Crab Rangoon Dip with Crispy Wonton Chips
A delightful twist on a classic appetizer, this creamy crab dip paired with crispy wonton chips is perfect for gatherings or cozy nights at home.
Ingredients
For the Crab Dip
- 1 bunch green onions, thinly sliced, divided Reserve 1 tablespoon for garnish
- 8 ounces cream cheese, softened Make sure it is softened for mixing
- 1.5 cups shredded Monterey Jack cheese For a melty texture
- 2 teaspoons Sriracha sauce Add more for extra spiciness if desired
- 2 teaspoons soy sauce
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 8 ounces imitation crabmeat Be gentle when mixing to maintain texture
- 2 tablespoons sweet chili sauce For drizzling before serving
- sesame seeds For garnish
For the Wonton Chips
- wonton wrappers For making the chips
- oil for frying Heat to about 350°F (175°C)
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and grease a 2-quart or 8x8-inch baking dish.
- In a mixing bowl, combine the chopped green onions (save 1 tablespoon for garnish) with the softened cream cheese and shredded Monterey Jack cheese.
- Stir in the Sriracha sauce, soy sauce, lemon zest, and lemon juice until creamy and well-blended.
- Gently fold in the imitation crabmeat, avoiding breaking it up too much.
- Pour the mixture into the greased baking dish and bake for about 20 minutes or until bubbly and golden on top.
Making Wonton Chips
- Heat oil in a deep frying pan to about 350°F (175°C).
- Fry wonton wrappers in the hot oil for about 30 seconds or until golden, cooking in small batches.
- Drain on paper towels and season lightly with salt.
Serving
- Serve the warm crab dip topped with sweet chili sauce, reserved green onions, and sesame seeds.
- Surround with the crispy wonton chips for a delightful appetizer.
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Notes
For best results, use softened cream cheese and handle crabmeat gently. Can be made ahead of time and baked before serving. Store leftovers in an airtight container in the refrigerator for 3-4 days.