Creamy Crab Rangoon Dip with Crispy Wonton Chips
This Creamy Crab Rangoon Dip with Crispy Wonton Chips is made with cream cheese, imitation crab meat, Monterey Jack cheese, garlic, and green onions. It’s a cheesy, savory appetizer dip served with crispy fried wonton chips.
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It’s perfect to serve fresh from the oven for holiday parties, game days, and family gatherings. This is a great addition to an appetizer board to serve with chips, toasted baguette slices, and fresh vegetables.
And for more dip recipes, the recipes below are worth trying:
Ingredients You’ll Need:
- 8 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon sugar
- 8 ounces imitation crab meat
- 1½ cups freshly shredded Monterey Jack cheese
- ½ cup sliced green onions
- About 16 wonton wrappers
- Vegetable oil, for frying
How to Make Creamy Crab Rangoon Dip with Crispy Wonton Chips
Step 1: Cut the wonton wrappers diagonally in half to form triangles. Heat about 1–2 inches of vegetable or canola oil in a deep skillet or saucepan to 350°F.
Working in small batches, carefully add the wonton triangles to the hot oil. Fry for 30–60 seconds, turning once, until lightly golden and crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle lightly with salt while warm.
Repeat with the remaining wonton wrappers. Keep an eye on them because they cook very quickly!
Step 2: In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, soy sauce, minced garlic, sugar, imitation crab meat, half of the shredded Monterey Jack cheese, and half of the sliced green onions.
Mix everything until well combined and evenly distributed.
Step 3: Preheat your oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.
Spread the crab mixture evenly into the prepared baking dish. Sprinkle the remaining shredded Monterey Jack cheese over the top.
Step 4: Bake for 20–25 minutes, or until the cheese is melted and the dip is hot and bubbly.
For a lightly golden top, broil for an additional 2–3 minutes, keeping a close eye on it so the cheese doesn’t burn.
Step 5: Remove the dip from the oven and sprinkle the remaining green onions over the top.
Serve warm with the crispy fried wonton chips and enjoy!
Important Recipe Notes
- Use softened cream cheese: Let the cream cheese sit at room temperature for about 30 minutes before mixing. This makes it easier to combine with the other ingredients.
- Freshly shredded Monterey Jack cheese melts nicely into the dip.
- Watch the wonton chips: They fry very quickly, so work in small batches and remove them as soon as they turn lightly golden.
- Make it ahead: You can prepare the crab dip mixture a day ahead and store it covered in the refrigerator. When ready to serve, transfer it to your baking dish, add the remaining cheese, and bake until hot and bubbly.
- Serve it warm: This dip tastes best when the cheese is melted and creamy. If it starts to cool, you can reheat it in the oven until warmed through.
- If you have extra dip, serve it with crackers, toasted baguette slices, or fresh vegetables.
Creamy Crab Rangoon Dip with Crispy Wonton Chips
Ingredients
- 8 ounces cream cheese
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic minced
- 1 teaspoon sugar
- 8 ounces imitation crab meat
- 1½ cups freshly shredded Monterey Jack cheese
- ½ cup sliced green onions
- About 16 wonton wrappers
- Vegetable oil for frying
Instructions
- Cut the wonton wrappers diagonally in half to form triangles. Heat about 1–2 inches of vegetable or canola oil in a deep skillet or saucepan to 350°F.Working in small batches, carefully add the wonton triangles to the hot oil. Fry for 30–60 seconds, turning once, until lightly golden and crisp. Remove with a slotted spoon and transfer to a paper towel-lined plate. Sprinkle lightly with salt while warm.Repeat with the remaining wonton wrappers. Keep an eye on them because they cook very quickly!
- In a large mixing bowl, combine the cream cheese, mayonnaise, sour cream, soy sauce, minced garlic, sugar, imitation crab meat, half of the shredded Monterey Jack cheese, and half of the sliced green onions.Mix everything until well combined and evenly distributed.
- Preheat your oven to 350°F. Lightly spray a 2-quart baking dish with nonstick cooking spray.Spread the crab mixture evenly into the prepared baking dish. Sprinkle the remaining shredded Monterey Jack cheese over the top.
- Bake for 20–25 minutes, or until the cheese is melted and the dip is hot and bubbly.For a lightly golden top, broil for an additional 2–3 minutes, keeping a close eye on it so the cheese doesn't burn.
- Remove the dip from the oven and sprinkle the remaining green onions over the top.Serve warm with the crispy fried wonton chips and enjoy!
