Baked Crab Rangoon Dip with Wonton Chips

This hot and creamy baked crab rangoon dip is like a deconstructed version of the classic Chinese takeout appetizer. Perfect for a party, potluck, or tailgate and full of cheesy, creamy, crab rangoon flavor!

Course Appetizer, Hot Appetizer, Snack

Cuisine Chinese American

Keyword Baked Appetizers, Crab Dip, Crab Rangoon Dip

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 433kcal

Author Cara Harbstreet

Ingredients

16 oz regular cream cheese or two packages, softened to room temperature
½ cup kewpie mayo
½ cup regular sour cream
1 to 1 1/2 tbsp lime juice about 1/2 medium lime
3 garlic cloves grated
1 tbsp sugar
½ tbsp low-sodium soy sauce
16 oz imitation crab meat shredded or finely chopped
4 green onions thinly sliced
1 ½ cups shredded mozzarella cheese
½ cup sweet chili sauce optional
red pepper flakes, such as gochugaru optional
1 package wonton chips (12 to 16 oz) for serving

Instructions

Preheat the oven to 350 degrees F.
Add the softened cream cheese to a large mixing bowl, along with the mayo, sour cream, lime juice, garlic cloves, sugar, and soy sauce.
Use a whisk or hand mixer to combine until creamy. Fold in ⅔ of the green onions along with the imitation crab meat and 1 cup of shredded cheese.
Once combined, transfer to a baking dish and top with the remaining shredded cheese. Bake on the middle rack, uncovered, for 15-20 minutes or until heated through. For an extra bubbly cheese topping, cook under the broiler for an additional 3-4 minutes until the top begins to turn golden brown.
Remove from the oven and drizzle with the red pepper flakes and/or sweet chili sauce (if using). Top with the remaining green onions and serve hot with the wonton chips.

Slow Cooker Instructions

Set up a medium CrockPot or slow cooker. Follow the same prep steps (Steps 2 and 3 above).
Cook on LOW for 1 hour, stirring occasionally and scraping the sides to ensure even heating. If the dip starts to scorch, reduce heat to the “keep warm” setting.
To serve, set out a tray or basket of wonton chips and place the sweet chili sauce and green onions nearby for garnish to let guests garnish each serving.

Notes

Serving sizes are variable depending on the other appetizers, snacks, or main dishes served with this crab rangoon dip. Estimate 12-16 servings total.

Store leftovers in the refrigerator and eat within 2 to 3 days for best results.

Nutrition