Crab Rangoon Dip

This crab rangoon dip is a delicious Asian inspired hot crab dip. Crab rangoon is a combination of crab, green onions, soy sauce, and cream cheese stuffed into a fried wonton. It is then served with a sweet dipping sauce. I combined all of these amazing flavors of and made it into a Crab Rangoon Dip! You can either fry your wonton chips in oil or use an air fryer. Serve with a sweet chili sauce.

Crab Rangoon Dip with Wonton Chips

Last year, I made a crab rangoon egg roll recipe. The recipe went viral and so many people enjoyed it, but a lot of people find egg rolls difficult to make. If you love a hot crab dip, you will absolutely love this crab rangoon dip. This delicious dip can be served hot or cold, but honestly, it is just better if it is hot. When it is hot, all the cheese is creamy and melty and for me that is one of the best parts of crab rangoon. I love how the flavors absolutely melt into my mouth.

What is Crab Rangoon?

Crab Rangoon is a popular American Chinese appetizer. The ingredients in crab rangoon normally are imitation crab, cream cheese, green onions and a few other ingredients. They are also known as cream cheese wontons, and they are usually stuffed into a wonton and then deep fried. Some places add a little powdered sugar into the recipe too for a touch of sweetness. I love dunking them into a sweetened chili sauce, sweet and sour sauce, or duck sauce once they are ready to eat.

Wonton Chips

I made fresh wonton chips for this dip and it truly made every bite taste like crab rangoon. However, if you do not have the time to make wonton chips, tortilla chips also work.

These fried wonton chips are made from wonton wrappers that you cut into diagonals and either fry them in oil or cook them in the air fryer. They are really easy to make. Actually, they are even easier to make than regular potato chips. I bought a package of wonton wrappers. You can find these in most supermarkets now. They come in a small package, with maybe 50 individual squares of wonton dough stacked on top of each other. Then, you cut one diagonal slice through the stack to create little triangles. These will be your chips.

If you would like to fry these in oil then you should heat up your oil in a large pan on medium low heat. Fry the chips in batches for about 15-20 seconds or until it bubbles up and gets golden. I tried cooking these on medium heat but quickly realized that was too high. I lowered the heat to medium low heat. As soon as you see the edges starting to brown, you should flip the wonton chip. Cook the other side and then lay it on a paper towel to soak up extra oil.

Pro Tip: Since these cook so fast, I would cook only 5 at a time. I would lay five wonton chips in the oil, and then as soon as I laid down the fifth wonton, it would be time to flip the first one. That is how fast they cook.

I prefer the taste of the wonton chips when they were a medium golden brown as opposed to a dark brown. They started to taste a little burnt that way.

Baked Hot Crab Dip

This crab rangoon dip is the most delicious hot crab dip I have ever tried. It has such a good balance of creaminess and cheese plus crab flavor. I love the green onions and the sweet chili sauce. The sweet chili sauce on top is really not too spicy and not too sweet. You can spread a thick layer on it if you like.

Also, I used a 7.5 x 6 baking dish to bake this dip. It was the perfect size. This was everyones favorite dip and I still had some leftovers because I served this during the Holidays when there was so much other food to try. I made wonton crisps for this dip because it made every bite taste like crab rangoon, but if you do not have the extra time to make wonton chips, you can serve these with tortilla chips.

If you want to make the chips in your air fryer, spread your wontons chips in a single layer, rub with a little oil or cooking spray, and cook them at 350F for 5-6 minutes.

You can even make baked wonton chips. Just line a sheet pan with parchment paper, spray both sides of the wonton chips with a cooking spray, and then bake for about 8 minutes at 375F.

Crab Rangoon Dip

INGREDIENTS  

• 12 oz Cream Cheese room temperature
• 1/4 cup Mayonnaise
• 1/2 cup Sour Cream
• 3 cloves Garlic finely minced
• 4 Green Onions finely diced with greens and white parts separated
• 8 oz Crab Meat rinsed and drained well
• 1 cup Mozzarella Cheese shredded
• 2 tsp Soy Sauce
• 1 tsp sriracha (optional but encouraged)
• 1 tsp Worcestershire sauce
• 1/2 cup Thai Sweet Chili Sauce Red Pepper Jelly can also work
• 50 Wonton Wrappers

INSTRUCTIONS 

Wonton Chips

• Slice the wonton chips in half in the middle or along the diagonal. Fry the wonton chips in batches in hot oil for about 15-20 seconds until they are golden and crispy. Drain them on a paper towel. (Additional Notes below)
• If you want to bake or air fry the chips, spray them with cooking spray and cook in a single layer for about 5 minutes at 350F. 

Crab Rangoon Dip

• Preheat oven to 350F
• Remove cream cheese from packaging and warm it slightly so that it is easier to incorporate into the other ingredients. Combine the warm cream cheese with the mayonnaise and sour cream in a large bowl. 
• Add in your finely diced green onions(white parts and half of the green parts), garlic, soy sauce, crab meat, sriracha, Worcestershire sauce, and 3/4 cup of mozzarella cheese. 
• Add crab rangoon dip to a 7.5”x6 baking dish. Top with remaining mozzarella cheese. Bake for 25-28 minutes or until the dip is bubbling.
• Remove from the oven and top with the sweet Thai chili sauce, and more sliced green onions. Serve with Wonton Chips

NOTES

Wonton Chips – If you would like to fry these in oil then you should heat up your oil in a large pan on medium low heat. Fry the chips in batches for about 15-20 seconds or until it bubbles up and gets golden. I tried cooking these on medium heat but quickly realized that was too high. I lowered the heat to medium low heat. As soon as you see the edges starting to brown, you should flip the wonton chip. Cook the other side and then lay it on a paper towel to soak up extra oil.