Hot Crab Rangoon Dip with Crispy Wonton Chips
Crab Rangoon Dip takes all the flavors from Crab Rangoon and turns it into a hot, creamy, cheesy, savory dip packed with crab. Serve with crispy wonton chips for a party in your mouth.
Ingredients
- 8 oz cream cheese softened
- ¼ cup sour cream
- ¼ cup mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- ¼ cup Thai sweet chili sauce
- 1 teaspoon Sriracha adjust to taste
- ½ cup Parmesan cheese freshly shredded
- 1 teaspoon toasted sesame oil
- 1 lb lump crab meat
- 8 oz fresh Mozzarella cheese sliced for topping
- green onion chopped for topping
- 15 wonton wrappers halved diagonally
Instructions
- Spray wonton wrappers with cooking spray. Sprinkle with sea salt. Place in single layer in air fryer basket. Air fry for 3-4 minutes at 350 degrees. Shake basket halfway through. Work in batches.
- Preheat oven to 350 degrees.
- Mix together first nine ingredients in a large bowl.
- Carefully fold in the crab without over-mixing so it doesn't break apart too much.
- Transfer to a baking dish spraying with non-stick spray (~1 ½ quart).
- Top with sliced mozzarella.
- Bake at 350 degrees for 20-25 minutes or until cheese is melted.
- Broil for 1-2 minutes.
- Sprinkle with green onion and serve with wonton chips.
Notes
Deep Fried Wonton Chips
If you don’t have an air fryer or would prefer to deep fry the wonton chips that works too! Heat up your oil in a large pan over medium low heat. Fry the chips in batches for about 15 seconds or until it bubbles up and gets golden. Flip as soon as the edges start crisping up. Remove to a paper towel lined plate to cool.
Crockpot Crab Rangoon Dip
I’ve also cooked this Hot Crab Rangoon Dip in the crockpot or slow-cooker. This method is preferable when you need to keep the dip hot throughout the evening or if you’re taking it to a party/tailgate and want to heat it up easily without asking the host for oven space. It also comes in handy if you’re hosting and have minimal oven space yourself (especially for holidays like Thanksgiving or Christmas). It takes a little bit longer, but only about an hour total (or until warm throughout). You also won’t get that broiled, cheesy top like you will with the oven method, but otherwise the crab dip is just as good!
Cold Crab Rangoon Dip Method
Seeing as the crab is already cooked, another option is serving this Crab Rangoon Dip cold. Once you mix the crab in, you can stop there and serve. I prefer hot crab dip; however, this method can be ideal for cookouts/barbecues on those blazing hot summer days.