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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.
Course: Appetizer
Cuisine: Asian
Author: Meaghan @ 4 Sons R Us


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