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Crab Rangoon Dip
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Crab Rangoon Dip

Turn your favorite takeout appetizer into a bubbly, cheesy dip! This easy Crab Rangoon Dip recipe comes together fast and pairs perfectly with crunchy Baked Wonton Chips. It's perfect for game day entertaining.
Prep Time15 minutes
Cook Time25 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Reed Dunn

Ingredients

For the Crab Rangoon Dip

  • 8 ounces cream cheese softened
  • ½ cup mayonnaise
  • 1 ¼ cups mozzarella cheese freshly shredded and divided
  • 8 ounces imitation crab meat
  • 4 green onions chopped, plus more for garnish
  • 2 tablespoons tamari or soy sauce
  • 2 tablespoons sweet chili sauce plus more for garnish
  • 1 clove garlic minced
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder

For the Baked Wonton Chips

  • 24 wonton wrappers
  • Olive oil or avocado oil spray
  • Black sesame seeds
  • Kosher salt

Instructions

Make the Crab Rangoon Dip

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine softened cream cheese, mayonnaise, and 1 cup of shredded mozzarella cheese. Mix with a hand mixer until smooth and creamy.
  • Chop imitation crab meat into ½- to 1-inch pieces and add to the bowl.
  • Stir in chopped green onions, tamari or soy sauce, sweet chili sauce and minced garlic.
  • Add garlic powder and onion powder, mixing until fully combined.
  • Transfer mixture to a 1- to 1 ½-quart baking dish and spread into an even layer.
  • Sprinkle remaining ¼ cup mozzarella cheese over the top.
  • Bake for 25 minutes, switching the oven to broil for the final 2 minutes to lightly brown the top.
  • Remove from oven and garnish with extra sweet chili sauce and additional green onions, if desired.

Make the Baked Wonton Chips

  • Preheat oven to 400 degrees and lightly spray a baking sheet with oil.
  • Cut wonton wrappers diagonally into triangles.
  • Arrange on the baking sheet in a single layer and lightly spray with oil.
  • Sprinkle with black sesame seeds and a pinch of salt.
  • Bake for 6 to 8 minutes, until crispy and golden around the edges.
  • Let cool on the baking sheet before serving.

Notes

  • I recommend making the Baked Wonton Chips, letting them bake while you start to assemble the dip. Once the chips are made, set them aside and reduce the oven heat to 350 degrees F to bake the dip.
  • You can use real lump crab meat instead of imitation crab, though the flavor will be slightly stronger and more “fish-forward.”
  • Dip can be assembled ahead of time and refrigerated for up to 24 hours before baking.
  • Leftover dip reheats well in the oven at 325 degrees F for 10 to 15 minutes.