Get my Cookbooks! Crab Rangoon Dip
This warm and cheesy Crab Rangoon Dip is so easy to make and is served with golden fried wontons for dipping. Prepare the entire dip up to two days ahead of time and pop it in the oven when you’re ready to serve it!
“Mmmmm, this is really good, Crab Rangoon should be a dip!” – my husband.
I couldn’t agree more. Crab Rangoon in Dip form is perfect because the wonton chips are soo crunchy and can hold as much dip as your heart desires.
Don’t get me wrong, classic Crab Rangoon is perfect too. But this is somewhat easier because you don’t have to worry about folding all of those little wontons into fancy shapes. 😉
Make-Ahead Crab Rangoon Dip
You can fully assemble this dip and refrigerate it in a covered airtight container for up to two days before baking.
Where to Find Wonton Wraps
I use Nasoya Wonton Wraps, they are in the produce section in the refrigerated area where you would also find tofu, egg roll wraps, perhaps refrigerated salad dressings and salsa, etc.
Baked Wonton Chips
Baking the wontons is an alternative to frying them. (Although you can’t beat the flavor and crunch of frying them. Just saying. 😇) -But if you’d prefer to bake, here’s how:
- Preheat the oven to 400 degrees.
- Cut the wontons in half diagonally and spray them with olive or avocado oil.
- Sprinkle with salt.
- Place on a foil-lined baking sheet and bake for 6 minutes, until they’re a light golden brown.
Since I always fry my chips, I obtained these baking instructions from minimalist baker.
My Kitchen Tools For This Recipe
Deep Fryer – Inexpensive, and heats the oil to just the right temperature without the need for an oil thermometer.
Dutch Oven – A nice alternative to a deep fryer, these conduct heat really well for even cooking.
Oil Thermometer– Helpful if you don’t have a deep fryer.
Kitchen Tongs – For handling the wontons while they’re being fried.
Hand Mixer – To mix the dip.
Silicone Spatula– To incorporate additional ingredients into the dip.
Try These Next!
- Crispy Crab Rangoon
- Chinese Chicken Fingers
- Parmesan Crusted Tortellini Bites
- Copycat Panda Express Chow Mein
Get My Free E-Book!
- I’ve got a FREE e-Book with 7 super popular dinner recipes! Click here to join my email list and I’ll send your e-Book right over!
- And be sure to follow me on Instagram, Pinterest, & Facebook!
Crab Rangoon Dip
Ingredients
- 8 oz. Cream Cheese, softened
- ½ cup sour cream
- 1 teaspoon soy sauce
- 2 teaspoons brown sugar
- 1 clove minced garlic
- 3 oz. canned crab meat
- 1 cup Mozzarella cheese, separated*
- 4 diced green onions, separated
- 12 oz. wonton wraps
- 1 quart vegetable oil
Instructions
Making The Dip
- Note: Make sure your cream cheese has had time to sit out and get very soft, it will be nice and smooth that way. Otherwise it will become lumpy when combined with the other ingredients.
- Preheat oven to 350 degrees.
- Beat the cream cheese with a hand mixer in a large bowl.
- Add the sour cream and soy sauce and beat to combine.
- Add the brown sugar, garlic, crab meat, half of the cheese, and half of the green onions. Use a silicone spatula to combine.
- Add the dip to a small baking dish and top with remaining cheese.
- Bake, covered, for 20 minutes.
- Remove the cover and bake for an additional 10 minutes, until the cheese is hot, melted, and begins to brown.
- Sprinkle the other half of the diced onions over the dip and serve with wonton chips!
Making the Wonton Chips
- Add the oil to a dutch oven or use a deep fryer. Use an oil thermometer if possible, the oil should be at about 325 degrees.
- Cut each wonton wrap in half diagonally. Fry them in batches of 5. Use kitchen tongs to lower them into the oil and flip them as they cook so that they brown on each side.
- Remove the wontons from the oil as soon as they are lightly browned on each side. They quickly change from light, golden brown to a dark brown so work quickly and watch them.
- Place the fried wontons on a paper towel lined plate and sprinkle with salt. Repeat until all of the wontons are fried. Serve the chips with the Crab Rangoon Dip and enjoy!
Can I make the dip the night before, then put in oven
Hi Jennifer! Yes you can!
We hit a touchdown with this one! My husband loves this! I made it for Saturday football binge. He bought more creamcheese and wonton skins requesting it for Sunday game day! I will try to get pic today! THANK YOU!
I’m sooo happy that you loved it Tori! What a perfect recipe to make for Football watching! Nicely done, thank you so much for the review, you’re the best!! -Stephanie 🙂
This is the best dip we ever had! Only thing I did different was add 4.25 ounces of crab because that was the only size can I could get. Definitely will be making it again and again and again
I’m so happy that you loved the Crab Rangoon Patti!! Thank you so much!!!
Hi I know this is going to be a dumb question. I’m doubling the recipe 16 servings. Would I put it is a 9×13 baking pan and cover with tin foil?
Hi! If you have something slightly smaller that might work better as you don’t want it to get dry by baking in a dish that’s too large. ☺️
I doubled this recipe and baked it in 8×8 square for 25 min covered,10min uncovered, 2 min broil to get cheese golden brown! Yummo cheesy goodness!!
This is delicious and the wontons were great
I’m so glad that you loved it Bill!
I can’t wait to make this for a gathering this weekend. I don’t have a lot of time. Can I use regular chips? Is so which do you suggest? Will it kill the taste? Thanks! 🙂
Hi Ashley! You can use store bought chips, you’ll just be missing the wonton element of the Rangoon, Stacy’s Pita Chips are sturdy and have a nice crunch, they would be good with this!
could i make this using shrimp instead of crab?
Sure! It just needs to be diced very small 🙂
Can you make these in a wonton wrap ?
Hi Dawn! You can check out my crab rangoon recipe here! 🙂