This hot crab rangoon dip recipe is a delightful fusion of flavors and textures, bringing together the creaminess of cream cheese, the succulence of crab meat, the tanginess of lime, and a kick of spice from Sriracha and Thai sweet chili sauce. Served with crisp, golden wonton chips, it's a party favorite that's sure to impress.
If you are not familiar with all the ingredients, two that may not be readily available in your home pantry are Sriracha and Thai sweet chili sauce. These Asian condiments can be found in the international aisle of most supermarkets. Sriracha adds a spicy kick while Thai sweet chili sauce gives a sweet-spicy balance to the dip. Lump crab meat is another ingredient you might need to purchase. It's usually found in the seafood department.
Ingredients for Hot Crab Rangoon Dip
Cream cheese: A rich and creamy dairy product that provides the base for the dip. Mayonnaise: Adds creamy texture and rich flavor. Sour cream: Gives the dip a tangy note. Sriracha: A type of hot sauce for added spice. Lime juice: Adds a touch of acidity and freshness. Garlic: Enhances flavor. Salt: Enhances the other flavors in the dip. Sugar: Balances the salt and heat. Crab meat: Provides a seafood flavor and adds texture. Scallions: Adds a touch of sharpness and color. Monterey Jack cheese: Melts well and adds a mild flavor. Thai sweet chili sauce: Adds sweetness and a little heat. Cilantro: Adds a fresh, herbal note. Wonton wrappers: Used to make the chips for dipping. Vegetable oil: For frying the wonton chips.
One reader, Forest Fee says:
This hot crab rangoon dip recipe is a game-changer! The creamy texture and the perfect blend of flavors make it a hit at every gathering. The hint of sriracha and the sweetness of the chili sauce create a delightful balance. Plus, the crispy wonton chips are the perfect accompaniment. Highly recommend!
Techniques for Making the Perfect Hot Crab Rangoon Dip
Preheat the oven: Set the oven to 350°F and position the rack in the middle.
Soften the cream cheese: Microwave the cream cheese in a microwave-safe bowl on high heat for 45-60 seconds until softened.
Assemble the dip: Combine the cream cheese, mayonnaise, sour cream, sriracha, lime juice, garlic, salt, sugar, crab meat, scallions, and cheese in a large bowl.
Bake the dip: Spread the dip in a baking dish, sprinkle with cheese, and bake for about 25 minutes until bubbly.
Fry the wonton chips: Heat vegetable oil to 350°F in a dutch oven or large pot, then fry the wonton wrappers in batches until golden brown and crisp.
I like recreating my own creamy dips at home. For instance, I made a hot spinach artichoke dip before that I thoroughly enjoyed. However, recently, I’ve been dabbling with this Asian-style seafood dip that’s full of crab bits, melting cheeses, and Thai sweet chili sauce topping. I remember eating this dip before in my local Chinese restaurant, and I just had to recreate that creamy, crab-filled, cheese dip again. This flavorful, seafood dip is called crab rangoon dip with just a bit of a spicy twist! Making this hot crab rangoon dip recipe was really fun and simple since the ingredients were easy to find in my local grocery store.
Before I start, I just want to say that this cheesy crab dip is different from a crab rangoon recipe which you might have seen from P.F. Chang’s or other Asian restaurants. This crab rangoon dip is more of a deconstructed version of the original dish. In other words, the dip mainly focuses on the cream cheese and crab filling of the rangoon and turning it into a casserole sized dish. When I made the dip, I basically just combined all of the ingredients together except for the Thai sweet chili sauce. I used this as a topping when it was done baking.
Start with the cream cheese base, and then add in the mayo, sour cream, Sriracha, garlic, salt, and sugar. Afterwards, add in the crab meat, green onions, and the Monterey Jack cheese. I highly recommend using a good quality lump crab meat for this recipe so that the dip tastes naturally sweet and savory. Using imitation crab or canned crab is also okay, but the flavor won’t be as fresh and flavorful. Once you have your creamy dip, transfer it to the baking dish, sprinkle the remaining cheese, and bake for a few minutes.
While that was baking, I prepared my wonton wrappers for deep frying. I used these crispy fried wonton chips for dipping. I also had fried tortilla chips, but using fried wontons gave a more authentic flavor combination with the creamy crab rangoon dip. When I was done frying, the dip was also ready to serve! It was really cheesy, creamy, and bursting with flavor that I just had to save some and share with my friends. One of them even suggested that I try making a baked bread bowl crab dip version of this recipe for added flair. And, honestly, I might just consider it for the next NFL football season!
How To Make How To Make Hot Crab Rangoon Dip
Lusciously creamy and spicy, this hot crab rangoon dip is made with cream cheese, crab meat, and mayo for a tasty side. Serve with fried wonton chips, tortilla chips, or crackers.
Serves:
Ingredients
- 8ozcream cheese
- ¼cupmayonnaise
- ¼cupsour cream
- 1tbspSriracha
- 1tbsplime juice,fresh
- 1small garlic clove,minced
- ¼tspsalt
- ¼tspsugar
- 8ozfresh lump crab meat,well drained
- 3scallions,or green onions, white and dark green parts separated
- 1cupMonterey Jack cheese,or mozzarella cheese, shredded, divided
- ¼cupThai sweet chili sauce,room temperature
- 1tbspcilantro,for garnish
- 24wonton wrappers,(from one 6-oz package), cut in half
- vegetable oil,for frying
- salt
Instructions
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Preheat the oven to 350 degrees F and set an oven rack in the middle position. Set aside 1 tablespoon of the dark green portion of the sliced scallions to use as a garnish on the finished dip.
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Place the cream cheese in a large, microwave-safe bowl; microwave on high heat for 45 to 60 seconds, until the cream cheese is softened.
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Whisk the cream cheese until completely smooth. Add the mayonnaise, sour cream, Sriracha, lime juice, garlic, salt, and sugar; whisk to combine.
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Add the crab meat, scallions, and ¾ cup of the cheese; using a rubber spatula, fold to combine, being careful not to break up the lumps of crab meat too much.
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Spread the dip evenly into a 1-qt baking dish and sprinkle the remaining ¼ cup cheese over top.
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Bake, uncovered, for about 25 minutes, until the cheese is melted and the crab dip is bubbling.
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Remove the rangoon from the oven and spread the Thai sweet chili sauce over the top. Sprinkle with the reserved dark green scallions and cilantro.
Crispy Wonton Chips:
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Pour the vegetable oil to a depth of ¾-inch into a Dutch oven or large heavy pot. Heat over medium-high heat until the oil reaches 350 degrees F.
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Fry the wontons in batches, without crowding the pan, for about 15 seconds on each side or until golden brown and crisp. Adjust the heat as necessary if the wontons are cooking too quickly or slowly.
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Drain on paper towels and sprinkle lightly with salt.
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Serve crab rangoon dip alongside the fried wonton chips, and enjoy!
Recipe Notes
Nutrition
- Calories: 454.59kcal
- Protein: 16.62g
- Cholesterol: 70.85mg
Crucial Technique Tip for Hot Crab Rangoon Dip Recipe
When preparing the crab rangoon dip, it's crucial to fold in the crab meat gently into the cream cheese mixture. This ensures that the lumps of crab meat remain intact, providing a more satisfying texture and flavor in every bite. Also, when frying the wonton wrappers, make sure to adjust the heat as necessary. If the wontons are browning too quickly, they may not become crisp throughout. Conversely, if the heat is too low, the wontons can absorb too much oil and become greasy. Achieving the right balance will result in perfectly golden and crisp wonton chips.
Time-Saving Tips for Preparing Hot Crab Rangoon Dip
Prep ahead: Prepare the dip up to a day in advance and store it in the refrigerator. This will save you time on the day you plan to serve it.
Use pre-cooked crab meat: Opt for pre-cooked crab meat to save time on cooking and picking the meat from the shells.
Bake in advance: If you're making the wonton chips, you can bake them a day ahead and store them in an airtight container at room temperature.
Organize your ingredients: Before you start cooking, make sure all your ingredients are organized and easily accessible. This will streamline the cooking process.
Multi-task: While the dip is baking, you can use that time to prepare the wonton chips or attend to other tasks in the kitchen.
Substitute Ingredients For Hot Crab Rangoon Dip Recipe
- cream cheese - Substitute with Greek yogurt: Greek yogurt can provide a similar creamy texture and tangy flavor while reducing the fat content.
- mayonnaise - Substitute with plain Greek yogurt: Greek yogurt can provide a similar creamy texture and tangy flavor while reducing the fat content.
- sour cream - Substitute with plain Greek yogurt: Greek yogurt can provide a similar creamy texture and tangy flavor while reducing the fat content.
- sriracha - Substitute with chili garlic sauce: Chili garlic sauce can provide a similar spicy kick with a hint of garlic flavor.
- fresh lime juice - Substitute with lemon juice: Lemon juice can provide a similar tangy acidity to balance the flavors.
- garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor without the need for fresh garlic.
- lump crab meat - Substitute with canned crab meat: Canned crab meat can be a convenient and cost-effective alternative to fresh lump crab meat.
- scallions - Substitute with chives: Chives can provide a similar mild onion flavor and can be used as a garnish.
- monterey jack cheese - Substitute with mozzarella cheese: Mozzarella cheese can provide a similar mild and creamy flavor with good melting properties.
- thai sweet chili sauce - Substitute with sweet and sour sauce: Sweet and sour sauce can provide a similar sweet and tangy flavor profile.
- cilantro - Substitute with parsley: Parsley can provide a similar fresh and herbaceous flavor as a garnish.
- wonton wrappers - Substitute with egg roll wrappers: Egg roll wrappers can be a suitable substitute for making larger crab rangoon bites.
- vegetable oil - Substitute with canola oil: Canola oil can be a healthier alternative with a neutral flavor for frying.
Essential Tools for Making Hot Crab Rangoon Dip
Food processor: A food processor is a versatile kitchen appliance that can be used for various tasks such as chopping, pureeing, and mixing ingredients.
Mixing bowl: A mixing bowl is an essential kitchen tool used for combining ingredients and mixing them thoroughly. It comes in various sizes and materials, such as stainless steel, glass, or ceramic.
Rubber spatula: A rubber spatula is a flexible kitchen tool used for scraping bowls, folding ingredients together, and spreading batter. It is heat-resistant and ideal for use with non-stick cookware.
Baking dish: A baking dish is a deep, oven-safe dish used for baking and serving various dishes such as casseroles, dips, and desserts.
Dutch oven: A Dutch oven is a heavy-duty, thick-walled cooking pot with a tight-fitting lid, suitable for braising, stewing, and slow-cooking dishes.
Paper towels: Paper towels are absorbent disposable towels used for drying and cleaning various surfaces in the kitchen.
Heavy pot: A heavy pot, typically made of stainless steel or cast iron, is used for tasks such as boiling, simmering, and preparing soups and stews.
Oven rack: An oven rack is a removable metal shelf inside the oven that provides a platform for placing baking dishes, trays, and other cookware.
Microwave-safe bowl: A microwave-safe bowl is designed to withstand the heat generated by a microwave and is suitable for heating, cooking, and defrosting food in the microwave oven.
Storing and Freezing Hot Crab Rangoon Dip
- To store leftover hot crab rangoon dip, allow it to cool completely to room temperature. Transfer the dip to an airtight container and cover tightly with a lid or plastic wrap. Refrigerate for up to 3-4 days.
- When ready to reheat, transfer the desired amount of dip to a microwave-safe bowl and microwave in 30-second intervals, stirring between each interval, until heated through. Alternatively, you can reheat the dip in a preheated 350°F oven for about 10-15 minutes or until warmed through.
- To freeze the dip, transfer it to a freezer-safe container or resealable plastic bag, removing as much air as possible before sealing. Label the container with the date and freeze for up to 2-3 months.
- To thaw frozen crab rangoon dip, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Once thawed, reheat the dip in the microwave or oven as described above.
- Note: The texture of the dip may change slightly after freezing and thawing, as the cream cheese and sour cream may separate. Stirring the dip well after reheating can help restore its creamy consistency.
- Leftover wonton chips can be stored in an airtight container at room temperature for up to 3 days. To refresh their crispness, place them on a baking sheet in a preheated 350°F oven for 3-5 minutes before serving.
How To Reheat Leftover Crab Rangoon Dip
To reheat leftover hot crab rangoon dip, preheat your oven to 350°F (175°C). Transfer the dip to an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes, or until the dip is heated through and the cheese is melted and bubbly. Remove the foil for the last 5 minutes of baking to allow the top to brown slightly. Serve with freshly fried wonton chips or crackers.
For a quicker method, you can reheat the dip in the microwave. Place the leftover dip in a microwave-safe bowl and heat it on high power in 30-second intervals, stirring between each interval, until the dip is heated through and the cheese is melted. This should take about 1-2 minutes total, depending on the amount of dip and the power of your microwave. Be careful not to overheat the dip, as it may cause the cream cheese to separate or become grainy.
If you have a small amount of leftover dip, you can reheat it in a skillet on the stovetop. Place the dip in a non-stick skillet over medium-low heat and stir frequently until it is heated through and the cheese is melted. This method allows you to control the heat more easily and prevents the dip from burning or sticking to the bottom of the pan.
Regardless of the reheating method you choose, be sure to taste the dip before serving and adjust the seasoning if needed. You may find that the flavors have mellowed overnight, so you might want to add a squeeze of fresh lime juice, a dash of sriracha, or a sprinkle of chopped scallions to brighten up the taste.
Interesting Fact About Hot Crab Rangoon Dip
The Hot Crab Rangoon Dip recipe is a delicious fusion of flavors, combining creamy textures with a hint of spice. It's a great appetizer for gatherings or parties, and the homemade wonton chips add a delightful crunch. This dish is a perfect blend of savory and tangy, making it a crowd-pleaser. Whether served as a starter or a snack, this dip is sure to impress with its unique twist on the classic crab rangoon.
Is Making Hot Crab Rangoon Dip at Home Cost-Effective?
The cost-effectiveness of this hot crab rangoon dip recipe largely depends on the availability and cost of the ingredients in your area. Crab meat and cream cheese can be pricier, but the dip can serve as a luxurious treat for special occasions. The approximate cost for a household of 4 people would be around $25-$30. Considering the rich and indulgent nature of this dish, the overall verdict rating would be 8/10. While it may not be an everyday dish due to the cost, it's a delightful indulgence for gatherings and events.
Is Hot Crab Rangoon Dip Healthy or Unhealthy?
This hot crab rangoon dip recipe, while undeniably delicious, is not particularly healthy. The main culprits are:
- High-fat ingredients like cream cheese, mayonnaise, and sour cream
- Fried wonton wrappers, which add extra fat and calories
- Generous amount of cheese, contributing to the overall fat content
- Sriracha and sweet chili sauce, which contain added sugars
However, there are several ways to make this recipe healthier without sacrificing too much flavor:
- Replace the cream cheese with a lower-fat alternative, such as Neufchâtel cheese or Greek yogurt
- Use light mayonnaise and reduced-fat sour cream to cut down on fat and calories
- Bake the wonton wrappers instead of frying them, or serve the dip with fresh vegetables like carrots, celery, and bell peppers for a more nutritious crunch
- Reduce the amount of cheese used, or opt for a lower-fat variety like part-skim mozzarella
- Make your own sweet chili sauce to control the amount of sugar, or use a sugar-free version of sriracha
Additionally, you could:
- Increase the amount of crab meat to boost the protein content and make the dip more filling
- Add finely chopped vegetables like water chestnuts, carrots, or bell peppers to the dip for added nutrients and texture
- Serve the dip with whole-grain crackers or pita chips for a fiber boost
- Use fresh herbs like cilantro, basil, or mint to enhance the flavor without adding calories
Editor's Opinion on This Crab Rangoon Dip Recipe
The hot crab rangoon dip recipe is a delightful fusion of flavors and textures. The creamy base with a hint of heat from the sriracha and the freshness of lime juice perfectly complements the sweet and delicate lump crab meat. The addition of scallions and Monterey Jack cheese adds depth, while the Thai sweet chili sauce provides a sweet and tangy finish. The crispy wonton chips offer a satisfying crunch to scoop up the rich and flavorful dip. This recipe is a wonderful balance of savory and sweet, making it a standout appetizer for any occasion.
Why trust this Hot Crab Rangoon Dip Recipe:
This recipe guarantees a delightful experience with its combination of crab meat, cream cheese, and a touch of sriracha. The use of fresh lime juice and garlic adds a zesty kick, while the incorporation of scallions and cilantro brings a burst of freshness. The addition of Monterey Jack cheese and sweet chili sauce elevates the flavors, ensuring a harmonious blend of textures and tastes. The make-ahead options for both the dip and wonton chips offer convenience without compromising on quality. Trust in this recipe for a delectable appetizer that will impress any palate.
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