Crab Rangoon Dip with Wonton Chips

This Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer. It lets you skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait.

crab rangoon dip in a white bowl

No Chinese takeout order would be complete without our favorite appetizer, crab Rangoon.

And I’d make them at home 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 that I can turn those tastes into an easy dip form instead that tastes just like the appetizer.

And in case that wasn’t enough, we pair this creamy crab dip with wonton ‘chips’ instead of just a plain freshly sliced baguette.

crab rangoon dip in a white bowl

Ingredients

Let’s break this down into two sets of ingredients, one for the dip itself and one for the wonton chips.

For the dip, you’ll need:

overhead image showing the ingredients needed to make crab rangoon dip

  • Cream cheese– Let it soften on the counter before making this recipe.
  • Mayonnaise– Full fat, real mayonnaise is better than low fat mayonnaise style dressing.
  • Sour cream– Again full fat sour cream is best.
  • Seasoning– Lemon juice, worcestershire sauce, a minced garlic clove and black pepper
  • Cheese– Both grated Parmesan and shredded mozzarella
  • Crab meat– Want to make this more budget friendly? Use imitation crab meat instead.

For the wonton chips, you’ll need:

a knife shown with cut wonton wrappers on a white cutting board

  • Wonton wrappers– You can normally find these in the refrigerated section or by the produce department in the grocery store.
  • Cooking spray

How to Make the Dip

Making this dip is so easy! It’s dump, stir and bake.

To make it, stir all the ingredients together in a casserole dish except for ½ cup of the mozzarella cheese.

Spread the mixture out evenly and top it with the remaining cheese.

ingredients in a white bowl with a gray spoon

Finish it by baking the dish at 350 degrees, for 25 minutes or until hot and bubbly.

Serve with the wonton chips and enjoy!

How To Make Chips From Wonton Wrappers

Wonton chips are super simple to make, and you can make them ahead of time, or right before the dip’s ready to come out of the oven. 

To make them, remove the stack of wonton wrappers from its package.

Set the stack of chips on a cutting board, and carefully cut through them diagonally.

golden brown crispy baked wonton chips on a piece of parchment paper

Then, turn the knife and cut through them diagonally again in the opposite direction, so that each wrapper gets cut into 4 stacks of 4 even triangles.

Next, spread the wonton triangles out evenly on a lightly greased baking sheet sprayed with nonstick cooking spray.

Bake at 350 degrees for 7-8 minutes.

Other Dipping Options

Wonton chips aren’t the only yummy dipper! Other good options include:

  • good bread
  • sturdy crackers
  • celery sticks
  • carrots sticks
  • sugar snap peas
  • cucumber slices

crab rangoon dip in a white bowl

Should You Eat Crab Rangoon Dip Hot Or Cold?

Believe it or not, this a question I get asked with some frequency.

My answer has always been, how do you enjoy an actual crab rangoon? Yes, they’re delicious hot but I’ve never turned one down when it’s cold either.

This crab rangoon dip is much the same.

It’s great hot & bubbly fresh from the oven, but is still tasty when it’s cooled and the flavors have had a chance to settle.

a hand holding a baked wonton chip topped with crab rangoon dip

Can You Make The Dip Spicy?

Yes! While I adore this dip as is, sometimes we’re craving a little extra heat.

Give this dip a bit of kick by whisking a tablespoon of sriracha into the mix. Add it in with all the other ingredients in the casserole dish before stirring to combine everything.

And if you really want to up the ante, spread a quarter cup of Thai sweet chili sauce evenly out over the dip after it’s baked, but before you serve it.

These two simple additions add some sweet heat to this yummy crab dip, while also making it a pretty dish to present.

What Can I Do With Extra Crab Dip?

This dip is such a crowd pleaser that there’s rarely any left.

However, if you have any leftovers, you store them in a tupperware dish in the fridge for up to 3 days.

You can either reheat the dip and serve again as is or if you’re not feeling a dip again so soon, you can turn this creamy crab dip into a savory pasta sauce!

To do that, heat the crab dip in a pot on the stove, adding some milk to thin it.

Stir the dip until hot and blended, and then toss with your favorite pasta.

Tips and Tricks

  • If you make the chips ahead of time, wait until they’ve cooled completely and then transfer them to a ziplocking bag. This will keep the chips fresh until you’re ready to serve.
  • To keep it more cost effective you could substitute imitation crab.
  • For added variety you could also substitute cooked shrimp or even chicken for the crab meat.

crab rangoon dip in a white bowl

Other Asian Appetizers To Try:

Hot Dip Ideas You Might Also Like:

If you’ve tried this CRAB RANGOON DIP WITH WONTON CHIPS or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTERESTFACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

a hand holding a baked wonton chip topped with crab rangoon dip

Crab Rangoon Dip With Wonton Chips

This Crab Rangoon Dip with Wonton Chips is an easy, creamy dip that tastes just like your favorite Asian appetizer. It lets you skip the takeout menu, and still enjoy the flavors of your favorite to go dish without the wait.
4 from 28 votes
Print Pin Rate
Course: Appetizer, Dinner, Snack
Cuisine: Asian, Chinese
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 259kcal

Ingredients

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

Instructions

  • 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.

Notes

recipe adapted from Spend With Pennies

Nutrition

Calories: 259kcal | Carbohydrates: 18g | Protein: 7g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 383mg | Potassium: 75mg | Fiber: 1g | Sugar: 1g | Vitamin A: 374IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg

originally published June 25, 2015

crab rangoon dip with wonton chips 2

42 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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