Print Recipe

Crab Rangoon Dip

Servings: 8 Servings
Crab Rangoon Dip


  • 1 Package Won Ton Wrappers, 2 inch size, Cut in Half Diagonally
  • 8 Ounces Cream Cheese, Softened
  • 1/4 Cup Mayonnaise
  • 1/4 Cup Sour Cream
  • 12 Ounces of Lump Crab Meat
  • 1 Cup White Cheddar Cheese, Shredded and Divided
  • 1/4 Cup Parmesan Cheese
  • 3 Green Onions, Thinly Sliced
  • 1 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Soy Sauce
  • 1 Teaspoon Sesame Oil
  • 1/2 Teaspoon Sriracha, If Desired
  • 1/2 Teaspoon Garlic Powder
  • Salt and Pepper, To Taste


For the Won Ton Chips:

  • Preheat oven to 350 degrees F.
  • Spray a cookie sheet with nonstick cooking spray. Place Won Ton Wrappers onto prepared pan. Spray tops lightly with more non stick cooking spray. Bake for 5-7 minutes or until golden brown.

For the Crab Rangoon Dip

  • Turn oven temperature up to 425 degrees F.Spray 9 inch pie pan with nonstick cooking spray.
  • In a large bowl, combine cream cheese, mayonnaise, and sour cream. Stir in 1/2 cup of the white cheddar, Parmesan, green onions, Worcestershire sauce, soy sauce, sesame oil, Sriracha, garlic powder, and salt/pepper. Mix until well combined.
  • Fold in crab meat.
  • Spread into prepared pan. Top with reserved white cheddar cheese.
  • Baking for 20-25 minutes or until bubbly.
  • Serve immediately with Won Ton Chips.
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