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–+ servings
Crab Rangoon Dip

Creamy Crab Rangoon Dip That Will Wow Your Guests

This delightful Crab Rangoon Dip combines luscious cream cheese and sweet crab meat, perfect for gatherings and ready in just 25 minutes.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 8 servings
Course: Appetizers
Cuisine: Chinese
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dip
  • 8 oz Cream Cheese Use room temperature for easier mixing.
  • 1/2 cup Mayonnaise Substitute with Greek yogurt for a lighter option.
  • 1/2 cup Sour Cream Contributes to the dip’s amazing tangy flavor.
  • 2 cloves Minced Garlic Fresh garlic is preferred for the best taste.
  • 2 tablespoons Green Onions Chopped; chives can be a substitute.
  • 1 tablespoon Soy Sauce Opt for low-sodium to reduce saltiness.
  • 1 teaspoon Sugar Adjust sweetness to taste.
  • 1 cup Mozzarella Cheese Shredded; can be replaced with Monterey Jack.
  • 1 cup Crab Meat Fresh or drained canned crab works best.

Equipment

  • Oven
  • mixing bowl
  • Baking Sheet

Method
 

Step-by-Step Instructions for Crab Rangoon Dip
  1. Preheat your oven to 350°F (175°C).
  2. Take your wonton wrappers and cut them in half diagonally to create triangles. Arrange them on a baking sheet in a single layer.
  3. In a large mixing bowl, combine cream cheese, mayonnaise, sour cream, minced garlic, chopped green onions, soy sauce, and sugar. Mix until smooth.
  4. Gently fold in the shredded mozzarella cheese and crab meat without overmixing.
  5. Spread the mixture into an oven-safe dish and bake for about 20 minutes until golden brown and bubbling.
  6. Garnish with additional chopped green onions and drizzle with Thai Sweet Chili Sauce if desired.
  7. Serve with crispy wonton chips or fresh veggies.

Nutrition

Serving: 1cupCalories: 200kcalCarbohydrates: 10gProtein: 12gFat: 14gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 450mgPotassium: 200mgSugar: 1gVitamin A: 500IUVitamin C: 2mgCalcium: 150mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months, and reheat in the oven at 350°F for 15-20 minutes.

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