Crab Rangoon Dip with Wonton Chips

Skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait. Served with homemade ‘chips’, this Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer. 


No takeout order would be complete without a side of our favorite Chinese appetizer, Crab Rangoon.

But I’m not always feeling fancy enough to spend the time to stuff and fold and seal an actual batch of them.

So obviously it really helps when I can scratch that itch by whipping up those same tastes into an easy, creamy, crabby dip form instead.


Love a good hot crab dip? Well your mom’s hot crab dip recipe needs to move on over and make some room in the old recipe binder.

Here’s the NEW ‘hot crab’ dip of 2015.

And in case that wasn’t enough, just to up the ante, and to pay homage to the appetizer we love so much, we had the genius idea to pair this Crab Rangoon Dip with wonton ‘chips’ instead of just a plain freshly sliced baguette.

Wonton chips, or Chinese chips are the sons call them, are super simple to make. You can make them ahead of time, or right before the dip’s ready to come out of the oven. The choice is yours.

All you need for making the chips is a package of square shaped wonton wrappers & non stick cooking spray. Remove the stack of wonton wrappers from it’s package, set it on a cutting board, and carefully cut through them diagonally. Turn the knife and cut through them diagonally again in the opposite direction, so that eat wrapper’s been cut into 4 stacks of 4 even triangles.

The wonton triangles are then spread out evenly on a lightly greased baking sheet, spritzed again with non stick cooking spray, and baked at 350 degrees for 7-8 minutes. The result is golden brown, crispy chips made from wonton wrappers that pair perfectly with this crab rangoon-themed dip.

But, if good bread is all you’ve got then by all means– tear off a hunk and dig, or is it dip?, right on in! Bread isn’t the only alternative- crackers make a great option too.

Try to stay away from any crackers that are overly salty, and the sturdier the better since this is a thicker dip with cheese pull.


Other Asian Appetizers To Try:

Crab Rangoon Dip With Wonton Chips

An easy, creamy hot crab dip with all the flavors you love in your favorite Asian take out appetizer.
3.96 from 23 votes
Print Pin Rate
Course: Appetizer
Cuisine: Asian


For The Dip

  • 8 oz cream cheese softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 cup shredded Parmesan cheese
  • 2 cans 6 oz crab meat, drained, or the equivalent of imitation crab meat
  • 1 cup shredded mozzarella cheese divided
  • 1 clove garlic minced
  • ½ tsp freshly ground black pepper

For The Chips

  • one pkg wonton wrappers
  • cooking spray


  • Cut the wonton wrappers in half diagonally, and then cut again so you have 4 triangles from each wrapper. Spray with cooking spray and spread chips on a pan.
  • Bake at 350 degrees 7-8 minutes or until brown and crispy, set aside.
  • Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.
  • Top with remaining cheese. Bake, again at 350 degrees, for 25 minutes or until hot and bubbly. Serve with the Wonton chips.


recipe adapted from Spend With Pennies

crab rangoon dip with wonton chips

 Other dips you might also enjoy:

Chili Cheese Dog Pull Apart Dip

Parmesan Shrimp Dip in a Bread Bowl


Bacon Beer Cheese Dip

Cranberry Dip with Candied Pecans

crab rangoon dip with wonton chips 2

38 thoughts on “Crab Rangoon Dip with Wonton Chips

      1. Do you bake it before you put the cheese on top? It says, put remaining cheese on top and bake AGAIN at 350 for 25 minutes! Is that just a typo or should you bake it for a few minutes then put cheese on top and bake again for 25 minutes?

        1. Denise, sorry for the confusion. By bake ‘again at’ I meant that the chips and the dip bake at the same temperature. Once you’ve got the dip together, and sprinkled the cheese on top, you only bake the dip for 25 minutes.

  1. I have made a different version of this, but yours sounds yummy! On the wonton wraps, I spread melted butter mixed with garlic powder on them before I cut them. Then I sprinkle parmesan cheese on them. Then I take a pizza cutter and slice through them. I bake at 350 until golden brown. Everyone loves them. Thanks for sharing your recipe!

  2. I bought the ingredients to make this recipe & this will be my first time ever making a recipe with crab. I bought the pink crab. Do you use the pink or the white & does it matter?? Also I think I’m going to try to make it in the crockpot, hoping that will be successful as well :).

    1. Pink crab should be fine Rochelle. I believe it has a less strong flavor, which isn’t necessarily a bad thing. I typically use white, although it’s more expensive just because I really like the ‘crab’ in my rangoons. Let me know how it turned out in the crockpot.

        1. That’s great to hear, Rochelle. I think I’m going to have to try it in my small crock next time we host a party.

  3. I’m confused about step 3 & 4.

    3. Combine all dip ingredients in a casserole dish reserving ½ cup mozzarella cheese for topping.
    4. Top with remaining cheese. Bake, again at 350 degrees, for 25 minutes or until hot and bubbly. Serve with the Wonton chips.

    In step 4 it reads bake again. How long do we bake it for after step 3?

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