It’s a tasty treat for when you need a little crab Rangoon in your day but don’t want to hit the Chinese buffet.
Every time my family goes somewhere with Asian dining offerings, my mother orders crab Rangoon. So, when I came across a recipe for crab Rangoon dip, I decided to give it a shot and see how she liked it. Turns out, it’s a total winner! So now, crab Rangoon dip has become a thing at our house. It takes just 15 minutes to make, with a little pause at the oven for the chips to cook, and then you’ve got a delicious snack or centerpiece for your meal.
You’ll find the dip varies a bit from the standard crab Rangoon made up in wonton shells, but the changes only make it better. The cream cheese, hand-picked crab, soy sauce, and seasonings are all there, plus a little extra cheese, and a sriracha-Thai chili sauce kick. The best part is, you can tweak this recipe for personal dietary needs, like trading out soy sauce for gluten-free soy sauce and swapping rice crackers for wonton wrappers.
Is Crab Rangoon Dip Healthy?
Though you can make a few tweaks to the recipe to improve the health profile, crab Rangoon dip isn’t really something I’d call healthy. It’s a decadent and delicious dip loaded with fat. When eaten in moderation, it can be part of a healthy, balanced diet, though. If you want to upgrade the recipe for improved healthiness, there are a few things you can try. First off, swap the regular sour cream for a low-fat choice. Additionally, you could trade the cream cheese for Neufchâtel to reduce fat and switch out the regular mayonnaise for a low-fat version.
A Brief History Of Crab Rangoon
Despite being found primarily on Asian-American restaurant menus, no one’s sure that crab Rangoon has any legitimate ties to Asia. The name “Rangoon” likely refers to the city in Myanmar formerly known as Rangoon—now Yangon—and the dip is believed to originally have been created by Chinese-American chef Joe Young. In the 1950s, Joe worked at the “Polynesian-style” restaurant and bar Trader Vic’s in Beverly Hills, and it’s believed that this was one of his contributions to the menu.
FAQs & Tips
Store any leftover crab Rangoon dip in an airtight container in the fridge for up to 2 days. Or store it in the freezer for up to 3 months.
You sure can! Imitation crab, or surimi, is a great substitute if you’re looking for a budget-friendly option. Replace the real crab with 8 ounces of shredded imitation crab and prepare the recipe as usual.
Yes! Preheat the oven to 400 degrees Fahrenheit, lightly spray a baking sheet with cooking oil (or line with parchment paper), and bake the wonton chips for 6 to 8 minutes or until golden brown and crisp.
Serving Suggestions
When serving a creamy, rich treat like crab Rangoon dip, you’ll want to balance out the meal with some veggies, fruit, and other light offerings. Some great choices include Crab Avocado Salad, Asian Healthy Broccoli Salad, Shrimp Spring Rolls with Peanut Sauce, Drunken Noodles, and Teriyaki Chicken Stir-Fry.
A selection of light drinks and desserts will also go a long way to finish off the meal. Think fruity drinks and treats or minty offerings like a Watermelon Slushie, Key Lime Cake, Hurricane Drinks (alcoholic), Mangonadas, Lemon Icebox Pie, Cucumber-Mint Water, or a Mint Chocolate Green Smoothie.
Crab Rangoon Dip
Ingredients
- 50 wonton wrappers
- Vegetable oil for frying
- 12 ounces cream cheese softened
- 1/3 cup mayonnaise
- 1/2 cup sour cream
- 2 cloves garlic minced
- 1/2 teaspoon onion powder
- 4 green onions thinly diced (separate white and green parts)
- 2 teaspoons soy sauce
- 3/4 teaspoon Worcestershire sauce
- 1 teaspoon sriracha sauce
- 1 cup shredded mozzarella cheese divided
- 8 ounces crab meat drained
- Salt and pepper to taste
- 1/3 cup Thai sweet chili sauce
Instructions
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Cut the wonton wrappers in half along the diagonal. To fry, heat vegetable oil in a deep pan until hot and fry the wonton pieces in small batches for about 15-20 seconds until golden and crisp. Alternatively, for a lighter version, place the cut wontons on a baking sheet, lightly spray with oil, and bake at 350°F for 5 minutes. Drain on paper towels and set aside.
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Preheat the oven to 350°F. In a large bowl, mix the softened cream cheese, mayonnaise, and sour cream until smooth.
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Stir in the minced garlic, onion powder, most of the diced green onions (reserve a little for garnish), soy sauce, Worcestershire sauce, sriracha sauce, and half of the mozzarella cheese. Gently fold in the crab meat and season with salt and pepper. Pour the mixture into a 1-quart baking dish.
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Sprinkle the leftover mozzarella cheese on top. Bake for 25 to 30 minutes, or until the dip is bubbly and the cheese is melted.
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Once out of the oven, drizzle the Thai sweet chili sauce over the dip and garnish with the reserved green onions. Serve warm with the prepared wonton chips.
Nutrition
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