Name: Crab Rangoon Dip with Wonton Chips Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 12 oz softened cream cheese (1 1/2 blocks); 12 oz imitation crab meat, shredded; 1 cup shredded white American cheese (or 12 slices); 1/3 cup sour cream; 1/3 cup mayonnaise; 4 green onions, thinly sliced; 1 1/2 tsp sugar; 1 1/2 tsp Worcestershire sauce; 1 1/2 tsp soy sauce; 1 tsp garlic powder; 12 oz wonton wrappers; Oil for frying (about 1 1/2 inches in depth in a heavy-bottomed pan); 1/4 cup sweet and sour sauce; 2 green onions, thinly sliced

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Introduction

Crab Rangoon Dip with Wonton Chips is a creamy, cheesy appetizer that captures the flavors of the classic crab rangoon in a shareable form. Perfect for parties or casual gatherings, this dip is easy to prepare and pairs wonderfully with crispy homemade wonton chips.

A red pot filled with a creamy dip topped with melted white and orange cheese with small green onion slices scattered on top. A woman's hand is dipping a triangular, golden-brown chip with a crunchy texture into the cheesy dip, lifting a portion that shows the gooey, mixed cheeses beneath. Next to the pot are more of the same chips resting on a white marbled surface, with a white bowl filled with additional chips blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

12 oz softened cream cheese (1 1/2 blocks)
12 oz imitation crab meat, shredded
1 cup shredded white American cheese (or 12 slices)
1/3 cup sour cream
1/3 cup mayonnaise
4 green onions, thinly sliced
1 1/2 tsp sugar
1 1/2 tsp Worcestershire sauce
1 1/2 tsp soy sauce
1 tsp garlic powder
12 oz wonton wrappers
1/4 cup sweet and sour sauce
2 green onions, thinly sliced (for garnish)

Instructions

Step 1: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
Step 2: In a large bowl, combine softened cream cheese, mayonnaise, sour cream, Worcestershire sauce, soy sauce, sugar, and garlic powder. Mix thoroughly until smooth.
Step 3: Fold in the shredded imitation crab meat, 4 sliced green onions, and 3/4 cup of the shredded white American cheese until well combined.
Step 4: Spread the mixture evenly into a baking dish. Sprinkle the remaining shredded cheese on top.
Step 5: Bake uncovered for 25-30 minutes, or until the dip is heated through and bubbly around the edges.
Step 6: While the dip bakes, prepare the wonton chips. Cut the wonton wrappers into triangles.
Step 7: Heat 1 1/2 inches of oil in a heavy-bottomed pan over medium-high heat. Test the oil by dropping in a small wonton piece; it should fry immediately when the oil is ready.
Step 8: Fry wonton triangles in batches of 6-7, flipping them two or three times for even browning, about 45-60 seconds or less if they brown quickly.
Step 9: Remove the chips with a spider strainer and drain on a paper towel-lined plate.
Step 10: Once the dip is done, remove it from the oven and garnish with sweet and sour sauce and the remaining sliced green onions.
Step 11: Serve the warm dip immediately with the crispy wonton chips.

Tips & Variations

For a more authentic crab flavor, substitute imitation crab with fresh crab meat.
Use a mandoline or pizza cutter to create uniform wonton triangles for even frying.
Try adding a dash of hot sauce or Sriracha to the dip mixture for a spicy kick.
For a baked version of wonton chips, brush triangles lightly with oil and bake at 375°F (190°C) until golden and crisp.
Add finely minced garlic or ginger to the dip for an extra layer of flavor.

Storage

Store any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, stirring halfway. Wonton chips are best served fresh, but you can keep any leftovers in an airtight container at room temperature for up to 2 days to maintain crispness.

How to Serve

A creamy white dip in a round red pot topped with a drizzle of bright orange sauce and small pieces of green onion scattered over the top. Next to the pot, on a wooden cutting board, are several golden brown triangular chips with bubbly, crunchy texture. Partially visible beside the board is a white bowl lined with parchment paper holding more of the same chips. A blue and white striped cloth sits nearby on a white marbled surface, adding a touch of soft fabric contrast to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dip ahead of time?

Yes, you can prepare the dip mixture a day ahead and refrigerate it before baking. Allow it to come to room temperature for 15-20 minutes before baking to ensure even heating.

What can I use if I don’t have wonton wrappers?

If you don’t have wonton wrappers, sturdy tortilla chips or pita chips can be a good alternative for dipping, though they won’t replicate the delicate crunch of wonton chips.