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Crab Rangoon Dip with Crispy Wonton Chips Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 31 reviews
  • Author: Kimberly
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Method: Frying
  • Cuisine: American

Description

This Crab Rangoon Dip is a creamy, savory appetizer inspired by the classic Chinese-American Crab Rangoon. It combines cream cheese, imitation crab, scallions, and a hint of garlic for a rich flavor, topped with sweet chili sauce and optional sriracha for a spicy kick. Served warm with crispy homemade fried wonton chips, it’s perfect for parties and casual gatherings.

Ingredients

Dip Ingredients

  • 8 ounces cream cheese, softened to room temperature (1 block)
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 clove garlic, grated or very finely minced
  • 5 sticks imitation crab, finely chopped (about 1/2 cup chopped imitation crab)
  • 4 scallions, thinly sliced
  • 1/4 cup sweet chili sauce
  • 1 tablespoon sriracha (optional)

Wonton Chips

  • Canola oil or other neutral oil for frying (about 1 inch depth)
  • 20 sheets wonton wrappers, cut in half or into strips

Instructions

  1. Prepare Cream Cheese: Add the cream cheese to a bowl and microwave for 15 seconds to soften it further if needed, especially if it’s straight from the fridge.
  2. Mix Dip Ingredients: To the softened cream cheese, add mayonnaise, sour cream, salt, pepper, and grated garlic. Mix until fully combined and smooth for a uniform base.
  3. Add Crab and Scallions: Stir in the thinly sliced scallions and finely chopped imitation crab meat. Taste the mixture and adjust salt and pepper according to preference.
  4. Assemble Dip: Spread the cream cheese mixture evenly into a shallow bowl or serving dish. Top with sweet chili sauce and drizzle sriracha if using for a spicy element. Cover and refrigerate until ready to serve if not serving immediately.
  5. Heat Oil for Frying: Pour about 1 inch of neutral oil into a pot or skillet and heat over medium heat until the oil reaches 325-350°F, using a candy or instant-read thermometer to ensure proper temperature.
  6. Fry Wonton Chips: Fry wonton wrapper pieces in batches without crowding the pan. Cook each batch for 2-3 minutes until the wonton chips turn lightly golden and crisp. Remove and drain on paper towels. While still hot, sprinkle lightly with salt. Repeat for all pieces.
  7. Serve: Serve the Crab Rangoon Dip alongside the freshly fried wonton chips or your choice of dippers. Start with half the sweet chili sauce if preferred, allowing guests to add more as they enjoy the dip.

Notes

  • For a spicier dip, increase the amount of sriracha or mix it into the dip before serving.
  • Wonton chips can be made ahead and stored in an airtight container; re-crisp in a hot oven if needed.
  • Use real crab meat for a more authentic flavor, adjusting quantity as desired.
  • Keep the cream cheese softened for easy mixing.
  • This dip pairs well with fresh veggies or tortilla chips as alternate dippers.

Find it online: https://slsrecipes.com/crab-rangoon-dip-with-crispy-wonton-chips-recipe/