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Rating: 3.47 stars
34 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 4

This quick and easy dip has all the flavor of fried Rangoon -- without the time and mess of frying. Won ton wrappers are baked crisp, then dipped in a creamy Asian-style sauce. They disappear fast at gatherings! The won ton wrappers may need to be baked in several batches.

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Recipe Summary

prep:
15 mins
cook:
5 mins
total:
20 mins
Servings:
24
Yield:
1 dip
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease a large baking sheet.

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  • In a medium bowl, mix cream cheese, soy sauce, fresh ginger root, garlic, parsley and crabmeat.

  • Cut wonton wrappers diagonally into triangles. Arrange triangles on the prepared baking sheet in a single layer. Sprinkle with paprika, increasing the amount as desired.

  • Bake wrappers in the preheated oven until crisp and lightly browned, about 5 minutes.

  • Pour approximately 1/2 the duck sauce over cream cheese mixture. Serve the rest with the toasted won ton wrapper triangles for dipping.

Nutrition Facts

148 calories; protein 7.4g; carbohydrates 13.7g; fat 7g; cholesterol 36.4mg; sodium 323.8mg. Full Nutrition
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Reviews (25)

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Most helpful positive review

Rating: 5 stars
09/28/2003
This was a big hit at a recent family gathering. I will definitely be using this recipe again. Be sure to bake the wontons long enough. I think I had to bake them 6-7 minutes. You want them crispy. YUM! Read More
(20)

Most helpful critical review

Rating: 1 stars
04/05/2007
This is the first time I really couldn't eat some kind of dip. I'll dip just about anything. I even followed the recommendations for modification and it still just tasted like soy sauce flavored cream cheese. The toasted wontons were good though! Read More
(8)
34 Ratings
  • 5 star values: 8
  • 4 star values: 14
  • 3 star values: 2
  • 2 star values: 6
  • 1 star values: 4
Rating: 5 stars
09/28/2003
This was a big hit at a recent family gathering. I will definitely be using this recipe again. Be sure to bake the wontons long enough. I think I had to bake them 6-7 minutes. You want them crispy. YUM! Read More
(20)
Rating: 5 stars
03/10/2003
My whole family really enjoyed this dip! I've now used the cream cheese mixture in several other recipes with great results! Read More
(13)
Rating: 1 stars
04/05/2007
This is the first time I really couldn't eat some kind of dip. I'll dip just about anything. I even followed the recommendations for modification and it still just tasted like soy sauce flavored cream cheese. The toasted wontons were good though! Read More
(8)
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Rating: 4 stars
05/30/2006
I agree with other reviewers saying there is too much crab...other than that we really liked. Thanks for the post. Read More
(7)
Rating: 4 stars
07/13/2004
Hmmm... these were easy to make and fun too. Based on other's reviews I cut the crab in half and was glad. I also omitted the ginger root as I forgot to pick it up at the store... missed it a little but not tons. These weren't as creamy as I'd hoped... wonder what would happen if you added more cream cheese?? Read More
(6)
Rating: 2 stars
03/04/2007
Not super impressed with the idea of this dip being cold. It wasn't bad but I think I will use it for the filling in homemade crab rangoon! Read More
(5)
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Rating: 4 stars
09/06/2005
I liked it pretty well. Not my idea of rangoon really but I thought it was good. My family however did not. That being said I won't be making it again.:( Good recipe though. Just can't justify making it if I'm the only one going to eat it. Read More
(4)
Rating: 4 stars
01/24/2011
I don't know what everyone else is talking about. I made this recipe exactly as the recipe called for. I made no modifications and it was wonderful. If you ask me it tasted exactly like crab rangoon filling. I took it to an asian inspired party and everyone LOVED it. I think the people who reviewed it and didn't like it made too many changes to the original recipe. Read More
(4)
Rating: 4 stars
03/03/2008
This is a GREAT recipe but I have ALWYAS served it HOT never cold. Hah! I just realized that I mis-read the original recipe but for those of you who had it cold I would strongly urge you to give it one more shot but try baking it until it's hot and bubbly. Cold just sounds nasty. In addition I used low-fat cream cheese and instead of duck sauce my friends and I all liked it with hot chile sauce (sambal olek or some other Thai-style hot red sauce). I also added some thinly sliced scallions or green onions for a little extra zip and crunch. I get requests for 'my' recipe all the time. Read More
(4)