I have to believe, everybody loves Crab Rangoons, they’re so delicious! The luscious lump crab and cream cheese wrapped up in a wonton wrapper then deep-fried, so yummy! I’m sure there are a lot of recipes out there for Crab Rangoon, but I’m biased. My Crab Rangoon Dip is one you’ll really enjoy.
Prep Time: 5 minutes
Cook Time: 30 minutes
Yields: 2 servings
Equipment: large mixing bowl, mini food processor, casserole dish, rimmed baking sheet pan, non-stick cooking spray
1 pound lump crab meat
1 (8-ounce) bar cream cheese, room temperature
1 cup of Greek Yogurt, plain
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 tablespoon lemon zest
1/2 lemon, juiced
1 tablespoon confectioner sugar
1 teaspoon Old Bay seasoning
1 tablespoon garlic powder
3 tablespoons fresh chives, finely chopped (reserve 1 tablespoon for the top)
2 cups of Parmigiano-Reggiano cheese, freshly grated (reserve 1/2 cup for topping)
1 cup of bread crumbs, plain
2 tablespoons of olive oil
Italian flat-leaf parsley, finely chopped for garnish
15 wonton (square wontons) wrappers, cut diagonally
Kosher salt to taste
Preheat oven to 350-degrees F.
In a large bowl, place the cream cheese, plain Greek yogurt. Add Kosher salt, fresh ground black pepper, lemon zest, lemon juice, confectioner sugar (to balance the acidity), Old Bay, garlic powder, freshly chopped chives, (reserving 1 tablespoon for the top), and 2 cups of freshly grated Parmigiano-Reggiano cheese (reserving half a cup for the top). Mix to combine
Finally, double-check the lump crab for any shells. Fold in the lump crab meat so it doesn’t break up too much. You want to have large pieces of crab meat running throughout the dip. Spray a casserole dish with non-stick cooking spray. Add the crab mixture into the dish, spreading it evenly throughout.
Sprinkle the reserved grated cheese all over the top. Next, evenly sprinkle the breadcrumbs all over the top of the grated cheese. Finally, the reserved chives. Drizzle the top with olive oil so it browns nicely. Bake for 30 minutes, until golden brown and bubbly. There you have it, my Crab Rangoon Dip.
Directions For Baked Wonton Chips:
Preheat oven to 400-degrees F.
Cut the square wontons in half diagonally. Spray two rimmed baking sheet pans with non-stick cooking spray. Divided evenly, arrange the triangle-shaped wontons in one even layer on each sheet pan. Spray non-stick cooking spray over the tops of the wonton wrappers. Bake for 6 to 8 minutes or until crispy and beginning to brown. Lightly sprinkle with kosher salt while they’re hot.
Serve my Crab Rangoon Dip hot with a side of crispy Baked Wonton Chips.
Note: To double the amount of dip, double all the ingredients.