Crab Rangoon Dip with Wonton Chips
You'll make friends fast if you bring this dish out at a party. Crab Rangoon Dip is a fan favorite, but the homemade wonton chips really send it over the top.
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Crab Rangoon Dip with Wonton Chips
- Prep Time: 15 m
- Cook Time: 24 m
- Total Time: 39 m
- Servings: 10
Ingredients
- Wonton Chips:
- 12 ounce wonton wrappers
- vegetable oil
- sea salt
- Crab Rangoon Dip:
- 8 ounces cream cheese softened
- ¾ cup sour cream
- 1 teaspoon Worcestershire sauce
- 1½ teaspoons soy sauce
- 1 teaspoon sesame oil
- 1/8 teaspoon cayenne pepper
- ¼ teaspoon salt
- freshly ground black pepper
- 8 ounces cooked crabmeat
- 1 cup white Cheddar cheese shredded
- 1/3 cup chopped scallions
- paprika for garnish
Instructions
- Cut the wonton wrappers in half diagonally to form triangles. Working in batches, lay the wonton triangles on a flat surface and brush or spray both sides with vegetable oil.
- Pre-heat the air fryer to 370ºF.
- Place about 10 to 12 wonton triangles in the air fry basket, letting them overlap slightly. Air-fry for just 2 minutes, shaking the basket half way through the cooking time. Transfer the wonton chips to large bowl and season immediately with sea salt. (You’ll hear the chips start to spin around in the air fryer when they are almost done.) Repeat with the rest of wontons (keeping those fishing hands at bay!).
- To make the dip, combine the cream cheese, sour cream, Worcestershire sauce, soy sauce, sesame oil, cayenne pepper, salt, and freshly ground black pepper in a bowl. Mix well and then fold in the crabmeat, Cheddar cheese, and scallions.
- Transfer the dip to a 7-inch ceramic baking pan or shallow casserole dish. Sprinkle paprika on top and cover the dish with aluminum foil. Lower the dish into the air fryer basket using a sling made of aluminum foil (fold a piece of aluminum foil into a strip about 2-inches wide by 24-inches long). Air-fry for 11 minutes. Remove the aluminum foil and air-fry for another 5 minutes to finish cooking and brown the top. Sprinkle with paprika and serve hot with the wonton chips.
Nutrition Facts
Crab Rangoon Dip with Wonton Chips
Amount Per Serving
Calories 280
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 9g45%
Cholesterol 71mg24%
Sodium 556mg23%
Potassium 167mg5%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 12g24%
Vitamin A 570IU11%
Vitamin C 1.6mg2%
Calcium 162mg16%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.
Delicious! Made this for my family tonight and they loved it.
I do not have an air fryer yet, but this looks fabulous! Have you ever made this in the oven, and if so how long would you bake and at what temperature?
Hi Sharon. You can bake the dip, covered in foil at 400ºF for about 15 minutes, then remove the foil and continue to bake for another 5 to 10 minutes or until the top is starting to brown.
Is that serving size 100 or 10? Need to know how many wrappers to get.
Can’t wait to try it
Hi Debra. I don’t know where that extra “0” came from but I fixed it. This recipe for the dip serves 10 people, but you will pick up the 12 ounce wonton wrapper package and make as many chips as you like.
Made this for dinner party, forgot sesame oil but still was delicious! Made the wonton chips in rectangles 2 hours before delicious and so easy to make! Put in Tupperware container for transport. I used 2 cans of crab net weight 4.35 oz each worked out fine.
I put everything in bowl except crab, cheddar & scallions, microwaved it for 1 minute or so til hot. Added crab etc then put in shallow baking dish. Topped with paprika and a little more cheese. I have air fryer that’s a toaster oven too so just put it on the rack and air fryer a few minutes. Perfect!