Easy Crab Rangoon Dip with Homemade Wonton Chips

This Easy Crab Rangoon Dip with Homemade Wonton Chips is a creamy, cheesy, and irresistible appetizer that captures all the flavors of the classic takeout favorite — just in a dip form. It’s loaded with crab, cream cheese, and a touch of garlic, then baked until golden and bubbly. I love serving it with crispy homemade wonton chips for that perfect crunch in every bite.

Why You’ll Love This Recipe

I love this dip because it combines everything I enjoy about crab rangoon but without the hassle of folding and frying individual wontons. It’s quick to prepare, looks impressive on the table, and always disappears fast at gatherings. I also enjoy how easy it is to customize — I can adjust the spice level, use real or imitation crab, and even bake the chips instead of frying. Plus, the creamy texture paired with those golden, crunchy chips makes it absolutely irresistible.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Crab Rangoon Dip:

• Cream cheese, softened
• Sour cream
• Mayonnaise
• Worcestershire sauce
• Garlic powder
• Green onions, chopped
• Shredded mozzarella or cheddar cheese
• Lump crab meat (fresh, canned, or imitation)

For the Wonton Chips:

• Wonton wrappers, cut into triangles
• Oil for frying or cooking spray for baking
• Salt to taste

Directions

1. I start by preheating the oven to 350°F (175°C).
2. In a mixing bowl, I combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, green onions, and cheese.
3. I gently fold in the crab meat until it’s evenly mixed.
4. I transfer the mixture to a baking dish and spread it evenly.
5. I bake it for about 25 minutes, or until the top is golden and bubbly.
6. While the dip bakes, I prepare the wonton chips. I heat oil in a pan over medium-high heat (or preheat the oven to 375°F for baking).
7. I fry or bake the wonton triangles until crispy and golden, then drain or cool them on paper towels.
8. I serve the dip hot, topped with extra green onions, alongside the freshly made wonton chips.

Servings and timing

This recipe makes about 8 servings. It takes roughly 10 minutes to prepare and 25 minutes to bake, so in just 35 minutes, I have a warm, crowd-pleasing appetizer ready to enjoy.

Variations

• I sometimes mix in a little sriracha or hot sauce for a spicy kick.
• For a lighter version, I use light cream cheese and Greek yogurt instead of sour cream.
• I occasionally swap the crab for shrimp or lobster for a different seafood twist.
• I like to sprinkle some crispy fried onions or sesame seeds on top before serving for added texture.
• To make it more party-friendly, I spoon the dip into individual ramekins before baking.

Storage/Reheating

I store any leftover dip in an airtight container in the refrigerator for up to 3 days. When I want to reheat it, I either microwave it in short bursts or bake it at 350°F until warm and creamy again. The wonton chips are best fresh, but if I have extras, I keep them in an airtight container at room temperature for up to 2 days and re-crisp them in the oven for a few minutes.

FAQs

Can I make this crab rangoon dip ahead of time?

Yes, I often prepare the dip mixture a day ahead and refrigerate it. I just bake it right before serving so it’s warm and bubbly.

Can I use imitation crab instead of real crab?

Absolutely. I use imitation crab often for convenience and it still tastes delicious in this dip.

Can I bake the wonton chips instead of frying?

Yes, I like to bake them at 375°F for about 6–8 minutes until crisp and golden, flipping once halfway through.

Can I freeze crab rangoon dip?

I don’t recommend freezing it since the texture of the cream cheese and mayonnaise can change after thawing. It’s best made fresh or stored in the fridge for a few days.

What can I serve with crab rangoon dip besides wonton chips?

I sometimes serve it with crackers, pita chips, celery sticks, or sliced baguette if I want more variety.

Conclusion

This Easy Crab Rangoon Dip with Homemade Wonton Chips is my go-to appetizer whenever I want something creamy, savory, and indulgent. It’s easy to make, always a hit at parties, and the flavors are exactly what I love about the original crab rangoon. Once I tried it, it became one of those recipes I keep coming back to again and again.

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