If you love crab rangoon, you have to try this crab rangoon dip. It’s unbelievably good! Serve it with easy homemade wonton chips and sweet chili sauce.
Why you’ll love it: Creamy and delicious, everyone loves this dip!
How long it takes: 50 minutes
Equipment you’ll need: baking sheet, oven, baking dish, mixing bowl, measuring utensils
Servings: 16 (1/4 cup each)
What do you like best about crab rangoons? The crispy crunch of the deep-fried wrapper? The creamy crab filling with little bits of green onion? The sweet/tart chili sauce? Maybe it’s just the total package: biting into a crab rangoon is rather wonderful, isn’t it?
This crab rangoon dip has it all and then some. You won’t believe how good it is! It’s the kind of good where you just have to close your eyes so you’re not distracted, and savor it. Words will probably escape you, that is, you’ll be left speechless. Indescribably delicious.
Yup, it’s that good. Better invite guests because otherwise you’re going to want to eat the whole thing.
About this dip
Okay, you can make crab rangoon, aka crab wontons. I have a great air fryer recipe for crab rangoon that you really want to try. However, you do have to make all those little munchkins one by one.
A dip, on the other hand, is substantially easier, making it perfect for a crowd. And this dip is every bit as good as the deep fried goodies. Maybe better…
Here’s how to do it (with a few extra tips and suggestions):
As always, you’ll find the complete recipe at the end of the this post.
What you need
- Crab Meat: Buy the real thing or imitation. To be honest, it doesn’t make a whole lot of difference in this dip and imitation is cheaper and easier to use. Break the crab up into small shreds with a fork.
- A LOTTA Cheese: Cream cheese (regular or reduced fat, but not non-fat) comprises the base of the dip, with mozzarella cheese and Parmesan added for even more gooey goodness.
- Mayonnaise and Sour Cream: To help smooth out the dip and make it dippable. Lower fat mayo and sour cream are okay but don’t use non-fat.
- Green Onions, Worcestershire Sauce, Garlic, and Sriracha: This quartet evokes the flavor of restaurant crab rangoon.
- Wonton Wrappers: For easy dippers, cut wonton wrappers in half and bake them until crispy. Crackers or tortilla chips are fine, too.
How to make crab rangoon dip
If you’re going with the wonton wrappers as dippers, you’ll want to bake those first. Simply cut the stack of wrappers on the diagonal, making nice triangles.
Arrange them on a big baking sheet in a single layer. Spritz them with a little olive oil or nonstick spray and pop them into the oven for a few minutes.
They brown quickly so watch them closely.
While you’re crisping up the wrappers, get started on the dip. In a large bowl, combine the cream cheese, sour cream, and mayonnaise.
Add the crab (make sure it’s shredded into small pieces first!), and the rest of the ingredients. Stir well until everything is combined.
Spread the dip in a flat baking dish and top with a half cup of shredded mozzarella cheese. Don’t worry if you’ve already stirred it all into the dip. I always forget to leave some out, too. Just throw a little more on top. More cheese is good, right?
Bake until warmed through and the cheese is melted, about 20-25 minutes. The dip will be slightly golden around the edges and bubbling slightly. Try not to overbake the dip or it will separate. Better to underbake than overbake.
If desired, drizzle the top of the dip with sweet chili sauce. Serve with wonton “chips” and more sweet chili sauce, if desired.
Crab rangoon can be made with both real crab meat or imitation crab. Both are perfectly acceptable although crab is more nutritious, with no additives and fillers.
Imitation crab is a highly processed fish meat, often pollock. This processed fish is called surimi. Other ingredients are added, such as water, starch, sugar, vegetable oil, salt, and additives. According to Healthline, it’s often called the “hot dog of the sea.”
Fried wontons are an authentic Chinese treat, filled with a variety of meats and vegetables, with the most popular being pork or shrimp.
Crab rangoon has Chinese American roots and the filling is pretty consistently the same: cream cheese and crab with seasoning.
Make It Your Own
- If you prefer crab dips that are served cold, serve this crab rangoon dip chilled (don’t bake it).
- Crab rangoon dip is fine for keto and gluten-free diets, as long as you use ketogenic, gluten-free chips or crackers.
- Instead of using baked wonton wrappers as dippers, try baked tortilla chips or air fryer tortilla chips instead.
Prepare the dip but don’t bake it. Refrigerate for up to 2 days, covered. When ready to bake, remove dish from fridge, preheat oven, and bake as directed.
Wonton chips can be prepared ahead, cooled completely and stored in a zip top bag or plastic container.
Storage and Reheating Suggestions
Leftover dip can be refrigerated for up to two days and reheated in the microwave in thirty second intervals or until warm.
Keep in mind if the dip has been setting on the counter for a couple of hours or more at your get-together, it should probably be discarded.
More warm cheesy dips
Try dipping your crackers into one of these cheesy delights:
- Slow Cooker Spinach Artichoke Dip
- Baked Goat Cheese Dip with lemon and thyme
- Poblano Queso Dip – delicious & creamy!
- Queso Blanco in the Slow Cooker
- Healthy Queso Dip with Butternut Squash
- Mexican Spinach Dip – great for parties!
- Stovetop Spinach Dip with sun-dried tomatoes
- Slow Cooker Chicken Cheese Dip with marsala
- Beer Cheese Dip with broccoli and bacon
- 1 (12 ounce) package wonton wrappers, cut in half diagonally
- Nonstick spray or olive oil spray
- 8 ounces cream cheese, softened (see note)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 8 ounces crab meat or imitation crab meat
- 1 cup shredded mozzarella, divided
- 1/4 cup grated Parmesan cheese
- 1/4 cup finely chopped green onion (about 3 green onions)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Sriracha
- 2 cloves garlic, minced
- Sweet chili sauce (for serving, optional)
- Preheat oven to 350ºF. Arrange wonton wrappers on a baking sheet in a single layer and spray with nonstick spray or olive oil spray. Bake for 7-8 minutes or until golden brown and crisp. Set aside while you make the dip.
- Leave the oven on 350ºF for the dip. Spray a 8- or 9-inch square baking dish with nonstick cooking spray and set aside.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream and stir until smooth.
- If using imitation crab, lightly mash it with a fork or mince it. Add it to the bowl, along with 1/2 cup mozzarella, Parmesan, green onion, Worcestershire sauce, Sriracha, and garlic. Stir well.
- Spread into prepared pan and top with remaining mozzarella cheese. Bake for 20-25 minutes or until golden brown around edges and bubbling.
- Serve immediately with wonton chips, crackers, or tortilla chips. If desired, drizzle with sweet chili sauce.
- Lower fat cream cheese can be substituted but I don’t recommend non-fat.
- Nutrition information is based on one 1/4 cup serving of dip and wonton chips.
- Make Ahead Tip: Prepare the dip as directed but don’t bake it. Cover and refrigerate up to 2 days. Bake as directed. Wonton chips can be made ahead too. Cool completely and store in plastic bag or container.
- Leftover dip can be refrigerated for up to two days and reheated in the microwave in thirty second intervals or until warm. Keep in mind if the dip has been setting on the counter for a couple of hours or more, it should probably be discarded.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.