Crab Rangoon Dip w/ Wonton Chips! (Hot Crab Dip)

Crab Rangoon Dip (with wonton chips!). Creamy cheesy crab dip with wonton chips.. if you love Crab Rangoon, you'll love this! I've made it so many times!

This hot crab dip is one of our favorites, creamy, cheesy and loaded with flavor!  Baked wonton chips or tortilla chips make the perfect dippers!

Easy Crab Rangoon Dip (with wonton chips!). This is probably the best hot crab dip on the whole planet! Cream cheese is loaded up with crab and seasonings and served with crispy wonton chips!

Crab Rangoon Dip (Hot Crab Dip) with Wonton Chips!

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Crab Rangoon has always been one of my favorite appetizers!  Crispy and delicious on the outside with a creamy cheesy crab filling… what’s not to love?

I have made Crab Rangoon before, and while they’re easy to make, they do take a little time!  This hot crab dip is the perfect alternative because it comes together quickly and tastes totally incredible!  This creamy cheesy baked crab dip is always one of the first things gone from my party table!

REPIN CRAB RANGOON DIP

Items you’ll need for this recipe:

* Canned Crab * Wonton Wrappers * Casserole Dish *

Crab Rangoon Dip

A creamy cheesy hot crab dip reminiscent of my favorite Crab Rangoon appetizer!

Did you make this recipe?

Ingredients:

 

  • 8 oz cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup fresh parmesan cheese
  • 2 cans (6 oz) crab meat, drained
  • 1 cup shredded mozzarella cheese , divided
  • 2 tablespoons fresh chives
  • 1 clove garlic
  • 1/2 teaspoon pepper

 

Garnish

Directions:

  1. Preheat oven to 350 degrees.
  2. Beat cream cheese, mayonnaise, sour cream, lemon juice and Worcestershire sauce on medium speed until fluffy.
  3. Stir in remaining dip ingredients reserving 1/3 cup of mozzarella cheese for topping.  Spread in a small baking dish or pie plate.
  4. Top with remaining cheese. Bake 25 minutes or until hot and bubbly.
  5. Garnish with remaining chives and crushed wonton strips if desired.

©. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

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Holly Nilsson

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

134 comments on “Crab Rangoon Dip w/ Wonton Chips! (Hot Crab Dip)”

  1. How much chive? You have chive listed twice..one tablespoon and them two tablespoons…..
    Can’t wait to try this!!! I love crab rangoon!!

  2. This looks amazing and then you add wonton chips!! Yum!! Pinning so I can make this for football parties!!

  3. I love crab rangoon! I also love this recipe:) Will be trying in the near future!

  4. What a great idea! I love crab rangoon, but in dip form is even better!!!

  5. Oh my goodness!! This looks so YUMMY! I can’t wait to make it at our next family gathering! Thank you so much for sharing!

  6. Can’t wait to try it!!

  7. Your recipe looks delicious. I would be honored if you would stop by and share at Foodie Fridays this evening (Thurs 9pm EST). Hope to see you there.
    Blessings,
    Shari
    http://puregracefarms.com/

  8. What is it that you sprinkled on the wontons in the photo? Salt? Cheese?

  9. I was going to make Crab Rangoon’s tonight, but this dip is on my radar instead ;0 Thank you

  10. What an awesome idea! I love the deconstructed crab ragoon made into a dip!

  11. I cannot wait to make this! looks fabulous

  12. This would be good with the addition of a shot or two of Tabasco. Won’t be spicy hot, just adds another dimension…

  13. Looks soooo good. Is there a way to make this without crab, though? Because I really want to try it , but have a roommate who’s really allergic.

    • You could definitely substitute the crab with something else of your liking, perhaps chopped shrimp? It will of course change the taste (and I haven’t tried it) but I think it would still be delicious!

      • You can use imitation crab that is made from Pollock, which is a fish not shell fish.

        • Isn’t the faux crab flavored with ‘natural flavorings’? I’d be afraid that might trigger an allergic reaction…

          • Angie, My daughter has a severe shell fish, crab, anything that has iodine allergy, the sad thing is she loves shrimp, crab etc. I have altered many of my recipes to use imitation crab. The first time I did it she handed my husband her epi-pen which she has to have with her at all times ( sometimes even the steam or smoke from cooking causes a reaction for her, she can’t be around it at all) she wanted to try it……..no allergic reaction!!! we were worried because of the “added flavor” but apparently it is not a natural flavor.

        • This comment was madeso long ago but if it helps someone I fell I should say it.
          My mother-in-law is like Miss Nancy’s daughter here. Just the steam from it being cooked she can get sick from. It’s an Iodine allergy not just shell fish.

          When my daughter was almost 1 we were having an imitation crab salad that I love to make with ranch dressing and spiralled coloured noodles. Well I was on the same wave of thinking but after 3 days of eating on it for dinner she started breaking out in a rash on her back and arms.
          Even though we took the blood test and it came back she had no allergies, she is to this day at 4 years old now, we’ve found she breaks out to strawberries and eggs just make her sick. :/

  14. I love crab rangoon but actually find I don’t care for the fried wonton. This looks fabulous as a dip, though I would probably just serve with crackers. Pinned so I can try it for my next party.

  15. Such a yummy recipe – thanks for the share!

  16. We would really enjoy your Crab Rangoon Dip. Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  17. Delicious Holly, I am going to try this dip for this weekend game. Thanks for sharing with Hearth and Soul blog hop, pinning.

  18. Holy Cats! Looks amazing, it’s a dream come true!
    We can not wait to try this!!!!!

  19. This would definitely be a break from the traditional appetizers and I am sure a hit at the next tailgating party.

  20. This is amazing! Thanks for linking up with What’s Cookin’ Wednesday!

  21. I would like to take this for food day at work but it’s so hard to keep things hot. Would there be anything wrong with putting this is a crock pot?

  22. I LOVED this recipe – and so did my guests!!! Easy to prepare and delicious. For a low carb appetizer, I’m going to stuff some mushrooms with this delicious mixture and bake them – I can’t wait! From my calculations, 2 stuffed mushrooms would be approximately 1 gram of carbs -not too shabby for deliciousness.

  23. I was curious, have you tried freezing this? Either before or after cooking?
    I’m thinking of make ahead and bake elsewhere ideas and long term storing if it ends up being too much to consume at one time.

  24. I was wondering what you dusted the wontons with. Looks sort of like powdered sugar?

  25. I made this recipe for Crab Rangoon Dip a couple of months ago and I am back again to check the recipe before I do my Christmas dinner shopping! I can hardly wait for the rest of my family to try this, it is absolutely delicious! I have been craving it ever since I had it last time. It was so good, and not fried like Rangoon at a restaurant so it’s not greasy. I did use imitation crab meat, only because of the cost. This is replacing my old favorite of lobster mac & cheese!

  26. Spray the pan or the chips or both with cooking spray?

  27. I was wondering if this could be made in a crock pot? I’m wanting to take to a holiday party and want it to travel well. Thanks!!

    • I haven’t tried it in a crock pot but I have tried a similar recipe in my slow cooker and it worked well! I put it on low to heat it and once warm reduced the heat to warm.

  28. How many does this serve?

  29. How well does this do in a crock pot?

  30. Hi all, I made this the other day, it was ok, but would be better creamier. Any suggestions on how to ‘creamy it up’ more? I will be adding more (fake) crab being it was a bit ‘oniony’ although very good!
    Thinking I will get wonton wrappers and try baking, but wondering if I should add more sour cream or a shot of cream?
    Love this stuff!
    Thanks so much
    Linda

    • Mine was very creamy, it could be the brand or variety of cream cheese you were using (for example, was it reduced fat?)… While I haven’t tried it, you could certainly add a little bit of heavy cream to get your desired consistency.

  31. Making this for our New Year’s Eve TIKI party. Can’t wait to try it! I think it will go great with all of the Polynesian food & drinks! So excited!!

  32. I can’t wait to make this tonight. Does the recipe call for 12oz of Crab meat or 6oz? Thanks!!!!

  33. I just recently tried crab rangoon and I am hooked!! I can’t wait to try this dip…. it sounds yummy!!!!

  34. This was good, but next time, no mayo. I could taste it. Other than that it is the same as the recipe I use to make crab rangoons.

  35. You say you can make these gluten free, but there is no further mention of it. The crab dip itself is gluten free, as written.
    The only gluten would be in the wheat starch found in most commercial wonton wrappers. So, how do you make these gluten free? Do you have a source for GF wonton wrappers, or do you make your own?

    • I am not sure what products are gluten free as I don’t follow a gluten free lifestyle. Unfortunately I don’t have any sources for gluten free products.

  36. I’d like to have some of this right now, and I am not willing to share! Pinning so I won’t forget. I have almost all of those ingredients on hand. This could make it to our little Super Bowl meal Sunday. Stopping by from Motivation Monday.

  37. I love the deconstructed crab rangoon idea. This looks so good. Pinning!

  38. Man-oh-man, does this ever look delicious! Pinning to Pinterest; following from Motivation Monday linky party.

  39. YUMMY! Your dip is a DEFINITE pin for me, Holly! Thank you so much for sharing at The Wonderful Wednesday Blog Hop!!!

  40. Looks amazing- I love crab rangoon!

  41. Oh My Goodness…
    This sounds delicious. I love love love seeing new recipes to try, that no one has brought over to our house, during one of our entertaining sessions! :) Thank you so much! Cannot wait to impress everyone with crab rangoon dip!!!

  42. Oh my goodness… this sounds like the most amazing food in the world. I am not even exaggerating! I love crap rangoons but the fried wrapping isn’t as great as the filling. I will definitely be trying this!

  43. What is sprinkled on the cooked wontons? I browsed through most of the comments, but didn’t see a question regarding this. My apologies if i over looked it!

    • I didn’t sprinkle anything on the wontons. I just sprayed them. What you see it the little bit of starch that is on the wrappers when you buy them.

  44. Hi, :) I had a few questions. I wanted to make this dip next week, but I was wondering what type of pepper to use? It said in the recipe to use 1/2 teaspoon pepper. Would it be something like Cayenne pepper or Black Pepper? Also, could I add around 1 teaspoon of garlic powder instead of the garlic clove? I dont know where to purchase the garlic cloves from.

    Thank you for posting this wonderful recipe! I cannot wait to try it soon :)

    • The pepper is just black pepper. You could certainly add garlic powder instead of the fresh garlic cloves but you might like to add less than 1 teaspoon (I would suggest 1/4 teaspoon) so it doesn’t overpower the dish.

  45. would love a print button

    • The print button is located on the right hand side on the pink bar of the recipe title. (right below the “Item’s You’ll Need for this recipe” area)

  46. This recipe is very yum!

  47. Hi, I have a question about the clove of garlic.
    Should the garlic be pressed, minced, or sliced?
    Thanks!

  48. This looks delicious and can’t wait to try it! We are having this tonight with another new recipe Egg Roll in a Bowl (a deconstructed egg roll). This should be the perfect side with it. Thank you!!!

  49. my son who is autistic is obsessed with crab cheese ragoons. hoping it will go over with him so i can make it at home and not have to spend the money to go out when he starts pesting me for some.

  50. I LOVE crab rangoons! But I also love dipping them in sweet chili sauce! I bet this dip would be amazing as is… but a little sweet chili sauce drizzled on top would probably be even better! I can’t wait to try this!

    • Great idea! I had lobster rangoons at a beach restaurant and they were the best things i’ve ever eaten! They may have fried them in eggroll wrappers instead. They were huge, just folded in half, big triangle, 4 to a plate with sort of an Asian slaw in the center. They were drizzled with honey-sirachi! Oh my goodness, sooooo good!

  51. I made this today for the first time and really enjoyed it, however, I made it just for my fiance and me. So I was wondering if anyone out there has made this and how they handled left-overs. Can I refrigerate the rest and reheat later? Is it any good cold or can it be eaten cold? I tried reading through the other comments to see if anyone else has had leftovers but didn’t see any mention of it.

  52. Hi Holly,
    Can the chips be made the day before? I’m making some Chinese-inspired food for my hubby’s birthday this Saturday, and if they’ll stay crisp, I’d really like to make the chips ahead of time so I don’t have to have to worry about them the day of.

  53. Holly,
    Holy cow… I’m really ashamed of how much of this dip I ate. Almost burned my mouth eating it too soon out of the oven, ate it warm, ate it cooled off. Barely left a couple bites for my brother-in-law to try it once he got it to the house 3 hours later. So freakin’ delicious.
    Cooled off, this dip tastes like this thing my mom-in-law makes with leftover halibut, then piles onto split English muffins, tops with cheese and broils. Not that this needs any more cheese, but I can’t stop thinking of how good that would be! lol
    Since the only canned crabmeat I can get here (Fairbanks, AK) is pretty pulverized, I think I’m going to add 1 additional can just to bump up the “crabby-ness”. But yeah, I seriously could have eaten the whole thing myself. Not that my belly would have thanked me, but my taste buds would have. :D

    And the wonton chips DID stay crisp! I just stored them in a big bowl with plastic wrap so they wouldn’t get crushed in transit. Huge time-saver to make them the night before!

  54. For clarification, is it a total of 12 oz of crab meat?

  55. Can you use the imitation crab flakes for this, instead of the canned crab?

  56. Does it matter what kind of crab meat or should it be LUMP crabmeat?

  57. I’ve had this pinned for quite a while and am just getting around to making it today – Christmas – for lunch. Looks so good! My husband says he’s tired of crab cakes and wanted to try something different.

  58. Hi! This dip sounds delisious. Making it for my news year day get together with the family. You mentioned “casserole dish”. What size dish would be best? How deep, etc. Thank you for this recipe, so looking forward to eating it!

  59. Crab dip- maybe. But to call this crab Rangoon???? ” it doesn’t taste like crab Rangoon.” says my girlfriend after disappointingly tasting after slaving over it. Tastes more like a crab dip from a seafood restaurant. But, hey- at least I got to eat some flies wonton.

  60. I made the Crab Rangoon dip but discovered that the mozzarella divided into pieces doesn’t melt. I wish you had more instruction as to what to do. The people I shared the dip with gave me some tips about shredding the mozz cheese so that it will fully melt instead of still being small chunks.

    Not everyone is fully experienced in the kitchen so having detailed instructions in a recipe helps make it more successful.

    Everyone enjoyed this but also shared with me what could have been better.

    • Thank you for the feedback. I have added that the cheese should be shredded.

    • I realize this is an older comment (and the OP was due to not shredding at all), but for others that might read comments for tips prior to making a recipe (like me) using pre shredded cheese can also cause clumping and sometimes doesn’t melt well due to anti-caking agents it is dusted with. When mixing cheese in soups, sauces, warm dips, etc., where you want the cheese to melt well shredding your own will give the best results. I’ve found it’s worth the small extra effort. Thanks for a great recipe, Holly!

  61. Wonton wrappers- where can I find them in the store?

    • Wonton wrappers are usually found in the produce area near the tofu. If you don’t see them just ask and they can direct you, the odd time I’ve found them in the freezer section too.

  62. Can it be reheated? If yes then what’s a good way to do it?

    • This can be reheated. I would reheat it in the microwave at about 70% power or transfer it to a smaller dish and bake at 350 until warm.

  63. This looks incredible! My son has just discovered his love for crab rangoons. This looks much faster. I am going to be fixing this next weekend! Thanks so much for sharing!

  64. Hi! I see I’m kinda late to the party here. Found this recipe on Pinterest. I do have a quick question. What are wanton wrappers? And where do I find them? I looked through the comments and didn’t see this question. Thanks!

    • Wonton wrappers can be found in most grocery stores near the tofu products, fresh Asian noodles or in the produce area. If not, just ask someone at the grocery store and they can usually direct you (sometimes they’re kept in the freezer).

  65. Recipe was a hit. Thanks for sharing!

  66. This looks great, can’t wait to try! I do have a question about the wonton wrappers though… I don’t use cooking spray. Is there a type of oil you would recommend I brush them with? HAs anyone tried deep frying the wonton wrappers? What temperature could I deep fry them at? Thanks!

    • I usually use olive oil because it’s what I have on hand. You can deep fry them at 350. You’ll have to watch them closely, they take just a couple of minutes to cook.

  67. Can this be made in advance, say just prepared a day in advance and cooked following day?

  68. Do you think this would work in a crock pot?

  69. Do you know how many calories are in this dip?

  70. Hi! Never tried this but would it be ok to substitute pita chips for the wonton? Thanks!

  71. Omg! Seriously, you must be my taste buds doppleganger! Mouth is literally watering, and every time I see a new recipe! I’m like what no way! Shut the front door! She likes that too?! Thank you for sharing! : )

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