Crab Rangoon Dip with Wonton Chips
Crab Rangoon is typically served as a crispy, fried dumpling with a wonton wrapper covering a cheesy crab filling, but today, we’re reinventing the classic with this mouthwatering Crab Rangoon Dip with Wonton Chips, inspired by Universal CityWalk’s Cowfish restaurant!
Crab Rangoon Dip Recipe
Cowfish is a sushi-burger bar with some amazing menu offerings, including their cheeseburgushi which is a sushi-inspired take on a classic cheeseburger. (They also spin it the other way, with sandwiches made with sushi ingredients, as well.)
We loved every single thing we ate at Cowfish, but hands down Ella’s favorite was the Crab Rangoon Dip with deep-fried wonton chips. She’s talked non-stop about those wonton chips since we got home so of course, I had to attempt my own Copycat Crab Rangoon Dip!
(Plus, making this dip is way easier than trying my hand at making those crazy sushi rolls!)
This crab rangoon dip is the perfect blend of Asian flavors, triple cheese decadence, and savory, juicy crabmeat. It’s perfect for a family movie night or for a party – it makes SO MUCH DIP everyone will be satisfied (and you may even luck out with some leftovers).
The wonton chips are dangerously good – crispy with just the right amount of fried flavor. I didn’t season ours, but next time I might hit them up with some spice to add another dimension of flavor. They do take a while to make, but luckily you can prepare them a day or two in advance and just keep them in a sealed ziptop bag – that’s what I did and they stayed crispy and fresh.
Before we get to the recipe – a few recipe notes:
Please please please, do not use fake crab for this recipe. Use canned or frozen if you need to, but real crab is essential to the success of this recipe. Otherwise, just omit the crab and make it a savoury cheese dip.
Just a note on the type of cheese you use. I went with an Old Cheddar (like ... really old cheddar) for this recipe both times that we made it. I found it perfect but the second time I made it, I did find the cheddar overwhelmed the crab a bit, so I think it’s a delicate balance. I highly advise tasting your dip as you go and adjusting the amount of cheese and crab meat mentioned here to your own personal preferences.
Also, if you’re hesitant to serve this dip with the fried wonton chips, it would also work well with crudites, tortilla chips, naan bread, or even as a topping on portobello mushrooms! (Mm, that sounds really good…)
Crab Rangoon Dip Ingredients
- 8oz cream cheese, softened
- 1/2 cup Greek yogurt
- 6 Tablespoons mayonnaise
- 16 oz crab meat, or as desired
- 2 cup cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 3 teaspoons sesame oil, or to taste
- 2 teaspoon dehydrated garlic, to taste (can use minced or garlic powder)
- 1/2 cup Parmesan cheese, or to taste
- Hot sauce, to taste
- Green onions, optional garnish
- 3 cups oil of choice (peanut or vegetable)
- 1 package wonton wrappers
Tip: swap out the parmesan cheese for salt, if desired. The wonton chips can be made up to 3 days in advance, if needed.
Kitchen Tools You May Find Helpful
- Cheese shredder
- Measuring cups and spoons
- Oven-proof bowl
- Mixing bowl
- Electric mixer
- Heavy pot or deep fryer
How to Make Crab Rangoon Dip
Preheat oven to 350F
Combine the cream cheese, greek yogurt, mayonnaise, 1/2 cup of cheese, Worcestershire sauce, soy sauce, sesame oil, garlic and hot sauce. Taste and adjust seasoning as desired.
Gently stir in the crab meat.
Scoop the mixture into a oven-proof dish and top with remaining cheese.
Bake for 10 minutes, until cheese is melted and slightly browned.
While the dip is baking, prepare the wonton chips.
Heat the oil in a deep fryer or heavy pot, like a dutch oven.
Slice the wonton wrappers into triangles (diagonally in half), then fry 2-3 at a time in the hot oil. Watch them closely as the cook quickly, about 30 seconds per side.
Remove to a paper-towel lined plate and repeat until you have your desired number of wonton chips.
When the dip is fully baked, garnish with sliced green onions and serve with fresh wonton chips.
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Crab Rangoon Dip
Ingredients
- 8oz cream cheese, softened
- 1/2 cup Greek yogurt
- 6 Tablespoons mayonnaise
- 16 oz crab meat, or as desired
- 2 cup cheddar cheese
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 3 teaspoons sesame oil, or to taste
- 2 teaspoon dehydrated garlic, to taste (can use minced or garlic powder)
- 1/2 cup Parmesan cheese, or to taste
- Hot sauce, to taste
- Green onions, optional garnish
- 3 cups oil of choice (peanut or vegetable)
- 1 package wonton wrappers
Instructions
- Preheat oven to 350F
- Combine the cream cheese, greek yogurt, mayonnaise, 1/2 cup of cheese, Worcestershire sauce, soy sauce, sesame oil, garlic and hot sauce. Taste and adjust seasoning as desired.
- Gently stir in the crab meat.
- Scoop the mixture into a oven-proof dish and top with remaining cheese.
- Bake for 10 minutes, until cheese is melted and slightly browned.
- While the dip is baking, prepare the wonton chips.
- Heat the oil in a deep fryer or heavy pot, like a dutch oven.
- Slice the wonton wrappers into triangles (diagonally in half), then fry 2-3 at a time in the hot oil. Watch them closely as the cook quickly, about 30 seconds per side.
- Remove to a paper-towel lined plate and repeat until you have your desired number of wonton chips.
- When the dip is fully baked, garnish with sliced green onions and serve with fresh wonton chips.
This copycat Crab Rangoon Dip with Deep Fried Wonton Chips is the ultimate appetizer and makes enough for a party. Everyone will be begging you for the recipe – and for a personal bag of those crispy, fried chips!
Check out our other Appetizer Recipes here:
