By Chris from Kansas on July 19, 2004
Photo by Marie Nixon
Photo by Marie Nixon
"I received this recipe from my sister-in-law. It is very good and hard to stop eating once you start."
Serving Size: 1 (107 g)
Servings Per Recipe: 8
"WAYYYY easier than making individual crab rangoons!! Thanks! I easily doubled the recipe, swapped chives for green onions as i didn't feel like making a run to the store, added some tabasco soy sauce, and omitted the sweet n sour sauce. Was WONDERFUL!!! Thanks Chris! 3-1-2010... love to use up extra dip with ritz crackers. doesn't matter wether the dip is warmed or cold, irrestible either way!!"
"Fabulous! This is one of the easiest dips I have ever made. This was a huge hit as we love crab rangoons, but not the calories or expense of takeout. I didn't have parsley on hand so omitted that. I didn't use parm. cheese on wontons either. I also used the 1/3 reduced cream cheese and skim milk. A definite keeper."
"My parents and DH loved this dip. I wasn't quite as dazzled by it, but I couldn't seem to stop eating it so that should tell you something! It tasted similar to rangoon but we all felt it needed a bit more cream cheese. The wonton strips were fantastic! They were very easy to make and came out nice and crispy; the parmesan was also a nice touch. One half package of wontons was perfect for the amount of dip this makes, although I don't think anyone would complain about having some extra lying around! This dish was enjoyed by all. Thanks for sharing!"
"This was unbelievable! I've given this recipe out to friends, great for parties. I put dip in my mini crockpot and put sweet/sour sauce on side. thanks!"
"Nice change of pace for a dip, but for someone that LOVES crab rangoon, this wasn't quite it. Watch the wontons carefully as they turn from golden to charred very quickly. "
"This recipe is delicious! I think next time I will omit the milk. It was a little too thin, but than again, it's suppose to be a dip."
"I'm sorry, I really wanted to like this recipe, because I love crab rangoons. All I could taste was the cream cheese. I will try it again using less cream cheese and maybe some heavy cream or mayo or sour cream. Thanks for posting."
"This was a really good dip. DD made this for our Christmas Eve buffet table and we loved it. The only thing we did different (and not on purpose.) was she mixed the sweet and sour sauce into the dip, instead of topping with it. It made it a pink shade, and a little sweeter but we still liked it. Thank you for sharing, we will use this recipe again."
"I can't believe I didn't rate this recipe before. I was preparing my Super Bowl spread (Pittsburgh all the way!) and I brought up our households' most famous recipe and I didn't rate it. Here's why it's so famous: My DH hates seafood; he pretty much is a meat and potatoes guy. But he knows at holidays and when I have company I make some wild recipes. I made a Christmas brunch one year and invited the neighbors. I had tons of different things to choose. Everyone was chowing down and rating their favories. Well my DH comes in for his plate, picks up the crab and states "Now that's GOOD." We just died. He was never so red faced as when he found out what it was called. Thanks for making food fun for our family. PS: Make this with canned crab; it tastes better."
"I LOVE this recipe. I make it frequently. I use canned crab meat-not lump. It is already is tiny pieces and blends in great. I use the eggroll wrappers found in the produce section and cut each wrapper into 8 pieces. The "chips" are good even by themselves. DELISH!"
"This was just ok for me. I followed the recipe exactly. If I make it again I will maybe use my electric mixer or food processor to break up the crab more. I might also use less crab. The best part were the wonton chips. I might also use something like soy sauce to give it a little kick. I seems to be lacking something."
"The Fresh Market I went to did not have Phyllo cups so I used crackers. My guests gobbled it up. I served Chinese Hot Mustard 149962 and Sweet and Sour 9389 along with this. I'm going to make this and serve in mini phyllo cups. I will try the suggested Sweet and Sour Sauce along with Spicy Mustard."
"Love this recipe! Have made this many times and it is always requested for me to bring whenever there is a party!"
"This was a wonderful appetizer and tasted just like a crab ragoon..I loved the chips..I will be doubling this and taking it to my euchre group next month...it is sure to be a hit."
"My friend made this AMAZING dip!!! She hollowed out a round loaf of bread and then filled it with warm dip and put the jelly on top. She used the inside of the bread to spread the dip onto. Did I say how amazing this dip was?"
"I added one teaspoon of Worcestershire Sauce, the dip tasted like it was prepared at a restaurant!"
"I am a HUGE fan of crab rangoon from most Chinese restaurants! And this was just as great!! I added a little more garlic powder, salt/pepper, and parsley than it called for. And then topped it with the Best Sweet and Sour Sauce #76003. The wonton wrappers worked out great for me too - I only needed to bake them for about 4 1/2 minutes, so I would suggest checking them early!"
"I personally thought this was good. not the best most fantastic thing ever... but 3 of 4 kids "LOVED" it so I went ahead and rated 5 full stars. I made it just as stated, only doubled. I did add just a bit of sesame oil as well. It was very good, and I will make it again (the kids want it for thanksgiving) but I will probably mess around with it a bit trying to give it that something more it seems to need. I could still taste too much of the cream cheese flavor was my problem. At our local places the rangoon is a bit sweet, so I may try adding just a touch of sugar? Anyway it was very good, and a super cute idea! (oh I also used low fat cream cheese, trying to make it a bit healthier)"