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Hot Crab Rangoon Dip with Won Ton Chips Recipe

Hot Crab Rangoon Dip with Won Ton Chips

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (32)

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Average Rating:

Total Reviews: 32

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  • on June 24, 2012

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    I got home and forgot the soup!(I will make again but omit the soup all togetherI added a little milk to thin and also added about 3/4 tsp of sugar (restaurant crab rangoon has some sweetness to it. Lightly brushed some the wonton wrappers with sweet/sour or hot mustard and baked rather than fry.

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  • on September 04, 2011

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    We liked it. I had to use cream of celery couldnt find the other. I mixed the caned crab meat with imitation crab, also added garlic to the mix. We even made some actuall crab rangoon with some of the mix. Then I did as one other poster baked at 350 for 15min then broiled. Helped to melt the cream cheese more. Next time I will be sure to completely soften the cream cheese first. It also needs some chicken and broccoli to go with it.. :-

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  • on April 20, 2011

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    This is what it is. Another mock and boring dip. It was a waste. Make the authentic recipe. The effort is the same and much more inviting.

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  • on March 21, 2011

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    Really good, and very similar to crab rangoon. I used shrimp soup and baked it at 350 for 15 mins before broiling it. I then transferred it to a crockpot to keep it warm. I didn't see the need to fry wontons so I just served it with white corn chips and wheat thins. I will definitely make this for another get together.

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  • on January 30, 2011

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    Made this tonight for a trial attempt to use at an upcoming party. Overall...it was GOOD!

    I had a little trouble finding the shrimp bisque concentrate so I had to use lobster bisque, not concentrate. Using the 'not' concentrate made it a bit runny. I baked, not broiled, at 400 for ten minutes. Then took it out let it cool, then stirred. Placed back in the oven on bake again at 400 degrees for another fifteen minutes.

    It is just my opinion, but I think if you put this on broil it better be ready to serve and not runny, figure that part out and you'll have it made. In my mind, I want it a sour cream texture and not chowder texture.

    The Fried WonTon's: Try a couple different approaches. Some of the ones I let get dark, not black just a darker brown, were a little too dark for my family. The light brown to very light brown wonton's were awesome ...and very easy to make.

    Overall Good and will make again for our party. Enjoy!!

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  • on January 11, 2011

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    It was the BEST! I took it to Christmas dinner and it got rave reviews. It is a keeper!!

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  • on January 05, 2011

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    This dish was so tasty and easy. I used french bread toasts or dipping strips instead of the won tons and had to use Cream of Mushroom instead of Shrimp Bisque because I couldn't find it. The top layer got a little dark due to the broiler, so I scraped off the top and then put it in a small crock pot to keep it warm. Awesome!

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  • on December 12, 2010

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    Brought this dip to a Christmas gathering with neighbors and was a big hit...simple and fast...had a hard time finding Shrimp Bisque but substitued with Lobster Bisque...EXCELLENT !!!!

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  • on November 17, 2010

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    I've made this dip for several parties. It has become my "go to" recipe for get togethers. Everyone raves about it. I haven't attempted making the won tons though, I usually just serve w/ some Wheat Thins.

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  • on September 04, 2010

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    Such a fun and different spin to crab rangoon!! And it taste awesome!!!

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