Deconstructed Crab Rangoon or Crab Wonton
A hot, creamy baked crab rangoon dip loaded with three cheeses and crab meat, served with crispy wonton chips for scooping.
Equipment
- Baking dish or cast-iron skillet
- Mixing bowl
Ingredients
- 16 oz lump crab meat
- 1/2 cup cheddar cheese
- 1/4 cup Gouda cheese shredded
- 1 cup mozzarella cheese shredded
- 1/4 cup parmigiana cheese shredded
- 8 oz cream cheese softened
- 1/4 cup sour cream
- 1/4 cup Japanese mayonnaise
- 2 divided scallions chopped
- 1 tbsp sriracha adjust to your liking
- 1 tbsp lime or lemon juice
- 1 tbsp light soy sauce low sodium
- 1 tsp Worcestershire sauce
- 1/2 tsp kosher salt to taste
- 1/4 tsp black pepper to taste
- 2/3 cup divided panko breadcrumbs
- 1/2 tsp paprika
- 1 tsp garlic powder
- Thai sweet chili sauce
- Wonton chips
Instructions
- Preheat your oven to 375°F (190°C).
- In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, lemon or lime juice, worcestershire sauce, soy sauce, garlic powder, salt, black pepper, half of the scallions, and sriracha.
- Mix until well combined.
- Gently fold in the crab meat, shredded cheeses, and 1/2 panko breadcrumbs.
- Transfer the mixture to a baking dish or a cast-iron skillet and top with the rest of the panko breadcrumbs and paprika evenly. Bake in the preheated oven for about 20-25 minutes, or until the dip is hot and bubbly, and the top is lightly golden brown.
- Once done, remove from the oven and garnish with the rest of the chopped scallions and drizzle Thai sweet chili sauce.
- Serve hot with crispy wonton chips (these can be store bought or homemade).