Crab Rangoon Dip Recipe
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5.0
9 reviews
Excellent
Crab Rangoon Dip Recipe
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This shareable hot dip version of your favorite takeout appetizer is loaded with real crab and tangy cream cheese, and is perfect to scoop with crispy homemade wontons!
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Ingredients
- 12 ounces wonton wrappers or 12 oz wonton chips
- 16 ounces cream cheese softened
- 16 ounces fancy crab meat drained
- 1 cup mayonnaise
- 1 ½ cups shredded Monterey jack cheese
- ½ cup chopped scallions
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- cooking spray
- fry oil
- Optional: Sweet chili sauce duck sauce, or sweet and sour sauce
Instructions
- For the Hot Crab Dip: Preheat the oven to 350°F. Set out a 9-inch baking dish and spray with cooking spray. Then set out a medium mixing bowl.
- In the mixing bowl, combine the softened cream cheese, drained crab meat, mayonnaise, shredded cheese, scallions, soy sauce, and garlic powder. Gently mix until well combined. Then scoop the mixture into the baking dish and spread out in an even layer.
- Sprinkle the Panko breadcrumbs over the top and spray the top of the breadcrumbs with additional cooking spray. Bake the dip for 30 minutes, or until the edges are bubbly and the top is golden.
- For the Wonton Chips: In some areas you can find fried wonton chips in the snack aisle, or in the international section of major grocery stores. If you can’t find them, you can make them with wonton wrappers! Set a large pot over medium high heat. Add a cooking thermometer to the side of the pot. Fill the pot with 2 inches of cooking oil. Cut the square wonton wrappers in half, to create triangles.
- Once the oil reaches 350°F, drop 2 to 3 wonton triangles in the oil at a time. Use a skimmer to flip them, cooking for a total of 5 to 10 seconds per chip, until just golden brown. Quickly remove from the oil in place on a paper towel lined plate. Repeat, repeat, repeat. This process goes quickly because the chips cook so fast. You can add more wontons to the oil if desired, but I find it so much easier to control their color if you do just a few at a time. Adjust the heat as needed.
Notes
- To Serve: Set out the crab Rangoon hot dip with a bowl of fried wonton chips on the side. For a fun option, consider adding sweet chili sauce, duck sauce, or sweet-and-sour sauce on the side for extra dipping.
- You can assemble the dish a few hours ahead, then wrap or cover and keep in the fridge until ready to bake. I also suggest that you wait until the last minute to spray the Panko topping with oil so the breadcrumbs don't get soggy.
- Technically yes, although it is certainly best when you serve and enjoy it shortly after baking. But it will keep well for up to a day or so stored covered in the fridge. Microwave in short 10-15 second bursts on 50% power, or reheat in a 350-degree oven for about 10 minutes.
Nutrition Information
Show Details
Serving
0.5cup
Calories
377kcal
(19%)
Carbohydrates
21g
(7%)
Protein
17g
(34%)
Fat
25g
(38%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
9g
Monounsaturated Fat
6g
Trans Fat
0.03g
Cholesterol
59mg
(20%)
Sodium
911mg
(38%)
Potassium
228mg
(7%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
384IU
(8%)
Vitamin C
3mg
(3%)
Calcium
199mg
(20%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 377 kcal
% Daily Value*
| Serving | 0.5cup | |
| Calories | 377kcal | 19% |
| Carbohydrates | 21g | 7% |
| Protein | 17g | 34% |
| Fat | 25g | 38% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 59mg | 20% |
| Sodium | 911mg | 38% |
| Potassium | 228mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 384IU | 8% |
| Vitamin C | 3mg | 3% |
| Calcium | 199mg | 20% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
9 reviews
Excellent
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