Crab Rangoon with Wonton Chips

crab dip

Crab Rangoon is a staple for Chinese take-out. Now make it at home in a fun dip!

Crab Rangoon with Wonton Chips
  • 2 (6 oz.) cans lump crab meat, drained and finely chopped
  • 1 (8 oz.) package cream cheese
  • 1/2 cup mayonnaise
  • 1 Tbsp. soy sauce
  • 1 1/2 Tbsp. powdered sugar
  • 1/2 tsp. garlic powder
  • 3/4 tsp. salt, divided
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. lemon juice
  • 2 green onions, finely chopped
  • 1 package wonton wrappers
  1. Preheat oven to 375°.
  2. Combine crab meat, cream cheese, mayonnaise, soy sauce, sugar, garlic powder, 1/4 teaspoon salt, pepper, lemon juice and green onions into a large mixing bowl. Stir until well combined. Place mixture into a baking dish and bake for 25 to 30 minutes.
  3. Cut wonton wrappers in half diagonally to make triangles. Spray a baking sheet with non-stick cooking spray. Place wonton wrappers on baking sheet and coat with olive oil spray. Sprinkle with remaining salt. Bake for 5 to 7 minutes, until golden brown. Serve with dip.


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