Crab Rangoon Dip with Crispy Wonton Chips is the dip recipe I whip out when I’m feeling a craving for crab rangoon and actually feel like sharing with others. The creamy, crab-packed dip makes for an easy dish to serve guests or bring to a potluck.
Oh lordy, I am losing my mind over it. Crab rangoon is one of my all-time favorite things to order when I’m getting Chinese food. I am pretty sure this stems from an early and consistent introduction to them as a child by my parents. They are both obsessed with the things and passed that obsession straight down to me.
What’s not to love though? Fried, creamy, and full of luscious crab. 
Instead of trying to make individual crab-filled wontons – let’s face it, my passion wears thin sometimes and I just want to CRAB – I flipped it inside-out to create this epic dip. It’s warm, gooey and tastes like the best crab rangoon you’ve ever eaten, all piled high on a crispy baked won ton chip.
I’ll give you a moment to pick your jaws up off the floor…
I might have had a few nights of hoarding this dip to myself as I binged on Netflix, glass of Chardonnay in hand… Why yes, I think I will watch How I Met Your Mother for the zillionth time while overindulging in cheesy, crab goodness. And no, I will NOT be judged for it. Mmkay thanks bye.
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Crab Rangoon Dip with Crispy Won Ton Chips
- Total Time: 45 minutes
- Yield: Serves 6
- Diet: Pescatarian, Omnivore
Description
Creamy crab dip with crispy wonton chips. Perfect for parties or a fun weeknight snack!
Ingredients
- 1 package (1 package) won ton wrappers
- 12 oz (340 g) lump crabmeat
- 8 oz (227 g) cream cheese
- 1/3 cup sour cream
- 2 cups (473 ml) shredded mozzarella cheese
- 2 tsp Worcestershire sauce
- 2 tsp soy sauce
- 2 tsp lemon juice
- 2 tsp Sriracha
- 2 clove (2 clove) garlic
- 1/4 tsp black pepper
- Sliced green onions
Instructions
- Preheat oven to 350°F (177°C).
- Add the cut wonton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
- Combine the shredded crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire sauce, soy sauce, lemon juice, Sriracha, garlic powder, salt, and pepper in a large bowl. Stir to combine and add to a casserole dish.
- Top with the remaining mozzarella cheese and bake for 25 minutes, until the top begins to brown and the dip is bubbly.
- Garnish with green onion and serve warm with the wonton chips.
Notes
- For a richer flavor, use cream cheese that’s softened to room temperature.
- To prevent soggy wonton chips, bake them in a single layer and don’t overcrowd the baking sheet.
- Substitute shredded cheddar cheese for part of the mozzarella for a sharper taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Oven-Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 500
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 15
- Fiber: 1
- Protein: 15
- Cholesterol: 100
Frequently Asked Questions
What type of crab should I use for the Crab Rangoon Dip?
You can use lump crab meat for a chunkier texture or imitation crab if you’re looking for a more budget-friendly option.
How can I make my wonton chips extra crispy?
For extra crispiness, brush the wonton wrappers with oil before baking and ensure they’re spaced out on the baking sheet to allow for even air circulation.
Can I add other ingredients to the dip for extra flavor?
Yes, you can mix in ingredients like green onions, garlic powder, or even a dash of Worcestershire sauce to enhance the flavor profile of the dip.
