This crab rangoon dip is incredible! It has the same flavor as crab rangoon filling, but with crunchy wonton chips for dipping.
Like classic crab rangoon, this dish is creamy, salty, and deliciously sweet, and it will quickly become a party favorite.
Why Is This Recipe So Delicious?
- This crab rangoon dip is a party-friendly spin on your favorite Chinese take-out dish. It’s perfect for game day, holidays, and parties because it’s rich, creamy, and cheesy. This is the dish that your visitors will request year after year!
Cream cheese — For a zesty, rich dip, use full-fat cream cheese.
Sugar or your preferred sweetener — A hint of sweetness transforms your dip into crab rangoons!
Wonton wrappers – For the perfect chip, bake wonton wrappers.
How Do You Make Crab Rangoon Dip?
The whole recipe and ingredients list can be found below, but you can also find a fast explanation of how to make this recipe precisely, as well as helpful tips and information!
Cut the wonton wrappers diagonally into four pieces to make the wonton chips. Spray them with cooking spray and bake them till crispy and brown.
In a baking dish or cast iron pan, combine all of the dip ingredients except some of the mozzarella.
Bake until bubbling, then top with the remaining cheese.
Set the oven to broil and cook the dip until the top is golden brown. Serve with homemade potato chips.
- Don’t forget to add the sweetness! The addition of a little sweetness transforms this into a crab rangoon rather than just crab dip. Start with a couple of teaspoons of sugar and adjust to taste before topping with cheese and baking. If desired, add more!
- Skip the wonton chips and replace the sugar with erythritol for a lower-carb crab rangoon dip. Dip vegetables or low-carb chips and you’ll have roughly 3g of net carbs per serving!
- Make sure your Worcestershire sauce doesn’t contain gluten if you’re making a gluten-free dip. You may either use gluten-free wonton wrappers or omit this step and dip gluten-free chips or vegetables instead.
Crab Rangoon Dip
|5 minutes to prepare
37 minutes to cook
42 minutes total
This crab rangoon dip is incredible! It has the same flavor as crab rangoon filling, but with crunchy wonton chips for dipping. Like classic crab rangoon, this dish is creamy, salty, and deliciously sweet, and it will quickly become a party favorite.
For the Wonton Chips
- 1 12-ounce package of wonton wrappers
- cooking spray
For the Crab Rangoon Dip
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sugar Swerve, or maple syrup, plus more to taste
- ¼ cup parmesan cheese shredded
- 2 6-ounce cans of crab meat drained, or the equivalent of imitation crab meat
- 1 cup mozzarella cheese shredded, divided
- 1 clove garlic minced
- ½ teaspoon salt
- 3 green onions minced
- ½ teaspoon black pepper freshly ground
- 1 tablespoon green onions sliced, for garnish
Instructions For Crab Rangoon Dip
- Prepare the chips: Preheat the oven to 350 degrees. Cut the wonton wrappers in half diagonally, then cut each wrapper into four triangles. Spray a baking sheet with cooking spray and distribute the chips out.
- Set aside after baking for 7-8 minutes or until brown and crispy. Keep the oven on.
- In a casserole dish or skillet, combine all dip ingredients, reserving 12 cups of mozzarella cheese. Taste and adjust the sweetness as needed.
- Add the remaining mozzarella on top. Bake for 25 minutes, or until hot and bubbling, then broil for 2-4 minutes, or until golden brown on top. Serve with wonton chips on the side.
- Start with 2 tablespoons of sugar and adjust to taste before adding cheese on top and baking. If desired, add more.
- Make it Low-Carb: Avoid the wonton chips and replace the sugar with erythritol. Dip vegetables or low-carb chips for 3g net carbs per serving (before chips/vegetables).
- Gluten-free: Make sure Worcestershire sauce is gluten-free. To dip, use gluten-free wonton wrappers or gluten-free chips or vegetables.
This recipe serves around 6 people. The nutritional values indicated are for one serving and are rough suggestions.
The macros may differ significantly based on the type and brand of ingredients used.
Prepare the recipe as directed to get the weight of one serving. Weigh the final recipe, then divide the weight (excluding the weight of the container in which the food is stored) by 6. The weight of one serving will be the result.
Serving: 1serving, Calories: 534kcal, Carbohydrates: 40g, Protein: 14g, Fat: 35g, Saturated Fat: 14g, Cholesterol: 78mg, Sodium: 977mg, Potassium: 151mg, Fiber: 1g, Sugar: 6g, Vitamin A: 808IU, Vitamin C: 2mg, Calcium: 222mg, Iron: 2mg, Net Carbs: 39g