Crab Rangoon Dip & Wonton Chips
This crab Rangoon dip pairs creamy, tangy cheese and succulent crab with a crispy panko topping, served alongside homemade wonton chips.
Ingredients
- 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
Instructions
- 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 heavy cream and soy sauce to the cheese mixture and stir 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 3 tablespoons of butter. Stir the melted butter into the panko bread crumbs along with the ¼ cup of Parmesan cheese.
- Spoon the crab and cheese mixture into an 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 of vegetable 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 dip with sriracha for a spicy flair and garnish with the remaining chopped green onion. Serve alongside the wonton chips and enjoy!
Video
Tried this recipe?Let us know how it was!