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
  • 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°F.
  2. If using wonton wrappers, place the halved wrappers onto a baking sheet in a thin layer. Spray the tops with nonstick spray. Bake for 5-7 minutes until golden brown and crisp. Remove from the oven, set aside, and let cool. If using pita chips, skip this step.
  3. Adjust the oven temperature to 425°F. Lightly coat the dish of the tagine with nonstick cooking spray.
  4. In a large bowl, mix together the cream cheese, mayonnaise, sour cream, and crab meat; stir until well combined.
  5. Add in 1 cup of shredded cheddar, parmesan, green onions, Worcestershire sauce, soy sauce, sesame oil, and garlic powder.
  6. Spread the crab mixture into the tagine dish and sprinkle with the remaining shredded cheddar.
  7. Bake for 20-25 minutes until bubbly, then broil for an additional 5 minutes until golden.
  8. Remove from the oven, let cool briefly, and serve with the wonton chips or pita chips.

recipe inspiration from Damn Delicious