Crab Rangoon Dip

One of my all time favorite appetizers from Chinese food restaurants in a dip! This dip uses cream cheese, crab meat, sesame oil, green onions, and soy sauce to recreate the filling of those delicious fried gems. Plus crispy wontons for dipping.

Course appetizers, snacks

Cuisine Asian

Keyword appetizer, dinner party, homemade, party dish

Prep Time 30

Cook Time 30

Servings servings

Calories 297kcal

Author Lauren LeBlanc

Ingredients

8 oz cream cheese softened
2 teaspoon worcestershire sauce
1 teaspoon toasted sesame oil
2 teaspoons soy sauce
1 teaspoon onion powder
¼ teaspoon ground white pepper
2 cloves garlic minced
1 cup mozzarella cheese shredded
1 cup parmesan cheese shredded
½ cup thinly sliced green onions plus some for topping
8 oz crab meat
Salt to taste
Canola oil for frying
Wonton wrappers
Optional - Finely diced jalapeno seeded

Instructions

HEAT: Preheat oven to 425°F.
MIX: Combine cream cheese, worcestershire sauce, sesame oil, soy sauce, onion powder, white pepper, garlic and most of the cheese together, reserving some of the cheese for sprinkling on top. Mix well. If you want it spicy, add in the jalapeno as well. Gently fold in the green onions and crab meat. Salt to taste. Add the rest of the cheese on top.
BAKE: Bake for 20-25 minutes until cheese is bubbly and starting to brown.
FRY: While the dip is baking, heat 2-3 inches of canola oil to 350° F and line a baking rack with paper towels. Cut wonton papers into triangles. Gently place the wontons into the oil 1-2 at a time and fry for about 1 minute on each side, until golden brown. Move fried wontons to paper towels to drain and cool.
ENJOY: Sprinkle the rest of the green onions on top. Serve hot with wonton chips.

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