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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Have made this several times and it is a huge hit. My “tip” is that I buy frozen crab legs on sale and find that 2 lbs. of legs turns out to be the right amount for the recipe. Also, my store ran out of won ton wrappers so I bought egg roll wrappers and they were identical. Family couldn’t stop eating the chips after the dip ran out.
Can immitation crab be used? Allergic to shellfish.
Can this be made up in advance and cooked the next day? Our schedule is really tight and busy and we’re having a big Japanese feast for 15 people. So I’m trying to do as much as I can the day before
OMG!!!! The best recipe! Damn Delicious!
This recipe was a big hit at my Chinese themed book club meeting! I baked the chips as suggested except I used a pastry brush to coat the parchment in a light layer of avocado oil & then brushed the other side of each wonton wrapper lightly with more avocado oil. Next time I might add a little salt when they come out of the oven because the chips are pretty tad on their own.
This is my favorite restaurant appetizer and now I can make it at home! The craziest part is that I have the exact Black Creek White Ceddar Cheese in my fridge that this recipe calls for. I need to make this ASAP! It looks and reads like the perfect recipe!! Though I’m not convinced about the egg roll wrappers in the oven… the restaurant I eat this favorite at deep fries them and they are light, crispy, airy and not at all greasy. I’ll let you know which is better
Could imitation crab be substituted for canned crab? The crab rangoons I’ve had seem like they’re
made with imitation crab.
I’ve been following Damn Delicious recipes to make better family dinner experiences as a 2021 New Years resolutions and this recipe quickly became the grown up favorite!!
LOVE IT!
Just wondering if I can make ahead of time and freeze?
I “research” many recipes and look for tweaks and twists to, for my taste, make a better dish. This is a rare find, nothing needs to be changed. We followed this to a T. Hands down THE BEST crab rangoon dip! Thank you!
So Easy to make and so freaking delicious!!! Definitely will be making this again! Thank You. Crab Rangoon is my favorite! And this is cheaper than ordering it in the restaurants!
Thank you for sharing this. I do the same….research recipes and make adjustments. I will give this one as is a whirl. I’m curious….did you do the chips as in the recipe also?
Do you have nutritional information for this recipe? Looks great!
I can’t wait to try this; my tastebuds are watering already! Could you use imitation crab?
Turned out fantastic!!!! I was wondering what if i cut pastry sheets, to fit muffin tin . And dropped spoon fulls in each, would that work ???
Sounds amazing!
Made this for a get together with friends—followed recipe exactly except for the way I made the wonton chips—I lined baking sheet with aluminum foil and then spread a light coating of EVOO on it—placed the cut wontons on the lining to give them a light coating and then flipped them—cooked 4-6 mins to get a light golden color and then placed on paper towels to cool—everyon loved this app so I’m
Sure I will be making it again—thank you for this wonderful recipe!!
Do you think spring roll wrappers would work in place of wontons? I’ve made this once and it was delicious!
Yes, that should be just fine!
I have made this dip many times and it’s the first to go when I bring it on holidays. Thanks for a wonderful recipe.
It’s such a good one, glad you like it so much!
Made this to eat during the Eagles game today {Go, Birds!}. We liked it, but I’d leave out the sesame oil next time, as just that little bit was overpowering. Also added a little powdered sugar because I’m used to my rangoons being a somewhat sweet. Served with fried wonton wrappers and duck sauce.
can you sub white cheddar for another type cheese? if so, what’s your recommendation?
You can substitute any kind of cheddar of your choice. Hope that helps!
This recipe is great!!! Especially if you change everything in it and just go balls to the wall.
Many different flavors I used.
I served 15 friends.
All were pleased.
Canned Chicken? Never. Wtf.