Monday, February 27, 2012

Crab Rangoon Dip

So let’s talk truth.  About dreams.  What do you dream about?  I rarely remember my dreams.  When I do remember my dreams, wanna know what they are about?  That’s right, I literally dream about food.  I’m not crazy, right?  You guys dream about food too, of course.  (Pleasesayyes, pleasesayyes, pleasesayyes.)  RIGHT???

I come up with some of my best recipes ideas in my dreams.  That’s how this crab rangoon dip was born.  I’m not sure if I was craving crab rangoon or Chinese food or just plain crazy (probably the later) but I woke up thinking about turning crab rangoon into an outrageous dip.

And outrageous it is.  Paul has dubbed it “crack dip.”  It tastes exactly like the filling of a crab rangoon: tangy, savory and a little bit sweet.  I decided to fry up some won ton wrappers for the dipping mechanism too because, well, why eat crab rangoon filling without fried won ton?  You’re welcome.


PrintPrint Recipe

Crab Rangoon Dip with Homemade Won Ton Chips

Yield: 2 cups

Prep Time: 5

Cook Time: 12

Sweet crab rangoon filling turned into a crowd-pleasing dip.


24 won ton wrappers, cut into 1-inch strips
Canola oil, for frying

8 ounces (1 block) 1/3-less fat cream cheese, room temperature
1/2 cup light sour cream
6 ounces lump crab meat
1 Tbs. honey
1 tsp. soy sauce
1/2 tsp. garlic powder
1/2 tsp. sugar
Salt and pepper to taste
1 green onions, sliced, optional


Preheat oven to 400 degrees. Cut won ton wrappers into 1-inch strips.

Stir cream cheese and sour cream together in a large bowl. Add crab meat, honey, soy sauce, garlic powder, sugar and green onions. Transfer to a baking dish and bake at 400 degrees for 8-10 minutes, until the dip is warm though.

Add 1-2 inches of canola oil to a Dutch oven over medium-high heat. Fry the won ton strips in batches for 1-2 minutes each, until lightly browned and crispy. Transfer to a paper towel-lined baking sheet to cool. Serve with the dip.

Cassie's Notes:
Alternately, you can bake the won ton wrappers for a healthier option. Lightly spray a baking sheet with non-stick cooking spray and bake at 375 degrees until lightly browned and crispy.


82 Responses to “Crab Rangoon Dip”

  1. #
    Julie @ Table for Two — February 27, 2012 @ 6:45 am

    So these were what you were frying!! Awesome 🙂 I love crab rangoon wontons for takeout but it’s even better that you made it possible to make it at home! This really does look like crack dip, I can see myself going into that, one chip/wonton, at a time. Oh, and yes, I dream about food too — it’s always on my mind! 😉

  2. #
    Marnely Rodriguez — February 27, 2012 @ 6:46 am

    What a gorgeous appetizer! My hubby would love this, thanks for sharing!

  3. #
    Kathryn — February 27, 2012 @ 6:54 am

    I dream about food a lot. And about blogging which is maybe even weirder? But I’m glad you took note of your dreams because this looks delicious!

  4. #
    Rachel @ Baked by Rachel — February 27, 2012 @ 8:23 am

    I love wontons – genius idea to fry some up to use as dipping. This dip would be perfect at a chinese (home) buffet

  5. #
    Alyssa — February 27, 2012 @ 8:38 am

    Yes, I often dream about food too, you aren’t alone! This looks great io especially love the wonton chips. I’ve made them before to top a salad but I never thought of using them for dip. Great idea!

  6. #
    Tracey — February 27, 2012 @ 8:54 am

    I have the craziest dreams, but rarely about food sadly. Your dip sounds amazing, and I love the little crispy wontons!

  7. #
    Bev Weidner — February 27, 2012 @ 9:11 am

    I want to lick that dish CLEAN.

  8. #
    Living The Sweet Life — February 27, 2012 @ 9:16 am

    Not to worry, I too dream about food. If I’m not eating it … I’m dreaming about it. Come to think of it, even when I’m eating it … I’m thinking about it.

    And you seem to be having some pretty sweet dreams, if you came up with this one in your slumber 😉 ~ yum!!

  9. #
    Cookbook Queen — February 27, 2012 @ 9:19 am

    Best dip idea of all time. And the fried won ton wrappers?! WHAT?!?! So awesome.

    I dream about celebrities. The hot male kind. Don’t tell my husband.

  10. #
    Georgia @ The Comfort of Cooking — February 27, 2012 @ 9:36 am

    What a delicious looking dip, Cassie! This looks like something I could devour by myself… no party guests necessary – ha! Thanks for sharing.

  11. #
    Sommer@ASpicyPerspective — February 27, 2012 @ 9:38 am

    Girlfriend… that looks SO delicious! Must try.

  12. #
    Sally @ sallys baking addiction — February 27, 2012 @ 9:48 am

    i dream about food too Cassie! lol. This dip looks incredible. i live in Maryland, so fresh crab is plentiful. 🙂

  13. #
    Averie @ Love Veggies and Yoga — February 27, 2012 @ 10:36 am

    I developed a shellfish allergy about 10 years ago but I love love love crab dip and this looks beyond amazing. I want it!

  14. #
    Michelle — February 27, 2012 @ 10:37 am

    My still my heart! I love, love, love crab rangoon!

  15. #
    Helene Dsouza I Masala Herb — February 27, 2012 @ 12:10 pm

    Looks great and I bet it tastes fabulous! I am wondering what the dip will tastes like. The chips are a nice idea too, own home made different style chips, I will try that!

  16. #
    Jackie @ Domestic Fits — February 27, 2012 @ 12:32 pm

    This is brilliant. I always want more filling and less wonton. *LOVE*

  17. #
    Miss @ Miss in the Kitchen — February 27, 2012 @ 1:33 pm

    What a great idea, I loooove it!

  18. #
    Audra@the-baker-chick — February 27, 2012 @ 2:19 pm

    Ooh Cassie I’m loving all these Asian inspired dishes on the blog! This in particular just killls me. I am obsessed with crab rangoon- and the option to dip and get as much filling as I want just pushes it over the edge. Great post!

  19. #
    Gina @ Running to the Kitchen — February 27, 2012 @ 2:42 pm

    Omg…you’ve picked my favorite thing on any Chinese takeout menu, hands down. I would eat this with a spoon but the fried wonton wrappers are even better 😉

  20. #
    Ramona — February 27, 2012 @ 3:09 pm

    I dream about recipes too sometimes. So, if you’re crazy, I’m right there with you. 🙂 This looks really good and easy to do without making each individual rangoon. YUM! I love that you used the wontons to dip them into to keep the flavor profile the same. Great job! 🙂

  21. #
    Michelle @ Brown Eyed Baker — February 27, 2012 @ 3:28 pm

    Crab rangoons are one of my favorite indulgences when we order Chinese food. I love your spin on them with this dip. Genius!

  22. #
    Jennifer | Mother Thyme — February 27, 2012 @ 3:32 pm

    Oh my goodness what a great idea! So clever! The first time I had Crab Rangoon was when I moved to West Palm Beach just as Hurricane Wilma was approaching. After the storm passed and with no power the only place open was a Chinese restaurant. We grabbed Crab Rangoon and I have been hooked ever since. I can not wait to try this dip!

  23. #
    Kathi — February 27, 2012 @ 5:11 pm

    this looks good! could you use canned crab meat? I know its not as good, but it is less expensive.

    • Cassie replied: — February 27th, 2012 @ 6:28 pm

      Hi Kathi, absolutely! I actually used canned crab, just canned lump crab, which is more pricey. But I’m sure that the less-expensive canned crab would be wonderful as well.

  24. #
    Anna — February 27, 2012 @ 6:43 pm

    This looks amazing…and I loved seeing it on Foodgawker 😀

  25. #
    Krissy's Creations — February 27, 2012 @ 6:49 pm

    Love that you dreamed up this recipe in a dream! And that you dream about food :). Amazing recipe!

  26. #
    Erin @ Dinners, Dishes, and Desserts — February 27, 2012 @ 7:57 pm

    What a great idea! My husband loves crab rangoons, he would eat that whole bowl!

  27. #
    Sarah K. @ The Pajama Chef — February 27, 2012 @ 9:05 pm

    this is genious!

  28. #
    Sarah K. @ The Pajama Chef — February 27, 2012 @ 9:06 pm

    *genius. gah i can’t spell tonight.

  29. #
    Stephanie — February 27, 2012 @ 11:22 pm

    Oh, girl, I LOVE crab rangoon! And omg, I love the little wontons for dipping! Genius!

  30. #
    Nami | Just One Cookbook — February 28, 2012 @ 12:24 am

    I must try this out one day. I often have many leftover wonton wrappers so this dip is a perfect recipe that I should try. Love the combination of east and west dishes here. 🙂

  31. #
    Robyn | Add a Pinch — February 28, 2012 @ 6:43 am

    This is brilliant! And it looks absolutely delicious!

  32. #
    Laurie {Simply Scratch} — February 28, 2012 @ 7:22 am

    All I can say is Woah. <3

  33. #
    Steve @ the black peppercorn — February 28, 2012 @ 8:03 am

    Ha! Wonderful Cassie! This would be crack dip for me as well. I love making little deep fried wonton strips like you dip. They are great for dips like this. Also, I have been known to dream about food as well. There is nothing wrong with that Cassie. Nothing. Just keep repeating that… There is nothing wrong with that. 😛 hehe

  34. #
    Denise — February 28, 2012 @ 9:01 am

    What a great idea! This would be a much better way to serve crab rangoons at a party! You are so creative!

  35. #
    elizabeth @ chronic venture — February 28, 2012 @ 11:01 am

    ahh! I love the idea of making this into a dip!! love me some crab rangoons. I should not have read this right before lunch!!

  36. #
    Megan @CountryCleaver — February 28, 2012 @ 3:07 pm


  37. #
    Becca @ Crumbs and Chaos — February 28, 2012 @ 3:20 pm

    This is genius! Can’t wait to try it!

  38. #
    carly {carlyklock} — February 28, 2012 @ 3:35 pm

    Such a great idea! Looks positively scrumptious.

  39. #
    Baker Street — February 28, 2012 @ 9:48 pm

    Your crab dip sounds amazing Cassie! 🙂

  40. #
    Anne@FromMySweetHeart — February 28, 2012 @ 10:23 pm

    Wow Cassie! You sure do have some GREAT dreams! If I dream, I rarely remember them. Sometimes just bits and pieces of them. But I will admit that I DAYDREAM about food a lot. And I have a million little pieces of paper of ideas and thoughts that come to me during my working day! This dip looks fabulous! I can’t wait to see what you dream up next! : )

  41. #
    kearsten — February 29, 2012 @ 6:28 am

    Holy crap, I might just love you! I have been wanting crab Rangoon for years and haven’t found it at any Chinese takeout places here in England! This sounds so easy to make, too. I will definitely be making this up and SOON!

    • Cassie replied: — February 29th, 2012 @ 8:33 am

      I’m so happy to hear this, Kearsten! I hope you enjoy!

  42. #
    Meghan — February 29, 2012 @ 9:05 am

    Brilliant Cassie! Who doesn’t love crab rangoon & in dip form!! Great post!

  43. #
    Mercedes@Satisfy My Sweet Tooth — March 1, 2012 @ 12:24 pm

    This sounds so delicious! I love the idea of a “deconstructed” crab rangoon! And you are not crazy, I often come up with recipe ideas from my dreams!

  44. #
    Sheila — March 3, 2012 @ 9:46 am

    My girls and I love Crab Rangoon. I am all over this dip! drool.

  45. #
    Karen — April 10, 2012 @ 7:26 pm

    This looks like a great recipe. Thanks for posting it! I want to try this for my boyfriend’s poker game this weekend. I plan to make two or three other finger foods, though. So I was wondering, do you happen to know if there would be a change in cooking time if I halved the recipe? Thank you!,

  46. #
    Chloe — May 11, 2012 @ 7:08 pm

    This recipe makes me want to weep with joy. First I saw your post because I had wondered how cinnamon and greek yogurt would go together and decided to just google it since I didn’t have any cinnamon on hand to try it with, and that wonderful thing led me to this.

    Your food dreams are apparently wonderful, and I for one thank you for obeying them!

  47. #
    Kristen — November 25, 2012 @ 12:58 pm

    OMG this sounds delish and I have been needing an awesome app to take to various holiday parties! This sounds great and super easy! One question though! I have a 1.5 hour drive to my destination and no oven space to put it together there. Can I bake at home and then microwave to warm the dip once I get to my destination or can I put it together at my destination and just put it together and microwave it to warm through?

    • Cassie replied: — November 25th, 2012 @ 1:31 pm

      Hi Kristen! I think either way would work well. We microwaved the leftovers and they tasted just fine. One other idea would be to make the dip in a slow cooker ahead of time, transport it in that and then plug in at your destination. I hope you enjoy!

  48. #
    Angela — December 12, 2012 @ 7:47 am

    Do you think it would work on a crock pot?

    • Cassie replied: — December 12th, 2012 @ 8:03 am

      Hi Angela, I think it would work perfectly in the crock pot. Enjoy!

  49. #
    Morganne — January 26, 2013 @ 2:31 pm

    I just made this recipe and the only thing I did different was add a bunch of old bay seasoning. Old bay’s not for everyone, but I just thought I’d put the idea out there for anyone that’s an old bay lover!

  50. #
    Loma — February 4, 2013 @ 9:46 am

    Ugh, this was not good. It didn’t taste like crab rangoon at all. Very disappointed.

  51. #
    Jennifer — February 6, 2013 @ 8:31 pm

    Have you had this dip+wonton chips at the AMC Fork and Screens before? The one by my house has this exact same thing and it’s alright…I was wondering if you had had their dip before and how it compares to this one. I want slightly less sweet than their dip. Thanks!

  52. #
    tess — May 2, 2013 @ 4:27 am

    stop talking about how good it looks and try the dang recipe. i want feedback as to how this recipe tastes, not the way it looks!

  53. #
    Penny — July 11, 2013 @ 9:11 am

    This dip is FANTASTIC! I’ve made it twice, and the second time I doubled the recipe since the first batch disappeared in 5 minutes flat. Thanks so much for sharing!

  54. #
    Kayla — August 23, 2013 @ 7:45 pm

    I love this dip! Its my go to for parties, I do however start with your recipe and add honey and soy sauce to my liking for taste. I cannot get my wantons to look like yours though, we just use regular crackers. Thanks for posting this!!

    • Cassie replied: — August 24th, 2013 @ 11:00 am

      SO glad you enjoy it!

  55. #
    Ginny — September 15, 2013 @ 12:59 pm

    AMAZING!!! I didn’t have honey so used a pkg of Splenda and my family LOVED it. I don’t know why someone didn’t think of this long ago. I may never make crab rangoon the old fashioned way again. This is so much easier and just as good… actually better- you get as much filling as you want in every bite. Thank you

  56. #
    Kate — November 24, 2013 @ 12:59 pm

    OMG. This is AMAZING! I added a little more garlic and another green onion. This is awesome. I will never make Crab Rangoon the old way again!!!!

    • Cassie replied: — November 24th, 2013 @ 2:18 pm

      Thank you, Kate, I’m so glad you liked it. PS – more garlic and onion is never a bad idea!

  57. #
    RangBacon — December 20, 2013 @ 10:02 pm

    I’ve made this three times now and I still love it! It is on the sweeter side, but cutting the honey and/or sugar in half makes and more of an even balance of salty and sweet. I actually like it better sweeter which is strange because I don’t care for sweets.

  58. #
    Carlette — January 17, 2014 @ 2:20 pm

    Tried this today, had to substitute plain greek yogurt because i left the sour cream off my list! It was great! Thanks Cassie for a great recipe!

  59. #
    Stephanie O. — June 3, 2014 @ 4:48 pm

    My family and I are eating this right now. We love it! Spot on to the crab rangoon our local place makes. Thanks a bunch.

  60. #
    dianna — March 14, 2015 @ 5:52 pm

    just made these they are the best could eat whole patch better than crab rangoons thank you

  61. #
    Debra — August 30, 2015 @ 7:10 pm

    I have made this several times and it is delicious. Hope you don’t mind, I’m going to share the recipe on my blog!

  62. #
    Mary — January 13, 2018 @ 5:01 pm

    I make this quite a bit for parties – always a hit! I got up my local Chinese eatery and request noodles or strips. Saves time and clean up!! Thanks again for this!!

    • Cassie replied: — February 12th, 2018 @ 10:41 am

      So glad you like this, Mary! This is a favorite in our house and your comment reminds me that I haven’t made it in a while!


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