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+ servings

Crab Rangoon Dip

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.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Appetizer
Cuisine Chinese
Servings 8
Calories 440 kcal



  • 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



  • 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 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.

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.


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.


Sodium: 1177mgCalcium: 259mgVitamin C: 3mgVitamin A: 675IUSugar: 2gFiber: 1gPotassium: 268mgCholesterol: 102mgCalories: 440kcalTrans Fat: 1gMonounsaturated Fat: 6gPolyunsaturated Fat: 4gSaturated Fat: 11gFat: 24gProtein: 20gCarbohydrates: 36gIron: 3mg