Crab Rangoon Dip

If you’re looking for a delicious appetizer that’s perfect for game day, special occasions, or even just a get-together with friends, then look no further than Crab Rangoon Dip!

This dip is a crowd-pleaser, and it’s easy to make too. All you need are a few simple ingredients, including cream cheese, crab meat, green onions, Worcestershire sauce, and soy sauce. Mix it all together, bake it in the oven, and voila! You’ve got yourself a tasty dip that’s perfect for any occasion.

One of the best things about this dip is that it’s so versatile. You can serve it with crackers, chips, or even veggies if you’re feeling healthy. It’s also a great option for those who are gluten-free, as it’s naturally free of gluten.

What are Crab Rangoons?

Crab Rangoons are a popular appetizer in American-Chinese cuisine. They are small, crispy fried wonton wrappers filled with cream cheese and crab meat. These tasty treats are often served with a sweet and sour dipping sauce.

Why everyone loves this recipe:

– There’s so much flavorful: The creamy cheese combined with the sweet kani crab is a match made in food heaven! Anyone who tries this will surely love it!

– It’s perfect for crowds: I love dishes that impress people, and this Crab Rangoon dip will have everyone oohing and aahing! It’s also visually pleasing!

– Super easy to make: The hardest part about this recipe is not eating all of it before serving! It’s irresistible! All you need to do is mix the ingredients and bake it!”

Ingredients You’ll Need (Full Recipe Below)

Crab Meat (I like to use imitation crab for this recipe, but you can use fresh crab meat too!
Mayo
Sour Cream
Cheese
Soy Sauce
Sriracha
Scallions
Sweet Chili Sauce
Wonton Wrappers
Cooking oil Spray

FAQ for Crab Rangoon Dip

Q: Can I make the dip ahead of time?

A: Yes, you can prepare the Crab Rangoon Dip ahead of time 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.

Q: Can the dip be served the dip cold?

A: Yes! The dip can actually be eaten cold!

Q: What can I serve with Crab Rangoon Dip?

A: 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.

Q: Is Crab Rangoon Dip gluten-free?

A:It’s not only gluten-free due to the use of wonton wrappers. However, you can make a gluten-free version by substituting the wonton wrappers with gluten-free crackers or chips.

Q: How long does Crab Rangoon Dip last?

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

Crab Rangoon Dip

Crab Rangoon Dip

A cheesy, creamy, delicious recipe
5 from 3 votes
Prep Time 15 minutes
Cook Time 30 minutes
Course Appetizer, dinner
Cuisine American
Servings 12
Calories 399 kcal

Ingredients
  

  • 12oz Imitation Crab Meat or Kani (Shredded) You can also use fresh Crab Meat!
  • 8 ounces cream cheese room temp
  • cup Mayo
  • ½ cup sour cream
  • 2 tbsp Sriracha
  • 2 tsps soy sauce
  • 1 tbsp Worchestchire
  • 1/2 cup scallions chopped
  • 1 tsp garlic powder
  • 1 cup mozzarella cheese shredded
  • ½ cup white cheddar shredded
  • ½ cup parmesean cheese shredded

For the Wonton Chips

  • 1 pack Wonton Wrappers
  • 1 can cooking oil spray

Dipping Sauce

  • 1 cup Sweet chili Sauce
  • scallions for garnish

Instructions
 

  • Preheat oven to 375°F (190°C).
  • In a large mixing bowl, combine the room temperature cream cheese, mayonnaise and sour cream. Whisk or hand mix the mixture until it is well blended. Then, add in the green onions, Worcestershire sauce, soy sauce, garlic powder and Sriracha sauce.
  • Mix the white cheddar, half of the mozzarella (save the rest for layering), and Parmesan. Combine until well mixed. Add the shredded imitation crab meat and mix.
  • Spread the mixture evenly in a baking dish. Bake for 20-25 minutes, or until the edges are golden brown and the mixture is bubbly.
  • While the dip is baking, prepare the wonton wrappers by cutting them into triangles and placing them on a baking sheet. Spray them with cooking spray.
  • Bake the wonton chips at 400 degrees° for about 5-7 minutes, or until golden brown and crispy.
  • Serve the dip immediately with the wonton chips and brush sweet chili sauce on top of the dip, garnish with scallions!
Keyword Superbowl, Appetizer, Crab Rangoon, Crab, Dip

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Recipe Rating




9 Comments

  1. Aracelis February 10, 2024 at 12:19 pm

    Love your recipes question this dip can it be reheat if your taking it to a gathering?

    Reply
  2. Aracelis February 10, 2024 at 12:24 pm

    Love your recipes they are wonderful. Question if the dip gets cold can it be reheated?

    Reply
  3. Lounell Michelle Bacener February 11, 2024 at 8:09 am

    5 stars
    Your the real wife at home with your recipes and you’re truly the real deal we love your Latin flavors and we love your take on how to be so relatable.

    Reply
  4. Joey February 16, 2024 at 8:07 pm

    I’m making this tonight for me myself and I. Using tortilla chips because I couldn’t find wonton wrappers (and didn’t want to run all over town)

    I halved the dish for myself so hopefully it still has the same taste!

    Reply
  5. Leeann Johnson March 5, 2024 at 7:58 pm

    5 stars
    Crab Rangoon Dip is an absolute winner! This recipe is definitely a keeper for all my future gatherings or just a cozy night in with some good TV!

    Reply
  6. Marina March 9, 2024 at 5:58 pm

    5 stars
    I love crab rangoons so HAD to try this dip. Can’t believe it tastes JUST like them!!! Even my picky 7 year old son enjoyed the dip and said it tasted just like crab rangoons. We used Stacy’s chips cause I was lazy and didn’t feel like buying and frying wantons. Will definitely be making this again when the crab Rangoon craving hits!!

    Reply
  7. Sharon Edwards March 22, 2024 at 6:26 pm

    Hi, Tony. I just started looking at you’re in recipes. They look amazing I can’t wait to try them. I also signed up for your news letter as well. Keep him coming.

    Reply