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Home Blog Course Appetizers

Crab Rangoon Dip

Cheryl Malik
Cheryl Malik Posted: 10/28/20 Updated: 02/02/23
4.84
/5
8 Comments
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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.

A hand dipping a chip into a cast iron skillet of crab rangoon dip

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!

Cook’s Tips

  • 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.
A skillet of crab rangoon dip

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Hey – you’ve made it this far, so now we’re basically best friends! If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Make sure you follow me on Instagram, Pinterest, TikTok, and Facebook, too!

A hand dipping a chip into a cast iron skillet of crab rangoon dip
4.84 from 6 votes

Crab Rangoon Dip

Prep:5 minutes
Cook:37 minutes
Total:42 minutes
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.
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6

Ingredients

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

Instructions 

  • 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.

Notes

  • 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.
 
Recipe yields approximately 6 servings. Nutritional values shown are general guidelines, and reflect information for one serving. Macros may vary slightly depending on specific types and brands 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 6. Result will be the weight of one serving.

Nutrition Information

Serving: 1serving, Calories: 534kcal, Carbohydrates: 40g, Protein: 14g, Fat: 35g, Saturated Fat: 14g, Cholesterol: 78mg, Sodium: 977mg, Potassium: 151mg, Fiber: 1g, Sugar: 6g, Vitamin A: 808IU, Vitamin C: 2mg, Calcium: 222mg, Iron: 2mg, Net Carbs: 39g

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.

© Author: Cheryl Malik

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Cheryl Malik

Meet Cheryl Malik

Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She's been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.

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  1. Lisa says

    Posted on 2/13/23 at 11:51 am

    My family really liked this dish. It is lacking something though, when it comes to tasting just like the insides of a crab Rangoon, but I can’t put my finger on it! Very easy to make.4 stars

    Reply
    • Molly | 40 Aprons TeamMolly | 40 Aprons Team says

      Posted on 2/13/23 at 2:54 pm

      Thanks for your feedback, Lisa!

      Reply
  2. Sabrina says

    Posted on 11/3/20 at 7:30 pm

    great recipe, love all of these flavors, and wonton wrappers are a very creative idea too, a really nice Thanksgiving pre-serving or whenever, thank you!5 stars

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/4/20 at 8:42 am

      Yay, we are so glad you love this recipe!5 stars

      Reply
  3. Linda says

    Posted on 11/1/20 at 10:19 am

    I’d you are not a fan of green onions can it be substituted with something else?

    Reply
    • Savannah | 40 Aprons Team says

      Posted on 11/2/20 at 10:27 am

      The green onions are definitely optional for this recipe as we used them for garnishment :). Although we really think the green onions enhance the recipe, we think they can be left out!5 stars

      Reply
  4. Savannah | 40 Aprons Team says

    Posted on 10/31/20 at 8:59 am

    So glad you love it, Dorothy!5 stars

    Reply
  5. Dorothy Godette says

    Posted on 10/28/20 at 1:59 pm

    I am doing keto and have found this to be a very DELISH DISH. Thank you.5 stars

    Reply

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