Crab Rangoon Dip

This creamy and delicious Crab Rangoon Dip is perfect for parties and gatherings, bringing all the flavors of the classic appetizer in a warm, cheesy dip.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 8 servings

Course: Appetizer

Cuisine: Asian

Calories: 250

Ingredients Equipment Method Notes

Ingredients

340 g won ton wrappers halved diagonally
227 g cream cheese at room temperature
60 ml mayonnaise
60 ml sour cream
340 g lump crab meat
120 g shredded white cheddar cheese divided
30 g freshly grated Parmesan cheese
3 g green onions thinly sliced
5 tsp Worcestershire sauce
5 tsp soy sauce
5 tsp sesame oil
2.5 tsp Sriracha optional
2.5 tsp garlic powder
to taste Kosher salt
to taste freshly ground black pepper

Equipment

9-inch baking dish
Baking Sheet

Method

Preheat oven to 350 degrees F.
Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve immediately with won ton wrappers.

Notes

This dip pairs perfectly with crispy won ton wrappers. You can also serve it with vegetables or crackers for a delicious twist.