Name: Crab Rangoon Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 (8 oz) blocks cream cheese, softened; 3 tbsp sour cream; 3 tbsp mayonnaise; 1/2 lemon, juiced; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1 clove garlic, minced; 4 green onions, chopped, divided; 2 tbsp powdered sugar; 1 tbsp Japanese BBQ sauce; 1 tbsp soy sauce; Sriracha, to taste; 16 oz imitation crab meat, chopped; 1.5 cups shredded mozzarella cheese, divided; 1 package wonton wrappers, for serving; Vegetable oil, for frying

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Crab Rangoon Dip | CookOS

Ingredients

2 (8 oz) blocks cream cheese, softened
3 tbsp sour cream
3 tbsp mayonnaise
1/2 lemon, juiced
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
1/2 tsp garlic powder
1 clove garlic, minced
4 green onions, chopped, divided
2 tbsp powdered sugar
1 tbsp Japanese BBQ sauce
1 tbsp soy sauce
Sriracha, to taste
16 oz imitation crab meat, chopped
1.5 cups shredded mozzarella cheese, divided
1 package wonton wrappers, for servingoptional
Vegetable oil, for fryingoptional

18 Ingredients

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Instructions

1
In the bowl of a stand mixer, combine softened cream cheese, sour cream, and mayonnaise.
2
Add the juice of half a lemon, salt, black pepper, onion powder, and garlic powder to the bowl.
3
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.
4
Add the powdered sugar, Japanese BBQ sauce, soy sauce, and sriracha to taste. Continue mixing until everything is well combined.
5
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.
6
Preheat your oven to 375°F (190°C).
7
Transfer the dip mixture to a baking dish and spread it into an even layer.
8
Top the dip with the remaining 1 cup of shredded mozzarella cheese and the reserved chopped green onions.
9
Bake for about 30 minutes, or until the dip is hot, bubbly, and golden on top.
10
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.
11
Serve the hot crab rangoon dip immediately with the fresh wonton chips. Garnish with extra sriracha if desired.

Crab Rangoon Dip

Ingredients

18 Ingredients

Instructions

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