Crab Rangoon Dip

One of my favorite things about eating Chinese food is the crab rangoon.  In fact, I will admit that sometimes I could just eat the crab rangoon and the soup and call it a day.   When wasting time browsing on Pinterest I came across a recipe for crab rangoon dip.  All the goodness of a crab rangoon in a dip.  I knew I had to make it soon and because it is football season I always have an excuse to try a new recipe on Saturdays when we have friends over for the game.  The recipe calls for you to fry wonton wrapper to use to dip but it also says you can bake them.  I chose to bake them because it is healthier but I think next time I would either fry them or just use a cracker for dipping.  They turned out okay but they browned very quickly in the oven and didn’t have a whole lot of flavor.  The dip however was a huge success and I would definitely make it again.

Crab Rangoon


  • 24 won ton wrappers, cut into 1-inch strips
  • canola oil for frying
  • 8 ounces cream cheese, room temperature
  • 1/2 cup sour cream
  • 6 ounces lump crab meat
  • 1 Tablespoon honey
  • 1 teaspoon soy sauce
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sugar
  • salt and pepper to taste
  • 1 green onion, sliced


  1. Preheat oven to 400 degrees.
  2. Stir cream cheese and sour cream together in a bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions.
  3. Transfer to baking dish and bake at 400 degrees for 8-10 minutes until the dip is warm through.
  4. Add 1-2 inches of oil to dutch oven over medium high heat. Fry the won ton wrappers in batches for 1-2 minutes until lightly browned and crispy. Transfer to paper towel to cool.
  5. Serve with the dip.
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Recipe adapted from Bake Your Day.


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