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Crab Rangoon Dip
Irresistible crab rangoon dip tastes like your favorite Chinese takeout item but in a creamy, cheesy dip. This savory appetizer can be served hot or cold.
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Creamy, cheesy, and packed with crab, crab rangoon dip tastes like your favorite Chinese takeout item, but in a savory dip. This irresistible appetizer is an easy dish to bring to a potluck or serve guests.
MORE RECIPES: Crab Rangoon | Shrimp Fried Rice | Spicy Garlic Shrimp
Crab Rangoon Dip
A take-out favorite, recreated into a crowd-pleasing dip that you can serve for a special event, celebration, or get together with friends and family. Crab rangoon dip can be enjoyed at any temperature, warm, cold, or hot, making it the perfect dish for a party or to bring to a potluck.
This creamy dip pairs perfectly with a crunchy dipper, like crispy wonton chips. You can also enjoy this crab dip with tortilla chips, pita chips, saltine or club crackers, or any other cracker-like snack you prefer.
Crab rangoon only takes 5 minutes of prep time and is ready to serve in just 30 minutes. You can even assemble this dip, right up to the step before baking, and store it in the fridge for up to a day. Then you simply need to bake the appetizer just before you are ready to serve.
Crab Rangoon Dip Ingredients
- Cream cheese - softened
- Onions - green onions sliced
- Crab - canned crab meat drained
- Mayo
- Sour cream
- Worcestershire sauce
- Soy sauce
- Lemon juice
- Cheese - fresh parmesan cheese
- Cheese - shredded Colby-Monterey Jack cheese
- Salt
- Pepper
- Sweet chili sauce
- Wontons wrappers
- Oil - olive oil or cooking spray
In addition to baking this dip in the oven, you can also make this recipe in a crockpot or a slow cooker. Simply mix all the ingredients and cook for 2 hours on low while stirring at least once.
For the best texture, make sure your cream cheese is at room temperature before starting. This will prevent you from ending up with lumps in your cream cheese mixture. You also want to make sure to drain the crabmeat can before adding it to the dip mixture as you would do with a can of tuna.
If you’re making homemade wonton chips, they brown quickly, so you need to keep an eye on them. The baking time can vary and will depend on your oven.
How to Make Crab Rangoon Dip
Dip
FIRST STEP: Preheat your oven to 350°F.
SECOND STEP: In a medium bowl, combine the cream cheese, green onions, drained crab, mayo, and sour cream well.
THIRD STEP: Add the Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Monterey jack cheese, salt, and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy.
FOURTH STEP: Spread your creamy mix in an 8x8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in the oven for 20 to 25 minutes or until bubbling.
FIFTH STEP: Once it's out of the oven, pour on some of the sweet chili sauce over. Garnish with some chopped green onions or parsley if you like.
Crispy Wontons
SIXTH STEP: Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.
SEVENTH STEP: Lay each wonton triangle on a baking sheet and lightly spritz each triangle with cooking spray or olive oil and sprinkle with some salt.
EIGHTH STEP: Bake them for 4 to 5 minutes. The wontons should have crispy browned edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.
What is crab rangoon dip?
This cheesy dip is inspired by the popular takeout dish crab rangoon which features a fried wonton filled with crab meat and cream cheese mix. Similar to the takeout appetizer, this dip is a combination of crab meat, cream cheese, and seasonings.
Can I use imitation crab instead of real crab meat?
Either real or imitation crab meat can be used in this creamy dip recipe.
Can I freeze crab rangoon dip?
No, we don’t recommend you freeze this dip. However, you can make this dip a day ahead of time, by assembling the dip right up to the step before baking and storing it in the fridge. Bake the dip just before you are ready to serve this delicious appetizer.
How to Store Crab Rangoon Dip
IN THE FRIDGE: Store leftover crab rangoon dip in an airtight container in the refrigerator for up to 2 days.
Crab Rangoon Dip
Irresistible crab rangoon dip tastes like your favorite Chinese takeout item but in a creamy, cheesy dip. This savory appetizer can be served hot or cold.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8 servings
Ingredients
Dip
- 8 ounces cream cheese softened
- 3 green onions sliced
- 12 ounces canned crab meat drained
- ¼ cup mayo
- ¼ cup sour cream
- 1 tablespoon Worcestershire sauce
- 2 teaspoons soy sauce
- 2 teaspoons lemon juice
- ¼ cup fresh parmesan cheese
- 1 cup shredded Colby- Monterey Jack Cheese set aside an additional ½ cup (optional)
- 1 teaspoon salt
- 1 teaspoon pepper
- sweet chili sauce
Crispy Wontons
- 1 package wontons wrappers
- olive oil or cooking spray
- salt to taste
Instructions
Dip
- Preheat your oven to 350°F.
- In a medium bowl, combine the cream cheese, green onions, drained crab, mayo, and sour cream well.
- Add the Worcestershire sauce, soy sauce, lemon juice, parmesan cheese, Monterey jack cheese, salt, and pepper. Combine ingredients thoroughly with a hand mixer to make sure that your dip is extra smooth and fluffy.
- Spread your creamy mix in an 8x8 pan and sprinkle with the extra cheese you set aside if you’re a cheese lover. Bake in the oven for 20 to 25 minutes or until bubbling.
- Once it's out of the oven, pour on some of the sweet chili sauce over. Garnish with some chopped green onions or parsley if you like.
Crispy Wontons
- Open up a package of wonton wrappers and cut each wrapper in half to make two triangles.
- Lay each wonton triangle on a baking sheet and lightly spritz each triangle with cooking spray or olive oil and sprinkle with some salt.
- Bake them for 4 to 5 minutes. The wontons should have crispy browned edges and a white center. Be careful not to overcook them. They can burn easily because they’re so thin.
Nutrition
Calories: 433kcal | Carbohydrates: 37g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1257mg | Potassium: 265mg | Fiber: 1g | Sugar: 2g | Vitamin A: 649IU | Vitamin C: 3mg | Calcium: 259mg | Iron: 3mg
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Comments
Roger says
looks good, want to give it a try
Deb Howard says
This looks great, can’t wait to try it. Maybe for Super Bowl party.
Thanks for sharing.
Tami says
This is awesome
Eleanor says
It looks so yummy can not wait to try this recipe thank you Eleanor Lawson