Krab Rangoon Dip With Toasted Wonton Dippers

"The yummy rangoon experience without all the stuffing and the frying!"
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  • Mix the cream cheese, soy sauce, ginger root, garlic, sesame oil and parsley together in a medium bowl.
  • Fold the krab into the cheese mixture.
  • Transfer the mixture into an appropriate baking dish and bake at 350°F for about 40 minutes, or until bubbly.
  • (This dip can also be served cold or covered and microwaved until bubbly) For wonton dippers, cut the wonton wrappers diagonally into triangles.
  • Arrange the triangles in a single layer on a lightly greased baking sheet (as many as can fit, you will have to do more than one batch/sheet).
  • Optional: Spray the surface of the wrappers with a nonstick spray Sprinkle the wrappers evenly with the paprika.
  • Bake each batch of wonton dippers at 350°F for about 6 to 7 minutes, or until crisp and lightly brown (it may take a little longer if baking these with the dip).
  • Optional: Pour half of the duck sauce over the cream cheese mixture and serve the rest with the toasted wonton dippers.
  • A hot chinese mustard may also be used as a dipping sauce.

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  1. This was amazing. I used an 8 oz package of krab and a can of crab for richness. I did not use the duck sauce but I don't think anything was lacking without it. Everyone gathered around as soon as it was out of the oven and risked burned mouths to scarf this down. I just sprayed cooking spray on the wonton skins and sprinkled them with a bit of salt before baking and nothing else was needed. I will make this again and again. Thank you for sharing!
  2. MMMMMMMM, MMMMMMMM, GOOD! I love Crab Rangoon, but it is a bit daunting to make all those little pillows and then to fry them. This gives all the taste with almost no work. I used canned crab and it was fine and I didn't get a chance to try the duck sauce, but it is on my "out of town" shopping list for the next time. On toasting the wonton wrappers, I did make a small change- I don't especially care for paprika, so I sprinkled them with onion powder and garlic powder. Flavored or seasoned salts would be good too, but I try to keep the sodium down as much as possible. Next time I will add a couple of tablespoons of finely chopped celery to the mix. Thanks for posting this terrific treat.


Greetings everyone! My name is Mary and I am a native Floridian. I live in Central Florida with my wonderful husband of 13+ years. I enjoy cooking simple dishes with simple ingredients.
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