This crab rangoon dip combines softened cream cheese, sour cream, and imitation crab into a savory, baked appetizer that's creamy and loaded with flavor. Serve it warm with homemade crispy wonton chips for an easy crowd-pleasing party dish.
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In the bowl of a stand mixer, combine softened cream cheese, sour cream, and mayonnaise.
Add the juice of half a lemon, salt, black pepper, onion powder, and garlic powder to the bowl.
Begin mixing on low speed. While it mixes, mince the garlic and chop the green onions. Add the minced garlic and most of the green onions to the mixer, reserving some green onions for topping.
Add the powdered sugar, Japanese BBQ sauce, soy sauce, and sriracha to taste. Continue mixing until everything is well combined.
Stop the mixer and add the chopped imitation crab meat and about 1/2 cup of the shredded mozzarella cheese. Fold everything together with a spatula until just combined.
Preheat your oven to 375°F (190°C).
Transfer the dip mixture to a baking dish and spread it into an even layer.
Top the dip with the remaining 1 cup of shredded mozzarella cheese and the reserved chopped green onions.
Bake for about 30 minutes, or until the dip is hot, bubbly, and golden on top.
While the dip is baking, prepare the wonton chips. Cut wonton wrappers diagonally into triangles. Heat vegetable oil in a skillet over medium-high heat and fry the wrappers in batches until golden and crispy. Drain on a paper towel-lined plate.
Serve the hot crab rangoon dip immediately with the fresh wonton chips. Garnish with extra sriracha if desired.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven until warmed through, or microwave in 30-second intervals.
Baking dish (8×8 or 9×9 inches) · Mixer or bowl and spoon (for dip)
Yes. Prepare the dip mixture up to 24 hours ahead, refrigerate in a baking dish covered, then bake when ready to serve. Add 5–10 minutes to baking time if baking from cold.
Cut wonton wrappers into triangles or strips, brush lightly with oil, and bake at 375°F for 8–12 minutes until golden and crispy, stirring halfway through. Alternatively, pan-fry in shallow oil until golden.
Yes. Use 8–10 oz of lump or claw crab meat, drained well to avoid excess moisture. Fresh crab will add richer flavor but may cost more.
The dip is ready when it's heated through, the edges are slightly bubbling, and the top is lightly golden (if cheese is added). Check at 15–20 minutes depending on your oven.
Yes. Double all ingredients and use a larger baking dish. Increase baking time by 5–10 minutes and check that the center is heated through.
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