Best Crab Rangoon Dip with Wonton Chips
This warm, creamy, and cheesy Crab Rangoon Dip is the perfect appetizer for any occasion served with crispy wonton chips and sweet chili sauce. Made with real crab meat and without mayonnaise, this dish combines all the flavors into one hot tasty dip!
Ingredients
Crab Filling
- 8 oz lump crab meat
- 8 oz cream cheese, softened
- ½ cup sour cream
- 2 clove garlic, minced
- 2 green onions, chopped, separate white and green parts
- 1 tbsp light soy sauce
- ½ tsp garlic powder
- ½ tsp chili powder
- ½ tsp salt
- ½ tsp white or black pepper
- 1 cup Monterey jack cheese, shredded
- 1 cup mozzarella cheese, shredded
Wonton Chips
- 1 pack wonton wrapper, I use the Dynasty brand
- neutral oil, for frying , (vegetable, avocado, canola, peanut oil)
To Serve
- Thai sweet chili sauce
- Green Onions, chopped (green parts)
Instructions
Make Wonton Chips
- Cut the wonton wrappers diagonally into triangles. If you can't find wonton wrappers, you can also use egg roll pastry and cut them into small triangle shape.
- In a deep frying pan, add neutral oil and heat over medium-high heat until it reaches 350°F (180°C). To test if the oil is hot enough, dip a wooden chopstick into the oil. If the oil sizzle, that means the oil is ready.
- Drop the wonton wrappers in batches and fry until golden brown and crispy. Transfer to a plate lined with paper towel to drain any excess oil. Repeat with the remaining wonton wrappers. (*see above post for oven and air fryer method for making wonton chips)
Make Crab Filling
- Preheat the oven to 350℉.
- In a large bowl, beat or mix cream cheese until smooth and creamy. Make sure there is no big lump.
- Add crab meat, sour cream, soy sauce, garlic, green onion (white parts), garlic powder, chili powder, salt, pepper, and 1/4 cup of Monterey jack cheese and 1/4 cup of mozzarella cheese. Mix until well combined.
- Transfer the filling into a baking dish and spread it out evenly. Top with the remaining cheese.
- Bake for 20 minutes for 350°F. Then broil on high for 5 minutes, or until the dip is bubbly and golden brown on top.
- Drizzle sweet chili sauce on top of crab rangoon dip. Garnish with chopped green onions (green parts). Serve immediately with wonton chips and enjoy!
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