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Crab Rangoon Dip

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close up shot of a baking dish of Crab Rangoon Dip garnished with green onions with a chip being dipped into it
This creamy and cheesy crab rangoon dip is a great appetizer for any holiday or celebration.
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Table of Contents
  1. Crab Rangoon Dip Ingredients
  2. How to Make This Crab Rangoon Dip Recipe
  3. How to Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

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. 

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!

close up overhead shot of a baking dish of Crab Rangoon Dip garnished with green onions

Crab Rangoon Dip Ingredients

Crab Rangoon Dip raw ingredients that are labeled

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
  • sweet chili sauce

For the crispy wonton chips

  • 1 package of wontons 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. Your family and friends won’t know or taste the difference.

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How to Make This Crab Rangoon Dip Recipe

PRO TIP:

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.

STEP ONE: Preheat your oven to 350°F.

PRO TIP:

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, mayo, and sour cream well.

PRO TIP:

Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese mixture.

Crab Rangoon Dip process shot of ingredients being combined in a bowl

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.

Crab Rangoon Dip process shot of ingredients being blended together in a bowl

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.

Crab Rangoon Dip process shot of mixture spread into a baking dish then sprinkled with cheese

STEP FIVE: Once it’s out of the oven, pour on some of the sweet chili sauce over top of the dip. Garnish with some 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.

Crab Rangoon Dip process shot of wonton wrappers cut into 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.

Crab Rangoon Dip process shot of wontons placed on a baking sheet and sprinkled with 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.

PRO TIP:

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.

Crab Rangoon Dip process shot after wontons are baked

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. 

Storage

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

close up shot of a serving of Crab Rangoon Dip with chips on a plate

Gone are the days where 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

Can I use imitation crab instead of real crab meat?

This creamy dip will work with either real or imitation crab meat and you won’t notice the difference.

What is crab rangoon dip?

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.

Can I make this dip ahead of time?

You can assemble this 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.

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close up shot of a baking dish of Crab Rangoon Dip garnished with green onions with a chip being dipped into it

Crab Rangoon Dip

5 from 3 votes
This creamy and cheesy crab rangoon dip is a great appetizer for any holiday or celebration.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8

Ingredients
  

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 (optional)
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 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, 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

TIP: 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.
 
TIP: Make sure to drain the crabmeat can before adding it to the dip mixture as you would do with a can of tuna.
 
TIP: Make sure your cream cheese is at room temperature so that you don’t end up with lumps in your cream cheese mixture.
 
TIP: 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

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