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Crab Rangoon Dip

Main Ingredient: Cheese

Yield: 8 servings

Photo and Recipe courtesy of Damn Delicious, Chungah


  • 1 (12 oz.) package 2" 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®, optional
  • 1/2 tsp. garlic powder
  • Kosher salt and freshly ground black pepper, to taste


  1. Preheat oven to 350° 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° F. Lightly oil a 9-inch baking dish or coat with nonstick spray.In a large bowl, combine cream cheese, mayonnaise and sour cream.
  2. Stir in crab meat, 1/2 cup white Cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha® 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.
  3. Place into oven and bake until bubbly and golden, about 20 to 25 minutes. Serve immediately with wonton wrappers.

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