This Crab Rangoon dip recipe is one of my favorite party dips! If you’ve ever had Chinese take-out, you’ve probably had Crab Rangoon. This dip is a spin-off of those little bites of heaven!!
Ingredients for the Crab Rangoon Dip Recipe…
This Crab Rangoon Dip recipe uses imitation crab, cream cheese, sour cream, honey, soy sauce, Worcestershire sauce, garlic powder, salt & pepper, and green onions. That’s it! Nothing crazy, yet all mixed together and baked it’s sooo good!!!
You’ll also fry up wonton wraps to dip into the ooey gooey cheesy dip!
Making the Dip…
Soften the cream cheese for about 30 seconds or so in the microwave so it’s easier to stir. Stir in the sour cream, garlic powder, honey, and the two sauces. Mix it all up well!
Chop up the imitation crab into small pieces, and slice up the green onions. Then stir in these two ingredients to finish off the dip.
Place the mixed dip into an oven-safe dish, and bake it all up for about 30 minutes until it’s all gooey and bubbly!
You could also heat this dip in a mini slow-cooker on low for about 2 hours. This is a nice way to keep the dip hot if you’re serving it at a party.
Frying the Wontons…
While the dip is baking, you’ll fry the wonton wraps! Now, I know what you’re thinking….trust me! Frying is a bit scary and makes your house smell a little like a French fry. Just put on your stove fan and light a candle, lol! You’ll be so glad you took the time to fry up these little wonton wonders!!
You could use crackers, veggies, or some other dipping edible, but these fried up wonton wraps are the perfect compliment to this dip!
It’s really easy to fry these up!! Cut the wonton wraps in half diagonally, and place them next to the stove within reach. Then, prepare a pan with paper towel to put the fried wontons on so they can drain a bit. You’ll need a tongs to flip and remove the wontons when you’re frying them.
Use a heavy skillet, and place about an inch of oil in it. Heat on medium-high until the oil is hot. When you have the oil heated, carefully place one on the wonton triangles into the pan. If it starts to sizzle and bubble, the oil is ready for frying. This is my test chip!
Fry up about 6-8 chips at a time. It only takes 20-30 seconds on each side to achieve a golden brown chip. Use the tongs to turn and remove them from the pan onto the waiting paper towels.
When you have all the chips fried up, the dip should be about done! Easy, right?!
Crab Rangoon Dip
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- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 8 ounces imitation crab, shredded
- 1 teaspoon honey
- 1 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 green onions, slices thin
- 1 package wonton skins
- oil for frying
- Combine all ingredients. Bake at 400° for 10 minutes or until bubbly, or heat on low 2 hours in small slow cooker.
- Slice wontons diagonally. Using a heavy skillet, heat oil over medium-high heat until it sizzles when a small sprinkle of water is carefully dropped in. Carefully, deep fry wontons a few at a time 1/2 minute on each side. Remove to drain on a paper towel, salt when they're hot yet. Cool.
- Dip fried wontons in warm dip!