Crab Rangoon Dip

  • Photo and Recipe courtesy of <a href='' target='_blank'>Damn Delicious</a>, Chungah
  • Yield: 8 servings


  • 1 (12 oz.) package 2&quot; wonton wrappers, halved diagonally
  • 8 ounces cream cheese, at room temperature
  • 1/4 c. mayonnaise
  • 1/4 c. sour cream
  • 12 ounces lump crab meat
  • 1 c. shredded sharp white Cheddar cheese, divided
  • 1/4 c. freshly grated Parmesan cheese
  • 3 green onions, thinly sliced
  • 1 tsp. Worcestershire sauce
  • 1 tsp. soy sauce
  • 1 tsp. sesame oil
  • 1/2 tsp. Sriracha&reg;, optional
  • 1/2 tsp. garlic powder
  • Kosher salt and freshly ground black pepper, to taste


  • Preheat oven to 350&deg; F.Place wonton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5 to 6 minutes; let cool and set aside.Preheat oven to 425&deg; F. Lightly oil a 9-inch baking dish or coat with nonstick spray.In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white Cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha&reg; and garlic powder; season with salt and pepper, to taste. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white Cheddar cheese. Place into oven and bake until bubbly and golden, about 20 to 25 minutes. Serve immediately with wonton wrappers.