How to Make the BEST Holiday Appetizer: Crab Rangoon Dip 🦀✨ | Marina in the Kitchen | Part 1 of 4

cream cheese

🥗Healthier: Greek yogurt

💰Cheaper: ricotta cheese

Greek yogurt reduces calories while maintaining creaminess

crab meat

🥗Healthier: imitation crab

💰Cheaper: canned tuna

Imitation crab is a lower-cost alternative with a similar texture

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides a tangy flavor with fewer calories

shredded cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast adds a cheesy flavor with fewer calories

Preheat oven to 350°F.

In a bowl, combine 8 oz softened cream cheese, 1/2 cup sour cream, 1 teaspoon soy sauce, 2 teaspoons brown sugar, 1 clove minced garlic, and 1 cup shredded mozzarella cheese.

Mix all ingredients together using a hand mixer.

Chop 3 oz imitation crab into smaller pieces and add to the mixture.

Add half of the diced green onions to the mixture and stir to combine.

Transfer the mixture into a baking dish and cover with a lid if available.

Place the baking dish in the preheated oven and bake for 25 minutes.

While the dip is baking, heat oil in a pan for frying won ton wrappers.

Test the oil temperature to ensure it reaches 350°F.

Fry won ton wrappers in the hot oil, cooking for about 1 minute on each side until they are slightly brown and puffed up.

Remove fried won ton wrappers and place them on a wire rack to drain excess oil.

Once the dip is done baking, let it cool slightly before serving.

Plate the crab dip and garnish with remaining diced green onions.

Serve with the fried won ton chips.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens