Crab Rangoon Dip Recipe
This warm, cheesy Crab Rangoon Dip Recipe has all the flavor of your favorite American Chinese appetizer, baked into a creamy crab and cream cheese dip that’s perfect for parties, game day, or a cozy night in.
If you love those crispy, golden crab rangoons from your local takeout spot but don’t always feel like folding a hundred little wontons, this baked crab rangoon dip is going to be your new party trick. It takes the classic crab rangoon filling—cream cheese, crab, a little garlic, a touch of green onion—and turns it into a hot crab appetizer you can scoop up with crunchy wonton chips, crackers, or veggies.
I’m 50 now, and I’ve hosted more game day gatherings and holiday potlucks than I can count. You know what disappears first from the table, almost every single time? Some kind of cheesy crab dip. A few years ago I started testing my own easy crab rangoon dip, trying to get that nostalgic Chinese restaurant flavor with a creamy, scoopable texture. After a lot of tasting (hard job, I know), this version became the family favorite.
What I especially like is how flexible it is. You can use real lump crab for a more “seafood restaurant” feel, or imitation crab to keep it budget-friendly and familiar. You can even lighten it up a touch with Greek yogurt or reduced-fat cream cheese without losing that luscious, seafood cream cheese dip texture.
Alright, let’s talk about why this Crab Rangoon Dip Recipe deserves a spot in your regular party rotation.
Why You’ll Love This Crab Rangoon Dip Recipe
- Big crab rangoon flavor, no folding wontons – All the taste of fried crab rangoons in one easy, cheesy crab dip.
- Perfect for parties and game day – This crowd-pleasing party crab dip keeps people hovering around the snack table.
- Simple, familiar ingredients – Cream cheese, crab, shredded cheese… nothing fussy or hard to find.
- Flexible with real or imitation crab – Use lump crab for a splurge or imitation crab dip style for a budget-friendly version.
- Great make-ahead appetizer – Mix it up earlier in the day, then bake right before guests arrive.
- Customizable heat and flavor – Make it mild, garlicky, or spicy, depending on your crew’s taste.
- Kid- and adult-approved – It’s creamy, cheesy, and not too “fishy,” which makes it a safe bet for mixed crowds.
- Pairs with all kinds of dippers – Wonton chips, tortilla chips, baguette slices, or even celery sticks all work.
- Easy to scale up for a crowd – Double the batch for a big pan of oven baked crab dip at holidays or potlucks.
Ingredients
Here’s everything you need for a hot, creamy crab rangoon dip that bakes up bubbly and golden.
For the Crab Rangoon Dip:
- 8 oz cream cheese, softened
(full-fat for the creamiest texture; room temperature blends much easier) - ½ cup sour cream
(you can swap in plain whole milk Greek yogurt for a slightly lighter version) - ¼ cup mayonnaise
(adds richness and that classic creamy crab dip feel) - 1 ½ cups shredded mozzarella cheese, divided
(1 cup mixed into the dip, ½ cup on top) - ½ cup shredded sharp cheddar cheese
(adds extra cheesy flavor and color) - 8 oz crab meat, drained and flaked
(lump crab for a more “seafood restaurant” taste, or imitation crab for a classic American Chinese appetizer vibe) - 3 green onions, thinly sliced
(reserve a little for garnish) - 2 teaspoons Worcestershire sauce
(gives that savory depth you taste in many hot crab appetizers) - 1–2 teaspoons soy sauce
(optional but tasty; adds salt and umami—start with 1 teaspoon and adjust) - 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon sugar
(a tiny bit balances the salty, savory flavors, just like in takeout sauces) - ¼ teaspoon ground black pepper
- ¼ teaspoon kosher salt
(taste before adding more, especially if your soy sauce is salty) - ½ teaspoon sriracha or hot sauce (optional)
(for a gentle kick; add more if you like a spicier game day crab dip)
For Serving (Pick One or Mix & Match):
- Wonton wrappers, cut into triangles and baked or fried as “wonton chips”
- Thick-cut tortilla chips
- Crispy crackers (like Ritz or buttery rounds)
- Sliced baguette, lightly toasted
- Veggie sticks (celery, bell pepper strips, cucumber coins)
Tip on the crab:
If you’re new to buying crab, look for refrigerated lump crab in a tub near the seafood section for the most “real crab” taste. Imitation crab works great too, especially if you’re making this for folks who grew up loving mall food court crab rangoons—there’s a nostalgia factor there that people don’t always admit, but they sure go back for seconds.
Directions
-
Preheat the oven and prep the dish.
Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish, a deep pie dish, or a small cast-iron skillet. A smaller, deeper dish keeps the cheesy crab dip extra gooey in the center. -
Soften the cream cheese.
Make sure your cream cheese is truly soft. If you forgot to pull it out ahead of time (been there), cut it into cubes and microwave it in a glass bowl for 10–15 seconds at a time until just soft, not melted. -
Mix the creamy base.
In a medium mixing bowl, add softened cream cheese, sour cream, and mayonnaise. Use a hand mixer or a sturdy spatula to beat until smooth and fluffy. This step helps your easy crab rangoon dip stay light instead of gummy. -
Season the mixture.
Add Worcestershire sauce, soy sauce (if using), garlic powder, onion powder, sugar, pepper, salt, and sriracha or hot sauce. Stir well, then taste. You’re tasting the “crab rangoon filling” at this point—adjust salt, heat, or sweetness to match what you love. -
Fold in the cheeses and crab.
Stir in 1 cup of shredded mozzarella and all of the shredded sharp cheddar. Gently fold in the crab meat and most of the green onions (reserve a spoonful for garnish). Try not to break the crab up too much; small chunks give a nice texture in every bite. -
Spread and top with cheese.
Transfer the mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining ½ cup mozzarella evenly over the top for that classic cheesy crab dip crust. -
Bake until bubbly and golden.
Bake on the middle rack for 20–25 minutes, or until the oven baked crab dip is hot, bubbly around the edges, and lightly golden on top. If you like a deeper golden color, you can broil it on high for 1–2 minutes, watching very closely. -
Garnish and cool slightly.
Remove from the oven and let the baked crab rangoon dip rest for 5–10 minutes. This helps it thicken slightly so it clings to your wonton chips. Sprinkle with the reserved green onions, and if you like, a tiny drizzle of sriracha for color. -
Serve warm with dippers.
Set the dish on a trivet, surround it with wonton chips, crackers, or veggies, and serve warm. If it sits out for a while and cools, you can give it a gentle stir to bring back that creamy, crab and cream cheese dip texture.
Servings & Timing
- Yield: About 8–10 appetizer servings
- Prep Time: 15 minutes
- Bake Time: 20–25 minutes
- Rest Time: 5–10 minutes
- Total Time: Around 40–45 minutes
If you’re hosting, you can prep the mixture earlier in the day, keep it chilled, and just bake it right before guests walk in. I often slide it into the oven when people text, “On our way!”
Variations
You know what? This basic Crab Rangoon Dip Recipe is a great starting point—here are some fun twists:
- Extra-Spicy Game Day Crab Dip – Add extra sriracha, a pinch of cayenne, and a handful of pepper jack cheese.
- Bacon Lover’s Cheesy Crab Dip – Stir in ¼–½ cup cooked, crumbled bacon and top with more before baking.
- Lightened-Up Seafood Cream Cheese Dip – Use reduced-fat cream cheese and plain Greek yogurt instead of sour cream and some of the mayo.
- Crab & Shrimp Combo Dip – Use half crab and half chopped cooked shrimp for a more “seafood platter” feel.
- Cold No-Bake Crab Rangoon Dip – Skip the extra shredded cheese on top and chill the mixed dip for at least 2 hours; serve as a cold creamy crab dip.
- Gluten-Free Crab Rangoon Dip – Make sure your soy and Worcestershire sauces are gluten-free and serve with veggie sticks or GF crackers.
Storage & Reheating
Storing Leftovers:
- Let the dip cool to room temperature.
- Transfer to an airtight container or cover the baking dish tightly with plastic wrap or foil.
- Store in the refrigerator for up to 3–4 days.
Reheating:
- Oven: For the best texture, reheat in a small baking dish at 350°F (175°C) for 10–15 minutes, until warmed through and melty.
- Microwave: For a quicker snack, heat a small portion in a microwave-safe bowl in 20–30 second bursts, stirring between each, until hot.
Freezing:
- You can freeze this crab and cream cheese dip before baking, tightly wrapped, for up to 2 months.
- Thaw overnight in the fridge, then bake as directed (you may need an extra 5–10 minutes if it’s still very cold in the center).
- I don’t recommend freezing leftovers that have already been baked—the texture gets a bit grainy.
Make-Ahead Tip:
- Mix the dip ingredients, spread in your baking dish, cover, and refrigerate up to 24 hours ahead.
- When ready to serve, add the cheese topping (if you haven’t already) and bake. This is my go-to for holidays when my oven schedule looks like a Tetris game.
Notes
- Balancing flavors: The tiny bit of sugar and Worcestershire sauce give that subtle sweet-savory note you taste in many American Chinese appetizers. Don’t skip them; they make the flavors pop.
- Salt smart: Different brands of soy sauce, Worcestershire, and crab can vary in saltiness. Always taste the mixture before baking and adjust salt gently.
- Texture matters: Hand-mixing keeps the crab in nice, tender pieces. A food processor will turn this into more of a spread and can make the crab a bit rubbery.
- Wonton chips shortcut: If you don’t want to fry or bake wonton wrappers, thick tortilla chips are a great stand-in for a sturdy wonton chip dip situation.
- Serving temperature: This hot crab appetizer is best warm, not scorching. Give it at least 5 minutes to cool so folks don’t burn their tongues—ask me how I learned that one.
- Crowd science: Over the years, I’ve noticed this pan is usually scraped clean when I serve it alongside wings or sliders. It plays very well with other game day classics.
FAQs
1. Can I make this Crab Rangoon Dip Recipe with canned crab?
Yes, you can use canned crab—just drain it very well and pat it dry with paper towels so the dip doesn’t get watery.
2. Is imitation crab good in this recipe?
Absolutely. Imitation crab makes a very nostalgic, easy crab rangoon dip and is usually more budget-friendly; just chop it into small pieces.
3. Can I serve this dip cold instead of baked?
Yes. Mix everything, skip the extra cheese topping if you’d like, chill for at least 2 hours, and serve as a cold creamy crab dip with crackers and veggies.
4. How can I make this hot crab appetizer spicier?
Add more sriracha or hot sauce, a pinch of cayenne, and even some pepper jack cheese for a bigger kick.
5. What’s the best way to make wonton chips?
Brush wonton wrappers with a little oil, cut into triangles, sprinkle lightly with salt, and bake at 375°F for about 6–8 minutes, until crisp and golden.
6. Can I double this Crab Rangoon Dip Recipe for a big party?
Yes. Double all ingredients and bake in a 9×13-inch dish, adding a few extra minutes to the baking time until hot and bubbly.
7. How do I prevent the top from getting too brown?
If the top is browning too fast, loosely cover the dish with foil for the last 5–10 minutes of baking.
8. Can I make this recipe gluten-free?
Yes—use gluten-free soy and Worcestershire sauces, and serve with gluten-free chips or veggies instead of wonton chips.
Conclusion
This Crab Rangoon Dip Recipe gives you all the crunchy, creamy, nostalgic comfort of takeout crab rangoons, wrapped up in a warm, cheesy crab dip that’s easy enough for a weeknight and special enough for a party. It’s flexible, forgiving, and almost always the first bowl to empty on my snack table.
If you try this baked crab rangoon dip, I’d love to hear how it went—leave a comment, share your favorite variation, or tell me what you served it with. And if you’re planning a full appetizer spread, pair this with baked wonton chips or another seafood cream cheese dip for a fun “takeout-at-home” night.
Crab Rangoon Dip
Ingredients
- 8 oz cream cheese softened; full-fat for creamiest texture
- 1/2 cup sour cream or plain whole-milk Greek yogurt
- 1/4 cup mayonnaise
- 1 1/2 cups shredded mozzarella cheese divided; 1 cup in dip, 1/2 cup on top
- 1/2 cup shredded sharp cheddar cheese
- 8 oz crab meat drained and flaked; lump or imitation crab
- 3 green onions thinly sliced; reserve some for garnish
- 2 teaspoons Worcestershire sauce
- 1–2 teaspoons soy sauce optional; start with 1 teaspoon and adjust to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon kosher salt or to taste
- 1/2 teaspoon sriracha or hot sauce optional; add more for extra heat
- wonton wrappers cut into triangles and baked or fried as chips, for serving (or use tortilla chips, crackers, toasted baguette, or veggie sticks)
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish, deep pie dish, or small cast-iron skillet.
- Ensure the cream cheese is fully softened. If needed, cut into cubes and microwave in a glass bowl for 10–15 seconds at a time until just soft, not melted.
- In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or stir vigorously with a spatula until smooth and fluffy.
- Add Worcestershire sauce, soy sauce (if using), garlic powder, onion powder, sugar, black pepper, salt, and sriracha or hot sauce (if using). Stir well, then taste and adjust seasoning as desired.
- Stir in 1 cup of the shredded mozzarella and all of the shredded sharp cheddar. Gently fold in the crab meat and most of the sliced green onions, reserving a spoonful of onions for garnish. Try to keep small chunks of crab for texture.
- Transfer the 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.
- Bake on the middle rack for 20–25 minutes, or until hot, bubbly around the edges, and lightly golden on top. For a deeper golden color, broil on high for 1–2 minutes, watching closely.
- Remove from the oven and let the dip rest for 5–10 minutes to thicken slightly. Garnish with the reserved green onions and an optional drizzle of sriracha.
- Serve the dip warm with wonton chips, tortilla chips, crackers, toasted baguette slices, or veggie sticks. If it cools and thickens, give it a gentle stir before serving.
