Crab Rangoon Dip with Wonton Chips

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Does anyone else smile when they hear  the words, Crab Rangoon?

Crab Rangoon Dip with Wonton Chips _ FamilyFreshMeals.com

 

No Chinese take-out order would be complete without some crispy, creamy crab rangoons.  

Am I right?! 

Now you can have the delicious flavor of your favorite Chinese food appetizer in a fun dip form! And because I think one of the best parts of the crab rangoon is the crunchy shell, we must make wonton chips as well!

Don’t worry, it sounds crazy difficult to make, but trust me, it’s super easy

Crab Rangoon Dip with Wonton Chips

Ingredients:

DIP:

2 (6-ounce) cans lump crab meat, drained and finely chopped
8 ounce block cream cheese, softened
½ cup mayonnaise
1 TB soy sauce
1.5  TB powdered sugar
1/2 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp lemon juice
1 scallion, finely chopped

WONTON CHIPS:

1 package Wonton wrappers

1/2 tsp salt

spray olive oil

Directions:

1. Preheat oven to 375 degrees.  Combine all ingredients into a large mixing bowl. Stir until well combined.

Crab Rangoon Dip with Wonton Chips - Step 1

2. Place mixture into a 1-quart baking dish and bake for 25-30 minutes until bubbling around the edges. 

Crab Rangoon Dip with Wonton Chips - Step 2

3. Now lest make the wonton chips! Cut wonton wrappers in half diagonally to make triangles.

Crab Rangoon Dip with Wonton Chips - Step 3

4. Prepare baking sheets with parchment paper. If you do not have parchment paper, simply spray sheet with olive oil spray, to prevent sticking. Place a single layer of wontons on your baking sheet and coat the top of them with olive oil spray. Sprinkle with salt.

Crab Rangoon Dip with Wonton Chips - Step 4

NOTE: You can also make cute little wonton cups if you have some mini muffin tins. Follow the directions for the triangles, but use a mini muffin try instead. 

Crab Rangoon Dip with Wonton Chips - Step 5

5. Bake at 375 degrees for 5-7 minutes or until golden brown.  Make sure to watch them VERY CAREFULLY. You can go from “almost golden” to BURNT in less than a minute. 

 Crab Rangoon Dip with Wonton Chips - FamilyFreshMeals.com ---

 Serve warm dip with wonton chips, wonton cups or veggies! 

Crab Rangoon Dip with Wonton Chips - FamilyFreshMeals.com -

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XO
Corey, Darryl, Big D & Little D

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XO
Corey, Darryl, Big D & Little D

4.5 from 2 reviews
Crab Rangoon Dip with Wonton Chips
 
Prep time
Cook time
Total time
 
Corey:
Serves: 12
Ingredients
  • DIP:
  • 2 (6-ounce) cans lump crabmeat, drained and finely chopped
  • 8 ounce block cream cheese, softened
  • ½ cup mayonnaise
  • 1 TB soy sauce
  • 1.5 TB sugar
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • ½ tsp lemon juice
  • 1 scallion, finely chopped
  • WONTON CHIPS:
  • 1 package Wonton wrappers
  • ½ tsp salt
  • spray olive oil
Instructions
  1. Preheat oven to 375 degrees. Combine all ingredients into a large mixing bowl. Stir until well combined.
  2. Place mixture into a 1-quart baking dish and bake for 25-30 minutes until bubbling around the edges.
  3. Now lest make the wonton chips! Cut wonton wrappers in half diagonally to make triangles.
  4. Prepare baking sheets with parchment paper. If you do not have parchment paper, simply spray sheet with olive oil spray, to prevent sticking. Place a single layer of wontons on your baking sheet and coat the top of them with olive oil spray. Sprinkle with salt.
  5. NOTE: You can also make cute little wonton cups if you have some mini muffin tins. Follow the directions for the triangles, but use a mini muffin try instead.
  6. Bake at 375 degrees for 5-7 minutes or until golden brown. Make sure to watch them VERY CAREFULLY. You can go from "almost golden" to BURNT in less than a minute.

 

Here is what I used to make my Crab Rangoon Dip with Wonton Chips

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Comments

  1. says

    FirsT, I apologize if this is all in capital letters after I submit it. I can’t turn off the CapSlOck for some reason.

    Second. THanks for a great recipe! We really enjoyed it. However, it was a bIt salty for us. I think it depends on which Chinese plaCe you are accustomed to getting your Rangoon from- ours are typically sweeter overall than salty. So next time we make it we will not add any extra salt to the chips or to the dip, and maybe even a little extra sugar. Just a warning to my fellow sweet Rangoon fans.

    But we will definitely make it again – it’s a keeper recipe. I think this would also be good spread on toast, or little crackers, or in filLo dough cups.

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