This Crab Rangoon Dip is the party-sized version of everyone’s favorite Chinese restaurant appetizer! If you’re looking for an instant hit for a holiday get-together, this is it!

Whenever I make this Crab Rangoon Dip recipe for a party, people can’t help but hover around the snack table dipping crispy wonton chips into the creamy, cheesy crab dip.


Wonton wrappers Cream cheese Sour cream Mayonnaise Shredded Monterey Jack Low-sodium soy sauce Garlic powder Lump crab Green onions

Place the wonton triangles on the prepared baking sheet and spray the tops with cooking spray. Bake for 5 to 7 minutes, or until they’re golden brown and crispy.


Beat the cream cheese, sour cream, soy sauce, and garlic powder until smooth. Fold in the crab, ½ cup of the cheese, and the green onions.


Transfer the dip to a small baking dish and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, or until the dip is bubbly and the top is golden.


Garnish with additional green onions and drizzle with Sriracha, if desired. Serve with the wonton chips or pita chips.


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