Crab Rangoon Dip
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
The Christmas trees are starting to get decorated, the reindeer antlers are being worn, and I just placed an order for holiday cards. Seriously though, where did this year go? I feel like I just finished the leftover ham from Thanksgiving and now I’m barely transitioning to full Christmas mode.
No, but really, aside from all the Christmas shopping, it doesn’t even feel like the holiday season. But it definitely still feels like football season, the best season of all, especially when this crab rangoon dip is involved.
It’s simple. It’s creamy. And it’s amazingly cheesy with the help of an extra-aged white shredded cheese that has a rich, robust flavor that really pops in this dip. With the crisp, homemade wonton chips, you’ll want to have this long after football season is over.
Crab Rangoon Dip
Ingredients
- 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
- 8 ounces cream cheese, at room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 12 ounces lump crab meat
- 1 cup shredded white cheddar cheese, divided
- ¼ cup freshly grated Parmesan cheese
- 3 green onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha, optional
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
- Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately with won ton wrappers.
Did you make this recipe?
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Have you tried storing the chips? I’d like to make them ahead of time if possible….but don’t want soggy chips.
I actually haven’t – sorry! We devoured them as soon as they came out of the oven!
They actually store quite well in zip lock baggies for several days. I prefer to fry mine for extra crispiness . I made the dip on Christmas day and it was the hit of dinner. Everyone loved it. I made the dip exactly as the recipe. However, after taking it out of the oven, I let it cool for about 10 minutes then poured sweet chili sauce on top. Perfection! Thanks for sharing this recipe. I will be making it often for dinner parties.
Yes, you can make the chips in advance and store them in an air tight container – and they last for quite some time
OOOOh yummy!!! Here in the UK we are really ratching up the gears for Christmas and New Year celebrations!! We don’t have Thanksgiving so spend our energies on getting ready Christmas etc.!! Now back to the cards;)
Looks awesome Chung-ah! And I’m so impressed that you’ve ordered holiday cards already. I haven’t even started thinking about that, and pretty soon it will get to the point that I won’t even have to anymore. Super classy 🙂