Crab Rangoon Dip
A take-out favorite made into the creamiest, cheesiest dip of all, served with the easiest homemade wonton chips!
The Christmas trees are starting to get decorated, the reindeer antlers are being worn, and I just placed an order for holiday cards. Seriously though, where did this year go? I feel like I just finished the leftover ham from Thanksgiving and now I’m barely transitioning to full Christmas mode.
No, but really, aside from all the Christmas shopping, it doesn’t even feel like the holiday season. But it definitely still feels like football season, the best season of all, especially when this crab rangoon dip is involved.
It’s simple. It’s creamy. And it’s amazingly cheesy with the help of an extra-aged white shredded cheese that has a rich, robust flavor that really pops in this dip. With the crisp, homemade wonton chips, you’ll want to have this long after football season is over.
Crab Rangoon Dip
Ingredients
- 1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
- 8 ounces cream cheese, at room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 12 ounces lump crab meat
- 1 cup shredded white cheddar cheese, divided
- ¼ cup freshly grated Parmesan cheese
- 3 green onions, thinly sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon Sriracha, optional
- ½ teaspoon garlic powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 350 degrees F.
- Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
- Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately with won ton wrappers.
Did you make this recipe?
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Can you put these into the wontons and bake them like in the recipe you had?
That sounds like a great idea but unfortunately, without having tried this myself, I cannot answer with certainty. As always, please use your best judgment.
daaaaammmmnnnn…yeah I’m going to be me making this real soon! Thanks for the recipe!
I made the dip on Christmas day and it was the hit of dinner. Everyone loved it. I made the dip exactly as the recipe. However, after taking it out of the oven, I let it cool for about 10 minutes then poured sweet chili sauce on top. I prefer to fry my wontons for extra crispiness. They actually store quite well in zip lock baggies for several days. Perfection! Thanks for sharing this recipe. I will be making it often for dinner parties.
Would this dip work in a small crock pot on low for a holiday party? I go to a lot of potlucks this time of year and would love to try this!
Please understand that it is very difficult to give exact conversion information to translate a traditional stovetop recipe to the slow cooker method without further recipe testing. I recommend using your best judgement to convert this recipe to utilize a slow cooker.
How about if once out of the oven, it gets transferred to a crock pot to keep warm on the warm setting? I need to take this to a get together and would like it warm.
Totally craving a massive bowlful of this delicious dip to devour right now. It looks so good – pinned!
How come I have never heard of this dip before?! It looks fantastic!
I know, the time goes by sooo quickly, and all of a sudden we’re surrounded by christmas, waving white flags and asking for a chance to catch out breaths, haha 😛 Gotta love it though ^ ^
Just wanted to thank-you for all the GREAT recipes you keep sending our way – you are my absolute favourite food blogger!!
I just sent my vegetarian friend your meatless recipes!
I can’t wait to try them myself!
THANKS AGAIN!
Yes. Yes. Yes! Crab rangoons are my favorite, can’t wait to try this!
I’ll let you know…. I’m going to try to store them!!
How did that work? I am considering that as well!
This looks absolutely heavenly!! I love that you took it and made it into a dip… I can’t wait to give this a try!
This looks AMAZING! I am going to owe my workplace a new ink cartridge and copy paper from printing all of your recipes, LOL
Would this work in a 1-quart dish? It looks so yummy!
A 1-qt baking dish is actually a bit small but if the recipe is halved, it should be fine!
This looks so so yummy! Love your website and easy, delicious recipes :-).
I am confused – do you spray the baking sheet with non-stick and then put the wontons on the sheet, or do you spray the wontons after they are placed on the baking sheet? Thank you for the simple, easy-to-prepare recipes.
You just have to spray the won ton wrappers once they are placed on the baking sheet. That’s it!
Oh, I can taste it now – can’t wait to make this dip!
The photos that accompany all your recipes are exquisite. The print version does not include a single one. I would love for you to allow one small picture to be included in the print version. This crab rangoon dip will definitely be made this football season, picture or no picture! Thanks.
For those who are allergic to seafood, what’s a good substitute for the shellfish?
Chicken would be a great substitute!
Hi, is that a 9×13 pan or 9×9 square?
Nancy, it is best to use a 9×9-inch baking dish.
This recipe (like allll of your recipes) sounds deeelish !! I look forward to making this for a Super Bowl get together…yum!
Love all your recipes, do you think finely chopped shrimp would work as I am allergic to crab.
Yes, that should work just fine!