Description

This Crab Rangoon Dip is a creamy, savory appetizer blending the classic flavors of crab, cream cheese, and mozzarella with a hint of garlic and green onion. Perfectly baked until bubbly and golden, it’s served with crispy homemade wonton chips or your choice of dippers, making it an irresistible crowd-pleaser for parties or casual snacks.

Ingredients

Scale

Dip Ingredients

1 cup crab meat (imitation or canned lump crab meat, drained very well)
8 ounces cream cheese (at room temperature, 1 brick, 250 grams)
¼ cup mayonnaise
¼ cup sour cream
2 cloves garlic (finely minced)
4 green onions (thinly sliced, white and green parts)
2 teaspoons soy sauce
½ teaspoon sugar
1 cup mozzarella cheese
½ cup mozzarella cheese (shredded, reserved for topping)

Optional Topping

½ cup Thai Sweet Chili Sauce

Wonton Chips

24 wonton wraps (cut in half diagonally to create triangles)
Vegetable oil (for frying)
1 green onion (thinly sliced, white and green parts for garnish)

Instructions

Preheat oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
Soften cream cheese: If not at room temperature, microwave cream cheese for about 10 seconds until slightly warmed and soft to the touch, making it easier to mix.
Mix dip ingredients: In a medium bowl, combine the crab meat, cream cheese, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup mozzarella cheese. Stir well until all ingredients are evenly blended.
Transfer and top: Pour the dip mixture into a 1-quart oven-safe baking dish (8”x8” or 9”x9” square or 8”-9” round dish). Evenly sprinkle the reserved ½ cup shredded mozzarella cheese over the top.
Bake: Place the dish in the oven and bake for 20-25 minutes until the dip is bubbling and the cheese on top is slightly browned and golden.
Add sweet chili sauce (optional): Remove dip from the oven and, if desired, spread ½ cup of Thai Sweet Chili Sauce evenly over the top for a sweet and mildly spicy flavor.
Prepare wonton chips: While the dip bakes, cut the wonton wraps in half diagonally to form triangular chips.
Fry wonton chips (pan-frying method): Heat enough vegetable oil to coat the bottom of a frying pan over medium-high heat. Fry the wonton chips in batches for 20-25 seconds each or until golden brown, bubbly, and crisp. Drain on paper towels.
OR Air fry wonton chips (alternative method): Preheat your air fryer to 400°F (200°C). Lightly coat wonton chips with cooking spray or oil and arrange them in a single layer (do not stack). Air fry for 4-5 minutes until crispy and golden.
Serve: Garnish the Crab Rangoon Dip with sliced green onions. Serve warm with the crispy wonton chips or chips of your choice and enjoy!

Notes

Wonton chips are optional; feel free to substitute with tortilla chips, crackers, vegetable sticks, or pita bread.
For a smoother mixture, ensure the cream cheese is softened before mixing.
The Thai Sweet Chili Sauce adds a sweet and mildly spicy layer but can be omitted if preferred.
When frying wonton chips, do not overcrowd the pan; fry in batches for even crispness.
Air fryer cooking time may vary depending on model; keep an eye on chips to avoid burning.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Appetizer
Method: Baking and Frying (or Air Frying)
Cuisine: American

Nutrition

Serving Size: 1/8 of recipe (about 1/2 cup dip with chips)
Calories: 280 kcal
Sugar: 3 g
Sodium: 550 mg
Fat: 22 g
Saturated Fat: 9 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 0.5 g
Protein: 10 g
Cholesterol: 50 mg

Keywords: Crab Rangoon Dip, Crab Dip, Wonton Chip Dip, Party Appetizer, Crab Cream Cheese Dip