All the flavors of Crab Rangoon… in a deliciously creamy dip! This Crab Rangoon Dip is loaded with real crab meat and bursting with flavor. The perfect dip to enjoy with crackers, crostini, or our homemade wonton chips!
When it comes to appetizers, Crab Rangoon is a classic. You really can’t beat the combination of crispy wontons stuffed with warm, gooey cream cheese and sweet crab meat. It’s a MUST at every Chinese restaurant, and one of those things you just can’t quite get enough of. And this Crab Rangoon Dip is exactly the same.
Made with a delicious combination of cream cheese, sour cream, mayo, white cheddar, and crab meat… it’s ultra rich, creamy, and addictive. Just the way it should be. And it seriously couldn’t be easier to make! Just combine the ingredients and bake. And the end result is golden brown, cheesy, gooey perfection.
This dip is delicious any way you eat it, whether with crackers, veggies, tortilla chips, or by the spoonful. But it’s ESPECIALLY delicious with homemade Baked Wonton Chips, which… lucky for you… are equally easy to make!
What you’ll need for this recipe
Cream cheese – Cream cheese is a key ingredient in crab rangoon and forms the base of this creamy dip. I used 8 ounces of full fat regular cream cheese, softened.
Sour cream – Sour cream balances out the thickness of the cream cheese, giving the base a lighter texture that’s perfect for dipping. I used 1/4 cup of full fat sour cream, but you can feel free to substitute a lower fat variety if you prefer.
Mayo – Mayo adds a touch more flavor and a slightly different texture to the base. I used 1/4 cup full fat Hellman’s mayo combined with the cream cheese and sour cream.
Seasonings – I chose simple seasonings for this dip so as not to overpower the crab. Just 1 teaspoon of soy sauce and 1 teaspoon of worcestershire sauce is all you need for the perfect flavor combo.
Powdered sugar – I also added 2 teaspoons of powdered sugar – just enough to give this dip the touch of sweetness that crab rangoon is known for. You can feel free to adjust the amount according to your preferences or omit it altogether if you prefer.
Crab meat – For the crab meat, I used 12 ounces of canned white crab. This is different than lump crab in that the meat is already shredded. It’s also less expensive than lump crab, making it the perfect option for this recipe. Feel free to substitute lump crab, fresh crab meat, or imitation crab in this recipe. *If using imitation crab, omit the powdered sugar.
Cheese – Although cheese is not traditionally found in crab rangoon, it does work very well in the dip. I used 1 1/2 cups of a mozzarella + white cheddar blend. You can feel free to substitute any type of white cheese you prefer.
Green onions – Finally, 2-3 sliced green onions are the perfect finishing touch. I used them both in the dip, itself, and as a garnish on top.
How to make Crab Rangoon Dip
Make the creamy base – In a large mixing bowl, combine the cream cheese, sour cream, mayo, soy sauce, worcestershire, and powdered sugar. Using a hand mixture, mix until smooth and creamy.
Stir in the cheese, crab meat, and green onions – Stir in the crab meat (drained), 1 cup of shredded cheese, and 2 sliced green onions.
Sprinkle with additional cheese – Transfer the mixture to a small (1 quart) baking dish and sprinkle with remaining cheese.
Bake to bubbly perfection – Bake at 350° for 30-35 minutes or until golden brown and bubbly. Remove from oven and garnish with remaining onions.
How to make Wonton Chips
- 1/2 package wonton wrappers
- oil for brushing
- 1/2 teaspoon salt
Preheat the oven to 400°F. Cut the wontons in half diagonally, then place them on a baking sheet lined with parchment paper. Brush oil lightly over both side of the wontons and sprinkle lightly with salt. Bake at 400° for 6-8 or until golden brown.
Make-ahead & storage tips
This dip can easily be made ahead by following all the instructions just to the point where you pop it in the oven. Once all the ingredients are combined, simply cover it with plastic wrap or foil and refrigerate it for up to 24 hours. Once you’re ready to enjoy it, remove the foil or wrap and bake as directed. You may need to add a few minutes to the baking time since it will be cold when it goes in the oven.
Leftovers can also easily be stored in the refrigerator for up to 3 days. Simply cover the baking dish or transfer the dip to an airtight container and refrigerate. Reheat in the oven at 350° for 20 minutes.
More delicious dip recipes
- Sweet Vidalia Onion Dip
- Southwest Buffalo Chicken Dip
- Wedge Salad Dip
- Chicken Cheesesteak Dip
- Smoked Salmon Dip
- Cheesy Baked Taco Dip
- Cheesy Pesto Artichoke Dip
- Bacon Blue Cheese Dip
Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese softened
- 1/4 cup sour cream
- 1/4 cup mayo
- 2 teaspoons powdered sugar
- 1 teaspoon soy sauce
- 1 teaspoon worcestershire sauce
- 12 ounces crab meat
- 1 1/2 cups shredded mozzarella or white cheddar
- 3 green onions
Instructions
- In a large mixing bowl, combine the cream cheese, sour cream, mayo, soy sauce, worcestershire, and powdered sugar. Using a hand mixture, mix until smooth and creamy.
- Stir in the crab meat (drained), 1 cup of shredded cheese, and 2 sliced green onions.
- Transfer to a small (1 quart) baking dish and top with remaining cheese.
- Bake at 350° for 30-35 minutes or until golden brown and bubbly.
- Garnish with additional sliced green onions.
Notes
Homemade Wonton Chips
- 1/2 package wonton wrappers
- oil for brushing
- 1/2 teaspoon salt
Heather says
Can you make the crab Rangoon dip without the sugar?
Cathy Trochelman says
Yes, you could leave the sugar out if you prefer 🙂