Crab Rangoon Dip
Crab Rangoon Dip is a deconstructed version of the classic fried appetizer—creamy, cheesy, and baked until bubbly, served with crispy wonton chips and sweet chili sauce for stress-free entertaining.
Crab Rangoon Dip is a deconstructed version of the classic fried appetizer—creamy, cheesy, and baked until bubbly, served with crispy wonton chips and sweet chili sauce for stress-free entertaining.
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Preheat your oven to 375°F (190°C).
In a large bowl, combine the shredded imitation crab meat, softened cream cheese, and sour cream.
Add most of the chopped green onions (reserving some for garnish), Worcestershire sauce, garlic powder, paprika, and black pepper.
Mix in about half of the shredded cheddar and Monterey Jack cheeses.
Stir everything together until well combined.
Transfer the mixture to small oven-safe skillets or a single baking dish and spread evenly.
Top with the remaining shredded cheese.
Bake for 15-20 minutes, or until the dip is hot and bubbly.
For a golden-brown top, switch the oven to broil and cook for another 1-2 minutes, watching carefully to prevent burning.
While the dip is baking, prepare the wonton chips. Cut the wonton wrappers in half diagonally to create triangles.
Heat about an inch of vegetable oil in a skillet over medium-high heat. Fry the wonton triangles in batches until golden and crispy, about 30-60 seconds per side.
Remove the chips with a slotted spoon and let them drain on a paper towel-lined plate.
Once the dip is out of the oven, garnish with the reserved chopped green onions, sesame seeds, and red pepper flakes.
Serve immediately with the fresh wonton chips and a side of sweet chili sauce for dipping.
Store leftover dip in an airtight container in the refrigerator for up to 3 days; reheat gently in a 350°F oven for 8–10 minutes until warm.
Yes. Prepare the dip mixture up to 24 hours ahead, refrigerate in a baking dish covered, then bake when ready to serve.
Absolutely. Substitute lump crab meat for imitation crab using the same amount; drain well and check for shell pieces.
Try crackers, cucumber slices, bell pepper strips, or crispy tortilla chips as dippers.
Yes, freeze in an airtight container for up to 2 months. Thaw in the refrigerator and reheat in a 350°F oven until warmed through.
