Crab Rangoon Dip
This baked crab rangoon dip combines cream cheese, mozzarella, and shredded crab meat into a hot, bubbly appetizer topped with sweet chili sauce and served alongside crispy homemade wonton chips.
This baked crab rangoon dip combines cream cheese, mozzarella, and shredded crab meat into a hot, bubbly appetizer topped with sweet chili sauce and served alongside crispy homemade wonton chips.
Check what you already have. We'll leave it off your shopping list.
CookOS may earn a commission from Instacart orders.
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a large mixing bowl, combine the room temperature cream cheese, mayonnaise, and sour cream. Mix until smooth and creamy.
Add the minced garlic, minced green onion whites, and chopped green onion tops to the cream cheese mixture.
Add the shredded imitation crab meat, soy sauce, and Worcestershire sauce. Mix everything together until well combined.
Fold in the shredded mozzarella and Italian blend cheeses.
Transfer the dip mixture to a greased cast iron skillet and spread it evenly.
Top with the remaining shredded cheese blend.
Place the skillet on a grill or in an oven preheated to 350°F. Bake for 35-40 minutes, until the dip is hot and bubbly and the top is golden brown.
While the dip is baking, prepare the wonton chips. Cut the wonton wrappers into triangles.
Heat peanut oil to 350°F in a separate skillet or pot. Carefully fry the wonton triangles in batches until they are golden brown and crispy.
Remove the fried chips from the oil with a slotted spoon and let them drain on a wire rack.
Once the dip is done, carefully remove it from the grill or oven.
Drizzle the top of the hot dip with sweet Thai chili sauce.
Garnish with additional chopped green onions and serve immediately with the fried wonton chips.
Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10–15 minutes until warmed through, or microwave in 30-second intervals.
Baking dish (8×8 or 9×13) · Mixer or whisk
Use lump crab meat (fresh or canned) for richer flavor, or finely shredded cooked chicken for a budget-friendly option. Both work equally well in texture and consistency.
Bake until the edges are bubbly and the center is hot throughout (165°F internal temp). The top should be lightly golden if cheese is exposed.
Replace sour cream with Greek yogurt or additional mayonnaise in equal measure. The dip will be slightly less tangy but still creamy.
