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Crab ragoon dip with sweet chili sauce

Smoked Crab Rangoon Dip with Wonton Chips

This Smoked Crab Rangoon Dip is easy to make, loaded with flavor, and perfect for your next gathering or game day. Serve it up with some homemade baked wonton chips!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Servings: 6 servings
Course: Appetizer, bbq, Snack
Ingredients Method Video Notes

Ingredients
  

  • 8 oz. cream cheese softened
  • 1/4 cup whipped dressing or mayo
  • 8 oz. imitation crab meat or real if you have it
  • 2 cloves of garlic
  • 1/4 tsp cayenne pepper
  • 2 green onions, sliced divided
  • 1/4 cup Sweet Thai Chili sauce
Baked Wonton Chips (optional)
  • 5 sheets wonton wrappers
  • oil
  • sea salt

Method
 

  1. In a mixing bowl combine softened cream cheese, crab meat (reserve a little for the topping), whipped dressing, garlic, cayenne pepper and half of the sliced green onions.
  2. Stir everything until well combined.
  3. Pour into small baking dish or small cast iron pan. Spread around and add the reserved crab meat on top.
  4. Place into pre-heated smoker and smoke at 225 for 1 hour or until hot throughout.
  5. Once the dip is heated throughout, top with the sweet Thai chili sauce and the rest of the green onions.
  6. Serve warm with the wonton chips or tortillas and enjoy!
For Baked Wonton Chips
  1. Take a stack of the wonton wrappers out and use a pizza cutter to slice them into triangles. Place them on a baking sheet.
  2. Brush with a little cooking oil and sprinkle with some salt. Bake at 400 degrees for about 3 minutes, rotate pan and cook another 2-3 minutes until golden brown. Watch these closely as they burn quickly.
Oven Instructions
  1. Follow all instructions and bake at 350 degrees F for bout 20-25 minutes or until hot throughout.

Video

Notes

  • You can use a 6.5-8 inch cast iron skillet