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Crab Rangoon Dip with Red Pepper Jelly Recipe

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4.2 from 3 reviews

This Crab Rangoon Dip is a creamy, cheesy blend of lump crabmeat, cream cheese, and mozzarella, enhanced with savory Worcestershire and soy sauces and minced garlic. Baked until bubbly and topped with sweet and spicy red pepper jelly, it’s served warm with crispy baked wonton chips, making it perfect for parties or casual snacking.

  • Total Time: 50 minutes
  • Yield: About 6 servings

Ingredients

Dip Ingredients

  • 4 oz lump crabmeat, drained and shredded
  • 8 oz cream cheese
  • 1/3 cup sour cream
  • 2 tablespoons mayonnaise
  • 1 cup shredded mozzarella cheese
  • 1 1/2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons lemon juice
  • 2 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1/2 cup sliced green onions

Topping

  • 1/2 jar Chugwater Chili Red Pepper Jelly

For Serving

  • 1 package wonton wrappers
  • Cooking spray

Instructions

  1. Preheat the Oven. Set your oven to 350 degrees Fahrenheit to prepare for both baking the wonton chips and the dip itself.
  2. Prepare the Wonton Chips. Lay the wonton wrappers flat on a baking sheet and lightly spray them with cooking spray. Bake for 5 to 7 minutes until they turn golden brown and crispy. Remove and set aside to cool.
  3. Mix the Dip. In a large bowl, combine the drained and shredded lump crabmeat, cream cheese, sour cream, shredded mozzarella cheese, mayonnaise, Worcestershire sauce, soy sauce, lemon juice, minced garlic, and sliced green onions. Stir thoroughly to blend all ingredients evenly.
  4. Bake the Dip. Transfer the mixture into a casserole dish and bake in the preheated oven for 25 minutes or until the dip is bubbly and hot.
  5. Add the Red Pepper Jelly. Remove the dip from the oven and evenly spoon the red pepper jelly on top. Return the dish to the oven for a few more minutes until the jelly is melted and slightly warm.
  6. Garnish and Serve. Take the dip out of the oven, garnish with additional sliced green onions if desired, and serve warm alongside the crispy wonton chips for dipping.

Notes

  • For extra crispiness, keep an eye on the wonton wrappers while baking to avoid burning.
  • You can substitute the lump crabmeat with imitation crab if fresh crab is unavailable.
  • If you prefer a milder dip, reduce the amount of red pepper jelly used or substitute with a sweeter alternative.
  • This dip can be made ahead and refrigerated; reheat before serving.
  • Make sure to drain the crabmeat well to avoid excess moisture in the dip.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/crab-rangoon-dip-with-red-pepper-jelly-recipe/