This crab rangoon dip is truly the BEST! It tastes just like the filling of crab rangoon, but with crispy wonton chips for dipping. Creamy, savory, and perfectly sweet, just like classic crab rangoon, this will become a favorite at parties at the very first bite.
What Makes This Recipe So Good
This crab rangoon dip is the perfect party version of your fave Chinese take-out appetizer. Rich, creamy, and cheesy, it’s great for game day, holidays, and parties. This will be the dish your guests ask for year after year!
Cream cheese – Use full-fat cream cheese for the perfect tangy, rich dip.
Sugar or your sweetener of choice – A little sweetness makes your dip taste so much like crab rangoons!
Wonton wrappers – Baked wonton wrappers makes the perfect chip
How To Make It
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Make the wonton chips by cutting the wonton wrappers diagonally into four pieces. Spray with cooking spray and bake until they’re brown and crispy.
Combine all the dip ingredients except some of the mozzarella in a baking dish or cast iron skillet.
Top with the rest of the cheese and bake until bubbly.
Switch the oven to broil and let the top of the dip get nice and golden brown. Serve with your homemade chips.
See our step-by-step photos in the recipe card below!
- Don’t omit the sweetener! Adding a bit of sweetness is what makes this taste like crab rangoon instead of just crab dip. Start by using a couple tablespoons of sweetener and taste before sprinkling cheese on top and baking. Add more if you like!
- For crab rangoon dip with fewer carbs, skip the wonton chips and use erythritol instead of sugar. Use veggies or low carb chips to dip, and you’ll end up with about 3g net carbs per serving!
- For gluten free dip, make sure your Worcestershire sauce doesn’t contain gluten. You can use gluten free wonton wrappers or skip that part and use gluten free chips or veggies to dip.
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For the Wonton Chips
- 1 12-ounce package wonton wrappers
- cooking spray
For the Crab Rangoon Dip
- 8 ounces cream cheese softened
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 1 tablespoon sugar Swerve, or maple syrup, plus more to taste
- ¼ cup parmesan cheese shredded
- 2 6-ounce cans crab meat drained, or the equivalent of imitation crab meat
- 1 cup mozzarella cheese shredded, divided
- 1 clove garlic minced
- ½ teaspoon salt
- ½ teaspoon black pepper freshly ground
- 3 green onions minced
- 1 tablespoon green onions sliced, for garnish
- Make the chips: Preheat oven to 350º. Cut the wonton wrappers in half diagonally, and then cut again to make 4 triangles from each wrapper. Spray with cooking spray and spread chips on a baking sheet.
- Bake 7-8 minutes or until brown and crispy, then set aside. Leave oven on.
- Combine all dip ingredients in a casserole dish or skillet, reserving ½ cup mozzarella cheese. Taste and add more sweetener if desired.
- Top with remaining mozzarella. Bake for 25 minutes or until hot and bubbly, then broil 2-4 minutes until top is golden brown. Serve with the wonton chips.
- Sweetener: Start by using 2 tablespoons of sweetener and taste before sprinkling cheese on top and baking. Add more if desired.
- Lower carbs: Skip the wonton chips and use erythritol instead of sugar. Use veggies or low carb chips to dip for about 3g net carbs per serving (before chips/vegetables).
- Gluten free: Ensure Worcestershire sauce doesn’t contain gluten. Use gluten free wonton wrappers or use gluten free chips or veggies to dip.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.