Crab Rangoon Dip

Crab Rangoon Dip2

One of my favorite appetizers ever is crab rangoon.  I love the little burst  of creamy tasty joy that awaits me when I bite into the crispy wonton wafer.  I wanted to make something ahead of time in my nifty new teeny crockpot to have before dinner {at home Chinese yumminess} last week.  I made this crab rangoon….just the stuffing…not the wrapper, and served with tortilla chips….it was soooo good.  I will be making it again for our family Ornament Making Extravaganza in a few days. 

This can also be baked in a 350 degree oven for 30 degrees as opposed to a crockpot on low for 3 hours.


  • 2 cans crabmeat drained and flaked
  • 2 blocks of cream cheese {8 ounces each ~ 16 ounces total} I used one regular cream cheese and one low fat.
  • 2 tablespoons powdered sugar
  • ½ teaspoon garlic powder

1.  Use softened cream cheese {microwaving for approximately 1 minute will do the trick}.

2.  Add the drained/flaked crabmeat, powdered sugar and garlic powder to the cream cheese and mix well. 

Place in crock pot or oven.  My inspiration for this recipe was from Reckless  Abandon.


Enjoy, enjoy, enjoy!!!

hugs, mb

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One Comment

  1. Jenn/Rook No. 17 says:

    Your Crab Rangoon dip sounds amazing!

    Thank you so much for sharing your talent on “A Little Birdie Told Me…” at Rook No. 17! With all the parties out there to choose from, it means a lot that you take the time be a part of mine! Warmest wishes, Jenn