Name: Crab Rangoon Dip with Wonton Chips Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces cream cheese, at room temperature; ½ cup mayonnaise; ½ cup sour cream; ¼ cup low-sodium soy sauce; 3 cloves garlic, minced; 1 teaspoon granulated sugar; 8 ounces imitation crab meat, shredded or finely chopped; 1½ cups Monterey Jack cheese, freshly shredded; ½ cup green onions, sliced; Vegetable oil for frying; 1 (12-ounce) package wonton wrappers, sliced in half diagonally

Jump to Recipe· 4.7 from 6 reviews

If you love that irresistible combination of creamy, cheesy, and a little crunch—then get ready to be hooked! This Crab Rangoon Dip with Wonton Chips Recipe is one of those crowd-pleasers that feels fancy but is so easy to whip up. I mean, who can resist warm, bubbly crab dip paired with crispy wonton chips? Whether you’re planning a game day snack or an appetizer for your next gathering, this recipe will totally deliver. Stick around because I’m sharing all my tips to help you nail it perfectly every single time!

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Why This Recipe Works

Perfect Balance of Flavors: The blend of cream cheese, sour cream, and mayonnaise creates an ultra-creamy base that lets the crab shine without overwhelming it.
Easy Homemade Wonton Chips: Making your own chips from wonton wrappers is quicker than you think and yields the perfect crispy crunch that store-bought chips just can’t match.
Versatility: Whether you want to use fresh crab, lump crab, or even imitation crab, this recipe adapts beautifully without losing its signature flavor.
Great for Any Occasion: This dip is equally great for casual nights in or fancy holiday parties, making it your new go-to appetizer recipe.

Crab Rangoon Dip with Wonton Chips, crab dip appetizers, creamy crab dip recipe, easy wonton chip recipe, crowd-pleasing game day dip - A round white baking dish filled with a golden, bubbly cheese layer on top, showing patches of light brown where the cheese is slightly toasted, scattered with small rings of bright green chopped scallions. The entire dish sits on a white marbled surface with a vintage silver spoon to the side, broken and whole triangular yellow tortilla chips nearby, and a soft green cloth partly visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Crab Rangoon Dip with Wonton Chips Recipe uses ingredients that perfectly complement each other to create a creamy, savory, and slightly tangy dip topped with melty cheese. Each component plays a role in building layers of flavor and texture, so shopping smartly makes a big difference.

Crab Rangoon Dip with Wonton Chips, crab dip appetizers, creamy crab dip recipe, easy wonton chip recipe, crowd-pleasing game day dip - Flat lay of fresh cream cheese block, a small white bowl of creamy mayonnaise, a small white bowl of thick sour cream, a small white bowl of dark low-sodium soy sauce, three whole cloves of fresh garlic, one white ceramic spoon-shaped dish with granulated white sugar, shredded imitation crab meat arranged neatly, a small pile of freshly shredded Monterey Jack cheese, a small white bowl of sliced green onions, and a stack of fresh wonton wrappers cut diagonally into triangles, all placed symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream Cheese: The star of the creamy base, it melts beautifully to give the dip its luscious texture. Be sure it’s at room temperature for smooth mixing.
Mayonnaise: Adds a slight tang and richness that balances the cream cheese without overpowering.
Sour Cream: Adds a fresh, tangy note, cutting some of the richness and keeping the dip light.
Soy Sauce: Gives a hit of umami and saltiness; low-sodium helps keep the dip balanced.
Garlic: Fresh minced garlic adds a punch that brightens the entire dip.
Granulated Sugar: Just a touch to offset savory flavors and round everything out.
Crab Meat or Imitation Crab: Real lump crab adds premium flavor, but imitation crab works surprisingly well and is budget-friendly.
Monterey Jack Cheese: Melts beautifully for a gooey, cheesy topping that’s never greasy.
Green Onions: Freshness and a hint of mild onion flavor without overwhelming the crab.
Wonton Wrappers: Thin, crispy, and perfect for frying into homemade chips that soak up the dip just right.
Vegetable Oil: For frying wonton chips to crispy perfection.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

This dip is downright delicious as is, but I love how flexible it is to suit different tastes or needs. Feel free to make it your own and turn it into your signature party snack!

Swap the Crab: I often use imitation crab for an economical yet tasty dip, but when guests come over, I grab fresh lump crab meat for that extra wow factor.
Mix Up the Cheese: Sometimes I’ll add a little mozzarella for stretch or sharp cheddar for tang, depending on what I have on hand.
Spice It Up: Add a dash of Worcestershire sauce or a pinch of cayenne pepper if you like a subtle heat to complement the sweetness of the crab.
Healthier Version: For a lighter dip, I swap in Greek yogurt for some of the sour cream and mayo — it still tastes creamy but feels less heavy.

Step-by-Step: How I Make Crab Rangoon Dip with Wonton Chips Recipe

Step 1: Prep the Creamy Crab Mixture

Start by beating the cream cheese in a large bowl until it’s smooth with no lumps — this makes a difference in texture. Add in the sour cream, mayonnaise, soy sauce, garlic, and sugar. Mix everything thoroughly until it looks silky and well combined. Then fold in the crab meat (or imitation crab), half the shredded Monterey Jack, and all the green onions. Trust me, fresh green onions add a subtle onion hit that’s perfect here!

Step 2: Bake Until Bubbling and Golden

Spread your crab mixture evenly in a greased casserole dish and sprinkle the remaining cheese over the top. Pop it into a 350°F oven for about 20 to 25 minutes or until it’s bubbling and the cheese is melted. If you’re feeling fancy (or just love that golden crust), switch on the broiler for 2-3 minutes at the end—but watch closely so it doesn’t burn. That cheesy, bubbly top is pure magic!

Step 3: Fry Your Wonton Chips to Crispy Perfection

While the dip is baking, heat vegetable oil to around 360-365°F in a deep fryer or heavy pan. Cut wonton wrappers in half diagonally to make triangles. Fry a handful at a time for about 25-30 seconds until they just start turning golden—don’t let them get too dark, or they’ll be bitter. Remove and drain on a cooling rack to keep them crisp. These chips are shockingly simple and way better than anything bought from the store!

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Tips from My Kitchen

Room Temperature Cream Cheese: Warming your cream cheese first makes mixing easier and prevents lumps in the dip.
Watch the Broiler: When broiling the top, stay close—it can go from golden to burnt in seconds.
Don’t Overcrowd the Fryer: Fry a few wontons at a time so the oil temperature stays consistent for perfect crispiness.
Use a Cooling Rack: Letting your wonton chips drain on a rack keeps them from getting soggy, unlike paper towels.

How to Serve Crab Rangoon Dip with Wonton Chips Recipe

Crab Rangoon Dip with Wonton Chips, crab dip appetizers, creamy crab dip recipe, easy wonton chip recipe, crowd-pleasing game day dip - A close-up of a white dish filled with a creamy dip that has a thick melted cheese layer on top. The cheese is golden with light brown spots and sprinkled with small green onion pieces. The creamy layer underneath is light beige with visible small bits of other ingredients, showing a rich and creamy texture. A spoon is lifting a scoop of the dip, revealing the thick inside. The dish is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love topping this dip with a sprinkle of extra sliced green onions right before serving—that fresh pop of color and mild sharpness is a real crowd-pleaser. Sometimes, I add a light drizzle of sweet chili sauce on top if I’m feeling adventurous; it adds just the right balance of sweetness and heat.

Side Dishes

This dip pairs wonderfully with a light salad or some crunchy carrot and cucumber sticks for freshness. If it’s a party, I like to have extra garlic bread or even buttery crackers on the side. And don’t forget a cold beverage—this dip begs for a crisp white wine or your favorite beer!

Creative Ways to Present

For a festive glow, I’ve served the Crab Rangoon Dip in a hollowed-out mini pumpkin or a decorative bread bowl for holiday parties. It’s always a hit and adds an impressive touch without extra fuss. You can also serve the wonton chips in small, decorative cups or ramekins alongside the dip for easy sharing.

Make Ahead and Storage

Storing Leftovers

I usually cover leftover dip tightly with plastic wrap or transfer it to an airtight container and refrigerate. It keeps great for up to 4 days. The texture stays creamy, and I often enjoy it cold straight from the fridge as a quick snack.

Freezing

Freezing crab rangoon dip isn’t ideal in my experience because the cream cheese base can become grainy when thawed. I recommend making just enough to avoid leftovers or enjoy the refrigerated dip within a few days.

Reheating

To reheat, pop the dip back in the oven at 350°F for about 10-15 minutes until warm and bubbly. Avoid microwaving if you want to keep that melty cheese texture and avoid separation. Serve immediately with freshly fried or store-bought wonton chips for best results.

FAQs

Can I use real crab instead of imitation crab in this Crab Rangoon Dip with Wonton Chips Recipe?

Absolutely! Fresh lump crab or canned lump crab works beautifully and gives a richer, sweeter crab flavor. Imitation crab is a great budget-friendly substitute that still tastes fantastic, especially in dips. Just make sure to finely chop or shred real crab for even distribution.
How do I keep wonton chips crispy?

After frying, drain wonton chips on a wire cooling rack instead of paper towels to avoid trapping moisture. Also, serve them soon after frying as they can lose crispness over time. If needed, you can re-crisp them in a hot oven for a few minutes before serving.
Can I make the Crab Rangoon Dip with Wonton Chips Recipe gluten-free?

Yes! Swap regular soy sauce for tamari or coconut aminos, and replace wonton chips with gluten-free crackers, tortilla chips, or raw veggies. This way, you still enjoy all the creamy crab dip goodness without the gluten.
Is this dip suitable for meal prep or make-ahead?

You can assemble the dip up to 24 hours in advance and keep it covered in the fridge. When ready to serve, bake it an extra 5-10 minutes to ensure it’s heated through. Just prepare the wonton chips fresh before serving for the best crunch!

Final Thoughts

I can’t recommend this Crab Rangoon Dip with Wonton Chips Recipe enough—it’s become my go-to for entertaining and quick comfort food alike. The creamy crab filling with that golden cheesy top paired with crunchy homemade chips just hits all the right notes every time. Once you try making the wonton chips yourself (it’s easier than it looks!), you’ll wonder why you ever settled for store-bought snacks. So grab your ingredients, invite some friends over, and enjoy the magic of this simple, tasty dip that always brings smiles around the table.

Crab Rangoon Dip with Wonton Chips Recipe

Why This Recipe Works

Ingredients & Why They Work

Make It Your Way