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Crab Rangoon Dip

Prep 40 min
Total 40 min
Servings 8

We never met a cream cheese wonton we didn’t like (or eat), but when we found ourselves frequenting the Chinese restaurant down the street a little too often to get our wonton fix, we took it upon ourselves to find an easy way to make it at home. Enter: this creamy skillet dip that offers everything you love about crab rangoon without the takeout guilt. MORE+ LESS-

By Tablespoon Kitchens

July 19, 2018

Ingredients

Wonton Chips

square wonton skins (from 12-oz package)

cup vegetable oil

Dip

tablespoon vegetable oil

green onions, thinly sliced, white and green parts separated

cloves garlic, finely chopped

1/2

teaspoon black pepper

can (6 oz) crabmeat, drained and cleaned

package (8 oz) cream cheese, cubed

tablespoon lemon juice

tablespoon soy sauce

1/4

cup shredded mozzarella cheese (1 oz)

1/4

cup shredded Parmesan cheese (1 oz)

Steps

Hide Images

1

Cut wonton skins in half diagonally. In 12-inch skillet, heat 1 cup oil over medium heat until hot. Fry wonton skins in batches, 1 to 2 minutes per batch, until golden brown and crispy. Drain on paper towels. Cool and discard oil.
2

In 8-inch skillet, heat 1 tablespoon oil over medium heat. Add green onion whites, garlic and pepper; cook 1 to 2 minutes, stirring occasionally, until softened. Stir in crabmeat, cream cheese, lemon juice and soy sauce. Cook over medium heat 3 to 5 minutes, stirring occasionally, until heated through (at least 165°F) and cream cheese is melted. Remove from heat. Top with mozzarella and Parmesan cheeses. Cover and let stand 3 to 5 minutes or until cheeses are melted. Top with green onion greens; serve with wonton chips.

Expert Tips

No time to fry? Skip the wonton chips, and serve the dip with tortilla or pita chips.
This dip looks great served in a cast-iron skillet, but stainless steel works just as well.