Crab Rangoon Dip

This crab rangoon dip is truly the BEST! It tastes just like the filling of crab rangoon, but with crispy wonton chips for dipping. Creamy, savory, and perfectly sweet, just like classic crab rangoon, this will become a favorite at parties at the very first bite.

Prep: 5

Cook: 37

Total: 42

Yield:6

Ingredients

For the Wonton Chips

1 12-ounce package wonton wrappers
cooking spray

For the Crab Rangoon Dip

8 ounces cream cheese softened
½ cup mayonnaise
¼ cup sour cream
2 teaspoons lemon juice
1 teaspoon Worcestershire sauce
1 tablespoon sugar Swerve, or maple syrup, plus more to taste
¼ cup parmesan cheese shredded
2 6-ounce cans crab meat drained, or the equivalent of imitation crab meat
1 cup mozzarella cheese shredded, divided
1 clove garlic minced
½ teaspoon salt
½ teaspoon black pepper freshly ground
3 green onions minced
1 tablespoon green onions sliced, for garnish

Instructions

Make the chips: Preheat oven to 350º. Cut the wonton wrappers in half diagonally, and then cut again to make 4 triangles from each wrapper. Spray with cooking spray and spread chips on a baking sheet.
Bake 7-8 minutes or until brown and crispy, then set aside. Leave oven on.
Combine all dip ingredients in a casserole dish or skillet, reserving ½ cup mozzarella cheese. Taste and add more sweetener if desired.
Top with remaining mozzarella. Bake for 25 minutes or until hot and bubbly, then broil 2-4 minutes until top is golden brown. Serve with the wonton chips.

Notes

Sweetener: Start by using 2 tablespoons of sweetener and taste before sprinkling cheese on top and baking. Add more if desired.
Lower carbs: Skip the wonton chips and use erythritol instead of sugar. Use veggies or low carb chips to dip for about 3g net carbs per serving (before chips/vegetables).
Gluten free: Ensure Worcestershire sauce doesn't contain gluten. Use gluten free wonton wrappers or use gluten free chips or veggies to dip.

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 6. Result will be the weight of one serving.

Nutrition

Recipe By:Cheryl Malik