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Crab Rangoon Dip Recipe
If you love those crispy little crab rangoons from your favorite takeout spot, this warm, cheesy Crab Rangoon Dip Recipe gives you all that flavor in one easy, crowd-pleasing bowl.
Meet Your New Favorite Party Crab Dip
This Crab Rangoon Dip Recipe takes the classic American Chinese appetizer and turns it into a creamy crab dip you can scoop with chips, crackers, or crunchy wonton strips. It has everything you love about crab rangoon filling—tangy cream cheese, sweet crab, green onions, a touch of garlic—baked together into a bubbly, golden, oven baked crab dip.
Around here, this is my “Oh good, people are coming over” recipe. I make it for game day, Christmas Eve, New Year’s, and honestly, even random Tuesdays when I’m craving a hot crab appetizer but don’t feel like folding a hundred little wontons. At 50, I’m firmly in the “let it be easy, but let it taste amazing” stage of life.
What makes this baked crab rangoon dip special is how flexible it is. You can use real crab or imitation crab (my husband actually prefers imitation crab dip—don’t tell the seafood purists). You can bake it until the edges are browned and bubbling, or serve it as a cold seafood cream cheese dip if you’re short on time.
And you know what? It tastes like the inside of your favorite takeout crab rangoon, only creamier, cheesier, and perfect for sharing.
Why You’ll Love This Crab Rangoon Dip Recipe
- Packed with flavor: tastes just like restaurant-style crab rangoon filling in dip form.
- Simple ingredients: mostly pantry and fridge staples—cream cheese, crab, sour cream, cheese.
- Perfect for parties: this party crab dip disappears fast at game day gatherings and holidays.
- Flexible crab choice: works with lump crabmeat or imitation crab, fresh, canned, or frozen.
- Make-ahead friendly: assemble earlier in the day, then bake when guests walk in.
- Easy to scale: double the recipe for a big crowd or bake it in two smaller dishes.
- Kid and adult friendly: mild, creamy crab and cream cheese dip that even picky eaters enjoy.
- Great with many dippers: serve as a wonton chip dip, or with crackers, veggies, or toasted baguette.
Ingredients for the Creamiest Crab and Cream Cheese Dip
Here’s what you’ll need for this easy crab rangoon dip. I’ll include a few notes and simple swaps I’ve picked up over years of hosting.
Crab Rangoon Dip Ingredients
- 8 oz cream cheese, softened
- Use full-fat cream cheese for the best, rich texture. Let it sit at room temp 20–30 minutes so it mixes smoothly.
- 1/2 cup sour cream
- You can use plain Greek yogurt for a slightly lighter, tangier dip.
- 1/4 cup mayonnaise
- Just a little mayo adds silkiness. I usually reach for Hellmann’s or Duke’s.
- 1 1/2 cups crab meat (about 8 oz), chopped
- Use lump crab meat, claw meat, or imitation crab—whatever fits your budget. Drain canned crab very well.
- 1 cup shredded mozzarella cheese, divided
- Half goes into the dip, half on top for that cheesy crab dip crust.
- 1/2 cup shredded cheddar or Monterey Jack cheese
- Adds flavor and color; sharp cheddar is lovely here.
- 3 green onions, thinly sliced (white and green parts)
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons soy sauce (low-sodium if you have it)
- 1 teaspoon sugar
- Balances the salt and makes it taste more like classic crab rangoon.
- 1/2 teaspoon kosher salt (more to taste)
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder (optional, for extra flavor)
- 1/4 teaspoon onion powder
- 1–2 teaspoons fresh lemon juice
- Brightens everything; taste and adjust.
- Pinch of crushed red pepper flakes (optional, for a gentle kick)
For Serving
- Wonton chips (wonton wrappers cut and baked or fried—perfect for that restaurant feel)
- Tortilla chips, pita chips, or sturdy crackers
- Sliced baguette or toasted bread rounds
- Veggie sticks: celery, cucumber, or bell pepper strips
If you want this more like a hot game day crab dip, stick with plenty of cheese and serve it bubbling straight from the oven. For a lighter seafood cream cheese dip, scale back the cheese a bit and serve warm, not blazing hot.
Step-by-Step Directions
1. Preheat and Prep the Pan
- Preheat your oven to 375°F (190°C).
- If you like a slightly more browned top, you can go up to 400°F, but keep an eye on it.
- Lightly grease an 8×8-inch baking dish, a 9-inch pie plate, or a similar small casserole dish with cooking spray or a thin coat of oil.
2. Mix the Creamy Base
- In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise.
- Beat with a hand mixer or stir with a sturdy spatula until the mixture is smooth, creamy, and no big lumps of cream cheese remain.
- If your cream cheese is still firm, microwave it for 10–15 seconds at a time until soft but not melted.
3. Season Like Classic Crab Rangoon Filling
- Add the Worcestershire sauce, soy sauce, sugar, garlic, onion powder, salt, pepper, lemon juice, and red pepper flakes (if using) to the cream cheese mixture.
- Stir well and taste a little on a cracker—this is your flavor foundation. It should taste slightly salty and tangy because it will mellow once you add the crab and cheese.
4. Fold in the Crab and Cheese
- Gently fold in the chopped crab meat, green onions, 1/2 cup of the mozzarella, and the 1/2 cup cheddar or Monterey Jack.
- Try not to mash the crab too much; small chunks give a nice texture to your crab rangoon dip.
- Transfer the mixture to your prepared baking dish and spread it into an even layer.
5. Add the Cheesy Topping
- Sprinkle the remaining 1/2 cup mozzarella cheese evenly over the top of the dip.
- If you love extra cheese (who doesn’t?), you can add another 1/4 cup on top. This makes a very indulgent cheesy crab dip.
6. Bake Until Hot and Bubbly
- Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly golden.
- For a more browned, restaurant-style top, switch the oven to broil for 1–2 minutes at the end, watching very closely so it doesn’t burn.
- Remove from the oven and let the baked crab rangoon dip rest for about 5–10 minutes.
- This helps it thicken slightly so it clings better to chips and wonton crisps.
7. Garnish and Serve
- Garnish with extra sliced green onions and, if you like, a small squeeze of lemon over the top.
- Serve warm with wonton chips, crackers, or veggies—and don’t be surprised when your guests camp out right next to the baking dish.
Servings & Timing
- Yield: About 8–10 appetizer servings
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Rest Time: 5–10 minutes
- Total Time: About 40–45 minutes
If you’re timing this around a game or a holiday dinner, I like to assemble the dish earlier in the day, keep it chilled, and then bake it about 30 minutes before people arrive. That way, your game day crab dip hits the table warm and perfect.
Fun Variations on Crab Rangoon Dip
You can play with this recipe a bit and still keep the spirit of that classic crab rangoon flavor.
- Spicy Jalapeño Crab Rangoon Dip: Add 1–2 finely diced jalapeños (seeds removed for milder heat) and a dash of hot sauce.
- Cold Crab Rangoon Dip: Skip the baking, chill for at least 2 hours, and serve as a creamy crab dip straight from the fridge.
- Extra Veggie Version: Stir in 1/2 cup finely diced red bell pepper or water chestnuts for crunch and color.
- Air Fryer Mini Wonton Cups: Spoon the crab rangoon filling into wonton wrappers pressed into a muffin tin, then air fry or bake until crisp for bite-sized crab rangoon cups.
- Gluten-Free Crab Dip: Use gluten-free soy sauce or tamari and serve with gluten-free crackers or veggies.
- Low-Carb Twist: Skip the wonton chip dip idea and serve with cucumber slices, celery sticks, and sweet pepper strips.
Storage & Reheating Tips
This crab rangoon dip holds up nicely, which is good news if you actually end up with leftovers.
- Fridge:
- Store leftover dip in an airtight container for up to 3–4 days.
- Freezer:
- You can freeze it (unbaked is better). Assemble the dip in a freezer-safe dish, wrap well, and freeze up to 2 months. Thaw overnight in the fridge, then bake as directed (add 5–10 minutes if baking from chilled).
- Reheating:
- Reheat single servings in the microwave in 20–30 second bursts, stirring between each, until warmed through.
- For a full dish, cover with foil and warm in a 350°F oven for about 15–20 minutes, then uncover for a few minutes if you want the top to stay melty, not crusty.
- Make-Ahead:
- Mix the crab and cream cheese dip up to 24 hours ahead and keep it covered in the fridge.
- Add the top layer of cheese right before baking, so it melts evenly.
Notes from My Kitchen to Yours
- Softening the Cream Cheese: Don’t rush this part. If the cream cheese is too cold, you’ll chase little lumps around the bowl forever. I usually set it out before I pour my morning coffee; by the time I’m ready to cook, it’s perfect.
- Balancing Salt and Sweet: That tiny teaspoon of sugar may look funny in a savory recipe, but it really does mimic the balance you taste in restaurant-style American Chinese appetizer sauces and fillings. If you skip it, the dip can taste a bit sharper and more salty.
- Crab Choices:
- Real lump crab makes this feel fancy.
- Imitation crab dip is more budget-friendly and still delicious—especially if you’re serving a crowd that’s just happy something cheesy and hot is on the table.
- Texture Tips:
- For a smoother dip, chop the crab more finely.
- For bigger bites of crab, leave it in larger pieces and fold very gently.
- Wonton Chips Shortcut: If you don’t want to fry, brush wonton wrappers lightly with oil, sprinkle with a bit of salt, and bake at 375°F for 6–8 minutes until crisp. They’re lighter but still amazing as a wonton chip dip base.
Honestly, the biggest thing I learned testing this recipe over the years is that people don’t care how “authentic” it is—they care that it’s hot, creamy, and that there’s enough for seconds.
Frequently Asked Questions
Can I use canned crab for this Crab Rangoon Dip Recipe?
Yes, canned crab works well; just drain it very well and pick through for any shell pieces before mixing.
Is this dip good served cold?
It is! You can serve it as a cold seafood cream cheese dip by chilling it for at least 2 hours instead of baking—just skip the extra cheese topping or add it finely shredded.
Can I make this easy crab rangoon dip ahead of time?
Yes, assemble the dip up to a day ahead, cover, and refrigerate, then bake right before serving; you may need to add a few extra minutes to the bake time if it’s very cold.
How do I keep the dip warm for a party?
Transfer the baked crab rangoon dip to a small slow cooker on the “warm” setting, or keep it in the oven at 200°F between refills.
Can I double this recipe?
Absolutely—double all the ingredients and bake in a 9×13-inch dish, adding a few extra minutes of bake time until hot and bubbly.
What can I serve with this besides chips?
Try toasted baguette slices, crunchy veggies, rice crackers, or baked wonton strips for that classic crab rangoon feel.
How do I make it spicier?
Add more crushed red pepper, a spoonful of sriracha, or finely diced jalapeños to turn it into a bolder hot crab appetizer.
Can I use reduced-fat cream cheese or sour cream?
You can, but the dip will be a bit less rich and may be slightly thinner; if you do, keep the shredded cheese amount the same so it still bakes up nicely.
Conclusion: A Warm, Cheesy Nod to Takeout Favorites
This Crab Rangoon Dip Recipe gives you all the comfort of those golden little rangoons in a warm, shareable, cheesy crab dip that’s perfect for holidays, game days, or any night you want something a little special. It’s easy, flexible, and almost guaranteed to be the first empty dish on the snack table.
Give it a try, then come back and tell me how your family liked it—or what fun twist you added. And if you enjoy this, you might also like experimenting with other baked party dips, like spinach artichoke or cheesy corn dip, for your next gathering.
Crab Rangoon Dip
Ingredients
- 8 oz cream cheese softened; full-fat for best texture
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayonnaise
- 1 1/2 cups crab meat about 8 oz; lump, claw, or imitation crab; chopped and well-drained if canned
- 1 cup mozzarella cheese shredded, divided
- 1/2 cup cheddar or Monterey Jack cheese shredded
- 3 green onions thinly sliced (white and green parts), plus extra for garnish
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons soy sauce low-sodium if possible
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder optional, for extra flavor
- 1/4 teaspoon onion powder
- 1-2 teaspoons fresh lemon juice to taste
- crushed red pepper flakes pinch, optional, for a gentle kick
- cooking spray or oil for greasing the baking dish
- wonton chips, tortilla chips, pita chips, crackers, sliced baguette, or veggie sticks for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish, a 9-inch pie plate, or a similar small casserole dish with cooking spray or a thin coat of oil.
- In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or stir with a sturdy spatula until smooth and creamy, with no large lumps of cream cheese. If the cream cheese is too firm, microwave it for 10–15 seconds at a time until soft but not melted.
- Add the Worcestershire sauce, soy sauce, sugar, minced garlic, onion powder, salt, black pepper, lemon juice, garlic powder (if using), and a pinch of red pepper flakes (if using) to the cream cheese mixture. Stir well and taste a little on a cracker; it should taste slightly salty and tangy, as the flavors will mellow once the crab and cheese are added.
- Gently fold in the chopped crab meat, sliced green onions, 1/2 cup of the shredded mozzarella, and all of the shredded cheddar or Monterey Jack cheese. Try not to mash the crab too much so you keep some nice pieces in the dip.
- Transfer the crab mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the dip. If you like an extra cheesy top, add up to an additional 1/4 cup cheese.
- Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly golden. For a more browned, restaurant-style top, switch the oven to broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
- Remove the dip from the oven and let it rest for 5–10 minutes to thicken slightly. Garnish with extra sliced green onions and a small squeeze of lemon, if desired. Serve warm with wonton chips, crackers, sliced baguette, or veggie sticks.
