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!

Golden bubbly and cheesy crab rangoon dip in a round white baking dish and garnished with green onions.

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.

Ingredients

Cream cheese
Mayonnaise
Sour cream
Low-sodium soy sauce
Fresh garlic
Sugar
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.

Sim images in a collage: The first image shows cubes of cream cheese in a bowl; the second image shows a white bowl with whipped cream cheese; the third image is of a bowl filled with whipped cream cheese, sour cream, mayonnaise, soy sauce, garlic and sugar; the fourth image shows the mixing bowl filled with cream cheese in a large bowl mixed with the sour cream, mayonnaise, soy sauce, garlic and sugar until fully combined; the fifth image shows crab, shredded cheese, and green onion added to the mixing bowl; the last image shows all of the ingredients for crab rangoon dip mixed together in a large mixing bowl.

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.)

Three images in a collage showing steps in making crab rangoon dip: The first image shows prepared crab dip mixture in a round baking dish; the second image shows the crab mixture in a round baking dish topped with shredded Monterey Jack cheese; and the last image shows the hot and cheesy baked crab rangoon dip just out of the oven.

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.

Two images: The first image shows premade square wonton wrappers cut in half to make triangles on a wooden cutting board the second image shows a cast iron pan filled with hot cooking oil and two wontons frying.

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.

Golden baked crab rangoon dip in a white baking dish with fried wonton chips.

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.