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Crab Rangoon Dip with Sweet Chili Sauce

A creamy, baked dip featuring crab and cream cheese, topped with sweet chili sauce and served with crispy homemade wonton chips.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American, Asian-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Dip Base
  • 16 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 8 oz crab meat flaked (imitation or real)
  • 1 tsp garlic powder
  • 1 tsp soy sauce
  • 0.5 tsp Worcestershire sauce
  • 0.5 cup green onions sliced, divided
Topping & Chips
  • 0.5 cup sweet chili sauce
  • 12 oz wonton wrappers cut into triangles
  • 1 cup cooking oil for frying

Equipment

  • Mixing bowls
  • Baking Dish
  • Skillet for frying
  • Hand mixer

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. In a large bowl, beat the softened cream cheese, sour cream, and mayonnaise until completely smooth.
  3. Stir in garlic powder, soy sauce, Worcestershire sauce, and the white/light green parts of the green onions.
  4. Gently fold in the flaked crab meat until evenly distributed.
  5. Spread the mixture into the prepared baking dish and bake for 20-25 minutes until bubbly.
  6. While baking, heat oil in a skillet to 350°F. Fry wonton triangles in batches for 30-45 seconds per side until golden. Drain on paper towels.
  7. Remove dip from oven and immediately pour sweet chili sauce evenly over the top.
  8. Garnish with remaining dark green onions and serve hot with crispy wonton chips.

Notes

Do not mix the sweet chili sauce into the dip before baking, as the sugars can burn.