Baked Crab Rangoon Dip with Homemade Wonton Chips

Baked Crab Rangoon Dip with Homemade Wonton Chips

A warm, creamy baked dip made with cream cheese and imitation crab, built to taste just like your favorite Chinese takeout appetizer. Serve it hot from the oven with crispy fried wonton chips for the ultimate scoopable party appetizer.

5 from 1 vote

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Asian

Servings people

Calories 307 kcal

Equipment

Garlic press
Medium saucepan
2 quart baking dish
Cooking spray

Ingredients

8 ounces cream cheese room temperature
½ cup mayonnaise
½ cup sour cream or plain Greek yogurt
¼ cup low sodium soy sauce
3 cloves garlic pressed or minced
1 teaspoon sugar
8 ounces imitation crab meat sliced
1½ cups shredded Monterey jack cheese
5 medium green onions sliced
16 wonton wrappers
vegetable oil for deep frying the wonton chips

Instructions

For the homemade wonton chips

Cut wonton wrappers in half diagonally to form triangles.
Add about 1–2 inches of vegetable or canola oil to a deep skillet or a medium saucepan and heat to 350°F.
Working in small batches, carefully add the wonton triangles to the hot oil. Fry each batch for about 30–60 seconds, turning once, until lightly golden and crisp. They cook very quickly, so watch them closely.
Remove wonton chips with a slotted spoon or tongs and transfer to a paper towel-lined plate.
Sprinkle lightly with salt while warm.
Repeat with the remaining wonton wrappers.

For the crab rangoon dip

Preheat oven to 350ºF.
In a large mixing bowl, mix together the softened cream cheese, mayonnaise, sour cream, soy sauce, garlic, sugar, crab meat, half of the cheese, and half of the green onion.
Spray a 2 quart baking dish with nonstick spray. Spread the crab rangoon mixture evenly into the baking dish. Sprinkle remaining half of the cheese over top.
Bake in the preheated oven for 20-25 minutes, until dip is melted and bubbly. If desired, broil for 2-3 minutes to brown the top.
Sprinkle remaining green onion over top, and serve with fried wonton chips.

Notes

Nutrition information is for ⅛ of the dip and 4 wonton chips. The fat content of the chips is off because my automated app couldn't include a little bit of vegetable oil with adding all the cooking oil to the recipe, and that wouldn't have been right either.

To store: Cover leftover dip tightly and store in the fridge for up to 3 to 4 days.

To reheat: Warm in the oven until hot and bubbly again, or microwave in short bursts, stirring in between.

To freeze: Freezing is not recommended, as cream cheese based dips can separate and turn grainy once thawed.

Nutrition

Keyword cheese, cream cheese, mayo, seafood

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