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Crab Rangoon Dip


  • 1 (8-ounce) block cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 1/3 cup finely shredded Parmesan cheese, preferably freshly shredded
  • 1 cup Mozzarella cheese, divided
  • 1 green onion, finely sliced
  • 2 (6-ounce) cans of crab meat or 3 (4-ounce) cans, drained well

Wonton Chips

  • 1 package wonton wrappers
  • Peanut oil
  • salt


  • In a medium bowl, mix together cream cheese, mayonnaise, sour cream, lemon juice, sugar, Worcestershire sauce, onion powder, salt, pepper, and red pepper flakes until mostly smooth.
  • Stir in Parmesan cheese, half of Mozzarella cheese, green onion, and crab.
  • Place in a greased baking dish and bake at 350 degrees for 20 minutes.
  • Sprinkle remaining mozzarella cheese on top and bake 5 more minutes.
  • To make wonton chips, pour 2 inches of peanut oil in a Dutch oven. Heat oil to 350 degrees.
  • Cut wonton wrappers in half diagonally. Working in batches, fry until they just start to turn golden brown. Drain on paper towels and season lightly with salt.