Crab Rangoon-style creamy dip

Crab Rangoon-style creamy dip

Serves: 4-6
Prep time: 20-25 minutes
CookTime: 20-25 minutes


  • 150 g wonton wrappers, halved to make triangles  
  • La Belle Excuse Extra Virgin Green Olive Oil  
  • 120 ml (1/2 cup) cream cheese  
  • 120 ml (1/2 cup) sour cream  
  • 300 g crab meat (or crabstick), shredded  
  • 2 green onions, chopped, more for garnish  
  • 15 ml (1 tablespoon) La Belle Excuse Roasted Garlic and White Balsamic Mustard 
  • 10 ml (2 tsp.) garlic powder  
  • 250 ml (1 cup) shredded mozzarella cheese, more for garnish  
  • 120 ml (1/2 cup) shredded cheddar cheese, more for garnish  
  • 10 ml (2 teaspoons) sesame seeds  
  • Mild chili sauce, to serve  


  1. Preheat oven to 425°F.  
  2. Place wontons triangles on a baking sheet. Baste with olive oil. Bake for 5-7 minutes. Season with salt.  
  3. In a bowl, combine crab meat (or crabstick), cream cheese, sour cream, mozzarella cheese, cheddar cheese, mustard, green onions and garlic powder. Season with salt and pepper.   
  4. Spread mixture in a baking dish. Top with more cheese. Bake for 15-20 minutes, finishing with a few more minutes at BROIL.  
  5. Garnish with sesame seeds and green onions. Serve with wonton chips and sweet chili sauce.