Name: Crab Rangoon Dip with Crispy Wonton Chips Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces cream cheese, at room temperature; ½ cup mayonnaise; ½ cup sour cream; ¼ cup low-sodium soy sauce; 3 cloves garlic, minced; 1 teaspoon granulated sugar; 8 ounces imitation crab meat, shredded or finely chopped; 1½ cups Monterey Jack cheese, freshly shredded; ½ cup green onions, sliced; Vegetable oil for frying; 1 (12-ounce) package of wonton wrappers, sliced in half diagonally

Jump to Recipe· 4.7 from 21 reviews

If you love dips that are creamy, cheesy, and packed with just the right touch of savory sweetness, then you’re going to flip over this Crab Rangoon Dip with Crispy Wonton Chips Recipe. Trust me, it’s one of those crowd-pleasers that disappears way too fast at any gathering. I’ve made this multiple times for game nights, casual dinners, and even fancy get-togethers — and it never disappoints. It’s rich, comforting, and the homemade wonton chips give it that unbeatable crunch that takes every bite over the top. Stick around because I’ll walk you through every step, share my best tips, and ensure you nail it on your first try.

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Why This Recipe Works

Perfect Balance of Creaminess and Crunch: The creamy dip pairs beautifully with crispy homemade wonton chips for a textural delight.
Simple Ingredients, Big Flavor: Using common pantry staples means this recipe is easy but still tastes gourmet.
Customizable and Crowd-Friendly: Whether you’re feeding a group or just craving a snack, this dip adapts to your taste and occasion.
Quick Prep with Make-Ahead Options: You can prep in advance and pop it in the oven just before serving, perfect for stress-free entertaining.

Crab Rangoon Dip with Crispy Wonton Chips, crab rangoon dip, creamy crab dip, appetizer with wonton chips, cheesy crab dip - A round white baking dish filled with a golden, bubbly cheese layer on top, showing patches of light brown where the cheese is slightly toasted, scattered with small rings of bright green chopped scallions. The entire dish sits on a white marbled surface with a vintage silver spoon to the side, broken and whole triangular yellow tortilla chips nearby, and a soft green cloth partly visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This Crab Rangoon Dip with Crispy Wonton Chips Recipe combines creamy, tangy, and savory elements to mimic the classic crab rangoon flavor, but in dip form. Each ingredient plays an important role — from the cream cheese that brings that luscious texture to the soy sauce which adds a subtle umami kick. And the wonton wrappers for your chips? They fry up impossibly crispy and feel so much fresher homemade.

Crab Rangoon Dip with Crispy Wonton Chips, crab rangoon dip, creamy crab dip, appetizer with wonton chips, cheesy crab dip - Flat lay of fresh cream cheese block, a small white bowl of creamy mayonnaise, a small white bowl of thick sour cream, a small white bowl of dark low-sodium soy sauce, three whole cloves of fresh garlic, one white ceramic spoon-shaped dish with granulated white sugar, shredded imitation crab meat arranged neatly, a small pile of freshly shredded Monterey Jack cheese, a small white bowl of sliced green onions, and a stack of fresh wonton wrappers cut diagonally into triangles, all placed symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream cheese: The creamy base that creates that signature rich, smooth texture. Bring it to room temp so it blends effortlessly.
Mayonnaise: Adds tang and extra creaminess without overpowering the delicate crab flavor.
Sour cream: Gives a nice tangy bite and lightens the overall richness from the cream cheese and mayo.
Soy sauce: Provides savory depth and balances sweetness — low sodium helps avoid being too salty.
Garlic: Fresh garlic infuses warmth and aroma that really elevates the whole dip.
Granulated sugar: Just a hint to balance salty and creamy elements, keeping everything perfectly harmonious.
Imitation crab meat (or real crab): This is the star of the show — choose lump crab if you can, but imitation is a flavorful and affordable option that still tastes great.
Monterey Jack cheese: Melts beautifully on top, creating a golden, cheesy crust that invites you to dig in.
Green onions: Adds freshness and a subtle bite; plus the green bits make a pretty garnish too.
Vegetable oil: Essential for frying the wonton chips to crispy perfection without absorbing too much oil.
Wonton wrappers: Ready-made and inexpensive, these transform into irresistibly crunchy chips when fried just right.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love sharing this recipe because it’s so easy to make your own. Over time, I’ve played with different tweaks that let this dip shine in all kinds of ways. Maybe you prefer it a little spicier, or want to lighten it up — either way, there’s room to make it yours.

Spicy Twist: Add a few dashes of sriracha or a pinch of cayenne pepper to the mix. I’ve done this for a couple of game nights, and it gives such a nice kick without overwhelming the crab flavor.
Herb Boost: Toss in fresh minced cilantro or dill for a burst of freshness and color — especially nice if you want to brighten the dip during warmer months.
Make It Gluten-Free: Swap soy sauce for tamari and skip the wonton chips in favor of crunchy veggie sticks, rice crackers, or gluten-free chips.
Lighter Version: Replace half the sour cream and mayonnaise with Greek yogurt for a tangier, leaner dip that still keeps the creamy texture I adore.

Step-by-Step: How I Make Crab Rangoon Dip with Crispy Wonton Chips Recipe

Step 1: Prep Your Base for Creamy Goodness

Start by preheating your oven to 350°F and grabbing a 1 ½ to 2-quart casserole dish. I like to give it a quick spray with non-stick cooking spray so nothing sticks when it bakes. Then, beat your room-temp cream cheese in a large bowl until it’s smooth with zero lumps — this really makes a difference for texture. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar, then stir all together until it’s silky and combined. No one wants clumps of cream cheese in a dip, so this step is key.

Step 2: Add Crab, Cheese & Green Onions

Next up, fold in your shredded or chopped crab meat, half the shredded Monterey Jack cheese, and all those lovely sliced green onions. Mixing gently helps keep the crab intact and evenly dispersed. If you use real crab, you’ll notice sweeter, more delicate bites — but I’m not gonna lie, imitation crab does the job well and keeps things budget-friendly.

Step 3: Bake Until Golden and Bubbling

Transfer the mixture to your prepared baking dish and spread it out evenly. Sprinkle the remaining cheese over the top. Into the oven it goes for about 20-25 minutes until bubbling and melty. If you’re like me and love an extra cheesy crust, broil it for 2-3 minutes at the end—just don’t take your eyes off it or you might get a burned top!

Step 4: Fried Wonton Chips—Crunch Heaven

While that’s baking, heat vegetable oil in a deep skillet or Dutch oven over medium heat until it reaches around 360-365°F. Slice your wonton wrappers diagonally to form cute little triangles. Fry them in small batches—about 2-3 at a time—to avoid crowding, for 25-30 seconds or until they start to turn golden on the edges. Drain on a cooling rack to keep them crispy. Be patient here—frying too many at once drops the oil temp and makes soggy chips, which is a total bummer.

Step 5: Serve and Devour

Once the dip’s bubbly and the chips are golden, plate them side by side and watch your friends dive in. The contrast of creamy dip and crunchy chips really makes this recipe shine every time.

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Pro Tips for Making Crab Rangoon Dip with Crispy Wonton Chips Recipe

Room Temperature Cream Cheese: Always bring your cream cheese to room temp before mixing—no one wants lumpy dip!
Oil Temperature Control: Use a thermometer to keep your oil between 360-365°F for crispy, not greasy, wonton chips.
Fry in Small Batches: Overcrowding the oil causes temperature drops, leading to soggy chips. Patience pays off!
Use a Cooling Rack: Draining chips on a wire rack instead of paper towels keeps them crisp longer without getting greasy.

How to Serve Crab Rangoon Dip with Crispy Wonton Chips Recipe

Crab Rangoon Dip with Crispy Wonton Chips, crab rangoon dip, creamy crab dip, appetizer with wonton chips, cheesy crab dip - A close-up of a white dish filled with a creamy dip that has a thick melted cheese layer on top. The cheese is golden with light brown spots and sprinkled with small green onion pieces. The creamy layer underneath is light beige with visible small bits of other ingredients, showing a rich and creamy texture. A spoon is lifting a scoop of the dip, revealing the thick inside. The dish is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle some extra sliced green onions or a dusting of smoked paprika on the top for a pop of color and flavor. If I’m feeling fancy, a few sprigs of fresh cilantro or finely chopped chives add freshness that contrasts beautifully with the rich dip.

Side Dishes

This dip pairs wonderfully with simple sides like fresh cucumber slices, celery sticks, or bell pepper strips if you want to add veggie crunch. Sometimes, I also like a light Asian slaw or pickled ginger on the side to complement the flavors.

Creative Ways to Present

If you’re hosting a party, try serving this dip in a hollowed-out bread bowl for a rustic look, or even in mini ramekins to make individual servings feel special. Another fun idea is layering the dip in a clear glass dish to show off the layers of crab, cheese, and green onions—it’s as pretty as it is delicious!

Make Ahead and Storage

Storing Leftovers

I like to transfer any leftovers into an airtight container and keep them in the fridge for up to four days. The dip thickens up a bit, so I usually add a splash of milk or cream when reheating to bring back the silky texture.

Freezing

Generally, I don’t recommend freezing this dip because the texture after thawing can get grainy, especially due to the dairy. If you’re set on freezing, freeze only the unfried dip mixture, and plan to fry fresh wonton chips when serving for the best crispness.

Reheating

To reheat, I usually pop the dip in a preheated oven at 350°F for about 15 minutes or until warmed through and bubbly. Alternatively, a microwave works for a quick fix, but stirring halfway through helps heat evenly. Add a drizzle of a little milk if the dip looks too thick.

FAQs

Can I use real crab instead of imitation crab in this Crab Rangoon Dip with Crispy Wonton Chips Recipe?

Absolutely! Real lump crab will give you an even more luxurious and authentic taste, but it’s pricier. Imitation crab is a budget-friendly option that still offers great flavor and texture, especially when shredded finely for dips.
What can I use if I don’t want to deep fry wonton chips?

If frying isn’t your thing, you can bake wonton chips in the oven at 350°F for about 10-12 minutes, flipping once, until crisp. Alternatively, serve the dip with store-bought tortilla chips, crackers, or fresh veggies for dipping.
How do I make this Crab Rangoon Dip with Crispy Wonton Chips Recipe gluten-free?

Use tamari or coconut aminos instead of soy sauce to skip gluten. For chips, replace wonton wrappers with gluten-free crackers or sliced veggies like cucumbers and bell peppers. The dip itself is naturally gluten-free besides those ingredients.
Can I prepare the dip in advance?

Yes! You can assemble the dip up to 24 hours before baking. Just cover it tightly with plastic wrap and refrigerate. When ready, bake following the recipe instructions but add 5-10 extra minutes to the baking time since it will be cold.

Final Thoughts

This Crab Rangoon Dip with Crispy Wonton Chips Recipe is one of those recipes I keep coming back to because it always feels a little special, yet totally doable in any kitchen. It hits all the right notes — creamy, cheesy, savory, tangy, and crunchy — and I love how easy you can make it your own. Whether you’re serving it at a party or just craving a delicious snack, it’s a guaranteed winner. Give it a try, you’ll be happy you did, and your guests will thank you too!