Crab Rangoon Recipe

Preheat and prepare

Preheat oven to 375°F (190°C). Lightly grease a 9-inch (23 cm) pie dish or a shallow 1-quart baking dish, or use an ovenproof skillet.

Combine base ingredients

In a medium bowl, beat the softened cream cheese until smooth. Stir in the mayonnaise and sour cream until fully combined and creamy.

Add flavorings

Fold in the grated Parmesan, shredded Monterey Jack, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Taste and adjust seasoning — add the optional 1/2 tsp lemon juice if you want brightness.

Add crab and green onions

Gently fold in the drained crab meat and the chopped green onion whites and most of the green tops (reserve a tablespoon for garnish). If using the optional chopped imitation crab, fold that in as well. Be careful not to overmix to preserve crab lumps.

Assemble and bake

Spoon the mixture into the prepared baking dish and smooth the top. Sprinkle the remaining shredded cheese and a light dusting of Parmesan over the top if desired. Bake in the preheated oven for 20–25 minutes, until the edges are bubbling and the top is lightly golden.

Finish with honey

Remove from oven and immediately drizzle 2 tablespoons of honey evenly over the hot dip so it melts slightly into the surface. Let the dip rest for 5 minutes before serving so it sets slightly.

Garnish

Sprinkle reserved green onion tops and chopped chives over the dip. Serve warm with wonton chips and extra honey on the side.

Preheat oven and prepare wrappers: If not already preheating for the dip, preheat oven to 375°F (190°C). Separate wonton wrappers and lay them flat on a clean surface.

Cut and arrange: Using a sharp knife or pizza cutter, cut wrappers into triangles (folded corners can be trimmed) or keep whole for larger chips. Arrange in a single layer on one or two baking sheets lined with parchment paper so pieces don't overlap.

Brush or spray oil: Lightly brush or mist each wonton chip with the neutral oil, coating both sides if possible. Sprinkle chips lightly with coarse salt.

Bake until crisp: Bake in the preheated 375°F (190°C) oven for 6–10 minutes, rotating pans halfway through. Watch closely — they go from golden to brown quickly. Remove when edges are golden brown and crisp.

Cool and serve: Transfer chips to a wire rack to cool and crisp further. Serve alongside the warm Crab Rangoon dip.

Final touches: Offer extra honey for drizzling at the table and lemon wedges to squeeze over individual portions if desired. Provide extra chopped green onions for guests to add more fresh bite.