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Hot Crab Rangoon Dip Recipe

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3.9 from 70 reviews

This Hot Crab Rangoon Dip combines creamy cream cheese, tangy mayonnaise and sour cream, spicy sriracha, and savory lump crab meat baked to golden perfection. Served warm with crispy fried wonton chips made from egg roll wraps, this appetizer brings the flavors of classic crab rangoon in an easy-to-share dip format, perfect for parties and gatherings.

  • Total Time: 37 minutes
  • Yield: 6 to 8 servings

Ingredients

Dip Ingredients

  • 8 ounces cream cheese
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 teaspoons lime juice
  • 2 teaspoons soy sauce
  • 2 teaspoons sriracha
  • ½ teaspoon garlic powder
  • ½ teaspoon ground black pepper
  • ½ teaspoon onion powder
  • 3 green onions, thinly sliced, white and green parts separated
  • 1 can lump crab meat (6 ounces), drained
  • 1 ½ cups shredded Monterey Jack cheese, divided
  • ⅓ cup sweet chili sauce

Wonton Chips

  • 12 egg roll wraps, cut into quarters diagonally
  • Vegetable oil for frying
  • Nonstick cooking spray (for baking dish)
  • Kosher salt for sprinkling

Instructions

  1. Prepare the baking dish: Preheat the oven to 400 degrees F. Lightly spray a 1-quart baking dish or pie plate with nonstick cooking spray to prevent sticking.
  2. Soften cream cheese: Place the cream cheese in a large microwave-safe bowl. Microwave for 30 to 60 seconds until very soft but not fully melted, making it easier to mix.
  3. Mix base ingredients: Add mayonnaise and sour cream to the softened cream cheese. Whisk vigorously for about 1 minute until the mixture is smooth and creamy.
  4. Season the dip: Stir in lime juice, soy sauce, sriracha, garlic powder, black pepper, and onion powder. Whisk thoroughly to ensure all flavors are well incorporated.
  5. Add crab and cheese: Fold in the white parts of the green onions, lump crab meat, and 1 cup of Monterey Jack cheese gently using a spatula until combined without breaking up the crab too much.
  6. Assemble and bake: Spread the crab mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup Monterey Jack cheese on top. Bake in the preheated oven for 20 to 22 minutes or until the dip is golden brown and bubbling around the edges.
  7. Make wonton chips: While the dip bakes, heat about ½-inch vegetable oil in a medium skillet over medium-high heat. Fry the egg roll wrap quarters in batches for 1 to 2 seconds per side until they turn golden brown and crispy. Transfer to a paper towel-lined plate and lightly season with kosher salt.
  8. Finish and serve: Once the dip is out of the oven, gently spread the sweet chili sauce over the top. Sprinkle with the green parts of the green onions. Serve hot with the crispy wonton chips for dipping.

Notes

  • Use lump crab meat for best texture, but canned crab meat works well too.
  • If you prefer less spice, reduce or omit the sriracha.
  • Frying the egg roll wraps just a couple seconds per side prevents them from absorbing too much oil and keeps them crisp.
  • Try serving with additional dipping sauces like soy sauce or extra sweet chili sauce for variety.
  • The dip can be prepared ahead and refrigerated; simply bake before serving.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

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