Crab Rangoon Dip {with Wonton Chips}
Crab Rangoon Dip {with Wonton Chips}.
Crab Rangoon are such a favorite around here. We even make them from scratch from time to time. But that was before I served this dip to my family on Sunday and then again to my work family on Monday. I think we’ll be cutting corners (instead of individually folding and deep frying) and jump right to the good stuff from now on. It was a huge hit!!
I use the same ingredients for the Crab Rangoon Dip that I use when making traditional Crab Rangoon, with the addition of mayonnaise to give it a nice creamy texture.
Now pair this fabulous dip with crispy Wonton Chips and prepare to be amazed.
For the Wonton Chips simply cut the wonton wrappers in half, making triangles. Lay in a single layer on a olive oil spray coated baking sheet. Spray tops with olive oil and bake at 375 for 5-7 minutes. They are amazing.
Our Crab Rangoon Dip is part of my “Dippin’ Through January” Blogging Group. Don’t miss out on some FABULOUS dips just in thyme for the Big Game!! Scroll down to see links to each recipe.
Crab Rangoon Dip {with Wonton Chips}
Ingredients
- 8 ounces Imitation Crab finely chopped
- 8 ounce block cream cheese softened
- 1/2 cup mayonnaise
- 4 scallions thinly sliced
- 1/2 tsp. Worcestershire sauce
- 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 package Wonton wrappers
Instructions
- Preheat oven to 375 degrees.
- Chop imitation crab in a food processor. Combine all of the dip ingredients and mix well. Spoon into a 1-quart baking dish or small pie plate. Bake for 25 – 30 minutes until hot and bubbly.
- For the wonton chips, cut wonton wrappers in half diagonally making triangles. Coat baking sheets with olive oil spray; line with single layer of wonton wrappers and coat with olive oil spray. Sprinkle with sea salt or seasoning (optional).
- Bake at 375 degrees for 5-7 minutes or until golden brown. Keep an eye on them as they can go from golden to dark brown in a hurry.
Jalapeno Popper Dip ~ Nettie
Moore or Less Cookie Blog.
Melting Pot Swiss Cheese Fondue ~ Cydnee
Tampa Cake Girl
Rocky Road Dip ~ Cindy
Hun, What’s for Dinner?
Prosciutto, Spinach & Artichoke Dip ~ Amy
Crumbs in my Mustachio
BLT Dip ~ Lysska
Cooking from a SAHM
Apple French Toast Brunch Dip ~ Karen
Baking in a Tornado
Succulent Salmon Dip ~ Lorinda
The Rowdy Baker
Yum Yum Dipping Sauce ~ Abby
Manila Spoon
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17 Comments
Julie
I must try this! Love your blog. I’ve been going through and pinning away. Great job!
libby
Thank you so much Julie. Glad you’re here.
Mimi
This looks great!!….BUT, do you have to use imitation crab meat though? It just doesn’t sound as appealing as fresh crab meat!!!
libby
Hi Mimi. You can definitely use lump crabmeat in this dip and it would be fabulous.
Lorinda-The Rowdy Baker
This is the ultimate dip for me. And the won ton dippers are genius. I’m going to use those for all kinds of dips…if I ever try another one after this!
libby
Thanks so much Lorinda. I had to make it two days in a row just to be sure it was as good as I thought ;) Tough job, but I took it for the team.
Nettie
I am crazy about Crab, we always order Crab Rangoon at our favorite Thai Restaurant, your dip looks wonderful, can’t wait to try it! Nettie
libby
Thank you Nettie. I’m a Crab Rangoon fanatic too. This dip just made things a whole lot easier :)
Karen @ Baking In A Tornado
I love Crab Rangoons, we make them too. Can’t wait to try this dip. I know my family will love it.
libby
I tried it out on Shelby and her roommate and they loved it. Then I took another batch to work and they loved it. I think it’s a keeper. Thank you for stopping by Karen.