If you love the crab rangoons from your favorite Chinese takeout spot, this baked crab rangoon dip turns that same flavor into one warm, shareable appetizer. Cream cheese and imitation crab bake together into a rich, creamy dip that comes out of the oven bubbly and golden every time. Instead of folding and frying individual wontons, you get all that same flavor in one dish, scooped up with crispy fried wonton chips for dipping. It is the easy, crowd pleasing appetizer you will want on the table for game day, holidays, or any party where people are hungry for something warm and creamy.
Why this is the best Crab Rangoon Dip recipe
Crab rangood dip is easy to make. This delicious dip gives you all the creamy, savory flavor of crab rangoon without having to fill and fold individual wontons. Everything comes together in one dish, making it much easier when you're feeding a crowd.
Crab rangoon dip is rich and creamy. Cream cheese creates a smooth, cheesy base while imitation crab meat adds plenty of seafood flavor. The seasonings give the dip that familiar crab rangoon taste without overpowering the crab.
Crab rangoon dip is great for parties. Serve this warm dip for game day, holidays, potlucks, or any gathering where you need an easy appetizer everyone can share. Pair it with crispy wonton chips, crackers, or fresh vegetables for dipping and guests will devour it.
Crab rangoon dip is easy to customize. You can adjust the imitation crab, cheese, seasonings, and toppings to suit your family, and you can even add a little heat if you like your appetizers spicy.
What you'll need to make the best Baked Crab Rangoon Dip
Equipment
- Garlic press - I love my garlic press. It's the best way to distribute that tangy fresh garlic flavor throughout your meat mixture. If you don't have a garlic press, you can smash the cloves with the wide edge of your chef knife, then remove the papery skin and cut the garlic as fine as you can possibly get it with the sharp side of the knife.
- Medium saucepan - This is to deep fry the wonton chips, so if you plan on skipping that step, you won't need a saucepan.
- 2 quart baking dish - This is to cook your dip.
- Cooking spray
See the printable recipe card at the bottom of the page for all measurements and nutritional information.
Ingredients
- Cream cheese - This needs to be at room temperature. Normally, I'm all for using lower fat substitutions, but in this recipe, you can tell the difference. I recommend the full-fat cream cheese.
- Mayonnaise - I only ever use light mayo, so that's what I used here and I thought it tasted good.
- Sour cream or plain Greek yogurt
- Low sodium soy sauce
- Garlic - I prefer fresh garlic to garlic powder or jar garlic. You'll want it to be pressed or minced, and you will be glad you went with fresh. I promise.
- Sugar - There is just a pinch to get that authentic crab rangoon flavor.
- Imitation crab meat - You can use real crab if you want to, but it is very expensive and not necessary in this recipe. Do you think your local Chinese restaurant uses real crab in their rangoons? No, they do not. Save your lump crab meat for crab cakes or something similar.
- Shredded Monterey jack cheese - Crab rangoons don't usually contain this one, but it makes the dip gooey and delicious, and you want it in there.
- Wonton wrappers - These are for the wonton chips which are a nice addition but optional.
- Vegetable oil for deep frying the wonton chips
How to make easy Baked Crab Rangoon Dip
For the homemade crispy wonton chips
- Cut wonton wrappers in half diagonally to form triangles.
- Add about 1-2 inches of vegetable or canola oil to a deep skillet or a medium saucepan and heat to 350°F.
- Working in small batches, carefully add the wonton triangles to the hot oil. Fry each batch for about 30-60 seconds, turning once, until lightly golden and crisp. They cook very quickly, so watch them closely.
- Remove wonton chips with a slotted spoon or tongs and transfer to a paper towel-lined plate.
- Sprinkle lightly with salt while warm.
- Repeat with the remaining wonton wrappers.
For the crab rangoon dip
- Preheat oven to 350ºF.
- In a large bowl, stir together the softened cream cheese, mayonnaise, sour cream, soy sauce, garlic, sugar, crab meat, half of the cheese, and half of the green onion.
- Spray a 2 quart baking dish with nonstick spray. Spread the crab rangoon mixture evenly into the baking dish.
Sprinkle remaining half of the cheese over top of your crab dip. - Bake dip in the preheated oven for 20-25 minutes, until melted and bubbly. If desired, broil for 2-3 minutes to brown the top of the dip.
- Sprinkle remaining green onion over top, and serve with fried wonton chips.
Substitutions & variations
If you like a little heat, add a few dashes of hot sauce, a pinch of crushed red pepper flakes, or some finely diced jalapeño. A drizzle of sweet chili sauce also makes a tasty topping and adds a sweet-and-spicy contrast to the creamy dip.
A heavy splash of Worcestershire sauce gives the dip a salty, umami flavor that can be nice.
Serve Crab Rangoon Dip with homemade wonton chips, or try alternative dippers like tortilla chips, crackers, toasted baguette slices, or veggies like celery sticks, carrot sticks, or sliced bell peppers.
The recipe as written calls for Monterey Jack cheese, but you can substitute mozzarella cheese or even cheddar if you prefer. Cheddar will make the dip turn a golden brown color in the oven, rather than the white you see here.
How to make crab rangoon dip ahead
You can mix crab rangoon dip together up to a day in advance, store it covered in the fridge, and bake it right before serving.
How to store leftover baked crab rangoon dip
To store: Let dip cool completely to room temperature. Cover leftover dip tightly and store in the fridge for up to 3 to 4 days.
To reheat: Warm in the oven until hot and bubbly again, or microwave in short bursts, stirring in between.
To freeze: Freezing is not recommended, as cream cheese based dips can separate and turn grainy once thawed.
Check out more delicious hot dip recipes
- Hot Pepperoni Dip
- Cream Cheese Garlic Dip
- Hot Swiss Onion Dip
- Mild Frank's RedHot Buffalo Chicken Dip
- Hot Layered Taco Dip with Cream Cheese
Recipe
Baked Crab Rangoon Dip with Homemade Wonton Chips
Equipment
- 2 quart baking dish
- Cooking spray
Ingredients
- 8 ounces cream cheese room temperature
- ½ cup mayonnaise
- ½ cup sour cream or plain Greek yogurt
- ¼ cup low sodium soy sauce
- 3 cloves garlic pressed or minced
- 1 teaspoon sugar
- 8 ounces imitation crab meat sliced
- 1½ cups shredded Monterey jack cheese
- 5 medium green onions sliced
- 16 wonton wrappers
- vegetable oil for deep frying the wonton chips
Instructions
For the homemade wonton chips
- Cut wonton wrappers in half diagonally to form triangles.
- Add about 1-2 inches of vegetable or canola oil to a deep skillet or a medium saucepan and heat to 350°F.
- Working in small batches, carefully add the wonton triangles to the hot oil. Fry each batch for about 30-60 seconds, turning once, until lightly golden and crisp. They cook very quickly, so watch them closely.
- Remove wonton chips with a slotted spoon or tongs and transfer to a paper towel-lined plate.
- Sprinkle lightly with salt while warm.
- Repeat with the remaining wonton wrappers.
For the crab rangoon dip
- Preheat oven to 350ºF.
- In a large mixing bowl, mix together the softened cream cheese, mayonnaise, sour cream, soy sauce, garlic, sugar, crab meat, half of the cheese, and half of the green onion.
- Spray a 2 quart baking dish with nonstick spray. Spread the crab rangoon mixture evenly into the baking dish. Sprinkle remaining half of the cheese over top.
- Bake in the preheated oven for 20-25 minutes, until dip is melted and bubbly. If desired, broil for 2-3 minutes to brown the top.
- Sprinkle remaining green onion over top, and serve with fried wonton chips.
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