Crab Rangoon Dip

Crab Rangoon Dip by Foodtastic Mom

Crab Rangoon is probably my most favorite indulgence from a Chinese take-out menu. Not that I order often. Remember, I’m a “foodie” who is less fond it seems (to me) than most everyone who loves sushi, take-out and every other Asian-inspired cuisine. However, fried little dumplings filled with cream cheese, a little crab and some sweet/hot sauce to dip it in? Ahhh, now that’s good stuff.

My friend Ali made this dip for New Year’s Eve. I just loved it. Two things I discovered when in my infinite wisdom (sarcasm) I tried to put my own spin on it. In this case, the expensive crab is not the better choice. It overwhelms the dip with too much crab flavor. Sounds strange, I know, but trust me. Having tried both Ali’s version with imitation crab and mine with the real, expensive, lump stuff… go the cheaper route!

Also, while Trader Joe’s makes a lovely sweet chili sauce which I thought would be a great addition mixed into this dip, it got lost in translation. The better way to serve it is to make the dip recipe as is (the original can be found at and have the sauce alongside, to drizzle a little over the top of your dippers (pita chips, as pictured above, or homemade wonton chips).

Don’t forget to pin this recipe so you have it for your next party!

*linked at Two Cup Tuesday

Crab Rangoon Dip by Foodtastic Mom

Crab Rangoon Dip
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for the dip
  1. 12 oz. imitation crab
  2. 1 bunch (6 - 8) green onions, white and green parts chopped
  3. 2 (8 oz.) packages cream cheese, softened
  4. 2 T. powdered sugar
  5. 2 t. Worcestershire sauce
  6. 1 t. lemon juice
  7. 1/2 t. garlic powder
  8. 1/2 c. sour cream
for the chips
  1. 32 wonton wrappers
  2. vegetable oil in spritzer bottle
for the chips
  1. Preheat oven to 375 degrees.
  2. Lay wrappers in single layers on baking pans and spritz with oil. Bake for 5 - 6 minutes. Remove from oven and allow to cool on paper towel lined plates.
for the dip
  1. Decrease oven heat to 350 degrees.
  2. Combine the cream cheese, powdered sugar, Worcestershire sauce, lemon juice, garlic powder and sour cream and whip together with a hand or stand mixer until smooth.
  3. Add the crab and green onions and fold evenly into the cream cheese mixture.
  4. Spread dip into a flat baking dish sprayed with cooking spray.
  5. Bake for 30 minutes.
  6. Serve dip warm with the homemade wonton chips or store-bought pita or tortilla chips.
Adapted from
Adapted from
Foodtastic Mom
  • RellaBelle

    I’m so glad I found this! I just found a beef and broccoli recipe that I wanted to try this week. I’ll add this to my grocery list to try. I love the sweet version of crab rangoon but not all restaurants do it that way. Thank you so much for this!

    • foodtasticmom

      You are so welcome! Let me know how you like them both. Happy New Year! 🙂

  • Bendy Mann

    I made this 2 days ago at Christmas dinner and it was absolutely the best! Everyone loved it. I made the dip exactly like the recipe listed. However, I cooled it for 10 minutes and then covered it with sweet chili sauce. I also deep fried the wonton chips. This will now be my “go to” appetizer! Thanks so much for sharing.

    • foodtasticmom

      I am so happy to hear this. I like the changes you made, totally makes sense. Thanks for taking the time to comment and Happy New Year!