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Crab Rangoon Dip Recipe

Crab Rangoon Dip

This warm, cheesy Crab Rangoon Dip has all the flavor of classic American Chinese crab rangoons—cream cheese, crab, garlic, and green onion—baked into a creamy dip that’s perfect for parties, game day, or cozy nights in.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Appetizer
Cuisine American, American Chinese
Servings 9 servings

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.

Notes

You can make the dip mixture up to 24 hours ahead, spread it in the baking dish, cover, and refrigerate. Bake just before serving, adding a few minutes if very cold. Use refrigerated lump crab for the most pronounced crab flavor, or imitation crab for a nostalgic, budget-friendly version. Taste the mixture before baking and adjust salt carefully, as soy sauce, Worcestershire, and crab can vary in saltiness.
Keyword Crab and Cream Cheese Dip, Crab Rangoon Dip, Game Day Recipe, Hot Crab Dip, Party Appetizer
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