We order Chinese food pretty regularly in our house – with a Chinese drive thru only a few blocks away, it’s hard not to eat it almost every day. One thing that you can bet will always be in my order is crab rangoon. I frequently crave that crispy cream cheese and crab filled goodness, so I decided to recreate it for myself so I could snack on it whenever I pleased.
I used imitation crab in my dip, mostly because it was on a super sale and lump crab was super expensive in comparison, but whichever you can afford will work. The most important ingredients to get right are the wonton wrappers and panko bread crumbs – since those are the crunchy bits! I also made mine extra spicy by topping the dip with sriracha sauce.
Crab Rangoon Dip & Wonton Chips
- 8 oz cream cheese room temperature
- 2 cups sharp white cheddar
- 3 tablespoons heavy cream
- 3 tablespoons soy sauce
- 2 cups imitation crab or real lump crab meat shredded
- 2 green onions chopped
- 1 cup panko
- ¼ cup Parmesan cheese
- 4 tablespoons butter
- ⅛ teaspoon pepper
- 10 wonton wrappers cut diagonally into chips
- 1 tablespoon coarse sea salt for chips
- 2 cups vegetable oil for frying
- sriracha for topping
- Preheat the oven to 375 F. In a skillet over medium heat, melt one tablespoon of butter then add the softened cream cheese and cheddar cubes. Stir until melted.
- Add three tablespoons of soy sauce to the cheese mixture and still until completely incorporated.
- Shred the crab meat then add it to the cheese mixture. Stir well to combine, then add a dash of pepper and one of the chopped green onions. Remove the pan from the heat.
- In a small bowl, melt the remaining butter. Stir the melted butter into the panko bread crumbs along with the quarter cup of Parmesan cheese.
- Spoon the crab and cheese mixture into a oven safe bowl or pan (I used two ramekins). Top the crab and cheese with panko, then bake at 375 F for 20 minutes or until the panko crust is golden brown.
- While the dip is baking, fill a large pot with a few inches or oil, or use a deep fryer, and heat to 325 F. Cut the wonton wrappers in half diagonally to make triangles, then fry in batches until golden brown. Remove from the oil with a slotted spoon and place on a paper towel to dry. Sprinkle with coarse sea salt.
- Let the dip cool for a few minutes after removing it from the oven. Top the tip with sriracha for a spicy flair and garnish with the remaining chopped green onion. Serve alongside the wonton chips and enjoy!