Crab Rangoon Dip

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My cheesy crab rangoon dip is crazy delicious. It's just so easy to make, but even far easier to devour.

Prep Time5

Cook Time20

Total Time25

Servings: servings

Calories: 184kcal

8 ounces cream cheese room temperature (227 grams)
1 1/2 cups mozzarella cheese shredded, divided (113 grams)
6 ounces lump crab meat drained and picked through, see note 1 (170.1 grams)
2 green onions sliced thin, plus more for topping
2 garlic cloves minced
2 teaspoons Worcestershire sauce
1 teaspoon soy sauce
3 cups neutral oil optional to make wonton chips, such as canola oil or vegetable oil (594 grams)
24 wonton wrappers optional to make wonton chips, cut into triangles

Preheat your oven to 350 degrees Fahrenheit. Spray a 3-cup baking dish with cooking spray. Set aside.
If making wonton chips, start heating the oil before putting the dip together. Heat the oil in a heavy-bottomed skillet to 350 degrees Fahrenheit. Alternatively, serve the dip with tortilla chips.
In a large bowl, blend the cream cheese until smooth. Fold in 1 cup of the mozzarella cheese, crab meat, green onions, garlic cloves, Worcestershire sauce, and soy sauce.
8 ounces cream cheese, 1 1/2 cups mozzarella cheese, 6 ounces lump crab meat, 2 green onions, 2 garlic cloves, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce
Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup mozzarella cheese. Bake, uncovered, for 20 minutes.
1 1/2 cups mozzarella cheese
While the dip is baking, start making the wonton chips. Working with a few pieces at a time (I like to do about 4 triangles at a time), fry the wonton wrappers in the hot oil until they are golden and crispy, about 1 minute on each side. Remove them from the oil and place them on a paper towel lined plate.
3 cups neutral oil, 24 wonton wrappers
Top the warm dip with more sliced green onions, and serve with the wonton chips.