Crab Rangoon Dip with crispy wonton chips is the perfect party, potluck, or gameday appetizer. Creamy, cheesy, and packed with crab, this hot crab dip tastes just like your favorite Chinese restaurant but is so much easier to make!
If you’ve ever ordered crab rangoon from your favorite Chinese take-out restaurant, then you probably already know this dip is amazing. Creamy and so cheesy, it’s made with cream cheese, mayo, sour cream, and cheese and filled with delicious imitation crab meat (there, I said it, I think it’s delicious!) and green onions (an absolute must in my opinion). A fun alternative to classic chips and salsa or my go-to buffalo chicken dip, it’s perfect for all your entertaining needs.
- Cream cheese
- Sour cream
- Low-sodium soy sauce
- Fresh garlic
- Imitation crab meat (or drained canned white crab meat or fresh crab meat)
- Monterey Jack cheese
- Green onions
How to Make Crab Rangoon Dip
1. Preheat your 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.
2. Beat the cream cheese in a large bowl until smooth, then beat in the sour cream, mayonnaise, soy sauce, garlic, and sugar until fully combined.
3. Stir in the crab, half of the cheese, and all of the onions.
4. Pour the crab mixture into the pan and spread it out evenly.
5. Sprinkle the remaining half of the cheese on top.
6. Bake for 20 minutes, then broil for 2-3 minutes or until the cheese is golden brown and bubbly. (Keep a close eye on the dip while it’s broiling so that it doesn’t burn.)
Easy Wonton Chips
Crispy homemade wonton chips are super easy to make. All you need is some vegetable oil for frying and premade wonton wrappers.
1. Start by slicing the wonton wrappers in half diagonally.
2. Next, set aside a large baking pan with a cooling rack set on top. Alternatively, line a large baking sheet with paper towels and set it aside. and once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil.
3. Once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil. Fry for 25-30 seconds or until they start developing some color.
4. Remove them immediately and let them drain on the cooling rack or on top of the paper towels. Repeat the frying process with as many of the remaining wonton wrappers as you like.
Crockpot Crab Rangoon Dip Recipe
To make crab rangoon dip in the slow cooker, follow the instructions to prepare the crab mixture. Add the prepared crab mixture to a small crockpot and cook on low for 3-4 hours. About 20-30 minutes before serving, sprinkle with the remaining cheese and continue to cook on low until ready to serve.
Storage and Reheating
Store any leftovers in an airtight container and in the refrigerator for up to 4 days. Reheat in the oven until warm or in the microwave. Freezing is not recommended. However, you can make this dip up to one day ahead of time. Assemble your dip just up until it is time to bake, then cover it with aluminum foil and refrigerate for up to 24 hours.
What to Serve with Crab Rangoon Dip
This dip is delicious with crispy (homemade or store-bought) wonton chips, buttery crackers, or tortilla chips. I also enjoy it with fresh veggies, like carrots, celery, and even broccoli.
More Cheesy Dip Recipes
- Rotel Dip
- The Best Buffalo Chicken Dip Recipe (+ Video)
- Velveeta Cheese Dip with Sausage
- Hot Crab Artichoke Dip Recipe
- BBQ Chicken Dip Recipe
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
- 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 - (or drained canned lump crab meat or fresh crab meat), shredded or finely chopped
- 1½ cups Monterey Jack cheese - 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
- 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.
- 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.
- Nutritional information does not include the fried wonton chips.
- Crab rangoon dip will last up to 4 days in the refrigerator when stored in an airtight container.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)