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Crab Rangoon Dip with Wonton Chips - FamilyFreshMeals.com -
4.92 from 12 votes

Crab Rangoon Dip with Wonton Chips

No Chinese take-out order would be complete without creamy, crunchy crab rangoons. Now you can make your own Crab Rangoon Dip with Wonton Chips!
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  • 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
  • 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.

Nutrition Information:

Calories: 137kcal (7%)Carbohydrates: 8g (3%)Protein: 9g (18%)Fat: 7g (11%)Saturated Fat: 1g (5%)Cholesterol: 19mg (6%)Sodium: 750mg (31%)Potassium: 120mg (3%)Fiber: 1g (4%)Sugar: 3g (3%)Vitamin A: 33IU (1%)Vitamin C: 2mg (2%)Calcium: 83mg (8%)Iron: 1mg (6%)