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Nutrition Facts
Serving Size 1 (121g) Recipe makes 8 servings
Calories 258
Calories from Fat 100		(38%)
Amount Per Serving		%DV
	Total Fat 11.2g	17%
	Saturated Fat 6.5g	32%
	Monounsaturated Fat 3.0g
	Polyunsaturated Fat 0.9g
	Trans Fat 0.0g
Cholesterol 39mg		13%
Sodium 537mg		22%
Potassium 109mg		3%
Total Carbohydrate 30.1g		10%
	Dietary Fiber 0.9g	3%
	Sugars 1.9g
Protein 9.1g		18%
detailed view... how is this calculated?

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Crab Rangoon Dip

Recipe #95823 | 20 min | 10 min prep | add private note

⁽⁴¹⁾ RATE IT NOW Print Recipe

By: Chris from Kansas
Jul 19, 2004

I received this recipe from my sister-in-law. It is very good and hard to stop eating once you start.

SERVES 8 (change servings and units)

Ingredients

8 ounces cream cheese
2 tablespoons milk
1/4 teaspoon garlic powder
6 ounces imitation crabmeat
1/4 cup sliced green onion
1 teaspoon dried parsley
salt and pepper
1/4 cup sweet and sour sauce
1 (12 ounce) package wonton wrappers
nonstick cooking spray
parmesan cheese

Directions

1
Dip: Soften cream cheese in microwave.
2
Stir in rest of ingredients (except wonton wrappers and parmesan cheese).
3
Spread in serving bowl.
4
Before serving, microwave to warm.
5
Top with sweet and sour sauce.
6
To make wonton strips (for dipping):.
7
Cut each wonton wrapper in half.
8
Spray with nonstick cooking spray (on pan and on top) and sprinkle with parmesan cheese.
9
Bake 5-7 minutes at 375 or until slightly brown.

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Browse similar recipes by category

Course > Appetizers > Spreads
Main Ingredient > Seafood > Shellfish > Crab
Preparation > Time to Make > < 30 mins
Preparation > Equipment > Oven
Preparation > Presentation > Served Hot
Occasion > Dinner Party

Featured Reviews for This Recipe

From: Michelle S.

On Oct 5, 2009

I think this might be better with LESS crabmeat. Our Chinese restaurants use very little, and the filling is MUCH creamier than this dip. I added a little soy sauce and a couple of drops of sesame oil to add to the flavor as some said it was quite bland. Hopefully then it will resemble the crab rangoon we know and eat.

0 people found this review helpful

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From: kubballnut

On Jun 8, 2009

Every time I make this dip, it is the LIFE of the party!!! Thanks for the recipe!!

1 person found this review helpful

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From: Darling76

On Oct 15, 2005

This was a great tasting dip! We ate the whole thing at one sitting. I served it as a side dish along side egg drop soup and pork fried rice. My husband LOVES crab rangoon and this is a little bit healthier. I used the 1/3 reduced fat cream cheese, and followed the instructions to a "T". I recommend making the dip a day in advance to let the flavors mingle. Also serve in a crock pot to keep warm. The flavor is not as good room temp. Thanks for a great recipe! I enjoyed eating the wontons even after the dip is gone!

6 people found this review helpful

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From: Marie Nixon

On Jan 23, 2005

Wonderful! It was so nice to not have to fry wontons yet get all of the delicious taste of wontons. I followed the recipe with the exception of using a 4.5 ounce can of crabmeat instead of the 6 ounces of imitation crabmeat. I used Sweet and Sour Sauce for Sweet and Sour sauce.

5 people found this review helpful

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Read all 42 reviews