Cheesy crab rangoon dip is the perfect appetizer for hosting game day celebrations or parties. This recipe turns classic crab rangoon into a cheesy dip served with crispy fried wonton wrappers.
Info and tips for cheesy crab rangoon dip
Working with hot oil can be a little daunting but I promise it gets easier every time. You don’t need a fancy thermometer, a wooden chopstick or spoon will work just fine. All you need to do is add your neutral oil to a pot and turn the heat to medium. Test the heat of the oil by inserting the wooden chopstick/spoon into the oil, if it immediately bubbles you’re good to fry! If it doesn’t bubble continue heating your oil another few minutes before testing again. I also like to do a test fry with 1-2 wontons first to see if the oil is too hot or cold. The wontons should immediately bubble up and turn golden in about 30 seconds. I also like to set the wonton wrappers on a rack for the extra oil to drip off.
You can cook this dip in the oven or the air fryer- whatever works best for you. I also like to broil at the end for 1-3 minutes so the cheese gets nice and bubbly.
Equipment
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I really enjoy using Dowan Ceramic Bakeware. They are easy to clean and good quality.
Ingredients for cheesy crab rangoon dip
- neutral oil (enough to cover the wonton wrappers)
- 15-20 wonton wrappers cut in half
- 1 block (250g) softened cream cheese
- 2 cups chopped imitation crab
- 3 sliced green onions
- 1/4 cup mayo
- 1 tsp sesame oil
- 2 tbsp soy sauce
- 1 tsp Worcestershire sauce
- 1 tsp sugar
- 1 tsp Dan-O’s Cheesoning (or your favourite seasoning blend)
- 1 1/2 cups of mixed cheddar and mozzarella cheese
- optional garnish: sweet chili sauce, more green onion, and sesame seeds
Instructions
- Begin by heating your neutral oil in a pot. Cut the wonton wrappers in half. Test the heat of the oil by using a wooden chopstick/spoon to dip in the oil. If it bubbles immediately your oil is hot enough. Add the wonton wrappers in batches and deep fry for 30 seconds until crispy and golden. Remove and place on a wire rack.
- To a bowl add your softened cream cheese, chopped imitation crab, sliced green onions, mayo, sesame oil, soy sauce, Worcestershire sauce, sugar, and Dan-O’s seasonings. Mix everything well until combined.
- Add the dip to a baking dish evenly. Sprinkle the shredded cheddar and mozzarella over top.
- Bake in the oven at 350F or air fry at 350F for 15 minutes. Broil 1-3 minutes at the end until golden and bubbly.
- Garnish with sweet chili sauce, green onion, sesame seeds, and enjoy!
See below for a video tutorial!
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Cheesy crab rangoon dip turns classic crab rangoon into a cheesy dip served with crispy fried wonton wrappers. Begin by heating your neutral oil in a pot. Cut the wonton wrappers in half. Test the heat of the oil by using a wooden chopstick/spoon to dip in the oil. If it bubbles immediately your oil is hot enough. Add the wonton wrappers in batches and deep fry for 30 seconds until crispy and golden. Remove and place on a wire rack. To a bowl add your softened cream cheese, chopped imitation crab, sliced green onions, mayo, sesame oil, soy sauce, Worcestershire sauce, sugar, and Dan-O's seasonings. Mix everything well until combined. Add the dip to a baking dish evenly. Sprinkle the shredded cheddar and mozzarella over top. Bake in the oven at 350F or air fry at 350F for 15 minutes. Broil 1-3 minutes at the end until golden and bubbly. Garnish with sweet chili sauce, green onion, sesame seeds, and enjoy!Cheesy Crab Rangoon Dip
(2 votes, average: 3.00 out of 5)
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