Description
This Crab Rangoon Dip is a creamy, cheesy appetizer combining cream cheese, sour cream, mayonnaise, imitation crab meat, and Monterey Jack cheese, baked until bubbly and golden. Served with crispy homemade wonton chips, it’s perfect for parties and gatherings.
Ingredients
Scale
Dip Ingredients
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat, shredded or finely chopped
- 1½ cups Monterey Jack cheese, freshly shredded
- ½ cup green onions, sliced
Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package of wonton wrappers, sliced in half diagonally
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a 1 ½ to 2-quart casserole dish with non-stick cooking spray. Set aside.
- Prepare Dip Mixture: Beat the cream cheese in a large bowl until smooth. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar, mixing until fully combined.
- Add Crab and Cheese: Stir in the imitation crab meat, half of the shredded Monterey Jack cheese, and all the sliced green onions until well combined.
- Assemble and Bake: Transfer the crab mixture to the prepared baking dish, spreading it evenly. Sprinkle the remaining shredded cheese over the top. Bake in the oven for 25 minutes or until the cheese is melted and bubbly. Optionally, broil for 2 to 3 minutes for a golden top while watching carefully to prevent burning.
- Prepare Wonton Chips: Heat vegetable oil in a deep-frying skillet or Dutch oven to 360-365 degrees Fahrenheit. Slice wonton wrappers diagonally to make triangles. Fry 2-3 wonton triangles at a time for 25 to 30 seconds or until they start to turn golden.
- Drain and Cool Wonton Chips: Remove fried wonton chips from oil and let drain on a cooling rack set over a baking pan. Repeat frying with remaining wontons as desired.
- Serve: Serve the warm Crab Rangoon Dip with crispy homemade wonton chips, buttery crackers, or tortilla chips.
Notes
- Nutritional information excludes the fried wonton chips.
- For best flavor, use canned lump crab or fresh crab meat. Imitation crab is a budget-friendly alternative.
- Make ahead by assembling the dip up to 24 hours in advance, covered and refrigerated. Add 5 to 10 minutes to baking time if baked cold.
- Store leftover dip in an airtight container for up to 4 days in the refrigerator; freezing is not recommended.
- Gluten-Free option: Use tamari or coconut aminos instead of soy sauce and swap wonton chips for gluten-free crackers or veggie dippers.
- Lighter option: Substitute Greek yogurt for some or all sour cream and mayonnaise.
- Low-Carb/Keto-friendly: Serve dip with fresh veggies, pork rinds, or cheese crisps instead of wonton chips.
- Dairy-Free option: Use dairy-free cream cheese, sour cream, and shredded cheese alternatives.
Nutrition
- Serving Size: 1/5 of dip
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 26 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 10 g
- Cholesterol: 40 mg
