Crab Rangoon Dip

At a glance

What stands out: If you love crab rangoon, you have to try this crab rangoon dip. This creamy dip is everyone’s favorite! Serve it with straightforward from-scratch wonton chips and sweet chili sauce.

How long it takes: 50 minutes
Equipment you’ll need: baking sheet, oven, baking dish, mixing bowl, measuring utensils
Servings: 16 (¼ cup each)

A standby Crab Rangoon Dip

What do you like best about crab rangoons? The crispy crunch of the deep-fried wrapper? The creamy crab filling with little bits of green onion? The sweet/tart chili sauce? Maybe it’s just the total package: biting into a crab rangoon is rather wonderful, isn’t it?

This crab rangoon dip has it all and then some! You won’t believe how good it is! It’s the kind of good where you just have to close your eyes and savor it. Words will probably escape you because it’s indescribably rich. Better invite guests because otherwise you’re going to want to eat the whole thing.

Easier to make than crab rangoon. Okay, you can make crab rangoon, aka crab wontons. We have a great air fryer recipe for crab rangoon that you really want to try. However, you do have to make all those little munchkins one by one. This creamy dip, on the other hand, is substantially easier, making it reliable for a crowd. It’s every bit as good as the deep fried goodies (maybe better).

What Is Imitation Crab?

Imitation crab is a highly processed fish meat, often pollock. This processed fish is called surimi. Other ingredients are added, such as water, starch, sugar, vegetable oil, salt, and additives. According to Healthline, it’s often called the “hot dog of the sea.”

What goes in

• Crab Meat: Crab rangoon can be made with real crab meat or imitation crab. Both are evenly acceptable although real crab is more nutritious, with no additives and fillers. Imitation crab is cheaper and easier to use, however, and actually has less sodium than real crab. We often use imitation crab for this recipe and crab pasta salad but we always use real crab meat to make our mini crab cakes.
• A LOTTA Cheese: Cream cheese (regular or reduced fat, but not non-fat) comprises the base of the dip, with mozzarella cheese and Parmesan added for even more gooey goodness. Be sure to take the cream cheese out of the refrigerator ahead of time so it can soften.
• Mayonnaise and Sour Cream: These two ingredients help smooth out the dip and make it dippable. Lower-fat mayo and sour cream are okay but don’t use nonfat.
• Green Onions, Worcestershire Sauce, Garlic, and Sriracha: This quartet evokes the flavor of restaurant crab rangoon.
• Wonton Wrappers: For straightforward dippers, cut wonton wrappers in half and bake them until crispy. Crackers or tortilla chips are fine, too.

How it comes together

Make the dippers. If you’re going with the wonton wrappers as dippers, you’ll want to bake those first. Simply cut the stack of wrappers on the diagonal, making nice triangles.

Arrange them on a big baking sheet in a single layer. Spritz them with a little olive oil or nonstick spray and pop them into the oven for a few minutes.

They brown quickly so watch them closely.

Mix cream cheese, sour cream, mayo. While you’re crisping up the wrappers, get started on the dip. In a large bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir vigorously until the cream cheese is smoothly blended into the sour cream and mayo. If necessary, use an electric mixer to get it nice and smooth.

Add remaining ingredients. Add the crab (make sure it’s shredded into small pieces first!) to the bowl. Add the mozzarella, Parmesan, green onions, Worcestershire sauce, garlic, and sriracha. Stir well until everything is combined.

Scrape into baking dish. Spread the dip in a flat baking dish and top with a half cup of shredded mozzarella cheese. Don’t worry if you’ve already stirred it all into the dip. We always forget to leave some out, too. Just throw a little more on top. More cheese is good, right?

Bake. Put the baking dish into the oven and bake the dip until it’s warmed through and the cheese is melted, about 20 to 25 minutes. The dip will be slightly golden around the edges and bubbling slightly. We've found that it’s best to not overbake the dip or it tends to separate.

Serve. If desired, drizzle the top of the dip with sweet chili sauce. Serve with the from-scratch wonton chips and more sweet chili sauce, if desired.

Ways to change it

• Microwave it. If you don’t want to turn on your oven, heat the dip in your microwave on high for a few minutes or until the cheese is melted and the dip is warmed through. Be sure you use a microwave-safe serving dish.
• Serve it chilled. If you prefer crab dips that are served cold, serve this crab rangoon dip chilled (don’t bake it). Either option is great and if it’s a warm summer day, chilled dip hits the spot.
• Alternative dippers: Instead of using baked wonton wrappers as dippers, try baked tortilla chips or air fryer tortilla chips instead. Crackers are good, too. Crab rangoon dip is fine for keto and gluten-free diets, as long as you use ketogenic, gluten-free chips or crackers.

Make-Ahead Ideas

Prepare the dip but don’t bake it. Refrigerate for up to 2 days, covered. When ready to bake, remove dish from fridge, preheat oven, and bake as directed.

Wonton chips can be prepared ahead, cooled completely and stored in a zip top bag or plastic container.

Keeping leftovers

Leftover dip can be refrigerated for up to two days and reheated in the microwave in thirty second intervals or until warm.

Keep in mind if the dip has been setting on the counter for a couple of hours or more at your get-together, it should probably be discarded.

• Yield: 16
• Prep: 15 minutes
• Cook: 35 minutes
• Total: 50 minutes

Ingredients

Wonton chips

• 1 package (12 ounces) wonton wrappers, cut in half diagonally
• nonstick spray or olive oil spray

Dip

• 1 package (8 ounces) cream cheese, softened (see note)
• ¼ cup mayonnaise
• ¼ cup sour cream
• 8 ounces crab meat or imitation crab meat
• 1 cup shredded mozzarella, divided
• ¼ cup grated Parmesan cheese
• ¼ cup finely chopped green onion (about 3 green onions)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon sriracha hot chili sauce
• 2 cloves garlic, minced
• sweet chili sauce (for serving, optional)

Method

1. Preheat oven to 350ºF. Arrange wonton wrappers on a baking sheet in a single layer and spray with nonstick spray or olive oil spray. Bake for 7 to 8 minutes or until golden brown and crisp. Set aside while you make the dip.
2. Leave the oven on 350ºF for the dip. Spray an 8- or 9-inch square baking dish with nonstick cooking spray and set aside.
3. In a large bowl, combine cream cheese, mayonnaise, and sour cream and stir until smooth. We usually use an electric mixer to completely blend in the cream cheese.
4. If using imitation crab, lightly mash it with a fork or mince it. Add it to the bowl, along with ½ cup shredded mozzarella, Parmesan, green onion, Worcestershire sauce, sriracha hot chili sauce, and garlic. Stir well.
5. Spread into prepared pan and top with remaining ½ cup mozzarella cheese. Bake for 20 to 25 minutes or until golden brown around edges and bubbling. Do not overbake because the dip tends to separate when overbaked.
6. Serve immediately with wonton chips, crackers, or tortilla chips. If desired, drizzle with sweet chili sauce.

Notes

Cream cheese: Be sure the cream cheese has softened to room temperature before making the dip. Lower fat cream cheese can be substituted but we don’t recommend nonfat.

Make ahead tip: Prepare the dip as directed but don’t bake it. Cover and refrigerate up to 2 days. Bake as directed. Wonton chips can be made ahead too. Cool completely and store in plastic bag or container.

Storage: Leftover dip can be refrigerated for up to two days and reheated in the microwave in thirty second intervals or until warm. Keep in mind if the dip has been setting on the counter for a couple of hours or more, it should probably be discarded.