Crab Rangoon Dip with Homemade Fried Wonton Chips

I’ve got a delicious new recipe to share with you today! This rich and creamy cold Crab Rangoon Dip recipe is inspired by the flavors of the crab Rangoon appetizer and served with homemade fried wonton chips for dipping. You can make this Crab Rangoon Dip with imitation crab or real crabmeat, and it’s delicious either way. Click the Jump to Recipe button above to go straight to the instructions for making this Crab Rangoon Dip with wonton chips, or keep reading for some of my tips for this recipe for Crab Rangoon Dip with homemade wonton chips.

More delicious dip recipes like this crabmeat Rangoon dip

• Baked Feta, Spinach and Artichoke Dip (you can also try my Instant Pot Feta, Spinach, and Artichoke Dip version)
• Easy Buffalo Chicken Dip Recipe (No-Bake Buffalo Chicken Dip)
• Granddaddy’s Garlic Lover’s Clam Dip (Old-Fashioned Clam Dip Recipe)
• Pepperoni Pizza Dip (Baked Pepperoni Dip Recipe)
• Whipped Ricotta Dip with Honey
• Individual Five-Layer Dip Cups
• Spiderweb Dip (Fun Taco Dip for Halloween)

What you need to make this recipe for Crab Rangoon Dip with wonton chips

Here’s what you’ll need to make this crabmeat Rangoon dip:

• 1 (8-ounce) package cream cheese, softened
• 2 tablespoons mayonnaise (I prefer Best Foods or Hellmann’s for this crab Rangoon dip recipe)
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• 1/2 teaspoon Worcestershire sauce
• 1/8 teaspoon ground ginger
• 1 (8-ounce) package (real or imitation) crab meat, shredded
• 2 tablespoons sliced green onions plus more for garnish
• 1 clove garlic, minced (if you LOVE garlic, you can make it with 2 cloves instead of 1, but note that it will really increase the intensity of the garlic flavor)
• Vegetable oil (for frying)
• 1/2 of a (16-ounce) package wonton skins (though if you want extra chips to snack on, feel free to use the whole package… otherwise, use the leftovers to try my family-favorite Beef Wontons recipe)
• Sea salt, to taste
• Optional: Sweet chili sauce

How to make this cold Crab Rangoon Dip

Unlike some baked crab Rangoon dip recipes, this is a cold Crab Rangoon Dip. Start by mixing softened cream cheese, mayonnaise, soy sauce, sesame oil, Worcestershire sauce, and ground ginger in a bowl until the ingredients are well blended together. Next, mix in the shredded crab meat, 2 tablespoons of chopped green onions, and garlic. Chill the crabmeat Rangoon dip in the refrigerator until ready to serve while you prepare the homemade wonton chips.

To make the fried wonton chips, add vegetable oil to a deep skillet or heavy-bottom pan and heat to 350 degrees F. Cut wonton skins diagonally into triangles. Working in batches so as not to overcrowd or causing them to stick together, fry the wonton triangles in vegetable oil for 60-90 seconds, or until golden brown. Remove the fried wonton chips using a slotted, mesh, or spider spoon to a paper towel lined plate and sprinkle with sea salt while still wet.

When you’re ready to serve your Crab Rangoon Dip with wonton chips, garnish the dip with additional sliced green onions and, if desired, a drizzle of sweet chili sauce. I personally recommend this! The chili sauce evokes the appetizer even more, since the appetizer bites are often served with the chili sauce on the side for dipping. But if you don’t have any sweet chili sauce, the cold Crab Rangoon Dip is still delicious just as it is!

Serve the crab meat Rangoon dip with the homemade wonton chips.

I wish I had some of this right now… might be time to whip up another batch for 4th of July.

Here’s the recipe for Crab Rangoon Dip with Homemade Fried Wonton Chips! I can’t wait to see what you think, so please leave a rating on the recipe after you try it!