Description
Discover how to make the ultimate Crab Rangoon Dip with this easy recipe. Creamy, cheesy, and packed with crab flavor, perfect for any occasion!
Ingredients
- Ingredients:
- Cooking spray, for greasing
- 1 pound (454 g) beef cream cheese, at room temperature
- 1/2 cup (120 ml) mayonnaise
- 1/3 cup (80 ml) thinly sliced whites and light greens parts of scallions, plus dark greens for garnish (about 4 scallions)
- 1 1/2 tablespoons (23 ml) soy sauce
- 1 tablespoon (15 ml) Sriracha
- 1 1/2 teaspoons (8 ml) garlic powder
- 1 1/2 teaspoons (8 ml) onion powder
- 3/4 teaspoon (4 ml) kosher salt, plus more to taste
- 1/2 teaspoon (3 ml) ground white pepper
- 3 tablespoons (45 ml) sweet chili sauce, divided
- 1 (8-ounce) can imitation crabmeat, drained and picked over
- 12 ounces (340 g) shredded sharp white cheddar cheese (about 3 cups), divided
- Vegetable oil, for frying
- 25 square wonton wrappers (about 170 g total), halved into triangles
Instructions
- Set your oven to 375°F and position the rack in the center. Lightly coat a 2-quart baking dish with cooking spray and put it aside. In a medium-sized bowl, mix together the cream cheese, mayonnaise, the white and light green parts of the scallions, soy sauce, Sriracha, garlic powder, onion powder, salt, white pepper, and 1 tablespoon of sweet chili sauce until well blended. Gently incorporate the crab and 2 cups of cheddar cheese into the mixture until combined. Transfer the mixture to the greased baking dish, spread it evenly, and top it with the remaining 1 cup of cheddar cheese.
- Cook in the oven until the cheese is melted, and the mixture is bubbly and beginning to brown on the edges, approximately 25 to 28 minutes. Without taking the dish out, turn up the oven to broil and let the top of the cheese brown, which should take about 3 to 4 minutes.
- In the meantime, fill a heavy pot or Dutch oven with vegetable oil to a depth of 2 to 3 inches and heat it over medium-high until a thermometer reads 350°F. Fry roughly a third of the wonton triangles at once, carefully placing them in the hot oil and turning them frequently until they are golden, crispy, and bubbly, which should take 30 seconds to 1 minute. Use a slotted spoon to transfer them onto a paper towel-lined baking sheet, and sprinkle with salt to taste. Repeat with the remaining wonton pieces. Set the fried wontons aside.
- Once the dip is out of the oven, allow it to rest for 5 minutes. Drizzle with the remaining 2 tablespoons of sweet chili sauce. Add the dark green parts of the scallions on top as a garnish and serve with the crispy wonton triangles.
Notes
- Ensure the cream cheese is at room temperature for easier blending with other ingredients.
- Thoroughly drain and inspect the imitation crabmeat to remove excess liquid and unwanted pieces.
- Monitor the oven closely while broiling to avoid burning the cheese topping.
