Real Recipes From Real Home Cooks ®

crab rangoon dip

Recipe by
barbara lentz
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.

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
  • 1/4 c
    white sugar
  • 3
    scallions green parts only chopped
  • 2 clove
    garlic minced
  • salt to taste
  • 1/4 c
    sweet chili sauce
  • 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