Go Back
+ servings
Print

Cran Rangoon Dip

This crab rangoon dip is a great appetizer for any holiday or celebration.
Course Appetizer
Cuisine American, Chinese
Keyword crab ragoon dip, crab ragoon dip recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Calories 275kcal

Ingredients

For the crab rangoon dip:

  • 8 oz of cream cheese softened
  • 3 green onions sliced
  • 12 oz of crab meat canned
  • ¼ cup of mayo
  • ¼ cup of sour cream
  • 1 Tbs of Worcestershire sauce
  • 2 tsp of soy sauce
  • 2 tsp of lemon juice
  • ¼ cup of fresh parmesan cheese
  • 1 cup of shredded Colby-Monterey Jack cheese set aside an additional ½ cup (optional)
  • 1 tsp of salt
  • 1 tsp of pepper
  • Sweet Chili Sauce

For the crispy wontons:

  • package wontons wrappers
  • olive oil or cooking spray
  • salt to taste

Instructions

For the crab rangoon dip:

  • Preheat your oven to 350 degrees.
  • In a medium bowl, combine the cream cheese, green onions, crab, mayo, and sour cream well.
  • Next, add in the seasonings: Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Monterey jack cheese, salt and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy.
  • Spread your creamy mix in an 8x8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in oven for 20-25 minutes or until bubbling.
  • Once it's out of the oven, pour on some of the sweet chili sauce over. Garnish with some chopped green onions or parsley if you like.

For the crispy wontons:

  • Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.
  • Lay each wonton triangle on a baking sheet and lightly spritz each triangle with cooking spray or olive oil and sprinkle with some salt.
  • Bake them for 4 to 5 minutes. The wontons should have crispy browned edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.

Nutrition

Calories: 275kcal