Name: Easy Crab Rangoon Dip with Homemade Wonton Chips
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American-Asian Fusion
Ingredients: For the crab rangoon dip:; 8 oz cream cheese, softened; 1/4 cup sour cream; 1/4 cup mayonnaise; 1 cup imitation or lump crab meat, chopped; 2 green onions, sliced; 1/2 tsp garlic powder; 1 tsp Worcestershire sauce; 1/2 cup shredded mozzarella or cheddar cheese (optional, for topping); For the wonton chips:; 12 wonton wrappers, cut into triangles; Cooking spray or oil; Salt, to taste; Optional seasonings: sesame seeds, garlic powder, chili flakes

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This easy crab rangoon dip with homemade wonton chips takes everything I love about the classic Chinese takeout appetizer and turns it into a warm, creamy, scoopable crowd-pleaser. It’s rich, cheesy, and loaded with crab flavor—and when I pair it with crispy baked wonton chips, it becomes the ultimate party snack or game day favorite.

Why You’ll Love This Recipe

I love how indulgent and fun this dip is without being complicated. It has all the same creamy, savory flavors of traditional crab rangoons—cream cheese, crab, green onions, and a little garlic—baked into a bubbly dip that’s impossible to stop eating. Making my own wonton chips is quick and easy too, and they add the perfect crunch to every bite. Whether I’m entertaining or just treating myself, this dip always hits the spot. Easy Crab Rangoon Dip with Homemade Wonton Chips

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
Imitation or lump crab meat (chopped)
Green onions (sliced)
Garlic powder
Worcestershire sauce
Shredded mozzarella or cheddar cheese (optional, for topping)

For the wonton chips:

Wonton wrappers
Cooking spray or oil
Salt
Optional: sesame seeds, garlic powder, or chili flakes for seasoning

Directions

To make the dip:

I preheat the oven to 375°F (190°C).
In a mixing bowl, I combine softened cream cheese, sour cream, mayonnaise, garlic powder, and Worcestershire sauce until smooth.
I fold in the chopped crab and green onions.
I spread the mixture into a baking dish and top with shredded cheese if I want it extra gooey.
I bake for 20–25 minutes until hot and bubbly, with golden edges.

To make the wonton chips:

I cut wonton wrappers in half diagonally to make triangles.
I arrange them in a single layer on a baking sheet and lightly spray or brush them with oil.
I sprinkle them with salt and any seasonings I like.
I bake at 375°F (190°C) for 6–8 minutes, flipping halfway, until golden and crispy. I keep an eye on them—they brown quickly!

Servings and timing

This recipe serves 6–8 people as an appetizer. It takes me about 10 minutes to prep, 20–25 minutes to bake the dip, and another 10 minutes for the wonton chips. Altogether, I can have it ready in under 40 minutes.

Variations

Sometimes I like to add a few dashes of hot sauce or a bit of shredded pepper jack cheese to give the dip some heat. I’ve also added chopped water chestnuts for crunch or mixed in a little sweet chili sauce for a tangy twist. If I’m short on time, I serve the dip with store-bought crackers or tortilla chips, though I definitely prefer the homemade wonton chips when I can.

Storage/reheating

I store leftover dip in an airtight container in the fridge for up to 3 days. To reheat, I scoop it into a small baking dish and warm it in the oven at 350°F (175°C) until hot, or microwave it in 30-second bursts, stirring in between. I keep any leftover wonton chips in a zip-top bag at room temperature for a day or two—they’re best the day I make them. Easy Crab Rangoon Dip with Homemade Wonton Chips

FAQs

Can I use canned crab meat?

Yes, I can. I just drain it well and gently flake it before mixing it into the dip. It’s a convenient and budget-friendly option.

Is imitation crab okay to use?

Absolutely. I often use imitation crab for this dip because it’s affordable, easy to find, and still gives that classic flavor.

Can I make this dip ahead of time?

Yes, I assemble the dip a day in advance, cover it, and refrigerate it. When I’m ready to serve, I just bake it as directed.

Can I fry the wonton chips instead of baking?

Yes. I heat oil in a pan and fry the wonton triangles in batches until golden, then drain on paper towels and season. They come out extra crispy!

What else can I serve with this dip?

Aside from wonton chips, I’ve served it with sliced baguette, pita chips, or fresh veggies like celery and bell pepper strips for dipping.

Conclusion

This easy crab rangoon dip with homemade wonton chips is one of my favorite party recipes. It’s creamy, savory, and packed with that familiar crab rangoon flavor everyone loves. The crisp wonton chips take it to the next level, and the whole thing comes together so quickly that I can whip it up any time I need a crowd-pleasing appetizer—or just a cozy treat for myself.