Creamy Baked Crab Rangoon Dip Recipe with Crispy Wonton Chips
A creamy, cheesy baked crab rangoon dip paired with crispy wonton chips, perfect for parties and easy to make with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 8 oz cream cheese, softened
- 8 oz imitation crab meat, chopped
- 1/4 cup mayonnaise
- 1 tbsp soy sauce
- 1 tsp sesame oil (optional)
- 2 stalks green onions, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup grated Parmesan cheese
- 30–40 wonton wrappers
- Vegetable oil for frying or brushing wonton chips
- Black pepper to taste
- Optional garnish: fresh cilantro or parsley
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare the wonton chips: Cut each wonton wrapper into quarters (about 4 triangles per wrapper). If frying, heat vegetable oil in a deep skillet to 350°F (175°C). Fry the wonton pieces in batches for about 1-2 minutes or until golden and crispy, then drain on paper towels. For a baked version, lay the wonton pieces on a baking sheet, lightly brush with oil, and bake for 8-10 minutes, flipping halfway.
- In a large mixing bowl, blend the softened cream cheese and mayonnaise until smooth and creamy.
- Stir in the minced garlic, soy sauce, sesame oil (if using), and black pepper. Mix until evenly combined.
- Fold in the crab meat and green onions gently to keep the crab from breaking apart too much.
- Transfer the mixture to your baking dish and spread it out evenly, smoothing the top with a spatula.
- Sprinkle the grated Parmesan cheese over the top.
- Bake the dip for 20-25 minutes, or until the top is bubbly and golden brown.
- Remove from oven and let it cool for 5 minutes to set slightly.
- Serve warm with crispy wonton chips.
Notes
Use fully softened cream cheese for a smooth dip. Handle crab meat gently to avoid mushy texture. Frying wonton chips yields crispier results, but baking is a healthier alternative. Keep an eye on wonton chips while frying to avoid burning. The dip firms up nicely after baking even if it looks watery before cooking. Can prepare dip and chips ahead of time. Store leftovers in airtight container in refrigerator up to 3 days. Reheat covered in oven at 325°F for 10-15 minutes.
Nutrition
- Serving Size: About 1/8 of the dip
- Calories: 250
- Fat: 15
- Carbohydrates: 6
- Protein: 10
Keywords: crab rangoon dip, baked crab dip, creamy crab dip, party appetizer, crispy wonton chips, easy dip recipe