Crab Rangoon Dip
"This awesome, easy recipe tastes so much like Crab Rangoon from your favorite takeout joint. For best results, serve the dip hot, but my family likes it cold too if you're short on time."
photo by Faux Chef Lael
- Ready In:
- 50mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 4 green onions, chopped
- 2 (8 ounce) packages cream cheese
- 2 (6 ounce) cans fancy crabmeat, drained (can also use imitation Krab)
- 3 tablespoons powdered sugar
- 1 1⁄2 teaspoons Worcestershire sauce
- 1⁄4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1⁄2 cup sour cream
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For wonton chips
- 32 wonton wrappers
- vegetable oil (in a kitchen spritzer)
directions
- Soften the cream cheese in the microwave for about thirty seconds.
- Add all the other ingredients (except wonton chips) and mix well.
- Pour dip into an oven-safe casserole dish.
- Bake for 30 mins at 350 degrees, or until dip is hot and bubbly.
- Meanwhile, cut wonton wrappers in half on the diagonal.
- Spray wontons lightly with oil using kitchen spritzer.
- While the finished dip is resting, turn oven up to 375 degrees.
- Lay wontons on baking stone or cookie sheet in a single layer.
- Bake wontons 4-6 minutes or just until golden brown. Watch closely as they burn easily.
- Remove from pan and allow to cool on a plate layered with paper towels.
- Serve the dip with fried wonton chips (or pita chips, vegetables or crackers.).
Questions & Replies
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I'd VERY MUCH appreciate if you would make your amazing recipes available to PRINT OUT. It's so much easier to work from a 'hard copy'. Thanks. -
Can this dip be frozen? -
Has anyone tried to make this like crab rangoon IN the wonton? Fried or Baked?
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Do you know that to print out this recipe it takes 3 pages? I've tried this in two browsers and it doesn't matter which browser - the issue is still the same. I don't need all the nutritional info printed but since it's right in the middle of the recipe - it can't be eliminated so there's no choice but to print 3 pages. Not happening. -
Just curious about the use of powdered sugar. What is the purpose? Is it to thicken it a bit since powdered sugar has corn starch?
see 1 more questions
Reviews
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This recipe makes a large batch, plenty for a large group. I however did add double the green onion and added a tablespoon of chopped garlic to the recipe. I also severed it with pita chip and topped it with a spread of sweet and sour dipping sauce, like they come with at your fav restaurant. The sauce made a big difference, tasted just like the one you get when at a restaurant. Everyone loved it and wanted the recipe. Next time I will bake in individual chaffing dishes for everyone. Will be making this again! -
This fills a "Little Dipper" Crockpot perfectly. It was delicious, although I may cut down on 1 Tbsp of powdered sugar next time because even for this sweets-lover, it was just a bit overly sweet for me. But I would definitely make this again and soon! -
We made this for a lazy day munchie. Overall, it is good. If you are wanting Crab Rangoon it will satisfy your craving. I only made 1/2 a recipe and it was more than enough for the four of us. I agree with another reviewer that it could use less sugar. It was a little on the sweet side. Make sure you cut your crab small enough. The chips are awesome though!
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I used imitation crab because I find that canned crab is too fishy. This is the second time I have made this, and this time I decided to use my food processor to cut up the crab sticks and green onion, which made for a more even texture. I also added two extra green onions since my family likes flavor! The only thing I think I will do differently next time is use a more shallow casserole dish because I had to bake this for almost am hour.
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Soooo good enjoyed it made it to bring to work but ate it myself will have to make it again
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Tweaks
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This dish is AMAZING! The only thing I changed is I used Splenda instead of powdered sugar and doubled the green onions, just because we like them. By using Splenda it added just the right amount of sweetness! Delicious! This will be my go to appetizer from now on. Thank you!
RECIPE SUBMITTED BY
Faux Chef Lael
Meridian, Idaho
I'm an artist and I work from home, so I love to have the smell of something delicious cooking in the background while I'm working. Cooking is the way that I show love to my family and friends -- I get that from my Southern grandma, who always made amazing meals for our large extended family. Since I learned to cook from her, I always end up making meals that could feed a small army. Down home, old fashioned, comfort foods that make lots of leftovers are my specialty.
I love to eat any kind of ethnic food but I'm just learning to cook from different cultures. My favorite place in the world is New Orleans, so I love to make Cajun and Creole food. I call myself the Faux Chef because I don't have the talent to be a chef but I try really hard. My problem is, I never measure anything (thanks, Grandma!) which makes me TERRIBLE at baking.
