Creamy crab rangoon dip is a warm, cheesy appetizer packed with crab, cream cheese, garlic, and savory seasonings. It's easy to make and perfect for parties, holidays, game day, or New Year's Eve.
Why You’ll Love This Recipe
All the flavor of crab rangoon without the folding and frying - creamy, savory, and packed with crab flavor.
Quick and easy to make with simple ingredients and very little prep.
Perfect for parties and holidays like Christmas, New Year's Eve, game day, or any appetizer spread.
Warm, creamy, and cheesy with a rich cream cheese base that's made for dipping.
Great for sharing and easy to serve with crispy wonton chips, crackers, or toasted baguette slices.
Ingredients
- Cream Cheese
- Sour Cream
- Mayonnaise
- Imitation Crab Meat or Lump Crab Meat
- Shredded Mozzarella Cheese
- Green Onions
- Worcestershire Sauce
- Soy Sauce
- Garlic Powder
- Onion Powder
- 24 Wonton Wrappers
- Cooking Spray
- Salt
How to Make Crab Rangoon Dip
Crab Rangoon Dip
- Preheat the oven to 375°F.
- Mix cream cheese, sour cream, mayonnaise, crab meat, ½ cup mozzarella, green onions, Worcestershire sauce, soy sauce, garlic powder, and onion powder until smooth.
- Spread the mixture evenly into a small baking dish. Sprinkle the remaining mozzarella over the top.
- Bake for 20-25 minutes, until hot and bubbling around the edges.
Wonton Chips
- Cut each wonton wrapper diagonally into two triangles.
- Arrange them in a single layer on a baking sheet. Coat lightly with cooking spray and sprinkle with salt.
- Bake at 375°F for 5-7 minutes, until crisp and golden.
- Serve immediately with the warm crab rangoon dip.
Tips
Soften the cream cheese first. Room-temperature cream cheese blends much more smoothly and helps prevent lumps in the dip.
Drain the crab well. Excess liquid can make the dip watery, especially if you're using canned crab meat.
Broil briefly for extra color. If you want a lightly golden top on the cheese, broil the dip for a minute or two at the end while watching it closely.
Serve it hot. Crab rangoon dip is creamiest right out of the oven, so plan to bake it shortly before serving.
Wonton chips are the best pairing. Homemade or store-bought wonton chips give you that classic crab rangoon flavor and crunch. Crackers, pita chips, or toasted baguette slices also work well.
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Crab Rangoon Dip
Ingredients
Crab Rangoon Dip
- 8 ounces Cream Cheese room temperature
- ½ cup Sour Cream
- ¼ cup Mayonnaise
- 8 ounces Imitation Crab Meat or Lump Crab Meat finely chopped
- 1 cup Shredded Mozzarella Cheese divided
- 3 Green Onions sliced
- 1 teaspoon Worcestershire Sauce
- 1 teaspoon Soy Sauce
- ½ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- Sweet Chili Sauce optional, for serving
- Sliced Green Onions for garnish
Wonton Chips
- 24 Wonton Wrappers
- Cooking Spray
- Salt to taste
Instructions
Crab Rangoon Dip
- Preheat the oven to 375°F.
- Mix cream cheese, sour cream, mayonnaise, crab meat, ½ cup mozzarella, green onions, Worcestershire sauce, soy sauce, garlic powder, and onion powder until smooth.
- Spread the mixture evenly into a small baking dish. Sprinkle the remaining mozzarella over the top.
- Bake for 20-25 minutes, until hot and bubbling around the edges.
Wonton Chips
- Cut each wonton wrapper diagonally into two triangles.
- Arrange them in a single layer on a baking sheet. Coat lightly with cooking spray and sprinkle with salt.
- Bake at 375°F for 5-7 minutes, until crisp and golden.
- Serve immediately with the warm crab rangoon dip.
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