Crab Rangoon Dip

This creamy and cheesy crab rangoon dip is a great appetizer for any holiday or celebration.

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This cheesy crab rangoon dip is a perfect appetizer for any sort of special event, recreating the irresistible takeout favorite in dip form. Cream cheese and crab meat combine to make a savory dip you can serve with hot crispy wonton chips for a sure crowd-pleaser. 

Crab Rangoon Dip Ingredients

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You’ll need:

• 8 ounces of cream cheese, softened
• 3 green onions, sliced
• 12 ounces of canned crab meat, drained
• ¼ cup of mayo
• ¼ cup of sour cream
• 1 tablespoon of Worcestershire sauce
• 2 teaspoons of soy sauce
• 2 teaspoons of lemon juice
• ¼ cup of fresh parmesan cheese
• 1 cup of shredded Colby-Monterey Jack cheese, set aside an additional ½ cup (optional)
• 1 teaspoon of salt
• 1 teaspoon of pepper
• ¼ cup sweet chili sauce

For the Crispy Wonton Chips

• 1 package of wontons wrappers
• olive oil or cooking spray
• salt to taste

How to Make This Crab Rangoon Dip Recipe

STEP ONE: Preheat your oven to 350°F.

STEP TWO: In a medium bowl, combine the cream cheese, green onions, crab meat, mayo, and sour cream well.

STEP THREE: Add the Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Monterey Jack cheese, salt, and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy. This makes it much easier to scoop.

STEP FOUR: Spread your creamy mix in an 8×8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in the oven for 20 to 25 minutes or until bubbling.

STEP FIVE: Once it’s out of the oven, pour some of the sweet chili sauce over top of the dip. Garnish with chopped green onions or parsley if you like.

For the Crispy Wontons

STEP ONE: Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.

STEP TWO: Lay each of the wonton triangles on a baking sheet and lightly spray each triangle with cooking spray or olive oil and sprinkle with some salt.

STEP THREE: Bake them for 4 to 5 minutes. The wontons should have crispy golden brown edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.

How to Serve

Cold, warm, or hot, this dip can be enjoyed at any temperature. That makes it the perfect dish for entertaining at home or bringing to a friend’s party. The best companion for this cheesy crab dip is our homemade crispy wonton chips.

Other good options are tortilla chips, pita chips, saltine or club crackers, or any other cracker-like snack you prefer. It’s also deliciously hearty with toasted slices of bread (try our beer bread). The combination of crunchy and creamy is just so hard to beat.

For low-carb options, sliced vegetables are perfect. Cucumbers, bell peppers, and celery sticks are all healthy options that are super low in carbs.

For more great crab dip recipes, make sure you check out our cold crab dip and our hot crab dip – they’re both super yummy! 

MORE DIP RECIPES

Hot Dips

Hot Crab Dip

Cold Dips

French Onion Dip

Storage

IN THE FRIDGE: Store leftovers of this cheesy dip in an airtight container in the fridge for up to 2 days.

IN THE FREEZER: We don’t recommend freezing this dip as it will lose its creamy texture.

Gone are the days when you scramble for a packaged dip before heading to a party because you didn’t know what to bring. Your friends are going to love the delicious flavors of this hot crab rangoon dip and are going to ask for this again and again. This crunchy appetizer really is addicting.

More Recipes You’ll Love

• Rotel Dip
• Beer Cheese Dip
• Seven Layer Dip
• Spinach Artichoke Dip
• Cheese Dip
• Chili Cheese Dip
• French Onion Pork Chops
• Sloppy Joe Bake
• Homemade Sweet and Sour Sauce
• Crab Rangoon
• Grilled Salmon 
• Tuna Melt
• Salmon in Foil
• Tuna Sandwich

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Crab Rangoon Dip

5 from 6 votes

This creamy and cheesy crab rangoon dip is a great appetizer for any holiday or celebration.

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8

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Ingredients

  

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Dip

• 8 ounces cream cheese, softened
• 3 green onions, sliced
• 12 ounces canned crab meat, drained
• ¼ cup mayo
• ¼ cup sour cream
• 1 tablespoon Worcestershire sauce
• 2 teaspoons soy sauce
• 2 teaspoons lemon juice
• ¼ cup fresh parmesan cheese
• 1 cup shredded Colby-Monterey Jack cheese, set aside an additional ½ cup for topping (optional)
• 1 teaspoon salt
• 1 teaspoon pepper
• ¼ cup sweet chili sauce

Crispy Wontons

• 1 package wontons wrappers
• olive oil, or cooking spray
• salt, to taste

Instructions

 

Dip

• Preheat your oven to 350°F.
• In a medium bowl, combine the cream cheese, green onions, drained crab, mayo, and sour cream well.
• Add the Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Colby-Monterey jack cheese, salt, and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy.
• Spread your creamy mix in an 8×8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in oven for 20 to 25 minutes or until bubbling.
• Once it’s out of the oven, pour on some of the sweet chili sauce over. Garnish with some chopped green onions or parsley if you like.

Crispy Wontons

• Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.
• Lay each wonton triangle on a baking sheet and lightly spritz each triangle with cooking spray or olive oil and sprinkle with some salt.
• Bake them for 4 to 5 minutes. The wontons should have crispy browned edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.

Notes

• You can also make this recipe in a crockpot or a slow cooker. Simply mix all the ingredients and cook for 2 hours on low while stirring at least once.
• Make sure to drain the crabmeat can before adding it to the dip mixture, as you would do with a can of tuna.
• Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese mixture.
• Our wontons took about 9 minutes. At the 5-minute mark, they were still pretty raw, but they do brown quickly, so you need to keep an eye. A lot will depend on your oven as to how fast they will bake.

Nutrition

Calories: 440kcal | Carbohydrates: 36g | Protein: 20g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 1177mg | Potassium: 268mg | Fiber: 1g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 3mg | Calcium: 259mg | Iron: 3mg

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