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
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!
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.
Watch The Crock-Pot Crab Rangoon Dip Recipe Video:
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| Servings | 8people |
| Prep Time | 10minutes |
| Cook Time | 2hours on LOW |
- 16 ounces Cream Cheese softened
- 1/2 cup Sour Cream
- 4 whole Green Onions chopped
- 1 1/2 teaspoons Worcestershire Sauce
- 2 tablespoons Powdered Sugar
- 1/2 teaspoon Garlic Powder
- 12 ounces Shredded Crab Meat or imitation crab meat
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Ingredients
Servings: people
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- 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.
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!
Recipe Collections:
| Dip Crock-Pot Recipes | Game Day Slow Cooker Recipes |
| Easy Slow Cooker Recipes | Seafood Crock-Pot Recipes |
| Asian Crock-Pot Recipes | 2.5 Quart Slow Cooker Recipes |
Products Used In This Crock-Pot Crab Rangoon Dip Recipe:
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Terry says
June 9, 2012 at 9:56 PMLOVE Crab Rangoon! Gotta try this!! Pinning.
ash says
June 14, 2012 at 1:45 PMLooks 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?
Lady Katie says
June 15, 2012 at 12:06 PMI 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!
Lindsey says
January 9, 2013 at 6:44 AMIm 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?
Lady Katie says
January 10, 2013 at 9:03 AMTriple? The regular will make about 15-20 happy.
rebecca says
July 13, 2014 at 1:16 PMIs the worcestershire needed?
Lady Heidi says
July 15, 2014 at 3:44 PMYou can leave it out.
Anna says
August 22, 2014 at 3:50 PMHow many servings does this make? I need to feed around 20 people!!
Lady Katie says
August 24, 2014 at 8:50 AMIf you are making for 20 people…I would double the recipe.
Ashley says
December 12, 2014 at 12:51 PMDo you think this would hold ok if I made it the day before & then refrigerated it & re-warmed it in crockpot?
Lady Katie says
December 13, 2014 at 11:32 AMyes 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.
Sarah says
December 26, 2014 at 2:10 PMWow! 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!
Sherri says
December 16, 2015 at 9:27 AMI 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
Lady Heidi says
December 16, 2015 at 1:15 PMThe 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.
Adrianna says
January 1, 2017 at 11:46 AMI used plain Greek Yogurt instead of sour cream and it turned out awesome! Might as well make it a LITTLE healthier, haha!
Lady Heidi says
January 1, 2017 at 10:56 PMGreek yogurt sounds great Adrianna! Thanks for letting us know that worked ok for you!
Dizzle says
November 16, 2018 at 8:29 PMIf you’re looking for a crockpot crab Rangoon dip that tastes like the real deal at the Chinese restaurants. You’ve found it. ThankS!!!
Lady Heidi says
November 18, 2018 at 8:49 AMSo glad you enjoyed the recipe Dizzle!
Rise Wagner says
December 13, 2018 at 9:06 PMWhat size Crock-Pot works best?
Lady Heidi says
December 14, 2018 at 10:52 AMThis recipe is cooked in a 2.5 quart slow cooker.