Crab Rangoon Dip w/ Wonton Chips

Do you love Crab Rangoons but don't want to take the time to wrap them? This dip is perfect for you! Throw everything into a crockpot, fry up some wonton chips, and enjoy every hot bite! #SoNomNom4u #CrabRangoonDip

1 (8-oz) block of Cream Cheese

1 can white crab meat, drained, rinse and drained again

2 cloves of garlic

1 green onion

2 tsp Red pepper flakes

2 TBSP teryaki sauce

dash of salt, to taste

1 package of wonton wraps

Oil for frying

Directions: Place garlic and green onion into a food processor until it is pulverized. Add cream cheese, teryaki sauce and salt. Pulse until everything is all mixed together. Pour mixture into a crockpot or ovenproof dish and add crabmeat and red pepper flakes. Stir until everything is mixed. Heat in a crockpot, microwave, or an oven until dip is hot

Cut the wonton skins in half diagonally so each square turns into 2 triangles.

Deep fry the wonton skins in peanut oil (You can use other oils. We prefer the taste and texture result with peanut) If you do not have a deep fryer, fill a medium pot about 1/3 way with oil and don't overload too many at once.

Drain the wonton chips on paper towels. Serve these hot crispy chips with the delicious dip.

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