Simple Imitation Crab Dip with Mayo (Crab Rangoon Dip)

Wonton chip dipped into cheesy crab dip.

5 from 2 votes

Simple Imitation Crab Dip with Mayo (Crab Rangoon Dip)

Make the BEST crab rangoon dip that'll have your friends and family asking for more! It's seriously SO good! It's creamy with a sweet chili sauce and loaded with crab.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer, Side Dish, Snack

Cuisine: Asian

Servings: servings

Calories: 282kcal

Author: Mikha S.

Ingredients

Ingredients:

8 ounces whipped cream cheese*
¼ cup sweet chili sauce
3 tablespoons sour cream
3 tablespoons Japanese mayo*
1 tablespoon lemon juice
2 tablespoon light soy sauce
8 oz imitation crab meat* finely cut
4 green onions thinly sliced
1/2 cup mozzarella cheese* shredded

For Serving:

wonton wrappers*

Instructions

Preheat the oven at 400°.
Cut wonton wrappers in half diagonally then lay on a parchment-lined baking tray, using multiple trays or working in batches so the trays aren’t overcrowded.
Brush them lightly with neutral oil on both sides. Bake for 3 - 5 minutes or until golden and crispy. Set aside to cool.
Turn oven heat down to 375°.
In a large bowl, combine all ingredients except the mozzarella cheese and wonton wrappers.
Spread mixture into an even layer in a small baking dish (I used an 8" x 5" oval baking dish in the photos and it fit perfectly). Sprinkle on shredded mozzarella cheese.
Bake for about 20 minutes, or until lightly golden and bubbly. If the cheese on top isn't as golden as you'd like, you can set your oven to broil. Every oven is different, so watch carefully while broiling so it doesn't burn.
Allow it to cool for a couple of minutes then serve with wonton crisps on the side. Enjoy!

Notes

Whipped Cream Cheese: I prefer whipped cream cheese because it's light, airy, and is such a time-saver since it's easy to mix in straight from the fridge. If you're using regular cream cheese, make sure it's fully softened so it's evenly distributed throughout the dip.
Japanese Mayo: It can be found at most local Asian markets. I typically get mine from my local Ranch 99.
Imitation Crab: It's important that the crab is finely chopped, otherwise, the wonton chips may easily break while dipping.
Lump Crab: Instead of imitation crab, you can swap it out for two 6-oz cans of crab meat. Drain the crab well remove excess moisture so it doesn't water down your dip.
Mozzarella Cheese: I highly recommend grating a block of cheese instead of buying pre-shredded cheese. You'll get a much more gooey dip since pre-shredded cheese is coated with a powder to prevent sticking and doesn't melt as well. For easy grating, pop the block of cheese in the freezer 5 - 10 minutes prior to grating - warm or room temperature cheese is harder to grate than cold cheese!

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