If you love Crab Rangoon you are going to fall head over heels for this Crab Rangoon Dip. This hot and cheesy dip is a party must have!
One appetizer you can find on just about any Asian restaurant menu is a version of Crab Rangoon, or Crab Wonton. If you don’t know about these little bites of heaven, they are basically crab mixed with cream cheese and seasonings, wrapped in a wrapper and deep fried until golden.
They are bliss.
Today I have taken all of the hot, cheesy, crab deliciousness that is Crab Rangoon and turned it into this decadent Crab Rangoon Dip. And, to get the complete crab rangoon feel, the “chips” are made from wonton wrappers.
Guys, I can’t lie, I ate almost half of this BY. MY.SELF. It is SO SO good.
CREAM CHEESE: Make sure that it is at room temperature. This will make it easier to work with.
CRAB: To keep this economical, I used canned crab. I found that it worked fabulously and the dip turned out fantastic. If it’s in your budget, fresh crab would also work!
MAYONNAISE: The added oil helps smooth everything out.
WORCESTERSHIRE SAUCE: Adds an umami savory flavor to the dip.
GRANULATED GARLIC: You can substitute garlic powder if needed.
GREEN ONIONS: You can use both white and green parts in this dip. I save most of the green to sprinkle on top for color.
MOZZARELLA: To make the dip even cheesier!
PARMESAN: Adds a bit more saltiness as well as a cheesy crunchy top.
WONTON WRAPPERS: I fry these to make the chips for the dip. If you don’t want to make your own chips, tortilla chips or even bread make a great vehicle for this deliciousness.
STEP #1: Preheat oven to 350 degrees. Combine all of the ingredients for the dip, except half of the mozzarella in a bowl. Mix well.
STEP #2: Spread ingredients into a small baking dish. Sprinkle the top of the dip with the remaining mozzarella and the parmesan. Bake for 20 minutes or until hot and bubbly. Remove from oven and allow to cool several minutes before serving.
STEP #3: Meanwhile, cut wonton wrappers in half diagonally into a chip form.
STEP #4: Heat 1/2 inch of oil in a large pot over medium heat until oil reaches 350 degrees. Fry wonton wrappers, in batches if necessary, until golden brown. About 1 minute. Transfer to a paper towel lined plate and sprinkle with salt. Serve with dip.
You guys, this is one of those dips that is so good that you just can’t stop eating. Between the hot melty cheese, the decadent crab and the crispy wonton wrappers it is bound to be a hit whenever and wherever you serve it.
If you loved this Crab Rangoon Dip, you’ve got to check out my other hot and cheesy dip recipes: