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crab rangoon dip recipe

Crab Rangoon Dip

This hot crab dip served with homemade wonton chips puts a delicious twist on classic crab rangoon.
5 from 1 vote
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Course: Appetizer
Cuisine: American, Chinese
Keyword: appetizer, crab, crab rangoon, dip, dip recipe, game day appetizer
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 12 servings
Calories: 293kcal

Equipment

  • 1 Medium Mixing Bowl
  • 1 sharp knife and cutting board
  • 1 saute pan
  • 1 medium casserole dish
  • 1 Cheese Grater

Ingredients

  • 8 oz mozzarella cheese shredded
  • 4 oz monterrey jack cheese shredded
  • ½ cup mayonnaise
  • ½ cup sour cream
  • 2 teaspoon soy sauce
  • 16 oz crab meat
  • 8 oz cream cheese
  • ⅓ cup green onions chopped
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ¾ cup sweet and sour sauce
  • 24 wonton wrappers

Instructions

  • Preheat the oven to 375 degrees. Shred monterey jack cheese and mozzarella cheese. Chop green onions.
  • In a bowl, add cream cheese, sour cream, mayonnaise, monterey jack cheese, mozzarella cheese, crab meat, soy sauce, green onions, salt and pepper. Mix thoroughly.
  • Spread dip evenly in a medium casserole dish. Bake for 25-30 minutes until top is slightly golden brown and bubbly. Spread sweet and sour sauce evenly on top of dip.
  • Heat canola oil or vegetable oil on medium-high heat in a sauté pan.  Cut wonton wrappers in half.  Fry about 15-20 seconds on each side until golden brown.  Place on wire rack or to a plate with a paper towel to drain oil.

Notes

  • pita chips or tortilla chips can be used if you cannot find wonton wrappers or don't want to make them yourself.
  • save leftovers in the fridge for 3-4 days. Reheat before serving.

Nutrition

Serving: 1serving | Calories: 293kcal | Carbohydrates: 20g | Protein: 16g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 67mg | Sodium: 1125mg | Potassium: 157mg | Fiber: 1g | Sugar: 10g | Vitamin A: 515IU | Vitamin C: 3mg | Calcium: 211mg | Iron: 1mg