Crab Rangoon Dip with Baked Wonton Chips
The following recipe and photography were provided by our partner, Yoko Segawa of Yoko’s Kitchen.
This dip delivers all the crave-worthy flavors of classic crab rangoon in an easy, shareable form that’s perfect for entertaining. Rich, creamy, and just a little sweet with a touch of heat, it bakes up bubbly and golden, then gets finished with a drizzle of sweet chili sauce for that signature takeout-inspired flavor.
Made with real Ocean Legacy Premium Lump Crab Meat from Heinen’s Seafood Department, this recipe feels extra indulgent without any extra prep, no shells to remove, and no wontons to wrap. To round it out, homemade oven-baked wonton chips come together effortlessly and add the perfect crunch. If you’re short on time, you can always swap in store-bought chips, but these crispy wontons are well worth the few extra minutes.
Why You’ll Love This Recipe:
- The Crab Rangoon Flavor – This rich and creamy dip turn famous Chinese-American appetizer into an easy and crowd-pleasing dish. When paired with crispy wonton chips, it tastes just like crab rangoon without the hassle of individually wrapping.
- The Real Crabmeat – This recipe has real crabmeat, making it extra rich and luxurious. With Ocean Legacy Premium Crab Meat, you don’t need to remove the shell.
- The Crispy Oven-Baked Chips – Making homemade chips is so easy! Wonton wrappers bake up beautifully in the oven, and the crunch pairs well with a creamy dip.
Crab Rangoon Dip with Baked Wonton Chips
Servings: 8
Ingredients
For The Dip
- 8 oz cream cheese
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 Tbsp lemon juice
- 2 tsp soy sauce
- 1½ tsp Sriracha
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 cup shredded mozzarella cheese, divided
- 8 oz crab meat, drained
- 6 scallions, thinly sliced, save some for topping
- ⅓ cup sweet chili sauce
- Salt
- Black pepper
For The Wonton Chips
- 24 wonton wrappers, halved diagonally
- Olive oil spray
- A pinch of flaky sea salt
Instructions
- Preheat the oven to 350°F.
- Using a stand mixer or a handheld mixer, beat the cream cheese, sour cream, mayonnaise, lemon juice, soy sauce, Sriracha, garlic powder, onion powder, a pinch of salt, and a dash of pepper until smooth.
- Stir in ½ cup of mozzarella cheese, crab meat, and scallions. Transfer the mixture to a baking dish and sprinkle with the remaining ½ cup of mozzarella cheese.
- Bake at 350°F for 20-25 minutes, until bubbly on the edges. Then broil for 3-5 minutes, until the cheese is golden brown on top. Remove from the oven and set aside.
- Turn off the broiler and increase the oven temperature to 400°F. Line a sheet pan with parchment paper.
- Arrange the halved wonton wrappers in a single layer on the prepared sheet pan. Lightly spray both sides with olive oil and sprinkle a pinch of salt.
- Bake at 400°F for 6-9 minutes until golden brown and crisp, keeping a close eye on them after 6 minutes as they brown quickly. Remove from the oven and let cool. Work in batches if needed.
- Spread sweet chili sauce over the dip. Serve the dip warm with the wonton chips.
