Crab Rangoon Dip Recipe that Will Wow Your Guests!
A delicious, creamy dip that mimics the flavors of crab rangoon, perfect for entertaining.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Ingredients
Scale
- 4 green onions, chopped
- 2 (8 ounce) packages cream cheese
- 2 (6 ounce) cans fancy crabmeat, drained (or imitation crab)
- 3 tablespoons powdered sugar
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon garlic powder
- 1 teaspoon lemon juice
- 1/2 cup sour cream
- 32 wonton wrappers (for chips)
- Vegetable oil (for spraying)
Instructions
- Preheat oven to 350°F (175°C).
- Soften cream cheese in the microwave for about 30 seconds.
- In a large bowl, combine cream cheese, crabmeat, green onions, powdered sugar, Worcestershire sauce, garlic powder, lemon juice, and sour cream. Mix well.
- Transfer the mixture to an oven-safe casserole dish.
- Bake for 30 minutes, or until the dip is hot and bubbly.
- While the dip bakes, cut wonton wrappers in half diagonally, spray lightly with vegetable oil, and arrange in a single layer on a baking sheet.
- After removing the dip, increase oven temperature to 375°F (190°C).
- Bake wonton chips for 4–6 minutes, or until golden brown, watching closely to prevent burning.
- Let chips cool on a plate lined with paper towels.
- Serve the dip warm with the crispy wonton chips.
Notes
- For a lighter version, use reduced-fat cream cheese and sour cream.
- The dip can be served with pita chips, vegetables, or crackers if preferred.
- Make sure to drain the crabmeat well to avoid a watery dip.
Nutrition
- Serving Size: 1/8 of the dip
- Calories: 190
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg