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crab rangoon dip

blentz8 avatar
Recipe by
barbara lentz
@blentz8
beulah, MI

Took this to work for a pot luck and got rave reviews. I like to use crab meat that I extract from the legs and cut into pieces instead of shedded crab from jars. This is good with any store bought chips like pita chips or tortillas.

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yield serving(s)
prep time 20 Min
cook time 4 Hr
method Slow Cooker Crock Pot

Ingredients For crab rangoon dip

  • 16 oz
    cream cheese softened
  • 2 c
    fresh crab meat.
  • 1/2 c
    sour cream
  • 1 c
    mayonnaise
  • 1/4 c
    white sugar
  • 3
    scallions green parts only chopped
  • 2 clove
    garlic minced
  • salt to taste
  • 1/4 c
    sweet chili sauce
  • CHIPS
  • 1 pkg
    wonton wrapper
  • oil for deep frying

How To Make crab rangoon dip

  • 1
    Whip the cream cheese, sour cream sugar and mayonnaise together. Stir in the crab pieces, garlic, and scallions. Taste and season with salt. Place in a slow cooker and cook on low for 4 hours. You could also bake this in oven at 375 degrees for about 20 minutes.
  • 2
    Bring the oil to 375 degrees and cut the wonton wrappers in half crosswise into triangles.
  • 3
    Deep fry about a few at time until browned on both sides and crispy. About 4 minutes. Drain on paper towels.
  • 4
    When did is hot drizzle sweet chili sauce on top. Serve with chips
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