Crab Rangoon Dip with Egg Roll Chips

Crab Rangoon Dip with Egg Roll Chips is a delightful appetizer that captures the essence of the popular Chinese-American dish, Crab Rangoon. In this recipe, the creamy and savory flavors of the traditional Crab Rangoon filling are transformed into a dip, making it easy to share and enjoy at gatherings.

Course Appetizer

Cuisine Chinese, Japanese

Keyword Appetizer, Cheese, Cheesecake, Cream Cheese, Dip, Egg Rolls, Green Onions, Sweet and Sour

Prep Time 10

Cook Time 30

Total Time 40

Servings 6 People

Ingredients

2 – 8 oz Blocks of Cream Cheese Room Temperatures
½ Cup Mayo
½ Cup Sour Cream
1 tsp Lemon Juice
2 tsp Worcestershire
2 tsp Soy Sauce
1 tsp Sesame Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp Smoked Paprika
1 tsp Salt
½ tsp Black or White Pepper
1 Bunch of Green Onions Sliced and Divided Between Whites and Greens
8 oz of Imitation Crab
6 oz Can of Lump Crab Meat
2 Cups Mozzarella Cheese
½ Cup Parmesan
1 Package of Egg Roll Wrappers Cut into triangles/chips
Frying Oil
Sweet and Sour Sauce

Instructions

Preheat oven to 350 degrees.
In the bowl of a mixer, add cream cheese and mix for 2-3 minutes until smooth. Add in the next 11 ingredients (stopping at black or white pepper). Mix till combined.
Add in the whites of the green onions, crab meat, 1 cup of mozzarella cheese, and parmesan. Mix until combined.
Spray a 9×9 baking dish with non-stick cooking spray. Add dip and spread evenly. Top with the remainder mozzarella cheese. Bake for 30 – 35 minutes until the top is golden and bubbly.
While the dip bakes, fry the egg roll wrappers. Fry for 40-50 seconds in batches. Sprinkle lightly with salt while they are still hot.
Top dip with green onions and sweet and sour sauce.