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Crab Rangoon Dip with Homemade Wonton Chips
Crab rangoon is always one of the first things we order, so turning it into a hot, cheesy dip just made sense. It has all those creamy, savory flavors we love, served with crispy homemade wonton chips—and it’s made for sharing.
Football season is when this one stays on repeat because it feeds a crowd without a lot of work. The second I set it down, everyone starts asking what’s in it, and by halftime, the dish is practically scraped clean.
Servings: 12
Calories: 553kcal
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Equipment
- 1 Mixing Bowl
- 1 Oven safe baking dish
- 1 Frying Pan
- 1 Electric Hand Mixer
Ingredients
For the Crab Rangoon Dip
- 16 oz imitation crab meat shredded
- 8 oz cream cheese room temperature
- 2 cups mayonnaise
- 1/2 cup sour cream
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp garlic powder
- 1 tsp granulated sugar
- 1/2 cup chopped green onions more for garnish
- 2 cups mozzarella cheese divided
- 1 cup parmesan cheese divided
For the Wonton Chips
- 1/2 cup neutral oil such as avocado, vegetable or canola
- 1 12 oz package wonton wrappers
- Salt, to taste
Instructions
- Prepare the oven and baking dish. Preheat the oven to 350°F. Lightly coat an oven-safe baking dish with nonstick cooking spray.
- Make the creamy base. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the mayonnaise, sour cream, soy sauce, Worcestershire sauce, sriracha, garlic powder and sugar. Mix until fully combined.
- Add the crab and cheese. Fold in the shredded crab, green onions, 1½ cups mozzarella and ½ cup Parmesan.
- Assemble the dip. Spread the mixture evenly in the prepared baking dish. Top with the remaining ½ cup mozzarella and ½ cup Parmesan.
- Bake until bubbly. Bake for about 25 minutes, or until hot and bubbling around the edges. For a golden top, broil for 2–3 minutes, watching carefully to prevent burning.
- Cut the wonton wrappers. While the dip bakes, cut each wonton wrapper in half diagonally to create triangles.
- Fry the wonton chips. Heat the oil in a deep skillet over medium heat until it reaches 350–370°F. Working in small batches, fry the wonton triangles for 25–30 seconds, turning as needed, until lightly golden and crisp.
- Drain and season. Transfer the chips to a paper towel-lined plate and immediately sprinkle with salt. Repeat with as many wonton wrappers as desired.
- Serve. Garnish the warm dip with additional green onions, if desired, and serve with the crispy wonton chips.
Nutrition
Calories: 553kcal | Carbohydrates: 11g | Protein: 12g | Fat: 51g | Saturated Fat: 14g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 62mg | Sodium: 1048mg | Potassium: 109mg | Fiber: 1g | Sugar: 4g | Vitamin A: 559IU | Vitamin C: 1mg | Calcium: 266mg | Iron: 0.5mg
Tried this recipe?Let us know how it was!
If you make this recipe, I’d love to see it! Tag me on Instagram @thecookingmawma and let me know what you think. This is SO good and I hope you love it!
Tips for Making This Recipe
- Soften the cream cheese completely. Room-temperature cream cheese blends smoothly with the other ingredients and keeps the dip from becoming lumpy.
- Prepare the dip ahead of time. Assemble it up to 24 hours in advance, cover and refrigerate. Let it sit at room temperature while the oven preheats, then bake as directed.
- Don’t overcrowd the wonton chips. Fry them in small batches so the oil temperature stays consistent and each chip becomes evenly golden and crisp.
Frequently Asked Questions
What else can I serve with Crab Rangoon Dip?
For a healthier alternative to fried wonton chips, serve the dip with sliced bell peppers, carrots and celery. Crackers, toasted baguette slices and tortilla chips also work well.
Can I use real crab meat instead of imitation crab?
Yes! Substitute an equal amount of well-drained lump crab meat and gently fold it into the dip.
How should I store and reheat leftovers?
Store leftover dip in an airtight container in the refrigerator for up to three days. Reheat it in a 350°F oven until warmed through, or microwave individual portions in short intervals.
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This was RIDICULOUSLY good. I wanted to eat it with a spoon, LOL! I hope you love it!