Crab Rangoon Dip – Classic crab rangoon filling made into a warm dip with deep fried won tan wrappers for dippers. Ideal for parties or just for snacking.
Appetizers should be considered a separate food group in my opinion. You can make a meal out of them, and they’re just so damn good! It can be something like homemade caramelized onion dip or something more over the top like goat cheese dip. Just give me chips and I’m happy!
Why You’ll Love Crab Rangoon Dip
- You can prepare the dip the day before and simply warm it up to serve. Keep it in the crockpot to keep warm at any event you host.
- If you love Chinese takeout crab rangoons, you’ll love this. So much more crab and stuffing than the restaurant version.
- So many different options for the type of crab you use. You can use cheaper canned crab meat or lump crab meat from the fish section.
If you’re a crab fan, then this Hot Crab Dip is another great appetizer that’s a big hit at get togethers and can be made ahead of time. When you say crab, pretty much everyone gets excited. So prepare for it to disappear quickly.
what you will need
- cream cheese
- sour cream
- soy sauce
- Worcester sauce
- garlic powder
- salt pepper
- crab meat
How to Make Crab Rangoon Dip
- First, mix together the cream cheese and sour cream until smooth and well blended.
- Then add all the remaining ingredients and mix well.
- Here you can put it in a small Dutch oven and heat on low for a couple of hours. Or transfer to an ovenproof dish and bake until hot and bubbly.
What kind of crab to use
You can use canned lump meat crab to make this, or you can get the fresh stuff from the fish counter. The imitation material will work, but definitely won’t be quite as tasty. But can you ever really go wrong with a dip you can dip fried spring roll wrappers in? So use whatever your budget can afford and you will have a great bathroom.
What to serve with Crab Rangoon
- Fried wonton chips
- tortilla chips
If you’re looking for a lower-carb dipper, strips of bell pepper, carrots, or celery sticks are also great.
How to make wonton chips
You can usually find the spring roll wrappers you need in the fruit and veg section of the grocery store. Simply cut them into strips and fry them in hot oil (about 350º F) until brown and crispy. They make the perfect dipper for this crab rangoon dip.
This crab rangoon dip recipe is super easy and will become a staple at get togethers once you try it!
If you have leftovers, you can store them in an airtight container in the fridge for 3-4 days. Simply reheat slowly in the oven until warmed through. You can also serve it cold, but I prefer it warm.
preparation time 10 mins
cooking time 10 mins
total time 20 minutes
- 8 ounces cream cheese, (1/3 less fat)
- 1/2 cup light sour cream
- 6 oz lump crab meat, drained
- 1 tsp honey
- 1 tsp soy sauce
- 1 tsp Worcestershire sauce
- 1/2 tsp garlic powder
- 1/2 tsp sugar
- 1/2 tsp salt
- 1/4 tsp black pepper
- 24 wonton sheets, cut into strips
- Rapeseed oil for frying
- Mix all the ingredients for the dip in a bowl.
- Heat in a 400 degree oven for 10 minutes or place in a small saucepan over low heat for 2 hours.
- Put 5 cm of rapeseed oil in a large saucepan. Heat over medium heat, to about 375 degrees.
- Working in small batches, add wonton strips to the pot. Fry for about 1 minute, flip and fry for another 1 minute or until lightly golden brown.
- Place on a wire rack to drain and cool before serving.
amount per serving calories 234total fat 14gSaturated Fatty Acids 7gtrans fat 0gunsaturated fat 5gcholesterol 56mgsodium 509mgcarbohydrates 18gdietary fiber 0gsugar 2gprotein 9g
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