★ Why You'll Love this Recipe ★
This delightful dip is inspired by the popular Chinese-American appetizer, Crab Rangoon, which typically consists of crispy wonton wrappers filled with a creamy mixture of crab meat and cream cheese.
Converting this dish to a dip makes it much easier to make at home and is just as enjoyable!
Let's dive into why this recipe is an absolute game-changer!
There's a lot to love about this dip and if you're already a crab rangoon fanatic, then you'll already have an idea of what to expect.
Here are the reasons I think this dip is always such a crowd-pleaser.
- It's easy to make. Don't let the fancy name fool you—this dip is incredibly easy to whip up at home and makes a great party appetizer, football food, or special occasion snack. It's really simple to prep, no stuffing or pinching required!
- It's versatile. Crab rangoon dip is surprisingly versatile. Serve it as an appetizer with crispy wonton chips or crackers. Or, use it as a spread for sandwiches or wraps. You can also try adding a dollop of this dip to your baked potatoes for an extra indulgent treat.
- It's a crowd-pleaser. Its creamy texture and irresistible flavor will have your guests coming back for seconds (and thirds)! This always get gobbled up quick at gatherings. It's great for the chilly months when people are really craving warm, cozy foods.
This recipe includes a how-to for making your own crispy wonton chips. They really elevate this dip but to save time, you can certainly just serve this with crackers or toasted breadsticks.
★ Ingredients You'll Need ★
Here's a look at everything you'll need to make this crab rangoon dip as well as crispy wontons for dipping.
For the Dip
- Cream cheese. Be sure its softened so it incorporates well.
- Imitation crab meat. Crab rangoon is classically made with imitation crab meat which is very different than lump crab meat. I do not recommend using real crab meat. If you want a delicious dip made with lump crab, check out my hot Maryland crab dip recipe.
- White American cheese. This is distinctively different than yellow American cheese in flavor so be sure to go with white American.
- Sour cream. Feel free to use light sour cream if you prefer.
- Mayonnaise. I like to use avocado mayo, you can also use vegan mayo. I do not recommend light mayo. Real mayo will give the best flavor.
- Sugar. Just standard table sugar or you may use a sugar substitute.
- Worcestershire sauce. This is important to the overall flavor. Don't skip it!
- Soy sauce. I prefer low sodium soy sauce.
- Garlic powder. You can use garlic paste or garlic cloves if you prefer.
For Serving
- Wonton wrappers. You fry these to a bubbly crisp for dipping.
- Oil. Any cooking oil for frying the wonton chips. Peanut oil is often used for Chinese-American dishes but vegetable oil would also work.
- Green onions. These add a lovely pop of green, a nice crunch, and a freshness that cuts through the creamy richness.
- Sweet and sour sauce. This makes a nice garnish and adds a layer of flavor.
★ How to Make this Recipe ★
This delicious dip comes together in a few steps.
Here's a look at how to prepare both the dip and the wonton chips:
- Slice the wonton wrappers.
- Fry wrappers in hot oil.
- Heat and stir together the dip ingredients.
- Garnish and serve!
Simple as that.
★ Tips & FAQs ★
Can I make the dip ahead of time?
Yes, you can prepare the dip ahead of time and refrigerate it until you're ready to serve. However, if you're planning to fry wonton chips, it's best to do that just before serving to ensure they stay crispy.
Can I bake the wonton chips instead of frying them?
Sure, you can bake the wonton chips for a healthier alternative. Simply arrange the wonton wrapper triangles on a baking sheet lined with parchment paper, lightly brush them with oil, and bake in a preheated oven at 375°F (190°C) for 8-10 minutes or until golden brown and crispy.
What can I serve with the dip besides wonton chips?
If you don't have time or don't feel like making the wonton chips, you can serve the dip with an array of dippable options such as fresh vegetable sticks (carrots, celery, bell peppers), crackers, tortilla chips, toasted breadsticks, or even toasted baguette slices.
How can I make the dip spicier?
If you prefer a bit of heat, you can add a dash of hot sauce, a pinch of red pepper flakes, or even some finely diced jalapeños to the dip mixture. Just adjust the amount according to your taste preference.
Storing Leftovers
If you happen to have any leftovers (which is unlikely!), you can store them in an airtight container in the refrigerator for up to 3 days. Keep in mind, the dip may thicken slightly upon refrigeration, so you may need to stir in a splash of water and give it a stir after reheating.
Can I freeze the dip for later?
While you can freeze the dip, the texture may change slightly upon thawing, as dairy-based dips can sometimes become grainy. If you do decide to freeze it, be sure to thaw it in the refrigerator overnight and give it a good stir before serving.
★ More Recipes You'll Love ★
Love delicious dips?
Check out all my easy dip recipes that make a great appetizer for a party.
This crab rangoon dip with homemade wonton chips was featured on South Your Mouth!
Crab Rangoon Dip with Wonton Chips
Equipment
- dutch oven for frying
- spider strainer to remove chips
Ingredients
Dip
- 12 oz softened cream cheese (1 ½ blocks)
- 12 oz imitation crab meat shredded
- 1 cup shredded white American cheese (or 12 slices)
- ⅓ cup sour cream
- ⅓ cup mayonnaise
- 4 green onions thinly sliced
- 1 ½ teaspoon sugar
- 1 ½ teaspoon Worcestershire sauce
- 1 ½ teaspoon soy sauce
- 1 teaspoon garlic powder
Won Ton Chips
- 12 oz wonton wrappers
Garnish
- ¼ cup sweet and sour sauce
- 2 green onions thinly sliced
Mighty Mrs. is a #WalmartPartner.
Instructions
- Preheat oven to 350 degrees.
- Make the dip. In a large bowl, add cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix until thoroughly combined. Add imitation crab meat, 4 green onions, and ¾ cup of the shredded cheese, stir until combined.Spread mixture into baking dish, top with remaining shredded cheese, bake uncovered for 25-30 minutes or until heated in the middle and bubbly around the edges.
- Make the wonton chips. While the dip bakes, fry the wonton chips.Cut wonton wrappers into triangles. Heat 1 ½ inches of oil, in a heavy bottomed pan, on medium-high heat. Test oil by dropping in a small piece of wonton wrapper; wrapper will begin to fry instantly when oil is ready. Fry in batches of 6-7, flipping two or three times for even browning, 45- 60 seconds or less if wontons brown quickly.When wonton chips are golden brown, use a spider strainer move chips from hot oil to a paper-towel lined plate.
- Garnish dip and serve. Remove dip from the oven when done; garnish with sweet and sour sauce and additional green onion. Serve warm with wonton chips or crackers.
Notes
- Use an electric mixer to blend dip ingredients to save time and create a smooth, creamy texture.
- Preparing ahead of time: Dip mixture can be mixed 3-4 hours in advance. Cover mixture and store in the refrigerator until ready to use. To bake, spread mixture in pan and bake at 350ºF. Dip may need an additional 5-10 minutes, and stirred halfway through baking, to heat through.
- If you can't find shredded American cheese, check at the deli or use sliced American cheese, cut into thin strips.
- Turn down the heat if wonton chips brown too quickly.
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