I can’t wait to show you my Crab Rangoon dip with wonton chips and the one ingredient most recipes skip.

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I’m obsessed with this Hot Crab Rangoon Dip Recipe because it somehow hits salty, creamy and crunchy all at once. I fold silky cream cheese with picked over lump crab meat then bake until golden and bubbly.

The first scoop with a crisp wonton chip is always the best, you get that crunchy edge and molten center, and yes it’ll get on your shirt so don’t say I didn’t warn you. I bring it to every get-together now, it’s the kind of Wonton Appetizers that vanish before you can blink.

Try not to eat it all standing over the oven.

Ingredients

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Cream cheese: rich, creamy, mostly fat and protein, makes dip smooth and kinda indulgent.
Crab meat: high quality protein, low carbs, a sweet ocean flavor, feels fancy.
Monterey Jack or mozzarella: melty cheese adds gooey stretch and mild milky taste.
Parmesan: nutty salty umami, little carbs, gives sharp savory punch on top.
Wonton wrappers: thin fried chips for crunch, mostly simple carbs, addictive vehicle for dip.
Green onions: fresh bite, tiny fiber, mild oniony brightness, cuts richness and looks pretty.
Sriracha or hot sauce: adds heat and tang, negligible calories, balances richness with spicy zip.

Ingredient Quantities

8 ounces cream cheese, softened to room temp

1/2 cup sour cream

1/4 cup mayonnaise

1 cup shredded Monterey Jack or mozzarella

1/2 cup grated Parmesan cheese

8 ounces lump crab meat, drained and picked over (or imitation if you prefer)

3 green onions, thinly sliced

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

1/2 teaspoon garlic powder

1/4 teaspoon ground black pepper

1/2 to 1 teaspoon Sriracha or other hot sauce, to taste

24 wonton wrappers (for chips)

Vegetable oil for frying or brushing

Flaky sea salt, for finishing

How to Make this

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1. Preheat oven to 375°F and let the 8 ounces cream cheese sit out until soft so it mixes easy.

2. In a medium bowl beat the softened cream cheese with 1/2 cup sour cream and 1/4 cup mayonnaise until smooth, then stir in 1 cup shredded Monterey Jack or mozzarella and 1/2 cup grated Parmesan.

3. Gently fold in 8 ounces lump crab meat that you drained and picked over, 3 thinly sliced green onions (reserve a few for garnish), 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper and 1/2 to 1 teaspoon Sriracha (taste as you go). Don’t overmix or the crab will break up too much.

4. Spoon the mixture into a shallow ovenproof dish and smooth the top. Sprinkle a little extra shredded cheese on top if you want a golden crust.

5. Bake until hot and bubbly and the top is lightly golden, about 20 to 25 minutes. Let it rest 5 minutes after baking so it firms up a bit but is still oozy.

6. While the dip bakes, make the wonton chips: stack 24 wonton wrappers and cut each into 4 triangles using a sharp knife or pizza cutter. Keep them covered with a damp towel so they don’t dry out while you work.

7. For frying: heat about 1/2 inch vegetable oil in a skillet over medium-high heat until shimmering (about 350°F if you have a thermometer). Fry chips in batches, 30 to 45 seconds per side, until light golden. Drain on paper towels and sprinkle with flaky sea salt. For a lighter method: toss triangles with a little vegetable oil, arrange single layer on a baking sheet and bake at 400°F for 6 to 8 minutes, flip halfway, until crisp and golden, then finish with flaky sea salt.

8. Transfer the hot dip to a serving board or keep in the baking dish, scatter reserved green onions over the top and serve with the crispy wonton chips alongside.

9. Tips: taste the dip before baking so you can add more Sriracha, soy, or pepper; don’t overcook the dip or it’ll get dry; if using imitation crab be gentle when folding; make chips ahead and re-crisp in a 300°F oven for a few minutes if they soften.

10. Serve warm, scoop and dunk, and enjoy the mix of creamy, salty, spicy flavors with the crunchy wonton chips.

Equipment Needed

1. Oven, preheated to 375°F (and higher if you bake the chips)
2. Shallow ovenproof baking dish or small casserole (about 8×8)
3. Medium mixing bowl
4. Electric hand mixer or a sturdy whisk
5. Rubber spatula for folding and smoothing
6. Measuring cups and spoons
7. Sharp knife and cutting board (for green onions and cutting wontons)
8. Sharp pizza cutter or chef’s knife to trim wonton wrappers into triangles
9. Skillet or frying pan for chips (or a baking sheet if you prefer to bake them)
10. Paper towels or a wire rack for draining and cooling chips

Dont forget a thermometer if you like to be exact when frying.

FAQ

Can I use imitation crab instead of lump crab meat? A: Yes, imitation crab works fine and is cheaper. Drain it well and pat it dry so the dip doesn't get watery. If you can get lump crab the texture and flavor are better but it's not required.

Can I bake the wonton chips instead of frying them? A: Absolutely. Brush or spray both sides with oil, bake on a single layer at 400 F for about 6 to 10 minutes, flipping once, until golden and crisp. They won't be quite as light as fried chips but still great.

How far ahead can I make the dip and how do I reheat it? A: You can mix the dip 24 hours ahead and keep it covered in the fridge. Bring it to room temp for 20 minutes before baking. Reheat leftovers in the oven at 350 F until bubbly or use short microwave bursts stirring between each one.

My dip gets a little watery sometimes how do I stop that? A: Dry the crab well and use full fat cream cheese and sour cream. Don't overmix once the cheeses are warmed they can separate. If it still seems wet bake a little longer so excess moisture cooks off.

Can I make the wonton chips ahead and store them? A: Yes make them up to a day ahead and cool completely then store in an airtight container at room temp. If they lose some crispness pop them in a 325 F oven for a few minutes to refresh.

What else can I serve with the dip besides wonton chips? A: Veggie sticks, toasted baguette slices, sturdy crackers, pita chips or tortilla chips all work great. Mix it up so there's something for everyone.

Hot Crab Rangoon Dip With Crispy Wonton Chips Recipe Substitutions and Variations

Cream cheese: swap with Neufchatel for a lower fat but same texture, or use mascarpone for a richer, silkier dip. Use same amount.
Sour cream or mayonnaise: plain Greek yogurt works great for tang and creaminess, or try full‑fat crème fraîche if you want super smooth richness.
Wonton wrappers: if you dont want to fry, use thin corn tortillas or pita chips and bake till crisp, or cut phyllo into squares and brush with oil then bake.
Lump crab meat: use cooked chopped shrimp, canned crab, or even canned salmon for a different but tasty seafood vibe; just drain well before adding.

Pro Tips

– Let the cream cheese get really soft before you start, it makes the whole thing smooth instead of lumpy. If you’re in a hurry zap it in 5 to 7 second bursts in the microwave, dont melt it though or the texture will go weird.

– Taste the mixture before it goes in the oven so you can tweak soy, Worcestershire or Sriracha. Remember the cheeses and soy add salt, so go easy with extra salt until you taste it warmed up.

– Fold the crab in super gently so you keep nice chunks, especially with imitation crab which falls apart easy. Overmixing makes it stringy and less crabby, trust me.

– Watch your bake time, you want hot and bubbly not dry; when it comes out let it sit about five minutes so it firms up and is easier to scoop without falling apart.

– Make wonton chips ahead if you can, store airtight and re-crisp in a 300°F oven for a few minutes. If frying, heat oil to around 350°F and only flash fry each side, then finish with flaky sea salt for the best crunch and flavor.

Hot Crab Rangoon Dip With Crispy Wonton Chips Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I can't wait to show you my Crab Rangoon dip with wonton chips and the one ingredient most recipes skip.

Servings

servings

Calories

355

kcal

Equipment: 1. Oven, preheated to 375°F (and higher if you bake the chips)
2. Shallow ovenproof baking dish or small casserole (about 8×8)
3. Medium mixing bowl
4. Electric hand mixer or a sturdy whisk
5. Rubber spatula for folding and smoothing
6. Measuring cups and spoons
7. Sharp knife and cutting board (for green onions and cutting wontons)
8. Sharp pizza cutter or chef’s knife to trim wonton wrappers into triangles
9. Skillet or frying pan for chips (or a baking sheet if you prefer to bake them)
10. Paper towels or a wire rack for draining and cooling chips

Dont forget a thermometer if you like to be exact when frying.

Ingredients

8 ounces cream cheese, softened to room temp
1/2 cup sour cream
1/4 cup mayonnaise
1 cup shredded Monterey Jack or mozzarella
1/2 cup grated Parmesan cheese
8 ounces lump crab meat, drained and picked over (or imitation if you prefer)
3 green onions, thinly sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
1/2 to 1 teaspoon Sriracha or other hot sauce, to taste
24 wonton wrappers (for chips)
Vegetable oil for frying or brushing
Flaky sea salt, for finishing

Directions

Preheat oven to 375°F and let the 8 ounces cream cheese sit out until soft so it mixes easy.
In a medium bowl beat the softened cream cheese with 1/2 cup sour cream and 1/4 cup mayonnaise until smooth, then stir in 1 cup shredded Monterey Jack or mozzarella and 1/2 cup grated Parmesan.
Gently fold in 8 ounces lump crab meat that you drained and picked over, 3 thinly sliced green onions (reserve a few for garnish), 1 tablespoon soy sauce, 1 tablespoon Worcestershire sauce, 1/2 teaspoon garlic powder, 1/4 teaspoon ground black pepper and 1/2 to 1 teaspoon Sriracha (taste as you go). Don’t overmix or the crab will break up too much.
Spoon the mixture into a shallow ovenproof dish and smooth the top. Sprinkle a little extra shredded cheese on top if you want a golden crust.
Bake until hot and bubbly and the top is lightly golden, about 20 to 25 minutes. Let it rest 5 minutes after baking so it firms up a bit but is still oozy.
While the dip bakes, make the wonton chips: stack 24 wonton wrappers and cut each into 4 triangles using a sharp knife or pizza cutter. Keep them covered with a damp towel so they don’t dry out while you work.
For frying: heat about 1/2 inch vegetable oil in a skillet over medium-high heat until shimmering (about 350°F if you have a thermometer). Fry chips in batches, 30 to 45 seconds per side, until light golden. Drain on paper towels and sprinkle with flaky sea salt. For a lighter method: toss triangles with a little vegetable oil, arrange single layer on a baking sheet and bake at 400°F for 6 to 8 minutes, flip halfway, until crisp and golden, then finish with flaky sea salt.
Transfer the hot dip to a serving board or keep in the baking dish, scatter reserved green onions over the top and serve with the crispy wonton chips alongside.
Tips: taste the dip before baking so you can add more Sriracha, soy, or pepper; don’t overcook the dip or it’ll get dry; if using imitation crab be gentle when folding; make chips ahead and re-crisp in a 300°F oven for a few minutes if they soften.
Serve warm, scoop and dunk, and enjoy the mix of creamy, salty, spicy flavors with the crunchy wonton chips.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.