Description
This Crab Rangoon Dip is a creamy, flavorful appetizer featuring a blend of cream cheese, mayonnaise, sour cream, soy sauce, garlic, imitation crab meat, Monterey Jack cheese, and green onions. Baked until bubbly and golden, it pairs perfectly with crispy homemade wonton chips for a satisfying snack or party dish.
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 wonton wrappers, sliced in half diagonally
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and spray a 1½ to 2-quart casserole dish or oven-safe dish with non-stick cooking spray. Set aside.
- Prepare Dip Mixture: Beat the cream cheese in a large bowl until smooth. Add sour cream, mayonnaise, soy sauce, garlic, and sugar. Mix until fully combined.
- Add Crab and Cheese: Stir in the shredded crab meat, half of the shredded Monterey Jack cheese, and all the sliced green onions until evenly incorporated.
- Assemble and Bake: Transfer the crab mixture to the prepared baking dish and spread evenly. Sprinkle the remaining cheese on top. Bake for 25 minutes or until cheese is melted and bubbly. Optionally broil for 2-3 minutes to brown the top, watching carefully to prevent burning.
- Make Wonton Chips: Heat vegetable oil in a deep-frying skillet or Dutch oven over medium heat to 360-365 degrees Fahrenheit. Add 2-3 wonton triangles to the hot oil and fry for 25-30 seconds until lightly colored. Remove and drain on a cooling rack set on a baking pan. Repeat with remaining wontons.
- Serve: Serve the hot crab rangoon dip with crispy homemade wonton chips, buttery crackers, or tortilla chips for dipping.
Notes
- Nutritional info excludes fried wonton chips.
- Best used with canned lump crab or fresh crab for richer flavor; imitation crab is a budget-friendly alternative.
- Make ahead: Assemble and refrigerate dip up to 24 hours in advance; add 5-10 minutes to baking time if chilled.
- Store leftover dip in an airtight container for up to 4 days; freezing is not recommended.
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce and substitute wonton chips with gluten-free crackers or veggie dippers.
- Lighter Option: Replace some or all sour cream and mayonnaise with Greek yogurt for more protein and less fat.
- Low-Carb/Keto: Skip chips; serve with fresh vegetables or pork rinds and cheese crisps.
- Dairy-Free: Use dairy-free cream cheese, sour cream, and shredded cheese alternatives that melt well.
Nutrition
- Serving Size: 1/5 dip (excluding chips)
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 700 mg
- Fat: 25 g
- Saturated Fat: 10 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 0.5 g
- Protein: 12 g
- Cholesterol: 60 mg
