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Crab Rangoon Dip has all of the flavors of your favorite Chinese takeout appetizer, Crab Rangoons, but in a hot, melty baked dip form! Serve it up with some homemade Crispy Wonton Chips and you have the perfect appetizer that all of your guests will go wild for!
Watch the Crab Rangoon Dip Recipe Video Below!
The best part about game days is Game Day food and my weakness is Dips – I love a good Spinach and Artichoke Dip, or a classic Buffalo Chicken Dip. For seafood lovers, it doesn’t get better than Baked Crab Dip! If you want to have the best Queso Dip of your life, you need to try my recipe! For my Korean BBQ fans, you cannot forget about Korean Cheese Corn!
Table of Contents
Ingredients for Crab Rangoon Dip + Crispy Wonton Chips
I love sharing this Crab Rangoon Dip recipe because people are always shocked by how easy it is! It is one of those dishes that sounds a lot more complicated than it really is – best part is that you only need a handful of ingredients, most of which you probably already have!
Crab Rangoon Dip
- Lump Crab Meat: I find these in the seafood section of my local grocery store.
- You can substitute with canned crab meat.
- I have not tried this but I imagine you can also make this with imitation crab meat.
- Love crab meat? Grab extra at the store and make my Garlic Noodles with Crab Meat!
- Shredded Cheddar Cheese: While I usually advise against using pre-grated cheese in most of my recipes, because I like to use a blend of cheddar cheese that includes white and yellow cheddar, I actually use pre-grated cheese for Crab Rangoon Dip! I haven’t found that it’s make the dip grainier at all (I think pre-grated cheese is more of an issue when making sauces).
- You can absolutely grate your own cheese for this.
- You can choose to use only one color of cheddar cheese – Crab Rangoon Dip will still taste delicious!
- Cream Cheese: Make sure your cream cheese is softened to room temperature before mixing your ingredients! This will allow for a creamier mixture.
- Japanese Mayo (I used Kewpie): Japanese mayo is richer than regular mayonnaise due to only using egg yolks (vs American mayo, which uses the whole egg). I prefer it for this recipe.
- If you cannot find Japanese mayo, you can use regular mayo and it will not impact the taste.
- Sour Cream
- Scallions
- Sriracha
- Lime Juice – a little bit of lime juice helps brighten up the dip. You can use fresh squeezed or pre-squeezed.
- light soy sauce low sodium – this is your “light” or “all-purpose” soy sauce; I choose to use low-sodium for this recipe because some people may find that cheddar cheese is salty enough.
- Salt + Pepper
Balance out the creaminess and richness of the dish with Roasted Brussels Sprouts!
Homemade Wonton Chips
I LOVE to make homemade Wonton Chips to go with my Crab Rangoon Dip – the texture of the wontons go perfectly with the flavors of the dip. It’s so reminiscent of the classic Crab Rangoons. This is completely optional and you can skip it altogether and serve your Crab Rangoon Dip with other accoutrements.
- 1 package Wonton Wrappers: I buy these from the refrigerated section of my local grocery store. The brand I see most often is “Dynasty”.
- Neutral Flavored Oil for Frying
Crab Rangoon Dip: Recipe Instructions
1. Mix the Ingredients
Pre-heat your oven to 425F.
In a large mixing bowl, add softened cream cheese, mayonnaise, and sour cream; mix until smooth.
Fold in crab meat, 1 1/2 cups of cheddar cheese, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.
TIP – Be gentle during this step to avoid over-mixing the crab meat – I prefer leaving some nice chunks of crab in the dip by the end.
If you are making this Crab Rangoon Dip ahead of time, cover at this point and store in the refrigerator until it’s time to bake.
2. Bake the Dip!
Once the Crab Rangoon Dip is mixed together, transfer to an oven safe dish and spread it evenly with a spatula. Take the remaining 1/2 cup of cheddar cheese and spread it evenly on top of the dip.
Place the dip in your preheated 425F oven and bake for 20-25 minutes or until the cheese has melted, is bubbly and the dip is fully heated through. It should look almost golden brown
Be careful because the Crab Rangoon Dip will be very hot!
3. OPTIONAL – Fry the Wonton Chips
This step is completely optional – if you want to make homemade Wonton Chips, keep reading!
Remove wonton wrappers from the package and cut in half to form two rectangles. You can also cut diagonally to form triangle but I find that the corners are too fragile when dipping – once fried, the rectangles are easier to scoop the Crab Rangoon Dip.
TIP – If you want a thicker chip, you can stick two layers of wonton wrappers together and fry together.
In a large pot or heavy bottomed dutch oven, heat neutral oil to 375 degrees; fry the wonton chips for 15-30 seconds or until they are golden brown. They will fry QUICK, so keep a close eye on then. The wonton chips will continue to darken after they are removed from the oil, so don’t worry if they look too pale.
Remove wonton chips and drain on a paper towel for 2-3 minutes, or until cooled.
Serve these with your freshly baked Crab Rangoon Dip and enjoy!
PRO TIPS
Expert Tips for the BEST Crab Rangoon Dip
What Kind of Crab Meat Should I Use?
- I use fresh lump crab meat, which I find in the seafood section.
- You can substitute with canned crab meat.
- You can also try this with imitation crab meat (I have not tried this, so please let me know in the comments if you do and how you liked it!)
Use Softened Cream Cheese
For an easier time mixing your Crab Rangoon Dip ingredients, use softened cream cheese. I like to pull my cream cheese out of the refrigerator at least 5-10 minutes before mixing. Doing so helps the cream cheese soften and reach room temperature, which makes it easier to mix with the other ingredients.
Be Gentle with the Crab Meat
When folding the crab meat into the rest of the Crab Rangoon Dip ingredients, be gentle! Avoid over-mixing the crab meat and breaking it down to shreds – I think Crab Rangoon Dip tastes best when there are still nice chunks of crab in the dip after baking.
Homemade Wonton Chips
- I use store bought wonton wrappers by the brand “Dynasty” – I find them in the refrigerated section of my local Asian grocery store.
- I prefer rectangular wonton chips (vs. triangles) – I find that the triangle wonton chips are too fragile; the rectangular ones are easier to scoop the Crab Rangoon Dip without breaking. However, you can cut the wonton wrappers into whichever shape you prefer!
- If you want a thicker wonton chip, you can stick two layers of wonton wrappers together and fry together.
Make Ahead, Storage, and Reheating
If you are making Crab Rangoon Dip ahead of time:
- After Step #1, cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days.
- When you’re ready to bake your Crab Rangoon Dip, resume Step #2.
If you have any leftover dip, you can store in an airtight container for up to 3 days in the refrigerator.
You can reheat any leftovers in the microwave or in the oven – this is up to your preference!
What to Serve with Crab Rangoon Dip
I might be biased but Crab Rangoon Dip is so delicious, I could eat it out of the baking dish with a spoon! However, it can also be served with a variety of items:
- homemade Wonton Chips (recipe below)
- Crackers, tortilla chips or toasted baguette slices
- Vegetables
- Carrot sticks
- Celery sticks
- Sliced cucumbers (or spears)
- Sliced radishes
- Sugar snap peas
- Sliced bell peppers
- Endives
Other Game Day Food
If you’re having a game day get together and need more ideas on what to serve with Crab Rangoon Dip, here are some suggestions!
Game Day isn’t Game Day without chicken wings – and you know I love my chicken wings!
- If you’re feeling something spicy and sweet , make Gochujang Honey Chicken Wings or Honey Sriracha Chicken Wings!
- I love my Thai Sweet Chili Chicken Wings and Korean inspired Soy Garlic Chicken Wings – the flavors are amazing for both!
- For my non-sauced chicken wing lovers, you need to try my Five Spice Chicken Wings, Chinese Salt and Pepper Chicken Wings or classic Lemon Pepper Chicken Wings! Both are so flavorful and crispy, you’ll love them!
- If you want to avoid deep frying, my #1 recipe on my blog (and for good reason!) is my crispiest Air Fryer Chicken Wings!
If you tried this Crab Rangoon Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below!
Crab Rangoon Dip
Ingredients
- 12 oz lump crab meat
- 2 cups cheddar cheese
- 8 oz cream cheese, softened
- 1/4 cup japanese mayonnaise , I used Kewpie
- 1/3 cup sour cream
- 3 scallions, chopped
- 1/2 tbsp sriracha
- 1 tbsp lime juice
- 1 tbsp light soy sauce, low sodium
- 1/2 tsp kosher salt, to taste
- 1/4 tsp black pepper, to taste
Wonton Chips
- 1 package Wonton Wrappers, I used the brand Dynasty
- Neutral Oil for Frying
Instructions
- Preheat the oven to 425F.
- In a large mixing bowl, add room temperature cream cheese, japanese mayonnaise, and sour cream until smooth. Fold in crab meat, 1 1/2 cups of cheddar cheese, scallions, soy sauce, sriracha, lime juice, and salt and pepper to taste.
- Place crab mixture into a baking dish and sprinkle with the remaining 1/2 cup of the cheese
- Bake at 425F for 20-25 minutes or until the cheese is golden brown and bubbling.
- Meanwhile, cut wonton wrappers in half into rectangles. In a saute pan or heavy bottomed pot, heat neutral oil to 375F and fry for 15-30 seconds until golden brown. Drain on a kitchen towel.
- Garnish the Crab Rangoon Dip with chopped scallions and serve with the crispy wontons!
Notes
- I use fresh lump crab meat, which I find in the seafood section.
- You can substitute with canned crab meat.
- You can also try this with imitation crab meat (I have not tried this, so please let me know in the comments if you do and how you liked it!)
- I use store bought wonton wrappers by the brand “Dynasty” – I find them in the refrigerated section of my local Asian grocery store.
- I prefer rectangular wonton chips (vs. triangles) – I find that the triangle wonton chips are too fragile; the rectangular ones are easier to scoop the Crab Rangoon Dip without breaking. However, you can cut the wonton wrappers into whichever shape you prefer!
- If you want a thicker wonton chip, you can stick two layers of wonton wrappers together and fry together.
Make Ahead, Storage, and Reheating
If you are making Crab Rangoon Dip ahead of time:- After Step #1, cover the mixed dip ingredients with saran wrap (or in an airtight container) and place in the refrigerator for up to 3 days.
- When you’re ready to bake your Crab Rangoon Dip, resume Step #2.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can’t wait to try!
Delicious and simple recipe.
@woolsndkate
IG handle: write2nia
This one is so good☄️
I made it with imitation crab as I didn’t have access to quality lump meat and I tell you my family ate the heck out of it. Now at small gatherings I have to bring this. Thankyou CJ!!!🔥
Love this super easy to make recipe.
Definitely our go to recipe for pot lucks.
@wendy127
Love this one! It’s always great to have a crowd pleaser dip for parties.