This recipe for Irresistible Rangoon Dip in 30 Minutes is a fun twist on everyone’s favorite appetizer – crab rangoons. With football season in full swing, this recipe is an easy way to up your appetizer game for your next homegate or tailgate party.
This tasty appetizer is packed with seafood, scallions, and garlic and topped with a sweet and spicy dipping sauce. Crispy, baked wonton chips are the perfect compliment to this game-changing dip.
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Tiki culture in America and the birth of crab rangoons
Tiki culture emerged in the mid-20th century as a trend that both romanticized and borrowed elements from Polynesian and South Pacific cultures. It was a form of escapism, transporting Americans to a tropical paradise through its decor, music, drinks, and cuisine. Tiki bars and restaurants gained popularity across the United States, providing an exotic and playful atmosphere for patrons.
Rangoons are often associated with Chinese-American cuisine, but their origin is more closely linked to the tiki culture that was prevalent in the United States during the 1940s and 1950s. Despite the “Chinese” name, these appetizers were created within the context of American-style Chinese food served in tiki bars and Chinese-American restaurants.
The exact origin of these crab and cream cheese filled pockets is uncertain, and different stories exist regarding who invented them. Some sources attribute their creation to the Polynesian-style Trader Vic’s restaurant, while others point to the Cantonese-American chef Victor Jules Bergeron, also known as Trader Vic, as the creator.
This appetizer exemplifies the fusion of flavors that was prevalent in tiki culture at the time. The combined elements of Chinese and American culinary traditions used cream cheese and crab meat as a filling. The filling was then enclosed in wonton wrappers and deep-fried to a crispy golden brown. The contrast between the crispy exterior and the creamy, savory interior created a harmonious balance of textures and flavors. When dipped in a sweet chili or duck sauce, they were and remain absolutely indulgent.
Rangoons quickly became a popular appetizer choice in tiki bars and Chinese-American restaurants across the country. The playful, exotic nature of tiki culture influenced not only the cuisine but also the way these dishes were presented as they were often accompanied by elaborate garnishes and decorative touches.
Today, they remain a beloved appetizer in many Chinese-American restaurants, and their popularity has even led to various adaptations, including this dip recipe that transforms the essence of rangoons into a shareable, dippable delight. Truth be told, I began developing this recipe because I had a craving, but wanted an easier version that was heavier on the seafood, lighter on the cream cheese, skipped the deep fryer and didn’t require me to fill and fold a bunch of little rangoons.
The history of these delectable crab-filled pockets showcases how culinary creativity and cultural trends can intertwine to create unique and memorable dishes. The connection to tiki culture highlights the impact that cultural influences can have on cuisine and how these influences continue to shape the way we enjoy food today.
If you’ve enjoyed this segment on tiki culture, you may enjoy my recipe for Tropical Fruitcake as well. In this tiki-themed twist on a holiday fruitcake, Trader Vic’s Spiced Rum is used to impart delicate vanilla notes. Check it out!
Baked wonton chips for the win
What’s a dip without some dippables? I got you covered with homemade baked wonton chips. These crispy golden triangles are a snap to make and the perfect companion to this irresistible dip. Store-bought, packaged wonton or egg roll wrappers are cut into triangles and lightly brushed with peanut oil on one side. If you’d like to make these chips nut-free and lighter, you can instead lightly coat them with a non-stick cooking spray such as Pam. However, I like the added flavor that the peanut oil lends to these chips.
The chips bake in a 375 degree oven for a short 3-5 minutes. You’ll want to keep a close eye on them toward the end of the bake cycle as they can go from lightly golden around the edges to completely burnt in a matter of a few short seconds. Once lightly golden, transfer the chips to a sheet pan to cool and begin with the next batch until finished.
These thin and crispy chips pair perfectly with this dip and will keep you munching from kickoff to the final whistle.
Score big on game day with this irresistible rangoon dip in 30 minutes
In just 30 minutes, you can transform a few simple ingredients into a delicious game day dip for your next homegate or tailgate party. When developing this recipe, I experimented with a few different types of seafood. If you want to remain true to tradition, stick with a good cooked crab meat from the claw. I’ve also made this recipe with a blend of cooked shrimp and substitute crab meat with great success. Find the blend that you like best and stick with it.
You can also lighten up this dip recipe without losing flavor by substituting light cream cheese or Neufchâtel cheese and light sour cream for their full-fat versions. However, I recommend using Hellmann’s or Dukes original mayonnaise for the best taste. I do not recommend substituting salad dressing for the mayonnaise. The two are not interchangeable in this recipe.
The process for making this dip is fairly straightforward. The cream cheese is whipped until it is light and creamy. Next, the sour cream and mayonnaise are incorporated, followed by the seafood, scallions, garlic powder and salt and pepper. The mixture is then transferred to a prepared oven safe dish and baked at 350 degrees F. for 25 – 30 minutes until it is heated all the way through but not browned on top.
Once the mixture is done baking, simply remove it from the oven and top with your favorite duck sauce or my personal favorite, sweet ginger chili sauce by The Ginger People. I find it’s the perfect blend of sweet, with just the right amount of heat from the chilies and ginger. Serve immediately and enjoy.
This dip is addictive so you may want to have a second batch ready to go – or just double it from the start. Whether you’re hosting a cozy gathering at home with friends or taking it to the tailgating action outside the stadium, this delicious dip is sure to score big.
Irresistible Rangoon Dip in 30 Minutes
Course: All Recipes, StartersCuisine: AmericanDifficulty: Easy6
servings15
minutes30
minutesPacked with seafood, scallions, and garlic and topped with a sweet and spicy dipping sauce. Crispy, baked wonton chips are the perfect compliment to this game-changing dip.
Ingredients
- For the rangoon dip
8 ounces cream cheese
1/2 cup cooked seafood. You can use crab, shrimp, substitute crab meat or a blend.
1/4 cup Hellmann’s or Duke’s mayonnaise
1/4 cup sour cream
1 scallion, whites and greens sliced thin – approx. 1/4 cup
1/4 tsp. garlic powder
salt and pepper to taste
Sweet chili sauce or Duck Sauce to finish
- For the crispy wonton chips
1 package wonton or egg roll wrappers
peanut oil or cooking spray
Directions
- Prepare the wonton chips
- Preheat oven to 375 degrees F. Line a baking pan with parchment and set aside.
- Cut the wonton wrappers into triangles. Lightly brush with peanut oil on one side or spray with cooking spray.
- Bake at 375 degrees F. for 3-5 minutes. Keep a close eye on the chips as they will go from pale to burnt in a matter of seconds toward the end.
- Once lightly golden, remove from the pan to cool. Repeat until all chips are baked. This step can be done the night before an event.
- Prepare the rangoon dip.
- After baking the chips, reduce the temperature on the oven to 350 degrees F. Lightly coat a small baking dish with nonstick spray and set aside.
- In a small mixing bowl, whip the cream cheese over medium high speed until light and no lumps remain – approximately 2 minutes. Scrap down the sides of the bowl.
- Add the sour cream and mayonnaise to the cream cheese mixture one at a time, scraping down the sides of the bowl between additions.
- Add the cooked seafood, scallions, garlic powder, salt and pepper to taste.
- Transfer mixture to the prepared baking dish and bake at 350 degrees F for 25-30 minutes. The mixture will be hot and slightly bubbly around the edges, but not browned on top.
- Top the hot seafood dip with sweet chili sauce and serve immediately with the wonton chips.
