Easy Crab Rangoon Dip (Print Version)

# Ingredients:

→ For the Dip

01 - 8 ounces cream cheese, softened to room temperature
02 - 1/2 cup mayonnaise
03 - 1/2 cup sour cream
04 - 1/4 cup low-sodium soy sauce
05 - 3 garlic cloves, finely minced
06 - 1 teaspoon granulated sugar
07 - 8 ounces imitation crab meat, shredded or chopped into small pieces
08 - 1 1/2 cups freshly shredded Monterey Jack cheese
09 - 1/2 cup sliced green onions

→ For the Crispy Wonton Chips

10 - Vegetable oil for frying
11 - 1 (12-ounce) package wonton wrappers, cut diagonally into triangles

# Instructions:

01 - Start by heating your oven to 350°F. Grab a casserole dish that holds about 1 1/2 to 2 quarts and give it a light coating of non-stick spray. Set it aside while you prepare the dip.
02 - In a large mixing bowl, beat the softened cream cheese until it's nice and smooth with no lumps. Then mix in the sour cream, mayonnaise, soy sauce, minced garlic, and sugar. Keep mixing until everything comes together into one creamy blend.
03 - Gently stir in the shredded crab meat, half of your Monterey Jack cheese, and all those freshly sliced green onions. Make sure everything gets evenly distributed throughout the mixture.
04 - Scoop the crab mixture into your prepared baking dish and smooth it out into an even layer. Sprinkle the rest of the shredded cheese generously over the top.
05 - Slide the dish into your preheated oven and bake for 20 to 25 minutes, until the cheese on top is melted and bubbling. If you want an extra golden, gorgeous top, pop it under the broiler for 2 to 3 minutes—just watch it carefully so it doesn't burn.
06 - Pour enough vegetable oil into a deep skillet or Dutch oven to allow for frying, and heat it over medium heat. While it heats, slice your wonton wrappers diagonally to create triangles. Set up a baking sheet with a cooling rack on top for draining.
07 - Once your oil hits 360 to 365°F, carefully drop in 2 to 3 wonton triangles at a time. Fry them for about 25 to 30 seconds, just until they start to turn a light golden color. Quickly remove them and let them drain on the cooling rack. Continue with the remaining wrappers in small batches.
08 - Serve your hot, cheesy crab dip alongside the crispy wonton chips, or pair it with crackers, tortilla chips, or fresh veggie sticks. Dig in while it's warm and gooey!

# Notes:

01 - For the richest flavor, swap the imitation crab for canned lump crab or fresh crab meat if you can find it. Imitation crab is a great budget-friendly option and works beautifully in this dip.
02 - You can make this dip ahead of time! Assemble everything up to 24 hours in advance, cover it tightly, and keep it refrigerated. When you're ready to bake, just add an extra 5 to 10 minutes since it'll be cold.
03 - Store any leftovers in an airtight container in the fridge for up to 4 days. Freezing isn't recommended as it can affect the texture.
04 - For a gluten-free version, use tamari or coconut aminos instead of soy sauce, and serve with gluten-free crackers, tortilla chips, or veggie dippers instead of wonton chips.
05 - To lighten things up, substitute Greek yogurt for some or all of the sour cream and mayo. You'll still get that creamy texture but with added protein and less fat.
06 - Going low-carb or keto? Skip the wonton chips and serve with cucumber slices, celery sticks, bell pepper strips, pork rinds, or cheese crisps instead.
07 - For a dairy-free option, use dairy-free cream cheese and sour cream alternatives like Kite Hill or Daiya, and top with a dairy-free cheese that melts nicely.
08 - Nutritional information is calculated per serving and does not include the fried wonton chips.

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