• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
4 Sons 'R' Us

4 Sons 'R' Us

Fast fix, budget-friendly, family-style recipes made from scratch at home

  • Home
  • About
    • Work With Me
    • Privacy Policy
    • Nutritional Disclaimer
    • Email Subscribe
  • Recipe Index
    • ALL Recipes
  • Course
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Lunch
    • Main Dish
  • Holidays
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St, Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • Ingredients
    • Beef
    • Chicken & Poultry
    • Pork
    • Seafood
    • Vegetables
  • Popular
    • Air Fryer
    • Bread
    • Cakes & Pies
    • Casseroles
    • Cookies & Bars
    • Comfort Food
    • Copycat
    • Crock Pot
    • Grilling
    • Instant Pot
    • Kid Friendly
    • Salads & Dressings
    • Snacks & Dips
    • Soups, Stews & Chili
  • Family
    • Arts & Crafts
    • Child’s Play
    • D.I.Y.
    • Parties
    • Opinion
  • TQK  
4 Sons 'R' Us
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
  • Home
  • About
    • Work With Me
    • Privacy Policy
    • Nutritional Disclaimer
    • Email Subscribe
  • Recipe Index
    • ALL Recipes
  • Course
    • Appetizers
    • Breakfast
    • Desserts
    • Drinks
    • Lunch
    • Main Dish
  • Holidays
    • 4th of July
    • Christmas
    • Easter
    • Halloween
    • St, Patrick’s Day
    • Thanksgiving
    • Valentine’s Day
  • Ingredients
    • Beef
    • Chicken & Poultry
    • Pork
    • Seafood
    • Vegetables
  • Popular
    • Air Fryer
    • Bread
    • Cakes & Pies
    • Casseroles
    • Cookies & Bars
    • Comfort Food
    • Copycat
    • Crock Pot
    • Grilling
    • Instant Pot
    • Kid Friendly
    • Salads & Dressings
    • Snacks & Dips
    • Soups, Stews & Chili
  • Family
    • Arts & Crafts
    • Child’s Play
    • D.I.Y.
    • Parties
    • Opinion
  • TQK  
  • Facebook
  • Instagram
  • Pinterest
  • Twitter
Recipe Index » Course » Appetizers » Crab Rangoon Dip with Wonton Chips

Crab Rangoon Dip with Wonton Chips

Published by Meaghan on September 8, 2021 | last updated on February 21, 2022.

  • Facebook
  • Twitter
Jump to Recipe

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:

  • Shrimp Toast
  • Egg Drop Soup
  • Traditional Crab Rangoon

Hot Dip Ideas You Might Also Like:

  • Bacon Beer Cheese Dip
  • Philly Cheesesteak Dip
  • Chili Cheese Dog Dip
  • Pizza Dip
  • Creamy Parmesan Shrimp Dip

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 PINTEREST, FACEBOOK, 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.
4.06 from 35 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
Author: Meaghan @ 4 Sons R Us
Prevent your screen from going dark

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
US Customary - Metric

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
Did you make this recipe?Share it on Instagram @4sonsrus or tag #4sonsrus!

originally published June 25, 2015

crab rangoon dip with wonton chips 2

If you enjoyed this...

  • Crab Rangoon
    Crab Rangoon
  • Southwestern Egg Roll Dip with Wonton Chips
    Southwestern Egg Roll Dip with Wonton Chips
  • Twice Baked Crab Stuffed Potatoes
    Twice Baked Crab Stuffed Potatoes
  • Facebook
  • Twitter
« Previous Post
French Onion Pork Chops
Next Post »
Cheeseburger Soup
4sonsrus about us graphic

Hi! I’m Meaghan

Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas. I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot. Read more...

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Reader Interactions

Leave a Comment Cancel reply

Helpful comments include feedback on the post or changes you made.

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Tracey@WhatsforDinnerDoc.com says

    June 25, 2015 at 10:47 pm

    I might have just had a heart attack over this recipe. But I loved it. Yum
    Tracey

    Reply
    • 4 Sons 'R' Us says

      July 5, 2015 at 10:47 pm

      It really is to die for Tracey 😉 In the best possible way!

      Reply
  2. Angie says

    June 26, 2015 at 12:55 pm

    Crab Rangoon dip?! You cannot be serious!! So making this!!

    Reply
    • 4 Sons 'R' Us says

      July 5, 2015 at 10:47 pm

      Oh, Angie I so hope that you do. I’d love to hear your feedback!

      Reply
  3. carolinescookingblog says

    June 27, 2015 at 4:52 pm

    Sounds like a tasty dip!

    Reply
    • 4 Sons 'R' Us says

      July 3, 2015 at 5:11 pm

      Thanks, and it sure is!

      Reply
  4. Liz @ spades, spatulas, and spoons says

    June 27, 2015 at 10:32 pm

    This sounds sinfully good!

    Reply
    • 4 Sons 'R' Us says

      July 3, 2015 at 5:09 pm

      Thanks, Liz 🙂

      Reply
  5. Julie is Hostess At Heart says

    June 29, 2015 at 12:34 pm

    Oh my gosh this sounds amazing! I love a good dip, and this certainly is that! Pinning!

    Reply
    • 4 Sons 'R' Us says

      July 3, 2015 at 5:09 pm

      Julie, this is my new FAVORITE dip recipe!

      Reply
      • Ron Burnett says

        July 10, 2015 at 9:55 am

        Sounds delicious. how many does it serve

        Reply
        • 4 Sons 'R' Us says

          July 10, 2015 at 1:03 pm

          This is roughly 12 servings, depending on how conservative or liberal your scoops are 🙂

          Reply
      • Denise says

        July 19, 2015 at 10:51 am

        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?

        Reply
        • 4 Sons 'R' Us says

          July 19, 2015 at 1:52 pm

          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.

          Reply
        • Ann says

          February 8, 2017 at 11:06 am

          I was confused about that as well. Thanks for making it clear for me.

          Reply
  6. Mary says

    July 10, 2015 at 5:58 pm

    What size casserole? Looks yummy

    Reply
    • 4 Sons 'R' Us says

      July 10, 2015 at 8:10 pm

      This is the dish I have. It’s the smallest ‘casserole’ dish I have, but honestly any oven safe baking dish will work. https://www.amazon.com/CorningWare-Etch-Ounce-Side-Dish/dp/B005M8Y4FC

      Reply
  7. Mary Gilbert says

    July 13, 2015 at 2:03 pm

    YUM….Pinned!

    Reply
  8. magknj72 says

    July 13, 2015 at 2:04 pm

    YUM…Pinned!

    Reply
    • 4 Sons 'R' Us says

      July 14, 2015 at 9:33 am

      Thanks!

      Reply
  9. Cyndi Berthaume says

    July 15, 2015 at 3:15 am

    my ultimate,most favorite ,new go to dip for parties. thank you for this recipe!!!!

    Reply
  10. Betsy Feldmann says

    February 16, 2016 at 8:59 am

    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!

    Reply
    • 4sonsrus says

      February 16, 2016 at 5:36 pm

      I’m excited to try that, Betsy and to add a little pizzazz to the otherwise plain chips!

      Reply
  11. Beverly says

    December 1, 2016 at 7:54 pm

    I love the idea of this dip. Pinning this for an upcoming party.
    Bev

    Reply
  12. Lauri Remaley says

    December 18, 2016 at 5:26 pm

    I’ve found 7-8 min. we’re to long the chips got too dark I lowered the time to 5 min. Perfection.

    Reply
    • 4sonsrus says

      January 11, 2017 at 5:49 pm

      Every oven’s a little bit different. Glad to hear you found the perfect chip time for yours!

      Reply
  13. Rochelle says

    December 22, 2016 at 12:52 pm

    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 :).

    Reply
    • 4sonsrus says

      January 11, 2017 at 5:45 pm

      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.

      Reply
      • Rochelle says

        January 11, 2017 at 6:45 pm

        It turned out well in a small crockpot & with the pink crab :). Thanks for the response!

        Reply
        • 4sonsrus says

          January 12, 2017 at 5:40 pm

          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.

          Reply
  14. Carla says

    December 29, 2016 at 3:27 pm

    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?

    Reply
    • 4sonsrus says

      January 11, 2017 at 5:38 pm

      Sorry for the confusion, Carla. By again– I meant bake at the same temperature as the chips.

      Reply
  15. Lisa says

    December 31, 2016 at 5:34 pm

    Can i make this ahead of time and bake before guest arrive?

    Reply
    • 4sonsrus says

      January 11, 2017 at 5:36 pm

      You totally can, just leave it covered in the refrigerator and pop in the oven when you’re ready.

      Reply
  16. Courtney says

    August 20, 2017 at 9:50 am

    Yummmm! Perfect for fight night next weekend!

    Reply
    • 4sonsrus says

      August 21, 2017 at 8:50 am

      Yep, it’s perfect party food.

      Reply
  17. LaJean Whitaker says

    November 12, 2017 at 3:22 pm

    Awesome dip I did add some ginger and a little soysauce!! YUMMY!!

    Reply
    • 4sonsrus says

      November 12, 2017 at 10:16 pm

      Yum, I’ll have to try that next time we make it!

      Reply
  18. INDRANI DHAR says

    January 11, 2022 at 4:21 am

    amazing

    Reply

Primary Sidebar

Welcome to 4 Sons ‘R’ Us

Hi! I’m Meaghan. Welcome to my kitchen. Pull up a chair and get ready to dig into family friendly, easy recipes and meal ideas.

I’m a self proclaimed, proud pickle snob and cheese lover. Aside from that, I’m also the mom to 4 busy boys, elementary school through college aged. My boys keep my husband and I busy, and boy, do they like to eat. A lot.

Read More

Trending Recipes

a wooden spoon in a silver pan of buttered cafeteria noodles
grinder salad on meat and cheese stuffed toasted hoagie rolls
homemade boursin cheese served in a blue ramekin with crackers and pretzels on the side

Footer

SEEN ON

as seen on promo graphic

SEEN ON

as seen on promo graphic

Copyright 2022 • 4 Sons R Us • Privacy Policy

4 Sons 'R' UsLogo Header Menu
  • Homepage
  • About
  • Recipe Index
    • ALL Recipes
  • Course
  • Holidays
  • Ingredients
  • Popular
  • Family
  • TQK