Crab Rangoon Dip with Crispy Wonton Chips
A creamy and cheesy dip that combines the flavors of traditional crab rangoon with crispy wonton chips, perfect for gatherings and movie nights.
Ingredients
For the Dip
- 1 bunch green onions, thinly sliced, divided Reserve 1 tablespoon for garnish
- 8 ounces cream cheese, softened Must be softened for easy mixing
- 1.5 cups shredded Monterey Jack cheese Can substitute with other melting cheese
- 2 teaspoons Sriracha sauce Adjust according to taste
- 2 teaspoons soy sauce
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 8 ounces imitation crabmeat Gently fold into the mixture
- 2 tablespoons sweet chili sauce For drizzling on top
- to taste Sesame seeds For garnish
For the Wonton Chips
- 12 wonton wrappers Fry in oil
- as needed cups oil For frying
- to taste salt For seasoning after frying
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly grease a 2-quart or 8×8-inch baking dish.
- In a mixing bowl, combine the green onions (reserve 1 tablespoon for garnish), cream cheese, Monterey Jack cheese, Sriracha sauce, soy sauce, lemon zest, and lemon juice.
- Stir until well blended to create a creamy consistency.
- Gently fold in the imitation crabmeat.
Baking the Dip
- Pour the mixture into the prepared baking dish.
- Bake for about 20 minutes, or until bubbly and golden on top.
- Let it stand for 5 to 10 minutes before serving.
- Drizzle sweet chili sauce on top and sprinkle with reserved green onions and sesame seeds.
Making Wonton Chips
- Heat oil in a medium saucepan to 350°F (175°C).
- Fry 5 to 6 wonton wrappers at a time until they turn golden and remain bubbly and crisp, about 30 seconds.
- Drain on paper towels and season with salt immediately.
- Repeat until all wontons are crisp and ready to enjoy.
Serving
- Place dip in the center of an appetizer table and surround it with crispy wonton chips.
- Create individual portions in small bowls if desired.
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Notes
Store leftover dip in an airtight container in the refrigerator for up to three days. Wonton chips are best served fresh but can be stored in an airtight container.