Crab Rangoon Dip
Rated 3.5 stars by 76 users
As a kid, there were few sights that thrilled me as much as a pile of crab rangoons on a Chinese buffet. It was a personal mission to see how many I could eat in a sitting, and I’m pretty sure I still hold the record in the mid-Atlantic for Most Rangoons Consumed, Junior Division. This dish reimagines the quasi-Chinese appetizer (which traces its origins back to the 1940s at the tiki restaurant chain, Trader Vic’s) as a shareable dip with crispy wonton chips (Feel free to substitute tortilla chips). A warm, bubbling vat of crab and cheese is hard to pass up anytime, but it’s especially welcome for game days, award season, and Lunar New Year celebrations.
Author:Stephanie Ganz
Ingredients
- 24 wonton wrappers
- Vegetable oil for frying
- Kosher salt
- 8 oz. cream cheese, softened
-
¼ cup Duke’s Mayonnaise
- 1 teaspoon soy sauce
- ½ teaspoon garlic powder
- 1 packet Splenda or 1 teaspoon granulated sugar
- ¼ cup parmesan cheese
- ½ cup shredded mozzarella cheese, divided
- 2 scallions, chopped, divided
- 8 oz lump crab meat (you can also use imitation crab meat, if preferred)
- Nonstick spray
For the Wonton Chips
For the Crab Rangoon Dip
Directions
- In a Dutch oven or heavy-bottomed saucepan, heat 3 inches of vegetable oil over medium heat until it shimmers, about 5 minutes. Working in batches, fry a handful of wonton wrappers until they’re golden, about 1-2 minutes per side, watching closely. Remove fried wontons from the oil to drain on a brown paper bag, and sprinkle with salt. Set aside.
- Preheat the oven to 400℉. Spray a 1-quart casserole dish with nonstick spray. In a mixing bowl, combine 8 oz. softened cream cheese, ¼ cup Duke’s Mayonnaise, 1 teaspoon soy sauce, ½ teaspoon garlic powder, 1 packet Splenda or 1 teaspoon granulated sugar, ¼ cup parmesan cheese, ¼ cup mozzarella cheese, and all of the whites and half of the green part of 2 chopped scallions. Mix well, and fold in 8 oz of lump crab meat. Spread the mixture in the 1-quart casserole dish, and top with remaining mozzarella. Bake until bubbling and lightly browned, about 15 minutes. Serve with wonton chips.
- Dip may be prepared a day ahead and baked just before serving. Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the oven for best results.
