Crab Rangoon Dip

5 from 1 vote

Crab Rangoon Dip with sweet chili sauce is going to be your new favorite creamy, cheesy, savory appetizer. Serve it hot with crispy baked wonton chips.

Course Appetizer

Cuisine American, Chinese

Keyword crab, cream cheese, dip, seafood

Prep Time 20

Cook Time 20

resting time 10

Total Time 50

Servings servings

Calories 182kcal

Author Debi

Ingredients

8 ounces cream cheese softened
6 ounces imitation crab chopped fine
4 ounces Monterey Jack cheese shredded (1 cup)
¼ cup sour cream
¼ cup mayonnaise
3 scallions 2 minced, 1 sliced thin
1 tablespoon soy sauce
1 tablespoon lemon juice
1½ teaspoons sugar
½ teaspoon granulated garlic
¼ teaspoon toasted sesame oil
2 tablespoons sweet chili sauce

Instructions

Adjust oven rack to middle position and heat oven to 375° F. Mix the cream cheese, chopped crab, shredded Monterey Jack cheese, sour cream, mayonnaise, 2 minced scallions, soy sauce, lemon juice, sugar, granulated garlic, and sesame oil in large bowl. Stir with a fork until thoroughly combined. Scrape down the sides of the bowl with a spatula as needed.
Transfer to 2-quart baking dish and smooth top with the spatula. Bake until golden brown and bubbling around edges, 20 to 22 minutes. Let cool for 10 minutes.
Drizzle sweet chili sauce over dip and sprinkle with sliced scallion. Serve with wonton chips, tortilla chips, crackers, or fresh veggies.

Notes

Imitation crab, also known as surimi or kanikama, is available in stick, flake, or chunk forms; any will work here. Yes, you can use real crab instead of imitation if you prefer, but imitation crab is milder in flavor and more like the of restaurant version. Imitation crab is also much less expensive.

I recommend Philadelphia brand cream cheese, and full fat cream cheese. You can use lower fat cream cheese if you prefer, but the dip will not taste as rich and creamy.

Makes about 6-8 servings

Crab Rangoon dip is typically served hot and fresh from the oven. Though, I’m not a fan of reheating leftover seafood. So, I serve leftovers cold.

Any leftovers should be tightly covered and kept in the fridge up to 3 days.

If you want to reheat, it can be warmed in the microwave or back in the oven.

Nutrition