Crab Rangoon Dip and Easy Wonton Chips

Crab Rangoon Dip and Wonton Chips
Meghan Bassett


1package wonton wrappers, cut into triangles (2 per sheet)
12ounces lump crabmeat, drained and shredded
8ounces cream cheese
1/3cup sour cream
1 1/2cups shredded mozzarella cheese
1 1/2teaspoons Worcestershire sauce
2teaspoons soy sauce
2teaspoons lemon juice
1 1/2teaspoons Sriracha sauce
2cloves garlic, minced
1/2teaspoon black pepper
sliced green onions, for garnish


  1. Preheat oven to 350F.
  2. Add the cut wonton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
  3. Combine the shredded crabmeat, cream cheese, sour cream, 1 cup shredded mozzarella, Worcestershire, soy sauce, lemon juice, Sriracha, garlic, salt and pepper in a large bowl. Stir to combine and add to a casserole dish.
  4. Top with the remaining mozzarella cheese and bake for 25 minutes, until the top begins to brown and the dip is bubbly. Garnish with green onion and serve warm with the wonton chips.

This recipe from Cake n’ Knife and Honest Cooking was republished with permission. It originally appeared as Crab Rangoon Dip with Crispy Wonton Chips.

Relish Recipes|Crab Rangoon Dip and Wonton Chips

Meghan Bassett