Description
This crab rangoon dip features a creamy base of softened cream cheese, mayonnaise, and sour cream, mixed with shredded mozzarella and an array of spices for flavor. The recipe takes about 30 minutes from start to finish and serves 6-8 people.
Ingredients
Scale
- 8 oz softened cream cheese
- 1 cup imitation crab or crab meat, chopped
- 1 cup shredded mozzarella cheese
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 green onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon lemon juice
- 1 teaspoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon sweet chili sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/4 cup grated Parmesan cheese
- Wonton wrappers
- Oil for frying or air frying
Instructions
- Prepare the Wonton Chips: Cut wonton wrappers into triangles. Fry in hot oil until golden brown, or bake in the oven at 400°F for 8-10 minutes until crispy. Alternatively, use an air fryer for crunchy wonton chips.
- Make the Dip: In a mixing bowl, combine softened cream cheese, mayonnaise, sour cream, chopped crab meat, shredded mozzarella, green onions, minced garlic, lemon juice, soy sauce, Worcestershire sauce, sweet chili sauce, garlic powder, black pepper, and salt. Mix until well combined and creamy.
- Transfer to Dish: Spoon the crab dip mixture into a baking dish or casserole dish. Sprinkle grated Parmesan cheese on top for a golden brown topping.
- Bake: Preheat the oven to 350°F. Bake the dip for 20-25 minutes, or until hot and bubbly. The cheese should be melty and the edges slightly golden.
- Serve: Remove the dip from the oven and allow to cool slightly. Serve warm with crispy wonton chips for dipping.
- Prep Time: 10
- Cook Time: 20
- Category: Appetizer
- Method: Baking, Frying
- Cuisine: American, Chinese
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Fat: 20
- Carbohydrates: 15
- Protein: 8