Crab Rangoon Dip

Prep Time
10 minutes
Cook Time
30 minutes


  • 14 ounces 2-inch wonton wrappers, halved diagonally OR a large bag of pita chips, if you don’t want to make the wonton chips

  • nonstick cooking spray

  • 16 oz cream cheese, at room temperature

  • ½ cup mayonnaise

  • ½ cup sour cream

  • 16 oz lump crab meat, rinsed, picked through for shells, and pressed dry

  • 1½ cups white cheddar cheese, shredded

  • ½ cup parmesan cheese, grated

  • 4 green onions, thinly sliced

  • 2 tsp worcestershire sauce

  • 2 tsp soy sauce

  • 2 tsp sesame oil

  • 1 tsp garlic powder


  1. Preheat your oven to 350°.

  2. Place the cut wonton wrappers onto a baking sheet in a thin layer; you’ll want to do about 4 batches.

  3. Spray the tops with the nonstick spray. Bake for about 5-7 minutes until golden brown and crisp. Remove from the oven, set aside and let cool. Repeat with the rest of the wonton wrappers.

  4. After cooking the wonton chips, adjust the oven temperature to 425°. Lightly coat the dish of the tagine with the nonstick cooking spray.

  5. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, and crab meat; stir until well combined.

  6. Add in 1 cup of the cheddar, the parmesan, green onions, worcestershire, soy sauce, sesame oil, and garlic powder.

  7. Spread the crab mixture into the taine dish and sprinkle with the remaining cheddar.

  8. Bake for 20-25 minutes until bubbly, then broil an additional 5 minutes until golden.

  9. Remove from oven, let cool briefly and serve with the wonton chips or pita chips.

recipe inspiration from Damn Delicious