Crab Rangoon Dip Recipe

Crab Rangoon Dip is a delicious way to get a quick seafood fix without much preparation. Where we live it is hard to find fresh crab meat, so it was perfect that this recipe calls for the canned. Due to an MSG allergy,  I don’t go to Chinese restaurants, which happen to be about the only place to get Crab Rangoon in the Midwest.  This was a totally new taste for me, and a fantastic dip to create from home.

Crab Rangoon DipIt just so happened, that my sister came to visit the same day I made this. She loved it! I have to admit, it was pretty good.

Crab Rangoon Dip Recipe
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  • ¼ cup chopped green onions
  • 2 tablespoons chopped cilantro
  • 2 tablespoons ginger
  • 1 teaspoon sugar
  • 2 - 8 oz. packages cream cheese, softened
  • 2 tablespoons lime juice
  • salt
  • 6.5 oz. can lump crab meat
  1. In a food processor, mince onions, cilantro, ginger and sugar.
  2. Add in the cream cheese and lime juice to the food processor until you have a paste.
  3. Mix in a dash of salt to your taste.
  4. Transfer your mixture to a large bowl and fold in the crab meat.
  5. Preheat the oven to 400 degrees.
  6. Place your mixture in an 1½ qt. baking dish.
  7. Cook for 15 minutes, or until heated and bubbling.

This dip is served best with Wonton chips. These are very simple to make.
Wonton Chips Recipe
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  • 1 package of 60 wonton wraps
  • olive oil
  1. Heat olive oil in a skillet on medium heat.
  2. Cut your wonton wraps into triangles (cut in half diagonally)
  3. Place a few triangles in the oil.
  4. Once they bubble up, flip over for a few more seconds.
  5. Remove them from the skillet.
  6. Continue until you run out of triangles.
The chips do not take long to cook. You will have to watch them carefully.


Crab Rangoon Dip

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