Can I use imitation crab instead of real crab meat?

Yes, imitation crab (surimi) works well in this recipe if you're looking for a more budget-friendly option. The flavor will be milder, but the dip will still be delicious. Chop it into small pieces for the best texture.

How do I keep my wonton wrappers crispy?

The key is not to overcrowd your baking sheet—give each wonton triangle some space. Also, make sure to serve them immediately with the dip or store completely cooled chips in an airtight container if making ahead.

Is there a way to make this recipe lighter?

Absolutely! You can use light cream cheese and Greek yogurt instead of sour cream. The dip won't be quite as rich but will still have great flavor and fewer calories.

My local store doesn't carry wonton wrappers—what can I use instead?

If you can't find wonton wrappers, try using egg roll wrappers cut into smaller pieces, flour tortillas cut into triangles and baked until crisp, or simply serve with your favorite crackers or pita chips.

Crab Rangoon Dip Recipe

Description

A creamy and savory Crab Rangoon Dip, perfect as an appetizer for gatherings. It’s loaded with cheese, lump crab meat, and tangy flavors, paired with crispy won ton crackers for the ultimate dipping experience.

Ingredients

Units Scale

For the Won Ton Crackers

- - 1 package won ton wrappers cut into triangles (2 per sheet)

For the Dip

- 12 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 cup shredded Monterey Jack cheese (divided)
- 2 tsp low-sodium soy sauce
- 1 tsp garlic powder
- 6 oz lump crab
- 3 green onions, sliced

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Instructions

Preheat the oven: Preheat your oven to 350°F to prepare for baking both the won ton wrappers and the dip.
Prepare the won ton crackers: Arrange the cut won ton wrappers on a baking sheet and lightly spray them with cooking spray. Bake for 5 to 7 minutes, until the wrappers are golden brown and crispy. Set them aside to cool.
Mix the dip base: In a large mixing bowl, combine the softened cream cheese, sour cream, soy sauce, and garlic powder. Beat the mixture until smooth and evenly combined.
Fold in the ingredients: Gently fold in the lump crab, ½ cup of the shredded Monterey Jack cheese, and the sliced green onions into the mixture.
Assemble the dip: Transfer the prepared dip mixture into a small baking dish. Spread it evenly and top it with the remaining shredded Monterey Jack cheese for a melted, golden topping.
Bake the dip: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top.
Garnish and serve: Once baked, garnish the dip with additional sliced green onions and drizzle with Sriracha for a spicy kick, if desired. Serve it warm with the crispy won ton crackers or pita chips for dipping.

Notes

You can substitute Monterey Jack cheese with your favorite melting cheese like mozzarella or cheddar.
To save time, use store-bought chips instead of baking won ton crackers.
This dip can be made ahead of time; simply refrigerate the prepared dip and bake when ready to serve.
For extra flavor, add a dash of Worcestershire sauce or your favorite hot sauce to the dip mixture.

Nutrition

Serving Size: 1/8 batch
Calories: 260
Sugar: 2g
Sodium: 520mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 10g
Fiber: 0g
Protein: 10g
Cholesterol: 55mg