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, erythritol, or maple syrup – A little sweetness makes your dip taste so much like crab rangoons!
Wonton wrappers – Baked wonton wrappers makes the perfect chip
How To Make Crab Rangoon Dip
The full recipe is below, but here you’ll find all the steps for making this recipe perfectly the first and 100th time, 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.
Top Tips For Making
- 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.
More Entertaining Appetizers
- Keto Buffalo Chicken Dip
- Crockpot Queso Dip
- Loaded Baked Potato Dip
- Bacon Wrapped Water Chestnuts
- Lemon Pepper Wings
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Crab Rangoon Dip
This dip tastes just like the filling of a crab rangoon, plus has easy homemade wonton chips for dipping!
- 1 (12-ounce) package wonton wrappers
- cooking spray
Crab rangoon dip
- 8 ounces cream cheese softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons lemon juice
- 1 teaspoon Worcestershire sauce
- 2-3 tablespoons sugar, erythritol, or maple syrup plus more to taste
- 1/4 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
- 1/2 teaspoon salt
- 1/2 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.
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
There are so many wines that go well with this dip, but here are some of my faves for entertaining:
– Sparkling white wine (in cans!), like NV 14K Bubbly White Wine from California
– Sparkling rosé, like 2019 Gallivant Bubbly Rosé from North Coast, California
– Pinot Noir, like 2018 Middle Jane Pinot Noir from Willamette Valley, Oregon