This creamy, cheesy Crab Rangoon Dip is a delicious appetizer for any occasion. With cream cheese, Swiss cheese, and crab, it's sure to be a hit!
12 oz lump crab meat
1 1⁄2 cups Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds + 1/2 cup for topping
1⁄4 cup Japanese mayonnaise
1⁄3 cup Tillamook Premium Sour Cream
3 scallions, chopped
1⁄2 tbsp sriracha
1 tbsp lime juice
1 tbsp light soy sauce
Kosher salt and black pepper, to taste
1 pack wonton wrappers, cut lengthwise into rectangles
Neutral oil for frying
*Ensure the cream cheese is softened to room temperature before mixing to ensure a smooth base for your dip and prevent lumps!
Preheat the oven to 425F.
In a large mixing bowl, add room temperature cream cheese, Japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 1/2 cups of Tillamook Farmstyle Triple Cheddar Blend Thick Cut Shreds, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.
Place crab mixture into a baking dish and sprinkle with the remaining 1/2 cup of the cheese.
Bake at 425F for 20 minutes or until the cheese is golden brown and bubbling.
Meanwhile, cut wonton wrappers in half into rectangles. In a sauté pan or heavy bottomed pot, heat neutral oil to 375F and fry the individual wonton rectangles for 15-30 seconds until golden brown. Drain on a kitchen towel.
Garnish the Crab Rangoon Dip with chopped scallions and serve with the crispy wontons!
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Tillamook Triple Cheddar Blend Thick Cut
Tillamook Sour Cream
Meet the chef
Chris Joe is a third generation Chinese-American and self-taught home cook who inherited his passion for cooking and eating from his grandfather. With a focus on easy and approachable recipes for the everyday home cook, CJ left his full-time job in 2021 to share his favorite Asian inspired dishes and recipes with his audience. His friendly demeanor and simple approach in the kitchen has led him to amass an audience of over 1.6 million followers across Tik Tok and Instagram.