Hot Crab Rangoon Dip with Crispy Wonton Chips is the perfect party or potluck appetizer. Cheesy, creamy, and loaded with crab meat, this dip tastes just like your favorite Chinese restaurant appetizer!
Why you'll love this recipe
If you love crab rangoons, you're going to love this dip! You get all the comforting goodness of crispy and delicious rangoons with half the work!
The best crab rangoon dip starts with a savory cream cheese base, loaded with crab meat and green onions, and drizzled with a tangy sweet chili sauce. Finish this recipe with a batch of crispy fried wonton chips and dig in!
This take-out favorite has been transformed into a crowd-pleasing dip- and I couldn't be more excited. My favorite Chinese restaurant appetizer can be made at home anytime I want and takes less than 45 minutes!
This deconstructed crab rangoon also makes a great party and potluck dip. It can be served hot or cold- but no matter how you serve it, it's going to disappear quickly!
This easy recipe only requires a handful of simple ingredients. Here's what you'll need:
- Cream cheese
- Canned crab meat
- Sour cream
- Green onions
- Wonton wrappers
- Sweet chili sauce
- Oil, for frying
Preheat a deep fryer to 350 degrees F.
Slice each wonton wrapper in half diagonally, so you're left with two triangles. Fry these triangles in batches for about 45 seconds, or until lightly golden brown.
Drain the fried chips on paper towels or a wire rack.
Begin this easy recipe by preheating your oven to 350 degrees F.
In a medium sized bowl, beat the softened cream cheese until it is smooth. This will help the ingredients combine together better. Stir in the drained canned crab meat, sour cream, mayonnaise, sugar, salt, and ¾ of the sliced green onions.
Transfer this mixture to a small oven safe dish. Bake for 20 to 25 minutes, or until heated through.
Garnish with a drizzle of sweet chili sauce and the remaining sliced green onions. Serve with fried wonton chips.
Skip the deep fried chips and use other yummy dippers! Ritz crackers (or your favorite cracker), chips, or even chunks of bread would be fantastic with this dip.
In a medium sized bowl, beat the softened cream cheese until it's smooth. Stir in the drained canned crab meat, sour cream, mayonnaise, sugar, salt, and ¾ of the sliced green onions.
Pour mixture into a 3-quart slow cooker. Cover and cook on LOW for 2 hours, stirring every 30 minutes.
When you're ready to serve, turn the slow cooker to WARM. Drizzle with sweet chili sauce and garnish with remaining sliced green onions. Serve with wonton chips.
Tips & tricks
Use different types of crab meat. Swap out the canned crab for imitation crab meat or even the real deal!
Not a fan of crab meat? You can make this dip without crab meat and it will still be absolutely delicious!
Substitute egg roll wrappers. If you can't find wonton wrappers, switch them out for egg roll wrappers. Cut the wrappers in half diagonally twice, so you're left with four triangles.
- Deep Fryer. Quickly fry up a ton of wonton chips with a large deep fryer with extra large baskets. Bigger baskets means less batches!
- 9" Oval Baking Dish. This is one of my favorite dishes! It makes a great serving dish and it's the perfect size for small casseroles and dips.
Storing and reheating
Store any leftover crab rangoon dip in an airtight container in the refrigerator for up to three days.
Once the wonton chips have cooled, store them in a ziplock bag on the counter.
Reheat crab rangoon dip in the microwave (in a microwave safe dish) or serve it cold.
More party dips
Hungry for more? Sign up for our newsletter and join us on Facebook and Pinterest for all of our latest updates!
Be sure to check out our brand-new Gluten-Free Facebook community!
Crab Rangoon Dip with Wonton Chips
- 16 oz cream cheese softened
- 2 6 oz canned crab meat drained
- ¼ c sour cream
- ¼ c mayonnaise
- 4 teaspoon sugar
- 1 teaspoon salt
- 8 green onions sliced and divided
- sweet chili sauce
- 12 oz pkg wonton wrappers cut in half diagonally
- oil for frying
For the wonton chips:
- Preheat a deep fryer to 350°F. Fry the wonton triangles in batches for about 45 seconds, or until lightly golden brown.
- Drain on paper towels or a wire rack.
For the dip:
- Preheat oven to 350°F.
- In a medium size bowl, beat the softened cream cheese until smooth.
- Stir in the drained crab meat, sour cream, mayo, sugar, salt, and ¾ of the sliced green onions.
- Transfer to a small oven safe dish and bake for 20 to 25 minutes, or until heated through.
- Garnish with a drizzle of sweet chili sauce and remaining sliced green onions. Serve with fried wonton chips.
The nutritional information provided is only an estimate. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
more good mood food
Like our recipes? Follow us on Pinterest!
Did you enjoy Hot Crab Rangoon Dip with Wonton Chips? Be sure to leave a comment and a rating below!
Did you make this recipe? Let us know!