Description
Indulge in the creamy and flavorful Cheesy Crab Rangoon Dip, a delightful twist on the classic appetizer. This recipe combines creamy cheese, tender crab meat, and a hint of spice for a crowd-pleasing dish that’s perfect for any gathering.
Ingredients
Scale
Cheesy Crab Rangoon Dip:
- 8 ounces cream cheese, softened
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 tablespoon Sriracha or hot sauce (optional)
- 8 ounces lump crab meat or imitation crab, chopped
- 3 scallions, sliced
- 1 cup shredded Monterey Jack cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup Thai sweet chili sauce
- Wonton wrappers, cut into triangles
- Vegetable oil for frying
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C).
- Mix the cream cheese: In a medium bowl, beat the cream cheese until smooth. Stir in mayonnaise, sour cream, garlic powder, lemon juice, Sriracha, salt, and pepper until combined.
- Add crab meat: Gently fold in the crab meat, scallions, and 3/4 cup shredded cheese.
- Bake: Transfer the mixture to a small baking dish and top with remaining cheese. Bake for 25 minutes until hot and bubbly.
- Finish and serve: Remove from oven, drizzle with Thai sweet chili sauce, and garnish with reserved scallion greens. Serve with crispy wonton chips.
Notes
- You can use imitation crab for a budget-friendly option.
- Prepare the dip a day in advance and bake just before serving.
- Leftover dip can be reheated in the oven or microwave.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking and Frying
- Cuisine: American-Chinese
Nutrition
- Serving Size: about 1/2 cup
- Calories: 200
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 60 mg
