Slow Cooker Crab Rangoon Dip
If you love crab rangoon, get ready to fall head over heels for this dip version! Imagine everything you adore about those crispy, golden wontons filled with creamy crab goodness, but in a scoopable, dippable form. This crab rangoon dip is the ultimate appetizer, perfect for game days, gatherings, or just when you’re craving something seriously tasty.
Ingredient
- 1 package (8 oz) cream cheese, softened and cubed
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 2 teaspoons soy sauce
- 1/2 teaspoon worcestershire sauce
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cans (8 oz) lump crab meat, drained
- 3/4 cup shredded mozzarella cheese
- 1/4 cup thinly sliced green onions, plus more for garnish
- 1/2 package (6 oz) wonton wrappers
- Thai sweet chili sauce, for garnish
Direction
- Spray slow cooker with cooking spray. Place the cream cheese, mayonnaise, sour cream, lime juice, soy sauce, worcestershire sauce, garlic, salt, pepper, crab meat, mozzarella, and green onions in slow cooker. Stir to combine.
- Cook on low heat for 1 hour, or until warmed through and the cheese is melted, stirring halfway through.
- Heat air fryer to 375°F. Cut the wonton wrappers in half diagonally.
- To make the chips, generously spray the air fryer basket with oil. Add a layer of wonton wrappers, spray with oil, and repeat until 1/3 of the wrappers are in the basket. Air fry for 4 to 6 minutes, shaking every 2 minutes to ensure the chips cook evenly, until golden brown. Repeat 2 times with the remaining wrappers.
- Transfer the dip to a bowl. Garnish with Thai sweet chili sauce and thinly sliced green onions. Serve warm with fried wonton chips.
