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.
More Fantastic Slow Cooker Dips To Try!
- Crock-Pot Velveeta Queso Dip
- Slow Cooker Cheesy Chicken Dip
- Crock-Pot Buffalo Chicken Dip
- Slow Cooker Spinach and Artichoke Dip
- Crock-Pot Warm Spinach Dip + 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 |
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LOVE Crab Rangoon! Gotta try this!! Pinning.
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?
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!
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?
Triple? The regular will make about 15-20 happy.
Is the worcestershire needed?
You can leave it out.
How many servings does this make? I need to feed around 20 people!!
If you are making for 20 people…I would double the recipe.
Do you think this would hold ok if I made it the day before & then refrigerated it & re-warmed it in crockpot?
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.
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!
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
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.
I used plain Greek Yogurt instead of sour cream and it turned out awesome! Might as well make it a LITTLE healthier, haha!
Greek yogurt sounds great Adrianna! Thanks for letting us know that worked ok for you!
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!!!
So glad you enjoyed the recipe Dizzle!
What size Crock-Pot works best?
This recipe is cooked in a 2.5 quart slow cooker.
Would this recipe work with fat free cream cheese?
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!