Crab Rangoon Dip – A Delightful Recipe from My Baking Addiction

This crab rangoon dip is a savory, cheesy dip with all of the flavors of your favorite take-out appetizer. Top it with Thai sweet chili sauce and serve it with homemade wonton chips for the perfect party snack.

Hand scooping up crab rangoon dip with a wonton chip.

Dips are the best part of a party. While not everyone may care about football, game-day gatherings are synonymous with delicious snacks and dips. Just give me a plate of buffalo chicken dip, spinach artichoke dip, spicy sausage dip, and this crab rangoon dip, and I’m a happy camper!

If the crab rangoon was a highlight of your takeout orders, this dip is a must-try. It’s all the delicious filling of crab rangoon served in a big, savory bowl!

What is crab rangoon dip?

The best part of crab rangoon is undoubtedly its filling. This crab rangoon dip is a delightful mixture that combines crab meat, cream cheese, mayo, sour cream, scallions, and a selection of spices. Top it off with cheese and bake until it bubbles, and you’ve got a perfect party dip!

How to make crab rangoon dip

This crab rangoon dip is straightforward to prepare, and the best part? You can make it ahead of time!

Ingredients you’ll need

  • 12 ounces (2 cans) white crab meat, drained
  • 12 ounces room-temperature cream cheese
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 3 sliced scallions
  • 2 teaspoons sriracha
  • 1 teaspoon garlic powder
  • 2 teaspoons soy sauce
  • Freshly ground black pepper, to taste
  • 1 cup shredded Monterey Jack cheese
  • Thai sweet chili sauce, for serving

For the best outcome, consider using real crab meat, which can be found in most grocery stores alongside tuna. Alternatively, for those who prefer it, imitation crab can be used, but it’s essential to note shellfish allergies.

Making this recipe

Begin by preparing your wonton chips. Cut the wonton wrappers diagonally and either deep-fry in vegetable oil until golden or air fry them until crispy.

Unbaked crab rangoon dip in a baking dish, topped with shredded cheese.

To prepare the dip, preheat your oven to 375°F. In a large bowl, blend together all the ingredients—except for half of the cheese—until well-combined. Transfer the mixture to a greased baking dish, top with the remaining cheese, and bake for 30-35 minutes until golden and bubbly. Allow the dip to cool slightly before serving it with the wonton chips.

Make-ahead tips

You can prepare the dip in advance. Mix it up, cover, and store it in the fridge for up to a day. If using a glass or ceramic dish, let it sit at room temperature for 30 minutes before baking. If starting cold, expect to add a few more minutes to the baking time.

Serving suggestions

This dip is mouth-wateringly delicious when drizzled with Thai sweet chili sauce. Pair it with homemade wonton chips, tortilla chips, or even fresh veggies. Local Asian markets often have unique chip options that complement this dip perfectly.

Recipe:

Ingredients Instructions
12 ounces (2 cans) white crab meat, drained Preheat oven to 375°F.
12 ounces room-temperature cream cheese In a large bowl, mix the crab meat, cream cheese, mayonnaise, sour cream, scallions, sriracha, garlic powder, soy sauce, and pepper.
¼ cup mayonnaise Stir in half of the Monterey Jack cheese.
¼ cup sour cream Transfer to a greased baking dish and top with remaining cheese.
3 sliced scallions Bake for 30-35 minutes or until bubbly.
2 teaspoons sriracha Let cool slightly before serving.
1 teaspoon garlic powder
2 teaspoons soy sauce
Freshly ground black pepper
1 cup shredded Monterey Jack cheese
Thai sweet chili sauce, for serving

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