This baked crab rangoon dip is super easy to make, tastes like the real-deal crab rangoons but cheesier, and serve with crispy, baked wonton chips. Unlike many other recipes, our cheesy crab rangoon dip doesn't use any sour cream or mayo. Instead a little milk is added to give the dip a velvety, creamier texture. It's an irresistible appetizer, great for all get-togethers. Also try our jalapeño popper wonton cup recipe if you need to use up leftover wontons!
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Yield: 4servings
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Ingredients
For the crab rangoon dip:
8ouncescream cheesecut into smaller pieces (we used Kirkland brand cream cheese *see notes)
¼largecarrotpeeled and cut into smaller chunks
¼mediumyellow onionpeeled and cut into small chunks
½stickcelery washed; about 6 inches long(optional)
Preheat the oven to 400°F (205°C) and prepare a sheet pan lined with aluminum foil.
Keeping the wonton wrappers neatly stacked, cut the wrappers twice, diagonally into 4 triangles. This will give you 48 triangles total. Separate each piece of wrapper.
Spray the lined aluminum foil with cooking spray then arrange the wonton wrappers on the foil, making sure they are not touching. Spray the wontons with cooking spray. Optional: season the wonton wrappers with a couple pinches of salt.*If you don't have cooking spray, you can use regular high-smoke point oil like avocado or canola. Just brush it onto the foil and wrappers.*
Bake the wonton chips for about 7 to 8 minutes or until they are golden brown around the edges. Remove from the oven and let cool. *You want to remove the wontons a little before they get to your desired color, as they will continue to brown from residual heat.*
For the crab rangoon dip:
Decrease the oven temperature to 375°F (190°F).
In a food processor, add the onion, carrot, and celery. Blend until finely chopped. Then add the milk, cream cheese, sugar, and salt. Blend until evenly combined. Finally, add the imitation crab meat and shredded mozzarella. Give it a few pulses to roughly chop up the cheese and crab and to get everything combined. Scrape down the sides as needed.
Transfer the mixture to an 8x6x1.5 inch baking dish ( or any 1 quart baking dish) and top the mixture with a little more shredded mozzarella.
Bake the crab rangoon dip for about 15 to 20 minutes or until the edges starts to puff up. Then change the oven setting to high-broil. Broil the crab rangoon dip for a couple of minutes or until the top turns golden brown. Remove from the oven.*Make sure to keep a watchful eye! The broiling function can turn the cheese from perfect golden brown to burnt in seconds.*
Garnish the crab rangoon dip with sliced green onions. Allow it to cool for a few moments, then enjoy while hot with the baked wonton chips. If you like spice, feel free to also enjoy with Sriracha.
Notes
Please refer to the post above for step by step photo reference, tips, storage, and FAQs!
To make by hand - Simply mince the veggies by hand, roughly cut up the imitation crabmeat, and add to softened cream cheese, along with milk, cheese, salt and sugar.
Cream cheese - Our recipe is based on Kirkland brand (Costco) cream cheese, which is stiffer than Philadelphia cream cheese. If you're using Philadelphia brand cream cheese, reduce the milk by half.
Make ahead - This crab rangoon dip is great for making ahead to save you time! Prepare the dip mixture and top with mozzarella up to 2 days ahead of time. But do add about 5 to 10 additional minutes to the bake time since the mixture and the baking dish will be cold.