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Hot Crab Rangoon Dip Recipe

Hot Crab Rangoon Dip Recipe
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★★★★★

4.9 from 20 reviews

This Hot Crab Rangoon Dip with Crispy Wonton Chips is a delicious Asian-inspired appetizer that combines creamy crab dip with the crunch of golden fried wonton chips. It’s a perfect crowd-pleaser featuring fresh lump crab meat, creamy cheeses, a hint of spice from Sriracha, and a touch of sweetness from Thai sweet chili sauce, making it ideal for parties or casual gatherings.

Ingredients

Scale

Dip Ingredients

  • 8 oz cream cheese
  • ¼ cup mayonnaise (best quality such as Hellmann’s or Duke’s)
  • ¼ cup sour cream
  • 1 tablespoon Sriracha
  • 1 tablespoon fresh lime juice (from 1 lime)
  • 1 small clove garlic, minced
  • ¼ teaspoon salt
  • ¼ teaspoon sugar
  • 8 oz fresh lump crab meat, well drained
  • 3 scallions, white and dark green parts separated
  • 1 cup shredded Monterey jack cheese, divided
  • ¼ cup Thai sweet chili sauce (at room temperature)
  • 1 tablespoon cilantro (optional, for garnish)

Wonton Chips

  • 24 wonton wrappers, cut in half (from one 6-oz package)
  • Vegetable oil, for frying
  • Salt, for sprinkling

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and position a rack in the middle. Reserve 1 tablespoon of the dark green scallion slices for garnish later.
  2. Prepare the crab dip mixture: Place the cream cheese in a large microwave-safe bowl and microwave on high for 45 to 60 seconds until softened. Whisk until smooth. Add mayonnaise, sour cream, Sriracha, lime juice, minced garlic, salt, and sugar, then whisk to combine thoroughly. Fold in the crab meat, scallion whites, and ¾ cup Monterey jack cheese gently using a rubber spatula to preserve lumps of crab meat.
  3. Bake the dip: Spread the crab mixture evenly in a 1-quart baking dish. Sprinkle the remaining ¼ cup of Monterey jack cheese over the top. Bake uncovered for about 25 minutes, or until the cheese is melted and the dip is bubbling.
  4. Add the finishing touches: Remove the dip from the oven and evenly spread the Thai sweet chili sauce over the top. Garnish with the reserved dark green scallions and cilantro if using. Serve warm with a spoon for scooping.
  5. Make the wonton chips: Heat vegetable oil to 350°F in a heavy pot or Dutch oven, filling to a depth of ¾ inch. Fry wonton halves in batches without crowding the pot for about 15 seconds per side or until golden brown and crisp. Drain on paper towels and sprinkle lightly with salt.
  6. Make-ahead tips: The dip can be assembled and refrigerated up to one day before baking; allow extra baking time if cooking straight from the fridge. The wonton chips also can be made a day ahead and stored in an airtight container at room temperature.

Notes

  • Nutritional information does not include wonton chips.
  • Be careful to fold in crab meat gently to keep lumps intact for texture.
  • Adjust Sriracha amount based on your preferred spice level.
  • Use good-quality mayonnaise like Hellmann’s or Duke’s for best flavor.
  • Wonton chips are fragile; serve the dip with a spoon to avoid breakage while dipping.
  • Can garnish with fresh cilantro or scallions to enhance freshness and color.

Nutrition

Keywords: crab dip, hot crab rangoon dip, wonton chips, appetizer, party dip, seafood dip, Asian style dip, creamy crab dip

Find it online: https://yumwithmia.com/hot-crab-rangoon-dip-recipe/