Introduction

Crab Rangoon Dip is a creamy, cheesy appetizer that combines the flavors of crab meat with a delicious blend of cream cheese and seasonings. It’s perfect for parties and easy to serve with crispy wonton chips or your favorite dippers.

The image shows a white oval dish filled with a creamy cheese dip topped with a glossy bright orange and red sweet chili sauce, sprinkled with small green onion slices. The creamy base beneath the sauce is visible on the edge, showing a smooth and slightly melted texture. Surrounding the dish are golden brown, crispy triangle chips with bubbly surfaces, some also garnished with green onion slices. The dish is placed on a white plate on a white marbled surface with a folded white cloth and some green chives nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup crab meat (imitation or canned lump crab meat, well drained)
8 ounces cream cheese (at room temperature)
¼ cup mayonnaise
¼ cup sour cream
2 cloves garlic (finely minced)
4 green onions (thinly sliced, white and green parts)
2 teaspoons soy sauce
½ teaspoon sugar
1 cup mozzarella cheese
½ cup shredded mozzarella cheese (reserved for topping)
½ cup Thai Sweet Chili Sauce (optional)
24 wonton wraps (cut in half to make chips)
Vegetable oil (for frying)
1 green onion (thinly sliced, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C). If the cream cheese is not at room temperature, heat it in the microwave for about 10 seconds until soft but not melted.
Step 2: In a medium bowl, combine crab meat, cream cheese, mayonnaise, sour cream, garlic, green onions, soy sauce, sugar, and 1 cup mozzarella cheese. Mix well until everything is evenly blended.
Step 3: Transfer the mixture to an oven-safe baking dish (1 quart, 8”x8”, 9”x9”, or round 8”-9” dish will work). Sprinkle the reserved ½ cup shredded mozzarella cheese evenly over the top.
Step 4: Bake for 20 to 25 minutes or until the dip is bubbling and the cheese on top is slightly browned.
Step 5: While the dip bakes, prepare the wonton chips. Cut wonton wraps in half diagonally to form triangles.
Step 6: For pan frying: Heat enough vegetable oil in a skillet to coat the bottom over medium-high heat. Fry wonton chips in batches for 20-25 seconds each until golden, bubbly, and crispy. Drain on paper towels.
Step 7: For air frying: Preheat air fryer to 400°F. Lightly coat wonton chips with cooking spray or oil. Arrange in a single layer and cook for 4-5 minutes until crisp and golden. Avoid stacking chips.
Step 8: Optional: Spread Thai Sweet Chili Sauce over the warm dip to add a sweet and mildly spicy flavor.
Step 9: Garnish the dip with sliced green onions and serve with the crispy wonton chips or your preferred dippers. Enjoy!

Tips & Variations

Use fresh lump crab meat for a more authentic flavor, or imitation crab for a budget-friendly option.
Feel free to substitute cream cheese with a lighter version for a lower-fat dip.
Try serving this dip with pita chips, crackers, or vegetable sticks as alternatives to wonton chips.
Adding a bit of chopped water chestnuts can give the dip a nice crunch.
If you like a spicier dip, mix in some sriracha or chopped jalapeños before baking.

Storage

Store any leftover dip covered in the refrigerator for up to 3 days. Reheat gently in the oven at 300°F until warm throughout, or in the microwave in short bursts, stirring in between. Wonton chips are best served fresh but can be kept in an airtight container for 1-2 days; re-crisp them in a toaster oven if needed.

How to Serve

The image shows a white oval dish filled with a creamy dip topped with a bright, glossy orange-red sweet chili sauce sprinkled with small green onion pieces. Surrounding the dish on a white plate are crispy golden-brown triangle chips with a bubbly texture, also garnished lightly with green onion slices. On the side of the plate are a few green chives and a small piece of imitation crab with white and red coloring. The plate itself sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use imitation crab meat in this recipe?

Yes, imitation crab meat works well and is a budget-friendly alternative, though fresh lump crab will give a richer flavor.

What can I use if I don’t have wonton wraps?

You can use tortilla chips, pita chips, crackers, or fresh vegetable sticks as dippers instead of wonton chips.

Crab Rangoon Dip Recipe

Print Recipe

★★★★★

4.6 from 80 reviews

This Crab Rangoon Dip is a creamy, cheesy, and flavorful appetizer inspired by the classic crab rangoon wontons. Made with crab meat, cream cheese, mayonnaise, sour cream, garlic, green onions, soy sauce, and mozzarella cheese, it’s baked until bubbly and golden. Serve with crispy homemade pan-fried or air-fried wonton chips for a delicious party snack or game day treat.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6–8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: American

Ingredients

Scale

Dip Ingredients

1 cup crab meat (imitation or canned lump crab meat, drained well)
8 ounces cream cheese (at room temperature, 1 brick, 250 grams)
¼ cup mayonnaise
¼ cup sour cream
2 cloves garlic (finely minced)
4 green onions (thinly sliced, white and green parts)
2 teaspoons soy sauce
½ teaspoon sugar
1 cup mozzarella cheese

For Topping

½ cup shredded mozzarella cheese (reserved for topping)
½ cup Thai Sweet Chili Sauce (optional)
1 green onion (thinly sliced, white and green parts, for garnish)

Wonton Chips

24 wonton wrappers (cut in half diagonally to create triangle chips)
Vegetable oil (for frying or brushing if air frying)

Instructions

Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the dip.
Prepare cream cheese: If the cream cheese is not at room temperature, warm it slightly in the microwave for about 10 seconds until soft and easy to mix.
Mix the dip: In a medium bowl, combine crab meat, cream cheese, mayonnaise, sour cream, minced garlic, sliced green onions, soy sauce, sugar, and 1 cup mozzarella cheese. Mix thoroughly until evenly blended.
Transfer to baking dish: Spoon the mixture into a 1-quart oven-safe baking dish or an 8×8 or 9×9 inch square or round dish, spreading it evenly.
Add cheese topping: Sprinkle the reserved ½ cup shredded mozzarella cheese evenly over the dip.
Bake the dip: Place the dish in the preheated oven and bake for 20-25 minutes, or until the dip is bubbling and the cheese is slightly browned.
Optional chili sauce: If desired, spread the Thai Sweet Chili Sauce evenly over the hot dip right after baking for a sweet, mild spicy flavor.
Prepare wonton chips: Slice wonton wrappers diagonally into two triangles per wrapper.
Pan-fry chips: Heat vegetable oil in a frying pan over medium-high heat. Fry wonton chips in batches for 20-25 seconds until golden brown, bubbly, and crispy. Drain on paper towels.
Alternatively air-fry chips: Preheat air fryer to 400°F (205°C). Lightly coat wonton chips with cooking spray or brush with oil. Air fry in a single layer for 4-5 minutes until golden and crispy.
Serve: Spoon the hot crab rangoon dip into bowls, garnish with remaining sliced green onion, and serve with homemade wonton chips or your preferred dippers such as tortilla chips or veggie sticks.

Notes

Using canned lump crab meat or imitation crab meat is acceptable; ensure it is well drained to avoid watery dip.
You can substitute mayonnaise or sour cream depending on your preference or dietary requirements.
The Thai Sweet Chili Sauce topping is optional and can be omitted if you prefer less sweetness or spice.
Wonton chips can be pan-fried or air-fried according to your preference for a crispy and light accompaniment.
If you don’t want to make wonton chips, serve the dip with tortilla chips, crackers, pita bread, or fresh vegetables.
Ensure cream cheese is softened to blend smoothly into the dip.

Keywords: Crab Rangoon Dip, Crab Dip, Appetizer, Party Dip, Baked Dip, Wonton Chips, Seafood Dip