November 7, 2023Review Recipe
Table of Contents
This cheesy crab rangoon dip is a perfect appetizer for any sort of special event, recreating the irresistible takeout favorite in dip form. This savory dip can be served with hot crispy wonton chips for a sure crowd-pleaser.
Crab Rangoon Dip Ingredients
Cream cheese, mayo, and sour cream create a rich and velvety base in this dip, while crab meat infuses a tasty seafood element.
Worcestershire sauce, soy sauce, and lemon juice add depth and brightness, while Parmesan and Colby-Monterey Jack cheeses provide a cheesy goodness.
Seasoned with salt and pepper and topped with sweet chili sauce, this dip offers a delightful balance of creamy, savory, and slightly spicy flavors
- 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 wonton wrappers
- olive oil or cooking spray
- salt to taste
Substitutions And Additions
CRAB MEAT: It’s easy to make adjustments to this simple recipe. If canned or fresh crab meat is not your thing, just replace it with imitation crab meat.
MAYO AND SOUR CREAM: For a lighter version of the dip, consider using Greek yogurt or a low-fat yogurt-based mayo instead of traditional mayo.
Similarly, you can opt for reduced-fat sour cream without compromising too much on creaminess.
PARMESAN CHEESE: Experiment with different cheese varieties to add a unique twist.
Try using grated Pecorino Romano for a sharper, saltier kick, or swap it with Asiago cheese for a nutty, savory flavor.
Grate the cheese finely to ensure it blends smoothly into the dip.
SWEET CHILI SAUCE: Add a different level of sweetness and spice by swapping the sweet chili sauce with apricot preserves or mango chutney.
These alternatives will bring fruity notes with a touch of heat, providing a unique flavor profile to your dip.
How To Make This Crab Rangoon Dip Recipe
Let’s get started mixing up the creamy dip before spreading it in a baking dish and popping it in the oven to get all warm and gooey.
OUR RECIPE DEVELOPER SAYS
You can also make this recipe in a crockpot or a slow cooker. Simply mix all the ingredients and cook for two hours on low while stirring at least once.
STEP ONE: Preheat your oven to 350°F.
Make sure to drain the crabmeat can before adding it to the dip mixture as you would do with a can of tuna.
STEP TWO: In a medium bowl, combine the cream cheese, green onions, crab meat, mayo, and sour cream well.
Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese mixture.
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, lightly spray each triangle with cooking spray or olive oil, and sprinkle with some salt.
STEP THREE: Bake them for four to five 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.
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.
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.
Now that you’ve enjoyed your delicious dip, let’s make sure you know how to store any leftovers or prepare it ahead of time for convenience.
MAKE AHEAD: If you’re planning ahead for a gathering or just want to save time on a busy day, you can make the dip in advance.
Prepare the dip following the recipe up to the point of baking, and then cover it tightly with plastic wrap or aluminum foil.
Store it in the refrigerator for up to 24 hours. When you’re ready to serve, simply bake it as directed in the original recipe.
IN THE FRIDGE: Store leftovers of this cheesy dip in an airtight container in the fridge for up to two days.
IN THE FREEZER: We don’t recommend freezing this dip as it will lose its creamy texture.
REHEATING: When you’re ready to enjoy the dip again, you have several reheating options:
- OVEN: Preheat your oven to 350°F (175°C). If the dip is frozen, allow it to thaw in the refrigerator overnight. Once thawed, place it in the preheated oven for about 20-25 minutes or until it’s heated through and the top is golden and bubbly.
- MICROWAVE: If you’re in a hurry, the microwave works well for reheating. Heat it in short intervals, stirring or checking between each interval until it’s heated to your desired temperature.
Why We Love This Recipe
IRRESISTIBLE FLAVOR: This dip beautifully captures the essence of crab rangoon, blending the flavors of cream cheese, crab meat, and seasonings into a creamy and savory delight that’s reminiscent of the beloved appetizer.
EASY AND CONVENIENT: With simple steps and readily available ingredients, you can whip up a crowd-pleasing dip in no time, whether it’s for a party or a cozy night in.
CREAMY INDULGENCE: The creamy texture of the dip, thanks to cream cheese, mayo, and sour cream, provides a rich and indulgent experience that’s perfect for satisfying your cravings for comfort food.
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.
FREQUENTLY ASKED QUESTIONS
This creamy dip will work with either real or imitation crab meat, and you won’t notice the difference.
Crab rangoon dip is a deconstructed, dip version of the crab rangoon, a popular Chinese takeout appetizer. A crab rangoon is a fried wonton filled with crab meat and cream cheese mix. Much like its appetizer alter-ego, this dip is a wonderful combination of crab meat, cream cheese, and a wonderful balance of seasonings like Worcestershire sauce, soy sauce, chili sauce, and more.
You can assemble this crab rangoon recipe dip right up to the step before baking and store it in the fridge for up to a day. Bake it just before you are ready to serve this delicious appetizer.
More Recipes You’ll Love
- French Onion Pork Chops
- Crab Rangoon
- Grilled Salmon
- Cheese Sticks
- Tuna Melt
- Salmon in Foil
- Tuna Sandwich
Crab Rangoon 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
- 1 package wontons wrappers
- olive oil, or cooking spray
- salt, to taste
- 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.
- 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.
- 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.