Crab Rangoon Dip

Total Time Prep: 25 min. Bake: 25 min.
Yield 12 servings
Test Kitchen Approved
This crab rangoon dip recipe revamps the popular takeout dish. It's a crowd-pleasing appetizer that tastes just like the real thing, especially with homemade wonton chips to scoop it up.

Ingredients

  • Oil for deep-fat frying
  • 1 package (12 ounces) wonton wrappers
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 2 garlic cloves, minced
  • 1 teaspoon Worcestershire sauce
  • 1 can (6 ounces) lump crabmeat, drained
  • 2 cups shredded part-skim mozzarella cheese, divided
  • 4 green onions, chopped
  • 2 tablespoons sweet chili sauce

Directions

  1. Cut wonton wrappers in half to form rectangles. In a Dutch oven or electric skillet, heat oil to 375°. Fry wontons until golden brown, 2-3 minutes, turning once. Drain on paper towels.
  2. Preheat oven to 375°. In a bowl, beat cream cheese until smooth. Add sour cream, mayonnaise, garlic and Worcestershire; mix well. Fold in crab, 1 cup mozzarella cheese and green onions.
  3. Transfer to a greased 3-cup baking dish. Sprinkle with remaining 1 cup mozzarella. Bake, uncovered, until bubbly, 25-30 minutes. Drizzle with sweet chili sauce. If desired, garnish with additional green onions. Serve with wonton chips.

Nutrition Facts

1/4 cup dip with 6 chips: 277 calories, 16g fat (8g saturated fat), 56mg cholesterol, 501mg sodium, 21g carbohydrate (3g sugars, 1g fiber), 11g protein.

The sweet chili flavor shines through this cheesy crab rangoon dip and the chips are crisped to perfection. I had some nice canned crab from Sendiks and it was super tasty. —Margaret Knoebel, Milwaukee, Wisconsin
Recipe Creator

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