This Baked Crab Rangoon Dip Appetizer Recipe is so good, and you’l be surprised by the secret ingredient that takes it to a whole new level, too! This is one of those easy appetizers that you’re definitely going to want to pin on your appetizer recipes Pinterest board!
Baked Crab Rangoon Dip Appetizer Recipe
Phew! It’s been a busy week at the Sorensen house! Between baseball, dance, basketball camps and working around the house, I’ve found myself turning into what I eat, which my friends… would sadly be a turkey or pb&j sandwich.
I needed to quench my “adult food” tastebud cravings with some serious ginger and cream cheese filled food. And, what better way to do that than a crab rangoon dip rendition made by yours truly. 😀 We love Chinese food, especially my husband and I. All of the flavors that are included are just my faves from the ginger, to pineapple, and the crunch of friend noodles and wontons. Mmmm.
I was so excited to make my own rendition of this dip, as I’ve never completely nailed it, but this time, this time was different. I totally nailed it and I think I know why. It’s the secret addition of .. you guessed it – ginger!
First off, I used fresh parmesan cheese, none of the bottled stuff with the green lid. Although the green lid isn’t bad per sé, fresh is best. 🙂
And, like I mentioned, I also used ginger. Ginger makes everything better, am I right?! I use a minced ginger from a jar but you can certainly use dried as well. Just a bit will go a long ways … so delicious I tell ya’! You can either mince it yourself with a graterlike this one here or, the jar is fine, too.
Here’s how I made this awesome, amazing best in the world crab rangoon dip:
Gather your ingredients:
8 oz cream cheese, softened
1/2 c. mayonnaise
1/4 c. sour cream
1 t. Worcestershire sauce
1 T lime juice
2 green whole onions, diced
1 green onion diced to add to the top when finished baking
1 clove garlic, minced
1/3 cup shredded (fresh if you can!) Parmesan cheese
½ tsp freshly ground black pepper
1 T fresh ginger (or 1/2 tsp ground dried ginger)
12 ounces imitation crab meat, flaked
1 c. shredded mozzarella cheese, divided into 1/2 and 1/2 cups
Wonton Chips:
1 package wonton wrappers
Cooking spray ( I like using butter flavored)
Start with a stack of 10 or so wanton wrappers and cut them in half diagonally. Lay parchment paper on a cookie sheet, lay the wonton wrapper halves all over the baking sheet, spray with butter cooking spray. Bake 10-12 minutes at 350. Bake another ten wrappers (20 halves) until you have as many as you’d like.
While the wonton chips/crackers are baking, combine the ingredients for the dip. Mix all ingredients, except for one half cup of mozzarella cheese. Once all of the ingredients are mixed well, put them into a 1 1/2 quart or 2 quart dish (something like these!) and top with cheese. Bake in a preheated 350 degree oven for 25 minutes. Broil on high for 5-8 minutes if you wish to have a browned top on your dip (yes, please do!) For a finishing touch, sprinkle on the remaining green onions.. YUM!
Another way to bake the wonton wrappers is to place a wonton wrapper in each pocket of a muffin tin and spray with butter cooking spray and bake at 350 degrees for 8-12 minutes or until browned.
ENJOY!
Baked Crab Rangoon Dip Appetizer Recipe
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 3 cups of dip
Author Kate
Ingredients
- Gather your ingredients:
- 8ozcream cheesesoftened
- 1/2c.mayonnaise
- 1/4c.sour cream
- 1t.Worcestershire sauce
- 1Tlime juice
- 2green whole onionsdiced
- 1green onion diced to add to the top when finished baking
- 1clovegarlicminced
- 1/3cupshreddedfresh if you can! Parmesan cheese
- ½tspfreshly ground black pepper
- 1Tfresh gingeror 1/2 tsp ground dried ginger
- 12ouncesimitation crab meatflaked
- 1c.shredded mozzarella cheesedivided into 1/2 and 1/2 cups
- Wonton Chips:
- 1package wonton wrappers
- Cooking sprayI like using butter flavored
Instructions
Start with a stack of 10 or so wonton wrappers and cut them in half diagonally. Lay parchment paper on a cookie sheet, lay the wonton wrapper halves all over the baking sheet, spray with butter cooking spray. Bake 10-12 minutes at 350. Bake another ten wrappers (20 halves) until you have as many as you'd like.
While the wonton chips/crackers are baking, combine the ingredients for the dip. Mix all ingredients, except for one half cup of mozzarella cheese. Once all of the ingredients are mixed well, put them into a 1 1/2 quart or 2 quart dish (something like these!) and top with cheese. Bake in a preheated 350 degree oven for 25 minutes. Broil on high for 5-8 minutes if you wish to have a browned top on your dip (yes, please do!)
Sprinkle with remaining green onions
Another way to bake the wonton wrappers is to place a wonton wrapper in each pocket of a muffin tin and spray with butter cooking spray and bake at 350 degrees for 8-12 minutes or until browned.
FAQs
Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.
How do you reheat crab rangoon dip? ›
How do you reheat crab rangoon dip? To reheat crab rangoon dip, place it in an oven-safe pan and bake it in a 375° oven until the dip is bubbly, 20 to 30 minutes.
Are cream cheese wontons the same as crab rangoons? ›
Crab rangoon is a type of fried wonton, so they are really very similar. The difference is all in the filling. Traditional wontons are not ever filled with cream cheese (which is one of the main components in crab rangoon recipes).
What is crab rangoon sauce made of? ›
Combine vinegar, brown sugar, ketchup, chile flakes, and 1/2 cup water in a small saucepan and bring to a simmer over medium-high heat, whisking to combine until sugar is dissolved. Combine remaining tablespoon water and cornstarch in a small bowl and whisk with a fork to form a slurry.
How long can crab rangoon stay in the fridge? ›
Storage and reheating
Leftover, fried crab rangoons can be stored in the fridge, in an airtight container, for up to 4 days. To reheating, re-fry at 350°F for about 1 minute. Leftover crab rangoons can also be reheated in the air fryer at 325°F or baked in oven at 350°F for about 5 minutes, or until warmed through.
What are crab rangoons eaten with? ›
Cran Rangoon is a delicious crispy wonton wrapper filled with a creamy crab mixture and deep fried to golden perfection. It's a popular takeout dish that you can get at your Chinese restaurant! Best served with sweet Thai chilli sauce or plum sauce!
How long to reheat crab dip in the oven? ›
Storing leftovers
To store this crab dip to enjoy later, let it cool completely on a wire rack. Then, cover and store in the refrigerator for up to 3 days. To reheat, place the dip in a baking dish and heat for about 10 minutes at 350°F.
How long to reheat crab rangoon in the oven? ›
Oven Method
Preheat the oven to 375°F (190°C) for a conventional oven or 370°F for a fan-assisted one. Arrange the crab rangoons on a baking tray lined with parchment paper or a wire rack to allow even heat distribution. For added moisture, cover with foil and reheat for 5-7 minutes.
How to reheat dip in the oven? ›
Oven. Preheat oven to 400ºF. Place dip in a ramekin or other oven-safe container and bake for 10 minutes or until brown and bubbly.
What is Panda Express cream cheese rangoon made of? ›
What Makes the Panda Express Cream Cheese Rangoon the Best? These crispy wonton apps are stuffed with a mixture of cream cheese, scallions, and a dash of garlic powder. They make satisfying finger food for game day, or you can try dolling them up to make casual co*cktail appetizers.
During the deep frying process, the water in the filling can turn into steam and cause the wonton to puff up and even burst, causing the filling to ooze out, leaving only an empty shell.
Does Panda Express have crab in their rangoons? ›
I love Panda Express' Crab Rangoons and they're so easy to make! Oddly enough, they don't use crab or imitation crab in their original recipe. Feel free to add some though, it's delicious! My local Panda Express offers 3 for $2.35.
What ethnicity is crab rangoon? ›
Trader Vic's in San Francisco claimed the crab rangoon they served (first appearing on their menu in the 1950s) came from an old Burmese recipe, but food historian Herb Caen says that dish most likely was invented in the restaurant's own kitchen. In other words, crab rangoon is just as American as apple pie.
Is crab rangoon healthy for you? ›
Worst: Crab Rangoon
It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.
What kind of crab is used in rangoon? ›
Crab: I love using real crab for these. We used Dungeness crab in the photos and video, but blue crabmeat is also excellent. Imitation crab works, too (surimi), but it tastes milder and sweeter than real crab. Cream cheese: This makes our crab rangoon filling creamy and rich while helping to bind everything together.
How do you describe a crab rangoon? ›
Of all the wonders of the modern American Chinese menu, crab rangoon is one of the strangest. It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce.
What is a serving of crab rangoon? ›
A serving of 5 wonton wrappers filled with a mix of cream cheese, green onions, and imitation crab.
What to serve with Crab Rangoons? ›
The best side dishes to serve with Crab Rangoon are lo mein, spring rolls, beef and broccoli, Popeyes Sweet Heat Sauce, mango Kani salad, fried rice, steamed dumplings, hoisin dipping sauce, wonton soup, Szechuan green beans, shrimp tempura, sesame noodles, Chinese chicken salad, and Peking duck pancakes.
Are Crab Rangoons healthy? ›
Worst: Crab Rangoon
It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.
