Description
Discover how to make a delicious crab rangoon dip that will be the star of your next gathering. Creamy, savory, and irresistible. Click here for the recipe!
Ingredients
- Greasing cooking spray
- 454 g (1 lb) cream cheese, at room temperature
- 120 g (1/2 cup) mayonnaise
- 80 g (1/3 cup) thinly sliced whites and light greens parts of scallions, plus dark greens for garnish (about 4 scallions)
- 22 ml (1 1/2 tbsp) soy sauce
- 15 ml (1 tbsp) hot sauce
- 5 g (1 1/2 tsp) garlic powder
- 5 g (1 1/2 tsp) onion powder
- 4 g (3/4 tsp) salt, plus more to taste
- 5 g (1/2 tsp) ground white pepper
- 45 ml (3 tbsp) sweet chili sauce, divided
- 227 g (1 can) crabmeat, drained and picked over
- 340 g (about 3 cups or 12 oz) shredded sharp white cheddar cheese, divided
- Vegetable oil, for frying
- 25 square wonton wrappers (about 170 g total), halved into triangles
Instructions
- Set your oven to 375°F, ensuring the rack is in the middle. Lightly coat a 2-quart baking dish with greasing spray and put it aside. In a medium-sized bowl, blend together the cream cheese, mayonnaise, scallion whites and light greens, soy sauce, hot sauce, garlic powder, onion powder, salt, white pepper, and 1 tablespoon of sweet chili sauce until smooth. Gently incorporate the crab and 2 cups of shredded cheddar until well mixed. Transfer this mixture into the prepared baking dish, smoothing it out evenly, and sprinkle with the remaining 1 cup of cheddar.
- Place in the oven and bake until the cheese is melted and the edges are bubbling and beginning to brown, approximately 25 to 28 minutes. Keeping the dish in the oven, switch the oven setting to broil. Continue cooking until the cheese on top becomes golden brown, around 3 to 4 minutes.
- In the meantime, pour vegetable oil to a depth of 2 to 3 inches in a sturdy pot or Dutch oven. Heat over medium-high until a thermometer reads 350°F. Fry about a third of the wonton triangles at a time, turning frequently, until they are golden, crispy, and small bubbles form, about 30 seconds to 1 minute. Use a slotted spoon to transfer them to a paper towel-lined baking sheet, seasoning with salt as desired. Repeat with the remaining wonton triangles and set them aside.
- Once the dip is out of the oven, allow it to rest for 5 minutes. Drizzle the top with the remaining 2 tablespoons of sweet chili sauce. Sprinkle with the dark green parts of the scallions and serve alongside the fried wonton chips.
Notes
- Thoroughly drain and inspect the crabmeat before adding to the dip to remove excess liquid.
- Fry wonton triangles in batches to ensure even cooking and prevent overcrowding.
- Adjust hot sauce amount to your desired level of spiciness; add more or less as preferred.
