Crab Rangoon Dip
Turn your favorite takeout appetizer into a bubbly, cheesy dip! This easy Crab Rangoon Dip recipe comes together fast and pairs perfectly with crunchy Baked Wonton Chips. It's perfect for game day entertaining.
One of the secret ingredients in this recipe is the Barrel Aged Tamari Soy Sauce from Jozo. It brings out a depth of flavor in the creamy, cheesy dip that is signature to the iconic appetizer flavor we all love. The crispy wonton chips bake so quickly and are so crispy and easy ... you might want to triple the batch to avoid double dipping.
PREP TIME
15 minutes
COOK TIME
25 minutes
INGREDIENTS
16
Serves: 12
Ingredients
For the dip
- 8 oz8 oz8 oz Cream Cheese, Full Fat, softened
- .5 cup.5 cup.5 cup Mayonnaise
- 1.25 cups1.25 cups1.25 cups Mozzarella Cheese, freshly shredded and divided
- 8 oz8 oz8 oz Imitation Crab Meat
- 444 Green Onion (Scallion), chopped, plus more for garnish
- 2 Tbsp2 Tbsp2 Tbsp Barrel Aged Tamari Soy Sauce - Jozo
- 2 Tbsp2 Tbsp2 Tbsp Sweet Chili Sauce, plus more for garnish
- 1 clove1 clove1 clove Garlic, minced
- .25 tsp.25 tsp.25 tsp Garlic Powder
- .25 tsp.25 tsp.25 tsp Onion Powder
For the wonton chips
- 242424 Wonton Wrappers
- Avocado Oil Spray, or olive oil spray
- Sesame Seeds, Black
- Kosher Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
Make the crab rangoon dip
- Preheat oven to 350 degrees F.
- In a large bowl, combine softened cream cheese, mayonnaise, and 1 cup of shredded mozzarella cheese. Mix with a hand mixer until smooth and creamy.
- Chop imitation crab meat into 1/2- to 1-inch pieces and add to the bowl.
- Stir in chopped green onions, tamari or soy sauce, sweet chili sauce and minced garlic.
- Add garlic powder and onion powder, mixing until fully combined.
- Transfer mixture to a 1- to 1 1/2-quart baking dish and spread into an even layer.
- Sprinkle remaining ¼ cup mozzarella cheese over the top.
- Bake for 25 minutes, switching the oven to broil for the final 2 minutes to lightly brown the top.
- Remove from oven and garnish with extra sweet chili sauce and additional green onions, if desired.
Make the baked wonton chips
- Preheat oven to 400 degrees and lightly spray a baking sheet with oil.
- Cut wonton wrappers diagonally into triangles.
- Arrange on the baking sheet in a single layer and lightly spray with oil.
- Sprinkle with black sesame seeds and a pinch of salt.
- Bake for 6 to 8 minutes, until crispy and golden around the edges.
- Let cool on the baking sheet before serving.
Notes
- I recommend making the Baked Wonton Chips, letting them bake while you start to assemble the dip. Once the chips are made, set them aside and reduce the oven heat to 350 degrees F to bake the dip.
- You can use real lump crab meat instead of imitation crab, though the flavor will be slightly stronger and more “fish-forward.”
- Dip can be assembled ahead of time and refrigerated for up to 24 hours before baking.
- Leftover dip reheats well in the oven at 325 degrees F for 10 to 15 minutes.
Add a Note
My Notes:
About This Recipe
Show nutritional information
Appetizers Coconut Free Nut Free Pescetarian Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 202 |
| Fat: | 16 g |
| Carbohydrates: | 5 g |
| Protein: | 9 g |
| Cholesterol: | 21 g |
| Sodium: | 468 mg |
| Fiber: | 0 g |
| Sugars: | 1 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
2 responses to “Crab Rangoon Dip”
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One word — YUM!!!
Oh my word! This looks like heaven! I need to try it!