Samantha Denton
Crab Rangoon Dip
A creamy, cheesy crab rangoon dip with all the flavor of your favorite takeout appetizer, without the work of making individual wontons.
- Serving size
- Serves about 6–8
Ingredients
ingredients
- 8 oz imitation crab, finely chopped or shredded
- 8 oz cream cheese, softened
- 1/2 cup sour cream (softened)
- 1/4 cup mayonnaise
- 1 cup shredded mozzarella (divided)
- 2 green onions
- 1-2 garlic (minced)
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce
- 1/2 tsp toasted sesame oil
- 1/2 tsp sugar
- 1/4 tsp garlic powder
- black pepper (to taste)
for serving
- sweet chili sauce
- green onions (extra, sliced)
- wonton chips
Method
- 1
Heat oven to 375°F.
- 2
Mix the cream cheese, sour cream, mayo, ¾ cup mozzarella, garlic, Worcestershire, soy sauce, sesame oil, sugar, garlic powder, and a little black pepper until creamy.
- 3
Fold in the imitation crab and green onions.
- 4
Spread into a small baking dish or pie plate. Sprinkle the remaining ¼ cup mozzarella over the top.
- 5
Bake for 20–25 minutes, until hot and bubbling around the edges. Broil for 1–2 minutes at the end if you want a little browning.
- 6
Drizzle with sweet chili sauce and scatter green onions over the top.