Crab Rangoon Dip with Crispy Won Ton Chips
Recipe Type: Appetizer
Serves: Serves 10 to 12
Everything you love about crab rangoon, in an easy-to-make dip with crispy chips.
  • 1 package won ton wrappers, cut into triangles (2 per sheet)
  • 12 oz lump crabmeat, drained and shredded
  • 8 oz cream cheese
  • ⅓ cup sour cream
  • 1½ cups shredded mozzarella cheese
  • 1½ tsp Worcestershire sauce
  • 2 tsp soy sauce
  • 2 tsp lemon juice
  • 1½ tsp Sriracha
  • 2 clove garlic, minced
  • ½ tsp black pepper
  • Sliced green onions, for garnish
  1. Preheat oven to 350 degrees F.
  2. Add the cut won ton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
  3. Combine the shredded crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic, salt and pepper in a large bowl. Stir to combine and add to a casserole dish.
  4. 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 won ton chips.
*Recipe adapted from Food Network
Recipe by Honest Cooking by Mercato Fabbrica at