teaspoon Worcestershire sauce optional
- For the Toppings
- 1/2 cup shredded mozzarella cheese
- 1/2 cup Thai sweet chili sauce
- 1 stalk green onion sliced for garnish
- For the Wonton Chips
- 1 package wonton wrappers
- Cooking oil spray
Instructions
- Preheat the oven and ensure the cream cheese is softened to room temperature for a smooth texture.
- In a large mixing bowl, blend the softened cream cheese, sour cream, mayonnaise, soy sauce, garlic, and sugar until the mixture is uniform.
- Fold in the shredded imitation crab meat, sliced green onions, and the first portion of mozzarella cheese.
- Transfer the mixture to a lightly greased baking dish and spread it into an even layer before topping with the remaining mozzarella.
- Bake until the dip is hot and bubbling, then drizzle with Thai sweet chili sauce and garnish with fresh green onions.
- Prepare the wonton chips by slicing wrappers into triangles and air frying or baking them until they are golden and crispy.
Notes
• Softened Cheese: Always use room temperature cream cheese to prevent a lumpy consistency in the base.
• Mayonnaise Tip: The addition of mayonnaise ensures the dip remains creamy even as it begins to cool.
• Chip Watch: Keep a close eye on the wonton chips during the final minute of cooking, as they can burn very quickly.
• Crab Prep: If using canned crab instead of imitation, drain all liquid thoroughly to avoid a watery dip.
• Mayonnaise Tip: The addition of mayonnaise ensures the dip remains creamy even as it begins to cool.
• Chip Watch: Keep a close eye on the wonton chips during the final minute of cooking, as they can burn very quickly.
• Crab Prep: If using canned crab instead of imitation, drain all liquid thoroughly to avoid a watery dip.