Crab Rangoon Dip
This baked Crab Rangoon Dip combines cream cheese, Monterey Jack, crabmeat, sweet chili sauce, and green onions, served warm with crisp wonton chips for an elegant, crowd-pleasing appetizer.
8 Servings
Ingredients
- 1 bunch green onions thinly sliced, divided
- 1 8-ounce package cream cheese, softened
- 1½ cups shredded Monterey Jack cheese
- 2 teaspoons Sriracha sauce
- 2 teaspoons soy sauce
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 8 ounces imitation crabmeat chopped
- 2 tablespoons sweet chili sauce
- Sesame seeds optional (for garnish)
- Cooking spray or neutral oil for greasing dish
- Oil for frying vegetable or canola recommended
- Wonton wrappers cut into triangles or strips
- Salt to taste (for wonton chips)
Instructions
Preheat the Oven:
- Set the oven to 375°F (190°C). Lightly grease an 8x8-inch or 2-quart baking dish with cooking spray or a thin layer of oil.
Prepare the Dip Mixture:
- In a mixing bowl, combine the softened cream cheese, Monterey Jack cheese, most of the green onions (reserve 1 tablespoon for garnish), Sriracha, soy sauce, lemon zest, and lemon juice. Stir until well combined. Gently fold in the chopped crabmeat.
Bake the Dip:
- Transfer the mixture into the prepared baking dish, smoothing the top with a spatula. Bake for approximately 20 minutes, or until the dip is bubbling and lightly golden at the edges. Allow it to rest for 5 to 10 minutes before serving.
Garnish the Dip:
- Drizzle the baked dip with sweet chili sauce and sprinkle with reserved green onions. If desired, add a light garnish of sesame seeds.
Prepare the Wonton Chips:
- While the dip bakes, heat oil in a medium saucepan to 350°F (175°C). Fry 5 to 6 pieces of wonton wrapper at a time in small batches. Turn them occasionally for even browning, frying for approximately 30 seconds or until golden and crisp. Remove and drain on paper towels. Immediately season with salt. Repeat with the remaining wonton wrappers.
Serve:
- Present the warm dip alongside freshly fried wonton chips. Serve immediately for best texture and flavor.
Notes
To make this dish gluten-free, substitute the soy sauce with a certified gluten-free tamari or coconut aminos. Additionally, use gluten-free wonton wrappers or serve the dip with gluten-free crackers or rice chips. Always verify that all pre-packaged ingredients are labeled gluten-free to avoid cross-contamination.