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Hot Crab Rangoon Dip

Dive into this creamy Hot Crab Rangoon Dip, perfect for your next party or game night! Packed with succulent crab and melty cream cheese, this dip will have your guests coming back for more.

McCormick brand logo
Presented by
McCormick
Hot Crab Rangoon Dip

Ingredients

for 8 servings

  • 8 oz cream cheese (225 g), room temperature
  • 8 oz sour cream (225 g)
  • 1 lime, zested
  • 1 ½ teaspoons lime juice
  • 3 tablespoons chili garlic sauce
  • 1 teaspoon kosher salt, plus more to taste
  • 1 teaspoon paprika, plus more for garnish
  • ¼ teaspoon cayenne
  • 8 oz fresh lump crab meat (225 g)
  • ¾ cup scallions (30 g), thinly sliced, divided
  • 1 cup monterey jack cheese (100 g), divided
  • 4 tablespoons McCormick Sesame Seeds, plus more for wonton chip garnish
  • vegetable oil, for frying
  • 25 wonton wrappers, cut in half diagonally

Nutrition Info

  • Calories 399
  • Fat 26g
  • Carbs 21g
  • Fiber 8g
  • Sugar 2g
  • Protein 18g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180°C).
  2. Add the cream cheese to a large, microwave-safe bowl and microwave for 35–40 seconds, until softened.
  3. Using a rubber spatula, stir the cream cheese, then fold in the sour cream, lime zest and juice, chili garlic sauce, salt, paprika, cayenne, and crab meat until fully combined. Gently fold in ½ cup scallions and ¾ cup Monterey Jack cheese, being careful not to break up the lumps of crab meat too much.
  4. Spread the dip evenly in a 1-quart baking dish and sprinkle the remaining ¼ cup Monterey Jack cheese and the McCormick Sesame Seeds on top.
  5. Bake the dip until bubbling, the cheese is melted, and the sesame seeds are light golden brown, 25–35 minutes.
  6. While the dip bakes, fry the wonton chips: Fill a Dutch oven or large pot a little over halfway with the vegetable oil and heat over medium-high heat until the oil temperature reaches 350°F (180°C).
  7. Working in batches to avoid overcrowding the pot, fry the wonton triangles in the hot oil for about 15 seconds on each side, or until golden brown and crisp. Adjust the heat as needed if the wontons are cooking too quickly or slowly. Transfer to paper towels to drain and season lightly with salt and McCormick Sesame Seeds.
  8. Remove the dip from the oven. Sprinkle lightly with paprika and garnish with the remaining ¼ cup scallions. Serve with the wonton chips.
  9. Enjoy!

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Hot Crab Rangoon Dip