Crab Rangoon Dip With Wonton Chips Recipe

I absolutely love this crab rangoon dip recipe because it’s an irresistible blend of creamy, cheesy goodness and savory crab flavor that just hits all the right notes. Plus, making the crispy won ton chips from scratch feels like an extra-special touch, turning a simple snack into a crowd-pleasing masterpiece.

I adore crafting an unfathomably wonderful Crab Rangoon Dip with Wonton Chips. The blend of cream cheese, crab meat, and sour cream is absolutely smooth and delightful, made even better by the understated but sultry flavors of Worcestershire and soy sauce.

The finishing touch is mozzarella cheese (which, if you don’t mind my saying, is very nearly the most indispensable ingredient in the Crab Rangoon Dip). Served with crispy wonton chips, this appetizer is truly something special.

Ingredients

Cream Cheese: It offers creaminess and is a rich source of calcium and healthy fats.

Crab Meat: Protein-rich; imparts a subtle seafood taste.

Sour cream: Creamy texture; tanginess makes flavor deeper.

Green Onions: Contribute utter freshness; are composed of the vitamins A and C.

Worcestershire Sauce: Provides umami flavor; created with fermented ingredients.

Powdered garlic: Imparts a warm garlicky taste; contains antioxidants.

Mozzarella cheese: Smooth melting in this smooth operator; also known for its calcium and protein content.

Ingredient Quantities

• 8 oz cream cheese, softened
• 8 oz crab meat, drained and flaked (can be fresh, canned, or imitation)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 3 tablespoons green onions, finely chopped
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 teaspoon garlic powder
• 1 teaspoon sugar
• Salt and pepper to taste
• 1 cup shredded mozzarella cheese
• Won ton wrappers (for chips)
• Vegetable oil (for frying won ton chips)

Instructions

1. Set your oven to 350°F (175°C) to warm up.

2. In a big bowl, combine the room temperature cream cheese, sour cream, and mayonnaise, mixing until the result is smooth and cohesive.

3. Combine the crab meat, green onions, Worcestershire sauce, soy sauce, garlic powder, sugar, and a small amount of salt and pepper. Mix thoroughly.

4. Pour the mixture into a baking dish that can withstand the heat of the oven, ensuring that it is spread out evenly across the dish.

5. Evenly sprinkle the shredded mozzarella cheese over the top of the crab mixture.

6. Put the dip in the preheated oven and bake for 20-25 minutes, or until its hot and bubbly and the cheese is golden brown.

7. In the meantime, slice the won ton wrappers into halves or quarters so that they resemble chips.

8. In a large frying pan, pour in vegetable oil and warm it over medium heat. Working in batches, add the won ton pieces, frying them until they are golden brown and crispy, about 1-2 minutes per side.

9. Using a slotted spoon, transfer the fried won ton chips to a plate lined with paper towels to drain any excess oil.

10. Hot crab rangoon dip with fried won ton chips on the side for dipping.

Equipment Needed

1. Oven
2. Large mixing bowl
3. Mixing spoon or spatula
4. Baking dish
5. Knife
6. Cutting board
7. Large frying pan
8. Slotted spoon
9. Plate
10. Paper towels

FAQ

• Can I use something other than mozzarella cheese? Yes, you can substitute mozzarella with Monterey Jack or cheddar for a different flavor profile.
• Is fresh crab better than canned or imitation crab? Fresh crab offers the best flavor and texture, but canned or imitation crab can be used as convenient alternatives.
• Can I bake the wonton chips instead of frying? Yes, you can bake the wonton wrappers by brushing them with oil and baking at 350°F (175°C) until crispy, about 5-7 minutes.
• How can I make the dip spicier? Add a dash of hot sauce or some finely chopped jalapeños to the mixture for an extra kick.
• Can this dip be served cold? While it can be served cold, the flavors are best when the dip is warm and gooey after baking.
• How should I store leftovers? Keep any leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat before serving.
• Can I make this dip ahead of time? Yes, prepare the dip and refrigerate it without baking. When ready to serve, bake it until heated through.

Substitutions and Variations

8 oz crab meat – Can be replaced by 8 oz cooked shrimp, finely chopped, or 8 oz cooked chicken, shredded.
1/2 cup sour cream – For a guacamole with a different flavor profile but equal creaminess, use 1/2 cup Greek yogurt in place of sour cream.
1/4 cup mayonnaise – For a healthier option, substitute with 1/4 cup plain Greek yogurt.
1 cup shredded mozzarella cheese – Substitute with 1 cup shredded cheddar cheese for a sharper flavor.
Wonton wrappers – If frying won ton chips is not preferred, substitute with tortilla chips.

Pro Tips

1. Improve Texture and Flavor Try using a mix of fresh and canned crab meat if possible. The fresh crab will enhance flavor, while the canned variety helps to achieve the right texture.

2. Prevent Soggy Dip Before adding crab meat, ensure it’s thoroughly drained and patted dry to prevent the dip from becoming watery.

3. Flavor Boost Add a squeeze of fresh lemon juice and a dash of Old Bay seasoning to brighten the flavors of the dip and give it an extra kick.

4. Serving Suggestion For an added touch, garnish the dip with some extra chopped green onions or fresh parsley after baking for a pop of color and fresh flavor.

5. Crispier Chips For extra crispy won ton chips, bake them instead of frying. Lightly brush each wrapper with vegetable oil, spread them on a baking sheet, and bake at 350°F (175°C) for about 5-7 minutes until golden brown.