Crab Rangoon Dip with Wonton Chips

Warm, cheesy, creamy goodness served on crispy wonton chips...Crab Rangoon Dip is so much easier to make than crab rangoon, plus you can load each chip with as much deliciousness as you desire!  

Crab Rangoon Dip with Wonton Chips

1 (16 oz.) package wonton wraps (found in the produce section)
1 (8 oz.) cream cheese, softened
1 (6 oz.) can of crabmeat, drained
1 heaping tbsp. mayonnaise
1 tsp. soy sauce
1/4 tsp. sugar
1/8 tsp. garlic powder
1/16 tsp. black pepper
1 green onion, sliced (plus additional green onion for garnish)
Sweet and sour sauce (link below)

Preheat oven to 350 degrees.  Spray 2 baking sheets with nonstick cooking spray.  Cut half of the wonton wraps diagonally so that they form 2 triangles.  A pizza cutter works well for this.  (You only need half of the 16 oz. package of wonton wraps.  The other half of the wraps can be baked as chips and stored in the freezer for future use if desired.)  Arrange wonton wraps on the baking sheets.  (See photo.)  Place one tray at a time on the middle oven rack and bake until golden brown.  This will take from 5-10 minutes depending on the thickness of the baking sheet.  Cool before serving.

Increase oven temperature to 400 degrees.  In a 2-qt. bowl, stir the cream cheese thoroughly to make sure there are no lumps.  Add the drained crab, mayonnaise, soy sauce, sugar, garlic powder, pepper, and green onion.  Place in an ungreased small baking dish.  (The baker I use holds 2 cups and is 4x6.)  Bake for 15-30 minutes or until bubbling and starting to turn a light golden color.  Garnish with additional green onion if desired.  Serve with wonton chips and sweet and sour sauce.

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My Perfect Sweet and Sour Sauce is a wonderful accompaniment to Crab Rangoon Dip, and the recipe can be found here:  http://www.easyaspiecanbe.com/2020/03/perfect-sweet-and-sour-sauce.html

Note:  This is how I arrange the wonton wraps on a baking sheet: