Crab Rangoon Dip
Crab Rangoon Dip is a variation of the ever popular crispy Crab Rangoon appetizer, but turned into dip form! It's a perfect appetizer that goes so well with bubbly melted cheese and freshly fried homemade wonton chips.
Servings: 6
Ingredients
- 12 oz lump crab meat
- 2 cups cheddar cheese
- 8 oz cream cheese softened
- 1/4 cup japanese mayonnaise I used Kewpie
- 1/3 cup sour cream
- 3 scallions chopped
- 1/2 tbsp sriracha
- 1 tbsp lime juice
- 1 tbsp light soy sauce low sodium
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper to taste
Wonton Chips
- 1 package Wonton Wrappers I used the brand Dynasty
- Neutral Oil for Frying
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, add room temperature cream cheese, japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 1/2 cups of cheddar cheese, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.
- Place crab mixture into a baking dish and sprinkle with the remaining 1/2 cup of the cheese
- Bake at 425F for 20-25 minutes or until the cheese is golden brown and bubbling.
- Meanwhile, cut wonton wrappers in half into rectangles. In a saute pan or heavy bottomed pot, heat neutral oil to 375F and fry for 15-30 seconds until golden brown. Drain on a kitchen towel.
- Garnish the Crab Rangoon Dip with chopped scallions and serve with the crispy wontons!
Notes
What Kind of Crab Meat Should I Use? I use fresh lump crab meat, which I find in the seafood section. You can substitute with canned crab meat or imitation crab meat.
Use Softened Cream Cheese - For an easier time mixing your Crab Rangoon Dip ingredients, use softened cream cheese. I like to pull my cream cheese out of the refrigerator at least 5-10 minutes before mixing. Doing so helps the cream cheese soften and reach room temperature, which makes it easier to mix with the other ingredients.
Be Gentle with the Crab Meat - When folding the crab meat into the rest of the ingredients, be gentle! Avoid over-mixing the crab meat and breaking it down to shreds - I think this dip tastes best when there are still nice chunks of crab in the dip after baking.
Optional Homemade Wonton Chips - I use store bought wonton wrappers by the brand "Dynasty" - I find them in the refrigerated section of my local Asian grocery store. I prefer rectangular wonton chips (vs. triangles) - I find that the triangle wonton chips are too fragile; the rectangular ones are easier to scoop the Crab Rangoon Dip without breaking. However, you can cut the wonton wrappers into whichever shape you prefer! If you want a thicker wonton chip, you can stick two layers of wonton wrappers together and fry together. Warning - these will fry QUICK, so keep a close eye on then. The wonton chips will continue to darken after they are removed from the oil, so don't worry if they look too pale.
What to Serve with the Dip - homemade wonton chips, crackers, tortilla chips or toasted baguette slices; veggies like carrot sticks, celery sticks, sliced cucumbers (or spears), sliced radishes, sugar snap peas, sliced bell peppers, or endives (my personal favorite!)
Make Ahead, Storage, and Reheating Tips - If you are making Crab Rangoon Dip ahead of time: after Step #1, cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days. When you're ready to bake your Crab Rangoon Dip, resume Step #2.
If you have any leftover dip, you can store in an airtight container for up to 3 days in the refrigerator. You can reheat any leftovers in the microwave or in the oven until warmed through. Leftover fried wonton chips should be stored in an airtight bag at room temperature. They should retain their crispiness for a couple days.
Nutrition
Calories: 582kcal | Carbohydrates: 48g | Protein: 30g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 114mg | Sodium: 1663mg | Potassium: 301mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1052IU | Vitamin C: 7mg | Calcium: 383mg | Iron: 3mg
