Baked Crab Rangoon Dip
Creamy crab rangoon filling baked under melted mozzarella, served with baked wonton chips.
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Ingredients
- 8 oz cream cheese softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 8 oz crab meat imitation or lump, chopped
- 2 green onions sliced, plus more for the top
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp garlic powder
- 1 cup shredded mozzarella cheese divided
- 24 wonton wrappers for chips
- 2 tbsp vegetable oil for the chips
Instructions
- Heat the oven to 375°F.
- Beat the cream cheese, sour cream and mayonnaise until smooth.
- Stir in the crab, green onions, Worcestershire, soy sauce, garlic powder and 1/2 cup of the mozzarella.
- Spread in a small baking dish (about 1 quart) and sprinkle the rest of the mozzarella on top.
- Bake 20 to 25 minutes, until bubbly, golden on top and 165°F in the center.
- For the chips, cut the wonton wrappers into triangles, brush lightly with oil and spread on a baking sheet. Bake at 375°F for 6 to 8 minutes, until golden. Watch closely so they don't burn.
- Top the dip with more green onion and serve hot with the wonton chips.
Notes
Imitation crab is already cooked and works well. Make the dip a day ahead, keep it covered in the fridge, and add 5 to 10 minutes to the bake time.
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