Crab Rangoon Dip

5 from 6 votes

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

Prep Time5

Cook Time25

Total Time30

Course: Appetizer

Cuisine: Chinese

Keyword: crab ragoon dip recipe

Servings:

Calories: 440kcal

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

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 8x8 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.