Crab Rangoon Dip

This easy Crab Rangoon Dip delivers all the creamy, savory-sweet flavors of the classic appetizer in a scoopable way. It’s a creamy baked appetizer made with crab, cream cheese, and classic rangoon seasonings. Perfect for parties, holidays, or game day snacking.

If you’re looking for another amazing dip recipe, try my Spinach and Artichoke Dip.

Crab Rangoon Dip combines cream cheese, sweet crab meat, spicy green onions, briny Worcestershire sauce, and soy sauce into a delicious mixture that is perfect for serving with wonton chips, crackers, or fresh veggies. It can be prepared ahead of time and reheated when you plan to serve it, giving you time to prepare other dishes for your special occasion.

The dip is inspired by the Chinese-American dish known as crab rangoons, which are fried wontons that are stuffed with crab and cream cheese, and served with sweet and sour dipping sauce. This dip is much easier to prepare for a crowd, though, as you don’t have to individually stuff wontons with the fillings. Prep is fast to make entertaining easy.

Why You’ll Love Crab Rangoon Dip

This crab rangoon dip recipe is ultra-creamy and packed with flavor. The mix of salty, smoky, and slightly spicy notes take it over the top, making it a dip you’ll keep coming back to.

Here are a few reasons why you’ll love it:

• Several serving options: Crispy wonton chips give it classic cab rangoon vibes, but it’s just as good with fresh veggies, sliced baguette, crackers, or potato chips.
• Perfect for parties: You can scale the ingredients up or down to serve a smaller or larger crowd, making it perfect for gatherings.
• Easy to make: Skip stuffing and frying wontons – just mix, bake, and serve. Only 15 minutes of hands-on prep is needed!

Ingredients You Need

You can find all of the ingredients for this recipe at your local grocery store.

NOTE: See the recipe card below for the full list of ingredients and instructions.

• Crab Meat – Whether you use imitation crab meat, kani, or fresh crab, crab meat is an integral ingredient in this dip. 
• Cream Cheese – This is another classic crab rangoon ingredient that adds some tanginess and a creamy quality to the dip.
• Mayonnaise – Mayo helps loosen the cheesy mixture so that it is easy to pick up with the wonton chips.
• Sour Cream – Sour cream adds both a creamy texture and tangy flavor.
• Sriracha – Sriracha adds a hint of spiciness to the dip, adding a contrasting flavor note.
• Soy Sauce – A little soy sauce adds some umami to the dip.
• Worcestershire – Slightly smoky and tangy, worcestershire cuts through the richness of the cheese, mayo, and sour cream.
• Scallions – Scallions offer a beautiful green color to the dip while also adding some freshness.
• Garlic Powder – Garlic powder pairs beautifully with all the cheesy notes of the dip, adding even more complexity.
• Mozzarella – While mozzarella isn’t typically used in classic crab rangoons, it melts and becomes deliciously oozy when baked in the oven.
• White Cheddar – White cheddar has a sharper taste that makes it wonderful to include in homemade cheese dips.
• Parmesan Cheese – Salty and nutty tasting, you will not want to skip the parmesan in this recipe.
• Wonton Wrappers – Baking wontons in the oven makes them crispy and perfect for dipping into the cheesy dip.
• Sweet Chili Sauce – The sweet chili sauce is sweet and spicy, and reminiscent of the dipping sauce traditionally served with crab rangoons.

How to Make Crab Rangoon Dip

This dip comes together with minimal prep.

1. Start mixing the ingredients: Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, mix the cream cheese with the mayonnaise and sour cream until combined.
2. Add the seasonings: Stir in the green onions, Worcestershire sauce, soy sauce, garlic powder, and sriracha.

3. Add the cheese: Mix in the white cheddar, half the mozzarella, and parmesan until combined.
4. Add the crab: Carefully stir in the crab until well combined.

5. Add the mixture to a baking dish: Spread the mixture into a baking dish.
6. Sprinkle with cheese: Layering it with the remaining mozzarella.

7. Bake: Bake it until it is golden brown and bubbling, about 20 to 25 minutes.
8. Arrange the wonton chips: Cut the wontons into triangles and place them on a baking sheet. Spray them with cooking oil spray.
9. Bake the chips: Bake them in a 400 degrees F (200 degrees C) oven until they are golden brown and crisp, about 5 to 7 minutes.

10. Serving the Dip: Brush the dip with the sweet chili sauce and serve it with the wonton chips.

Tip: If you find that the wontons aren’t cooking evenly, you can turn them halfway during the cooking process.

Expert Tips

• Add Chives: If you don’t have green onions on hand, sliced chives make a wonderful replacement, imparting a green color on top of the dip.
• Check the Crab for Shells: If you are using fresh cooked crab, check it thoroughly for shells so that you don’t get any in your dip.
• Make it Gluten-Free: If you need this dip to be gluten-free, you could replace the soy sauce with tamari or coconut aminos. Additionally, rather than serving it with wonton chips, you could serve it with fresh vegetables and gluten-free crackers.

Frequently Asked Questions

Serving Suggestions

This dip is delicious with crackers, chips, or even fresh veggies. You can also serve it with wonton chips or even wonton wrappers that have been fried until crispy.

Storage and Make Ahead

Crab Rangoon Dip can be stored in an airtight container in the refrigerator for up to 3 days.

To make ahead, you can preprare the dip in advance and store it in the refrigerator until you’re ready to bake it. Just be sure to let it come to room temperature before baking to ensure even cooking.