Dippable Crab Rangoon Recipe
What do you get when you deconstruct an order of crab rangoons? A dippable recipe that is perfect for a night in. The filling is one of the best parts of a crab rangoon, and in this recipe, it serves as the dip, making it both fun and innovative. Don't worry — we didn't forget about the crispy wonton exterior, either. This recipe still includes wontons, but it is served as a chip instead for easy and delicious dipping.
Recipe developer Erin Johnson came up with this fun recipe that will send you into a dipping frenzy. "One of my favorite things about ordering Chinese takeout is getting crab rangoons. This dip is a perfect way to enjoy those flavors in a delicious dip form," Johnson raves. "While I do occasionally make my own crab rangoons, this dip is perfect for times when you don't want to have to make and fry them." Keep reading to find out how to make the perfect dip to satisfy your crab rangoon cravings.
Gather the ingredients for this dippable crab rangoon
Obviously, this recipe is similar to one you would use to make traditional crab rangoon at home. You will need to get wonton wrappers, cream cheese, mayonnaise, sour cream, soy sauce, sesame oil, garlic powder, gochujang, white cheddar, imitation crab, and green onions. "If you want to use real crab or shrimp, those are also delicious," Johnson notes.
Once you have those items, you can make this unique, dippable crab rangoon.
Bake the wontons
Preheat the oven to 350 F. Carefully cut the wontons into little triangles, making them look similar to chips, and place them on a baking sheet. "You can make the chips ahead of time, up to a day before you plan to serve — just store them in an airtight container," Johnson notes.
Spray the tops of the wontons with cooking spray, and cook for 5 minutes, until golden brown. "I opt to bake the wontons because it is simple, and doesn't have the mess of frying. You can also make a large batch at once," Johnson notes.
Assemble and bake the crab rangoon dip
Add the softened cream cheese, mayonnaise, and sour cream to a mixing bowl, and mix the ingredients well to combine. Next, stir in the soy sauce, sesame oil, garlic powder, and gochujang. Finally, add the shredded cheese, chopped imitation crab, and sliced green onion, and mix to combine.
Transfer the dip from the mixing bowl to a greased baking dish, and cook for 20 minutes, until it's cooked all the way through.
Serve and enjoy the crab rangoon dip
Once you remove the dip from the oven, be sure to serve it immediately — this stuff is best when enjoyed hot and fresh out of the oven. Grab the wonton chips that you made earlier, and dip away to your heart's content. However, if you do have leftovers, "The dip will keep in the fridge for up to 2 days," Johnson says.
- 6 ounces wonton wrappers
- 8 ounces cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- ½ teaspoon gochujang
- 4 ounces white cheddar, shredded
- 8 ounces imitation crab, chopped
- 3 green onions, chopped
- Preheat the oven to 350 F. Cut the wontons into triangles, and place them on a baking sheet.
- Spray the wontons with cooking spray, and bake for 5 minutes or until golden. Set aside.
- Mix together the cream cheese, mayo, and sour cream until well combined. Add the soy sauce, sesame oil, garlic powder, and gochujang.
- Fold in the cheese, imitation crab, and green onion.
- Pour it into a greased baking dish, and bake for 20 minutes. Serve immediately with the wonton chips.
| Calories per Serving | 316 |
| Total Fat | 22.5 g |
| Saturated Fat | 10.1 g |
| Trans Fat | 0.2 g |
| Cholesterol | 59.8 mg |
| Total Carbohydrates | 18.8 g |
| Dietary Fiber | 0.7 g |
| Total Sugars | 3.1 g |
| Sodium | 635.5 mg |
| Protein | 9.8 g |
