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Crab Rangoon Dip with Baked Wonton ChipsCrab Rangoon Dip with Baked Wonton Chips
Crab Rangoon Dip with Baked Wonton Chips

Crab Rangoon Dip with Baked Wonton Chips

This dip delivers all the crave-worthy flavors of classic crab rangoon in an easy, shareable form that’s perfect for entertaining. Rich, creamy, and just a little sweet with a touch of heat, it bakes up bubbly and golden, then gets finished with a drizzle of sweet chili sauce for that signature takeout-inspired flavor.
Yoko Segawa
Yoko Segawa
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Recipe - Heinen's of Rocky River
Crab Rangoon Dip with Baked Wonton Chips
Crab Rangoon Dip with Baked Wonton Chips
Prep Time15 Minutes
Servings8
Cook Time35 Minutes
Ingredients
8 oz cream cheese (For The Dip)
½ cup sour cream (For The Dip)
¼ cup mayonnaise (For The Dip)
1 Tbsp lemon juice (For The Dip)
2 tsp soy sauce (For The Dip)
1½ tsp Sriracha (For The Dip)
1 tsp garlic powder (For The Dip)
1 tsp onion powder (For The Dip)
1 cup shredded mozzarella cheese, divided (For The Dip)
8 oz crab meat, drained (For The Dip)
6 scallions, thinly sliced, save some for topping (For The Dip)
â…“ cup sweet chili sauce (For The Dip)
Salt (For The Dip)
Black pepper (For The Dip)
24 wonton wrappers, halved diagonally (For The Wonton Chips)
Olive oil spray (For The Wonton Chips)
A pinch of flaky sea salt (For The Wonton Chips)
Directions
  1. Preheat the oven to 350°F.
  2. Using a stand mixer or a handheld mixer, beat the cream cheese, sour cream, mayonnaise, lemon juice, soy sauce, Sriracha, garlic powder, onion powder, a pinch of salt, and a dash of pepper until smooth.
  3. Stir in ½ cup of mozzarella cheese, crab meat, and scallions. Transfer the mixture to a baking dish and sprinkle with the remaining ½ cup of mozzarella cheese.
  4. Bake at 350°F for 20-25 minutes, until bubbly on the edges. Then broil for 3-5 minutes, until the cheese is golden brown on top. Remove from the oven and set aside.
  5. Turn off the broiler and increase the oven temperature to 400°F. Line a sheet pan with parchment paper.
  6. Arrange the halved wonton wrappers in a single layer on the prepared sheet pan. Lightly spray both sides with olive oil and sprinkle a pinch of salt.
  7. Bake at 400°F for 6-9 minutes until golden brown and crisp, keeping a close eye on them after 6 minutes as they brown quickly. Remove from the oven and let cool. Work in batches if needed.
  8. Spread sweet chili sauce over the dip. Serve the dip warm with the wonton chips.
15 minutes
Prep Time
35 minutes
Cook Time
8
Servings

Directions

  1. Preheat the oven to 350°F.
  2. Using a stand mixer or a handheld mixer, beat the cream cheese, sour cream, mayonnaise, lemon juice, soy sauce, Sriracha, garlic powder, onion powder, a pinch of salt, and a dash of pepper until smooth.
  3. Stir in ½ cup of mozzarella cheese, crab meat, and scallions. Transfer the mixture to a baking dish and sprinkle with the remaining ½ cup of mozzarella cheese.
  4. Bake at 350°F for 20-25 minutes, until bubbly on the edges. Then broil for 3-5 minutes, until the cheese is golden brown on top. Remove from the oven and set aside.
  5. Turn off the broiler and increase the oven temperature to 400°F. Line a sheet pan with parchment paper.
  6. Arrange the halved wonton wrappers in a single layer on the prepared sheet pan. Lightly spray both sides with olive oil and sprinkle a pinch of salt.
  7. Bake at 400°F for 6-9 minutes until golden brown and crisp, keeping a close eye on them after 6 minutes as they brown quickly. Remove from the oven and let cool. Work in batches if needed.
  8. Spread sweet chili sauce over the dip. Serve the dip warm with the wonton chips.