Crab Rangoon Dip

5 from 14 votes

Crab Rangoon Dip is a creamy, cheesy appetizer made with crab, cream cheese, and savory seasonings, baked until hot and bubbly. It delivers all the flavors of classic crab rangoon without the frying.

Prep Time15

Cook Time30

Total Time45

Course: Appetizer, dinner

Cuisine: American

Keyword: crab rangoon dip

Servings:

Ingredients

8 ounces cream cheese softened
1 ¾ cup mayonnaise
½ cup sour cream
1/2 cup chopped scallions
2 tablespoons sriracha
1 tablespoon Worcestershire sauce
2 teaspoons soy sauce
1 teaspoon garlic powder
1 cup mozzarella cheese shredded
½ cup white cheddar shredded
½ cup Parmesean cheese shredded
12 ounces Imitation Crab Meat or Kani shredded (You can also use fresh Crab Meat!)

For the Wonton Chips

1 pack wonton wrappers
1 can cooking oil spray

Dipping Sauce

1 cup sweet chili sauce for serving
scallions for garnish

Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, stir together the cream cheese, mayonnaise and sour cream until well combined. Add the scallions, sriracha, Worcestershire sauce, soy sauce, and garlic powder. Stir to combine.
Add ½ cup mozzarella cheese, the white cheddar, and Parmesan. Mix until well combined. Stir in the shredded imitation crab meat.
Spread the mixture evenly in a baking dish. Sprinkle the remaining cheese on top. Bake for 20 to 25 minutes, or until the edges are golden brown and the mixture is bubbly.
While the dip is baking, prepare the wonton wrappers by cutting them into triangles and placing them on a baking sheet. Spray them with generously with cooking spray.
Bake the wonton chips at 400°F for about 5 to 7 minutes, or until golden brown and crispy.
Brush the top of the dip with sweet chili sauce, garnish with scallions, and serve with the wonton chips!

Notes

Serving size can vary from 12-16 portions. Nutrition is calculated based on 12 servings.

Nutrition