Crab Rangoon Dip Recipe

This dip is everything your snack-craving brain wants: tangy cream cheese, flaky crab, a little garlic, green onion, and a crunchy vehicle for scooping. It’s essentially crab rangoon without the time-consuming wrapping and folding—baked, bubbly, and slightly dangerous in quantity.

My husband calls this “the dip that ruins diets” and I both love and resent him for it. It started as a late-night experiment when we had leftover lump crab and a bag of wonton wrappers. One pan later, the kids were arguing over who got the last crunchy chip and I was filing this under “make again immediately.” Now it’s our go-to when friends drop by, when the team wins, or when I need to bribe someone into taking out the trash. It’s somehow fancy and lazy at the same time, and that’s my exact vibe.

Kitchen Talk

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This is one of those recipes where I mess up, learn, then lean into the mess. First time I baked it, I used too much filling and the center stayed gooey forever. Fixed that by spreading thinner and giving it a little more time. Also once I swapped scallions for chives because I was out and it actually tasted fresher — surprising but true. Oh, and don’t skip the little squeeze of lemon at the end; it makes the whole thing pop and saves it from tasting too rich.

Shopping Tips

– Seafood: If you can, buy lump crab or fresh-picked for big flakes; canned crab is fine for budget-friendly batches—look for low-sodium options.
– Dairy: Pick full-fat cream cheese for the creamiest texture; it melts better and you’ll thank me later.
– Cheese: A little shredded mozzarella or Monterey Jack helps with the pull and browning—pre-shredded saves wash time but fresh-shred melts better.
– Crunch Extras: Wonton wrappers, pita chips, or sturdy kettle chips all work; choose something with a good bite so it won’t flop in the dip.
– Specialty Item: If you want that classic rangoon tang, grab a bottle of sweet chili sauce or plum sauce for dipping — store brands are fine.

Prep Ahead Ideas

– Mix the crab filling a day ahead and keep it chilled in a single airtight container — it actually melds flavors overnight.
– Chop green onions and store them in a small jar of water in the fridge for a crisp finish.
– If you want to bake later, scoop the filling into an ovenproof dish, cover tightly, and refrigerate; pop into a hot oven straight from the fridge and add a few extra minutes.
– Use plastic or glass containers with lids for easy stacking in the fridge and to catch any aromatic leakage (garlic scent is real).

✔Time-Saving Tricks

– Use pre-shredded cheese and pre-chopped scallions if you’re in full cheat mode.
– Canned crab + store-bought sweet chili sauce = party-ready in under 20 minutes.
– Bake while you’re making a salad or chopping crudités so oven time isn’t dead time.
– Don’t rush the browning — a couple extra minutes under the broiler gives a great crust; just watch it like a hawk.

✔Common Mistakes

– Too watery crab: canned crab can be soggy; drain and pat dry or it dilutes the dip.
– Over-salting: cream cheese and some cheeses bring salt; taste before adding extra.
– Undercooked center: spread the filling evenly and give it enough bake time; if it’s wobbly, return to the oven.
– I once forgot the garlic and spent the whole snack time regretting it — add the garlic, I promise.

What to Serve It With

– Sturdy chips or kettle chips for scooping.
– Warm pita wedges or toasted baguette slices.
– Crisp baby greens or a simple cucumber salad to cut the richness.
– Quick pickled veggies (radish or carrot) for tang and crunch.

✔Tips & Mistakes

– Use a shallow baking dish so you get more browned top per scoop.
– Add lemon juice at the end — it brightens everything.
– If it seems bland, a tiny splash of soy or fish sauce can add umami without tasting Asian-unexpected.
– Over-broiled? Cover with foil and finish at a lower temp to avoid bitterness.

✔Storage Tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven until warm and bubbly — microwaving works but the texture shifts (still tasty cold, but it’s not as indulgent). Cold for breakfast? No shame here; I’ve definitely eaten it on a toasted bagel. Not shameful, just deliciously wrong.

✔Variations and Substitutions

– No crab? Swap with cooked, flaked shrimp or canned salmon. It’s not the same, but it’s still awesome.
– Make it lighter by using half Greek yogurt and half cream cheese — still creamy but with tang.
– Add a little sriracha or chili flakes for heat; or a touch of honey for sweetness.
– For a gluten-free party, skip wontons and serve with rice crackers or sliced jicama.

Frequently Asked Questions

Crab Rangoon Dip Recipe

Creamy, cheesy Crab Rangoon Dip baked until bubbly and golden, packed with sweet crab, garlic, and green onion. Serve hot with crisp baked wonton chips.

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Prep Time: 15 minutes minutes

Cook Time: 22 minutes minutes

Total Time: 37 minutes minutes

Servings: 10

Ingredients

 

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Main Ingredients

• ▢ 16 oz softened cream cheese
• ▢ 0.5 cup sour cream
• ▢ 0.33 cup mayonnaise
• ▢ 12 oz lump crab meat, drained
• ▢ 0.5 cup sliced green onions plus extra for garnish
• ▢ 2 tsp minced garlic
• ▢ 1 tbsp Worcestershire sauce
• ▢ 1 tsp low-sodium soy sauce reduced-sodium preferred
• ▢ 1 tbsp fresh lemon juice
• ▢ 1 tsp granulated sugar balances the tang
• ▢ 0.5 tsp kosher salt
• ▢ 0.25 tsp freshly ground black pepper
• ▢ 1 cup shredded mozzarella cheese divided
• ▢ 0.25 cup finely grated Parmesan
• ▢ 1 tsp sriracha or hot sauce optional
• ▢ 2 tbsp neutral oil for brushing wonton wrappers
• ▢ 12 oz wonton wrappers, cut into triangles for serving

Instructions

Preparation Steps

• Heat oven to 375°F. Lightly grease a 1.5–2 quart baking dish.
• Beat cream cheese, sour cream, and mayonnaise in a bowl until smooth and fluffy.
• Stir in Worcestershire, soy sauce, lemon juice, sugar, garlic, salt, pepper, and sriracha if using.
• Fold in crab, green onions, half the mozzarella, and all the Parmesan until just combined.
• Spread mixture into the dish and top with the remaining mozzarella.
• Bake until hot and bubbling at the edges, 18–22 minutes.
• Broil 1–2 minutes to lightly brown the top, watching closely.
• Make wonton chips: Brush wrappers with oil, cut into triangles, and bake on a sheet at 375°F for 6–8 minutes until crisp.
• Garnish the dip with extra green onions and serve hot with the wonton chips.

Notes

Variation: Add 1/2 cup finely diced water chestnuts for extra crunch, or swap in sweet chili sauce for the sriracha. Make-ahead: Assemble up to 24 hours in advance; cover and refrigerate. Bake straight from cold, adding 5–8 minutes. Storage: Refrigerate leftovers in a covered container up to 3 days; reheat gently until warm.

This recipe is an original creation inspired by classic Crab Rangoon Dip Recipe flavors. All ingredient ratios and instructions are independently developed.