Does anyone else smile when they hear the words, Crab Rangoon?
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
- 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!
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Crab Rangoon Dip with Wonton Chips
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.
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Nutrition Information:
Nutrition 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.
amanda @ fake ginger says
My kids and husband would love this! It sounds amazing!
Corey says
Thanks Amanda! I hope they love it 🙂
Sharilyn says
I made this today with no changes and it was perfect! Definitely a keeper recipe. Thank you! 🙂
Jackie 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.
mary says
I’m about to make this but have no powered sugar? is that ok
Melinda says
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.
Corey says
Awesome Melinda!
Annie R. says
Has anyone tried making this with just canned white crab meat instead of the lump variety?
Sasha says
I want to try this ASAP! Question, can I add all of the ingredients to a slow cooker and heat it up in that instead of baking it? Also it would keep the dip warm
Corey says
Hey Sasha, I haven’t tried it in the slow cooker, so I can’t say for sure. If you do, could you please come back and let us know how it was?
Sasha says
I made this recipe in the slow cooker last night instead of baking it and it turned out great! I added all ingredients except for the crab into the slow cooker. Heated it on low, covered and whisked it every 5-10 minutes until completely mixed together. Once completely mixed I added in the crab and kept it on low another 30 minutes. After that I kept it on the warm setting and it stayed perfect temp until it was all gone.
LORI A HUNT says
My daughter liked it, but after it was cold. Nobody else cared for it. I think I would double the cream cheese, more chives or green onions and a little more sugar.