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Crock-Pot Ladies

Easy slow cooker recipes for the busy lady

You are here: Home / Crock-Pot Dip Recipes / Crock-Pot Crab Rangoon Dip + Video

Crock-Pot Crab Rangoon Dip + Video

Written by: Crock-Pot Ladies 26 Comments

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Crock-Pot Crab Rangoon Dip
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Crock-Pot Crab Rangoon Dip
Crock-Pot Crab Rangoon Dip

A delightful take on classic Chinese appetizer is this popular recipe for Crock-Pot Crab Rangoon Dip. Serve with crackers or fried wonton wrappers!

Crock-Pot Crab Rangoon Dip

Slow Cooker Crab Rangoon Dip

Whenever my family orders Chinese take out I always have to order some yummy crab rangoon as an appetizer. We have a local restaurant that makes them hot and fresh to order and they taste so good.

I love the creamy flavor with just the right amount of crab meat just as much as I love the deep fried wonton wrapper.

In this easy dip recipe you just combine some cream cheese, crab meat (you can use lump crab meat or imitation crab meat) and a few other choice ingredients and let it cook in your slow cooker for just a few hours until everything is hot and the cheese is melted.

Then set out some crackers or chips and dip on in.

To give an even more authentic flavor you can fry or bake up some wonton wrappers (AKA wonton skins) and use those to dip into this warm and cheesy dip!


Crock-Pot Crab Rangoon Dip

How To Fry Wonton Chips:

  • Add enough vegetable oil to a heavy bottomed pan until you have about 1 inch. Turn stove to medium-high heat and heat oil until it reaches 350° F.
  • Cut each wonton wrapper into 4ths creating 4 triangles
  • Frying in batches, cook 5 to 6 wonton skins at a time until lightly browned and crispy.
  • Remove chips from oil and let rest on a rimmed baking sheet that has been lined with several layers of paper towels.
  • Sprinkle lightly with salt if desired.
  • Continue cooking until you have enough wonton chips.

How To Bake Wonton Chips:

  • Preheat oven to 350° F.
  • Spray a 2 rimmed baking sheets with non-stick cooking spray.
  • Cut each wonton wrapper into 4ths creating 4 triangles
  • Place wonton skins in a single layer on prepared baking sheets.
  • Sprinkle lightly with salt (if desired).
  • Bake for 5 to 8 minutes until lightly browned and crispy.

Crock-Pot Crab Rangoon Dip

Special Diets

Gluten Free | Low Calorie | Low Carb | Low Sodium | Low Sugar


More Fantastic Slow Cooker Dips To Try!

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  • Crock-Pot Warm Spinach Dip + Video

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Crock-Pot Crab Rangoon Dip

Crock-Pot Crab Rangoon Dip Recipe

Heidi Kennedy
If you like Chinese take out crab rangoon appetizers then you are going to LOVE this easy warm dip. Serve with chips, crackers or baked or fried wonton skins and dip on in!
3.61 from 994 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Dips
Cuisine Asian
Servings 8 Servings
Calories 251 kcal

Ingredients

  • 16 ounces Cream Cheese (softened)
  • ½ cup Sour Cream
  • 4 whole Green Onions (chopped)
  • 1 ½ teaspoons Worcestershire Sauce
  • 2 tablespoons Powdered Sugar
  • ½ teaspoon Garlic Powder
  • 12 ounces Shredded Crab Meat (or imitation crab meat)

Instructions

  • Add all ingredients to a 2.5 to 3 quart slow cooker and stir to combine a little bit.
  • Cover and cook on LOW for 2 hours, stirring every 30 minutes to ensure the cream cheese is melting evenly.
  • To serve, turn slow cooker to the WARM setting and place out chips, crackers or cooked wonton skins.

Notes

This recipe tastes fantastic on crackers or chips but for a more authentic taste bake up some store bought wonton skins (found in the refrigerated section of most major grocery stores) and turn them into delicious wonton chips!

Nutrition

Calories: 251kcal | Carbohydrates: 11g | Protein: 8g | Fat: 18g | Saturated Fat: 12g | Polyunsaturated Fat: 0.001g | Cholesterol: 72mg | Sodium: 459mg | Potassium: 23mg | Fiber: 0.2g | Sugar: 6g | Vitamin A: 650IU | Vitamin C: 0.8mg | Calcium: 60mg | Iron: 0.2mg
Tried this recipe?Rate the recipe and then let us know how it was!
Crock-Pot Crab Rangoon Dip

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Filed Under: 10 Ingredients Or Less Crock-Pot Recipes, 2.5 Quart Crock-Pot Recipes, 3 Quart Crock-Pot Recipes, Christmas Crock-Pot Recipes, Crock-Pot Dip Recipes, Crock-Pot Recipe Videos, Fall Crock-Pot Recipes, Readers' Favorite Recipes, Spring Crock-Pot Recipes, Summer Crock-Pot Recipes, Winter Crock-Pot Recipes Tagged With: CP Game Day Recipes, Crab, Easy Crock-Pot Recipes, Game Day Recipes, Garlic Powder, Gluten Free, Gluten Free CP Recipes, Green Onions, Imitation Crab, Kid Friendly, Kid Friendly CP Recipes, Low Calorie, Low Calorie CP Recipes, Low Carb, Low Carb CP Recipes, Low Sodium, Low Sodium CP Recipes, Low Sugar, Low Sugar CP Recipes, Party Food, Powdered Sugar, Seafood, Seafood CP Recipes, Sour Cream, Worcestershire Sauce

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Comments

  1. Terry says

    June 9, 2012 at 9:56 PM

    LOVE Crab Rangoon! Gotta try this!! Pinning.

    Reply
  2. ash says

    June 14, 2012 at 1:45 PM

    Looks good do you think that I could make this without the crab and just put everything else in the crockpot or maybe use as a filling for wontons? Would it work to fry them with the sour cream?

    Reply
    • Lady Katie says

      June 15, 2012 at 12:06 PM

      I am not sure how it would taste without the crab. As far as using this as the stuffing for Crab Rangoon, you definately could do that!

      Reply
      • Lindsey says

        January 9, 2013 at 6:44 AM

        Im wanting to make a crockpot full for a get together with about 60 people. Would I be best to double or triple this recipe? How much does the regular recipe feed approx?

        Reply
        • Lady Katie says

          January 10, 2013 at 9:03 AM

          Triple? The regular will make about 15-20 happy.

          Reply
  3. rebecca says

    July 13, 2014 at 1:16 PM

    Is the worcestershire needed?

    Reply
    • Lady Heidi says

      July 15, 2014 at 3:44 PM

      You can leave it out.

      Reply
  4. Anna says

    August 22, 2014 at 3:50 PM

    How many servings does this make? I need to feed around 20 people!!

    Reply
    • Lady Katie says

      August 24, 2014 at 8:50 AM

      If you are making for 20 people…I would double the recipe.

      Reply
  5. Ashley says

    December 12, 2014 at 12:51 PM

    Do you think this would hold ok if I made it the day before & then refrigerated it & re-warmed it in crockpot?

    Reply
    • Lady Katie says

      December 13, 2014 at 11:32 AM

      yes it should be fine. When I make this, I put leftovers in the fridge and heat it up a little at a time when I want a snack.

      Reply
  6. Sarah says

    December 26, 2014 at 2:10 PM

    Wow! I swear, I was not trying to take over on my sister’s Christmas dinner. But this dish really just stole the show! . I used Snow Crab legs and picked the meat myself, and it would be good with canned real crab as well. I’d never use imitation crab, maybe that’s the California in me, I don’t know. The response was overwhelming. I doubled the recipe because my crock pot is big, which may have contributed to everyone being pretty full before the main course! Good news is, I have more for me to snack on, if they haven’t found it yet… Um, gotta go! Thanks, ladies!

    Reply
  7. Sherri says

    December 16, 2015 at 9:27 AM

    I was a little thrown by the Powdered Sugar in the recipe… Is it something that can be left out or will it change the taste of the end product?
    Thanks

    Reply
    • Lady Heidi says

      December 16, 2015 at 1:15 PM

      The powdered sugar brings out the sweetness in the crab. It can be left out or you can use a little bit of regular granulated sugar.

      Reply
  8. Adrianna says

    January 1, 2017 at 11:46 AM

    I used plain Greek Yogurt instead of sour cream and it turned out awesome! Might as well make it a LITTLE healthier, haha!

    Reply
    • Lady Heidi says

      January 1, 2017 at 10:56 PM

      Greek yogurt sounds great Adrianna! Thanks for letting us know that worked ok for you!

      Reply
  9. Dizzle says

    November 16, 2018 at 8:29 PM

    If you’re looking for a crockpot crab Rangoon dip that tastes like the real deal at the Chinese restaurants. You’ve found it. ThankS!!!

    Reply
    • Lady Heidi says

      November 18, 2018 at 8:49 AM

      So glad you enjoyed the recipe Dizzle!

      Reply
  10. Rise Wagner says

    December 13, 2018 at 9:06 PM

    What size Crock-Pot works best?

    Reply
    • Lady Heidi says

      December 14, 2018 at 10:52 AM

      This recipe is cooked in a 2.5 quart slow cooker.

      Reply
  11. Mimi says

    July 3, 2019 at 11:04 AM

    Would this recipe work with fat free cream cheese?

    Reply
    • Crock-Pot Ladies says

      July 10, 2019 at 9:28 PM

      Hi Mimi, this recipe for Crab Rangoon Dip has not been testing using fat free cream cheese so I cannot say for sure that it will work. But, in my experience I have been able to use fat-free cream cheese is most dip recipes and just about all recipes that call for cream cheese with the exception of cheesecake with pretty good results.

      If you give it a try come back and let me know how it turned out for you!

      Reply
  12. Melinda says

    November 26, 2020 at 2:07 PM

    Can I just bake this?

    Reply
    • Crock-Pot Ladies says

      December 1, 2020 at 7:31 AM

      Hi Melinda, this recipe has not been tested baked in the oven but I am sure you could try it and it will probably come out find. If you do try it be sure to come back and let us know how it turned out for you!

      Reply

Trackbacks

  1. 25 Christmas Recipes for the Crock Pot - Penney Lane Kitchen says:
    December 18, 2014 at 11:35 AM

    […] Crockpot Crab Rangoon Dip  //  Crockpot Ladies […]

    Reply
  2. Creamy Crab Rangoon Dip | Nifymag.com says:
    January 11, 2016 at 9:54 AM

    […] Recipe adapted from Crock Pot Ladies […]

    Reply

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