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Crab Rangoon Dip is a creamy, cheesy, Asian-style hot crab dip inspired by the classic Chinese-American appetizer. Instead of individually folding and frying wontons, this easy dip recipe bakes crab meat, green onions, cream cheese, and soy sauce into one bubbly dish. Perfect for serving with crispy wonton chips, crackers, or veggies, it’s always a crowd-pleaser at parties, potlucks, and game days.
⭐️⭐️⭐️⭐️⭐️
Made a double batch for my church study group of 20, not a smidgen left, and many requests for the recipe 😀. A huge success. It is delicious!
– KAREN
Crab rangoon itself is a Chinese-American appetizer made with cream cheese, crab, and green onions stuffed inside a wonton wrapper, then fried until golden and crispy. It is hands-down my favorite appetizer to order, and if I spot it on a menu, you can bet I i’m ordering it every single time.
This Crab Rangoon Dip recipe is everything you love about these crispy fried wontons, except it’s easier to make, WAY cheesier, and perfect for sharing. Simply combine the ingredients and bake until hot, bubbly, and melted.
It’s also incredibly versatile. Serve it with crunchy wonton chips for the full rangoon experience, or keep it simple with tortilla chips, sliced sourdough, or even fresh veggies like celery and bell peppers.
Plus, you can make it ahead of time and bake it just before serving. You can even tweak the ingredients to fit your taste. Use real lump crab for extra indulgence, swap in tamari to keep it gluten-free, or add a little sriracha for heat. You can also serve it alongside other delicious dips like my buffalo chicken dip and cheesy Rotel dip for the ultimate party spread.
Table of Contents
Ingredients + Substitutions
This cheesy Crab Rangoon dip recipe comes together with just a handful of simple ingredients. Here’s what you’ll need including possible substitutions.
- Cream Cheese: The base of the dip. Cream cheese makes it rich, creamy, smooth, and perfect for scooping. Always use room-temperature cream cheese so it blends easily. You can use full-fat or reduced-fat options, but avoid fat-free ones, as they won’t melt the same way.
- Mayonnaise: Adds tang, creaminess, and helps balance the richness of the cream cheese. If you’re not a mayo fan, swap it with more sour cream or Greek yogurt.
- Sour Cream: Lightens the dip so it’s not too dense. It also adds a subtle tang. Greek yogurt is an excellent alternative if you prefer a more protein-rich option. Again, I recommend using full-fat sour cream or Greek yogurt as they’re less likely to separate when heated.
- Soy Sauce: Brings salty, umami flavor that mimics the savory notes of traditional crab rangoon filling. For a gluten-free version, use tamari or coconut aminos.
- Garlic: Fresh minced garlic adds sharp, savory depth. In a pinch, you can use garlic powder (about ½ teaspoon), but fresh is always best.
- Sugar: Just a touch helps balance the saltiness of the soy sauce and savory richness of the crab. You can omit it, but it does round out the flavors.
- Crab Meat: The star of the dish! Imitation crab (surimi) is the most budget-friendly option and works great in dips. It’s what I used to make this recipe. For a sweeter, more delicate flavor, use canned lump crab meat or splurge on fresh crab if it’s available.
- Monterey Jack Cheese: Melts beautifully and gives you that gooey, stretchy cheese pull. Mozzarella, white cheddar, or a Mexican cheese blend also works well.
- Green Onions: IMHO, green onions are the most important part of the entire dish. Their bright, fresh flavor cuts through the richness of the melted cheese and savory soy sauce. Chives can be used instead.
How to Make Crab Rangoon Dip
Here’s a visual overview of how to make this recipe. For the full printable recipe, scroll down to the recipe card at the end of this page.
Begin by beating the cream cheese in a large mixing bowl until smooth and spreadable. Tip: Bring the cream cheese to room temperature before blending, this way it blends smoothly without lumps.
Add the mayonnaise, sour cream, soy sauce, garlic, and sugar to the bowl with the cream cheese. Mix until fully combined and smooth. Tip: Use an electric hand mixer for quicker blending.
Stir in the shredded crab, half of the cheese, and the green onions. Mix until the crab, cheese, and green onions are evenly distributed.
Transfer the mixture into a greased baking dish and spread it out evenly. Sprinkle the remaining shredded cheese evenly over the top.
Bake at 350°F for 20 to 25 minutes, or until the cheese is melted and bubbly. Tip: For a golden crust, broil for 2 to 3 minutes at the end, but keep a close eye to prevent burning.
Crispy Homemade Wonton Chips
To make homemade crispy wonton chips, you’ll need premade wonton wrappers and a neutral oil with a high smoke point, such as vegetable oil, canola oil, or peanut oil. These fry up light and crisp, just like the wrapper on a traditional crab rangoon. I like to slice them into triangles for easy dipping. If you can’t find wonton wrappers, try using egg roll wrappers, tortilla chips, or even pita chips as alternatives.
- To make homemade wonton chips: Slice the wonton wrappers in half diagonally, then prepare a large baking pan with a cooling rack on top (or line a baking sheet with paper towels). Heat the oil to 360 to 365°F and fry 3-4 wonton triangles at a time for 25 to 30 seconds, or just until they start to turn golden. Remove immediately, drain on the rack or paper towels, and repeat with the remaining wonton wrappers.
For a lighter version, try baked or air fried wonton chips:
- Baked: Lightly brush wonton triangles with oil, place on a baking sheet, and bake at 375°F for 6 to 8 minutes or until golden and crisp.
- Air Fryer: Spray wonton triangles with oil, arrange in a single layer in the air fryer basket, and cook at 350°F for 3 to 5 minutes, flipping halfway through.
Recipe Tips
- Use room temperature cream cheese. Cold cream cheese is hard to mix and may leave lumps. Let it soften on the counter for at least 30 minutes before starting.
- Don’t skip the green onions. Their fresh, sharp flavor balances the rich, cheesy filling and makes the dip taste more like classic crab rangoon.
- Broil for a golden top. After baking, switch the oven to broil for 2 to 3 minutes to get that bubbly, browned cheese layer. Watch closely so it doesn’t burn.
- Serve hot and fresh. This dip tastes best right out of the oven when it’s warm, creamy, and gooey. If serving at a party, keep it warm in a Crock Pot.
- Taste and adjust. Depending on the crab you use (imitation vs. fresh lump), the saltiness may vary. Add a splash more soy sauce or a pinch of salt to taste before baking if it needs more salt.
What to Serve with Crab Rangoon Dip
Crab Rangoon Dip is one of those appetizers that pairs well with just about anything crunchy, salty, or fresh. While crispy wonton chips are the classic choice, there are plenty of other delicious options to scoop up all that cheesy goodness:
- Crispy Wonton Chips: The ultimate pairing! Fry them fresh, bake, or air fry for a lighter option (instructions above).
- Chips & Crackers: Buttery Ritz crackers, Wheat Thins, or water crackers hold up perfectly against the creamy dip. Tortilla chips are great for a casual game day spread, while pita chips are sturdy and slightly nutty, a perfect alternative if you can’t find wonton wrappers.
- Toasted Baguette Slices: A little fancier and perfect for holiday parties or potlucks.
- Fresh Vegetables: Celery sticks, cucumber slices, bell pepper strips, and carrot sticks balance the richness and add a fresh crunch.
For the full restaurant-style experience, serve your Crab Rangoon Dip with a side of Thai sweet chili sauce. The spicy-sweet flavor complements the creamy crab filling and crispy wonton chips and tastes just like the dipping sauce you’d get with traditional crab rangoon. You can drizzle a little over the top of the baked dip, or serve it on the side for guests to add as they like.
Frequently Asked Questions
Yes! Mix everything together and transfer it to a small slow cooker (about 2 to 3 quarts). Cook on low for 2 to 3 hours or until hot and bubbly, stirring occasionally. About 20 to 30 minutes before serving, sprinkle with the remaining cheese and cook on low until ready to serve. This is a great option for parties since it keeps the dip warm for serving.
Imitation crab (surimi) is the most budget-friendly option and works great in this dip. For a sweeter, more delicate flavor, canned lump crab or fresh crab meat can also be used.
Yes! You can assemble the dip up to a day in advance, cover it tightly with plastic wrap, and refrigerate until ready to bake. Simply add 5 to 10 extra minutes to the baking time since it will be cold from the fridge.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. Freezing is not recommended, as the cream cheese and sour cream may separate once thawed. Reheating Options:
- Oven (Best Method): Transfer dip to an oven-safe dish, cover with foil, and bake at 350°F for 15 to 20 minutes or until hot and bubbly. Remove the foil in the last few minutes to re-melt and brown the cheese.
- Microwave (Quickest): Reheat individual portions in 30-second intervals, stirring between each, until warmed through.
- Slow Cooker (For Parties): Transfer leftovers to a small Crock Pot and warm on low for 1 to 2 hours, stirring occasionally. This also keeps the dip warm for serving.
More Favorite Dip Recipes
If you try making this Crab Rangoon Dip Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Crab Rangoon Dip Recipe
Ingredients
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat, shredded or finely chopped, see notes
- 1½ cups Monterey Jack cheese, freshly shredded
- ½ cup green onions, sliced
For the Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package of wonton wrappers, sliced in half diagonally
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 1 ½ – 2-quart casserole dish or another oven-safe dish with non-stick cooking spray. Set aside.
- Beat the cream cheese in a large bowl until smooth. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar, and continue to mix until fully combined.
- Stir in the crab, half of the shredded cheese, and all of the sliced green onions.
- Transfer the crab mixture to the prepared baking dish and spread in an even layer. Sprinkle the remaining cheese over the top.
- Transfer to the oven and bake for 20-25 minutes or until the cheese is melted and bubbly. Optional: Broil for 2-3 minutes for an even more golden cheesy top (but keep a close eye to prevent any burning).
- Enjoy with crispy (homemade or store-bought) wonton chips, buttery crackers, or tortilla chips.
Wonton Chips
- Heat the olive oil in a deep-frying skillet or Dutch oven set over medium heat. Slice the wonton wrappers in half diagonally to make triangles, and set aside a large baking pan with a cooling rack on top.
- Once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil. Fry for 25-30 seconds or until they just start developing some color.
- Remove them from the oil immediately and allow them to drain on the cooling rack. Repeat the frying process with as many of the remaining wonton wrappers as you like.
Notes
- Gluten-Free: Use tamari or coconut aminos instead of soy sauce, and swap the wonton chips for gluten-free crackers, tortilla chips, or veggie dippers.
- Lighter Option: Substitute Greek yogurt for some (or all) of the sour cream and mayonnaise. You’ll still get a creamy dip but with more protein and less fat.
- Low-Carb/Keto-Friendly: Skip the wonton chips and serve with fresh veggies like cucumber slices, celery sticks, and bell pepper strips. You can also use pork rinds or cheese crisps as crunchy low-carb dippers.
- Dairy-Free: Swap the cream cheese and sour cream with dairy-free alternatives (such as Kite Hill or Daiya). Use a dairy-free shredded cheese that melts well on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
hello I would like to make this for a side dish, I am making teriyaki chicken with white rice. many recipes call for Worcestershire sauce, is there a reason you do not add it and would you know what changes it would do to the flavor profile of the dish
Hi Tanya! Great question. I do not add Worcestershire here because the dip already gets its savory, salty umami from the soy sauce, and Worcestershire would be a little redundant and could pull the flavor in a more tangy, molasses-forward direction.
If you want to experiment, I would keep it small so it does not overpower the crab rangoon vibe. Try 1 to 2 teaspoons Worcestershire (not tablespoons), then taste the mixture before baking. It will add a deeper savory note and a slight tang, but it may also make the dip taste less classic rangoon and a bit more like a general savory cheese dip. 🙂