Crab Rangoon Dip Recipe

Crab Rangoon gets a dunk-able makeover in this amazing dip. All the creamy, cheesy filling chock-full of crab exits the oven bubbling and ready for homemade wonton chips. Dig in!

Course Dip

Cuisine American

Keyword Crab Rangoon Dip

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 228kcal

Author Kathleen

Ingredients

Dip:

8 Ounces Cream Cheese
1/2 Cup Sour Cream
1 Cup Mozzarella Shredded
1 Teaspoon Sugar
1 Teaspoon Worcestershire Sauce
1 Teaspoon Fresh Lemon Juice
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
1/4 Teaspoon Garlic Powder
2 Green Onion Sliced
2 6 Ounce Cans Fancy Crabmeat-Drained
1 7 Ounce Jar Duck Sauce or Sweet and Sour Sauce

Wonton Chips:

1 14 Ounce Package Wonton Wrappers

Instructions

Preheat oven to 350 degrees. Spray a 9-inch baking dish with nonstick cooking spray.
Mix cream cheese, sour cream, mozzarella, sugar, Worcestershire Sauce, lemon juice, salt, pepper, garlic powder, and green onions in a mixing bowl until combined. Fold crabmeat into mixture.
Spread mixture in prepared pan. Bake until hot and bubbly, about 30 minutes.
Meanwhile, spray a cookie sheet with nonstick cooking spray. Cut wonton wrappers in half diagonally. Arrange wonton halves in a single layer on the cookie sheet. Spray the tops of the wontons evenly with nonstick cooking spray and bake until golden, about 5 minutes.
To serve, drizzle a few Tablespoons of Duck Sauce or Sweet and Sour decoratively over the top of hot dip. Pour remaining sauce in a small bowl. Serve with baked wonton chips.

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