Crab Rangoon Dip with Wonton Chips
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!
Email Me This Recipe!
Need to save time? Have this article emailed straight to your inbox + sign up for all the latest recipes!
Crab Rangoon Dip with Wonton Chips
- 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
- 1 package Wonton wrappers
- 1/2 tsp salt
- spray olive oil
- Preheat oven to 375 degrees. Combine all ingredients into a large mixing bowl. Stir until well combined.
- Place mixture into a 1-quart baking dish and bake for 25-30 minutes until bubbling around the edges.
- Now lest make the wonton chips! Cut wonton wrappers in half diagonally to make triangles.
- 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.
- 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.
- 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.
- Serve warm dip with wonton chips, wonton cups or veggies!
MORE APPETIZER RECIPES WE LOVE!
Crab Rangoon Dip with Wonton Chips
Email this recipe!
Get this recipe emailed straight to your inbox!
Ingredients
- 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
- 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
Instructions
- Preheat oven to 375 degrees. Combine all ingredients into a large mixing bowl. Stir until well combined.
- Place mixture into a 1-quart baking dish and bake for 25-30 minutes until bubbling around the edges.
- Now lest make the wonton chips! Cut wonton wrappers in half diagonally to make triangles.
- 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.
- 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.
- 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.
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Did You Make This Recipe?
Make sure to share it with me below!
My kids and husband would love this! It sounds amazing!
Thanks Amanda! I hope they love it 🙂
I made this today with no changes and it was perfect! Definitely a keeper recipe. Thank you! 🙂
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.
I’m about to make this but have no powered sugar? is that ok
I made this for a Sunday dinner dip. My 80 year old mother and my 10 year old daughter both loved it. They both ate enough of it that they didn’t eat much of their main dish! I did add an extra tablespoon of sugar. I also baked the wontons in the mini muffin pan and got comments that it looked fancy.
Awesome Melinda!