This Crab Rangoon Dip Recipe combines the creamy, savory goodness of traditional crab rangoon filling with the convenience of a shareable dip format.
Paired with crispy wonton chips, it delivers all the flavors you love without the fuss of folding and frying individual wontons.
Ready in just 30 minutes, this crowd-pleaser will have everyone asking for your secret recipe! 😋
Creamy Crab Rangoon Dip with homemade wonton chips and sweet chili sauce
What is Crab Rangoon Dip?
Crab Rangoon Dip is essentially a deconstructed version of the popular Chinese-American appetizer. Traditional crab rangoon consists of a cream cheese and crab filling wrapped in wonton wrappers and deep-fried until golden and crispy. This dip takes all those delicious flavors and transforms them into a warm, scoopable format that’s perfect for sharing.
The base of this dip features cream cheese, crab meat, and green onions – the classic crab rangoon filling ingredients – baked until hot and bubbly. It’s typically topped with sweet chili sauce, which provides that perfect balance of sweetness and mild heat that makes crab rangoon so addictive.
Served with crispy wonton chips for dipping, it delivers all the flavor with much less effort!
Ingredients You’ll Need
For the Dip:
- 8 oz cream cheese, softened to room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 8 oz crab meat, well drained (fresh lump crab or imitation crab)
- 4 green onions, thinly sliced (white and green parts separated)
- 2-3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp sriracha (optional, for heat)
- 1 cup shredded mozzarella or Monterey Jack cheese, divided
- ¼ cup sweet chili sauce, for topping
- Salt and pepper to taste
For the Wonton Chips:
- 1 package (12 oz) wonton wrappers
- Vegetable oil for frying
- Salt for sprinkling
Equipment Needed
For the Dip:
- 1-quart baking dish
- Large mixing bowl
- Measuring cups and spoons
- Rubber spatula
- Knife and cutting board
For the Wonton Chips:
- Large heavy-bottomed pot or Dutch oven
- Slotted spoon or spider strainer
- Paper towels
- Cooking thermometer (optional)
How to Make Crab Rangoon Dip
Prepare the Dip:
- Preheat your oven to 350°F (175°C).
- Soften the cream cheese by microwaving it for 15-20 seconds if it’s not already at room temperature.
- Mix the base: In a large bowl, combine the softened cream cheese, mayonnaise, and sour cream until smooth and well blended.
- Add the seasonings: Stir in the minced garlic, white parts of the green onions, Worcestershire sauce, soy sauce, sriracha (if using), salt, and pepper.
- Fold in the crab: Gently fold in the well-drained crab meat and ¾ cup of the shredded cheese, being careful not to break up the crab pieces too much.
- Transfer to baking dish: Spread the mixture evenly into a 1-quart baking dish and sprinkle the remaining ¼ cup of cheese on top.
- Bake for 25-28 minutes until the dip is hot and bubbly and the cheese on top is melted.
Make the Wonton Chips:
- Prepare the wrappers: Cut the wonton wrappers diagonally to create triangles.
- Heat the oil: Pour vegetable oil to a depth of about ¾ inch in a large heavy pot and heat over medium heat to 350°F. If you don’t have a thermometer, test by dropping a small piece of wonton wrapper in – it should sizzle immediately and start to bubble.
- Fry in batches: Working in small batches (about 5-6 pieces at a time), fry the wonton triangles for 15-20 seconds per side until golden brown and crispy. Be careful not to overcrowd the pot.
- Drain and season: Remove with a slotted spoon to paper towels to drain excess oil. While still warm, sprinkle lightly with salt.
- Continue until all wonton wrappers are fried.
Pro Tip: Wonton chips cook extremely quickly! As soon as you see the edges starting to turn golden, flip them immediately. They can go from perfect to burnt in seconds.
Finish and Serve:
- Top the hot dip with sweet chili sauce, drizzling it evenly over the surface.
- Garnish with the reserved green parts of the sliced green onions.
- Serve immediately with the crispy wonton chips for dipping.
Three Delicious Variations
Spicy Crab Rangoon Dip
Kick up the heat with these additions:
- Add 1-2 tablespoons of sriracha to the dip mixture
- Mix in 1 finely diced jalapeño (seeds removed)
- Sprinkle with red pepper flakes before serving
- Use a spicy chili garlic sauce instead of sweet chili sauce
Baked Wonton Chip Version
A healthier alternative to frying:
- Preheat oven to 375°F
- Cut wonton wrappers into triangles
- Lightly brush both sides with oil or cooking spray
- Arrange in a single layer on baking sheets
- Bake for 7-8 minutes until golden and crisp
- Season with salt while still warm
Vegetarian Crab Rangoon Dip
No crab? No problem! Try this plant-based version:
- Substitute 8 oz of finely chopped hearts of palm for the crab
- Add 1 tablespoon of Old Bay seasoning for a “seafood” flavor
- Include 1 tablespoon of nutritional yeast for umami
- Add ½ teaspoon of kelp powder (optional, for oceanic flavor)
- Prepare and bake as directed in the main recipe
Serving Suggestions
Perfect Pairings:
- Serve alongside other Asian-inspired appetizers like potstickers or spring rolls
- Pair with a crisp white wine like Riesling or Sauvignon Blanc
- Offer cucumber slices or bell pepper strips as alternative dippers
- Include rice crackers for a gluten-free option
Presentation Ideas:
- Serve in a hollowed-out bread bowl for an impressive display
- Use a cast iron skillet for rustic presentation and heat retention
- Arrange wonton chips in a circular pattern around the dip
- Garnish with a sprinkle of sesame seeds and extra green onions
Storage and Make-Ahead Tips
Make-Ahead Instructions:
- Dip preparation: Assemble the dip up to 24 hours in advance, cover with plastic wrap, and refrigerate until ready to bake.
- Wonton chips: These are best made fresh, but can be prepared up to 2 days ahead and stored in an airtight container at room temperature.
- Partial prep: Mix the cream cheese base a day ahead, then fold in the crab and cheese just before baking.
Leftover Storage:
- Refrigeration: Store leftover dip in an airtight container for up to 3-4 days.
- Freezing: Not recommended as the texture of the cream cheese and crab will change.
- Wonton chips: Store in a sealed container or zip-top bag at room temperature for up to 3 days.
Reheating Instructions:
- Oven method: Reheat dip in a 325°F oven for 10-15 minutes until warmed through.
- Microwave method: Heat in 30-second intervals, stirring between each, until warm (about 1-2 minutes total).
- Add freshness: Top reheated dip with fresh sweet chili sauce and green onions before serving.
Frequently Asked Questions
Can I use imitation crab for this Crab Rangoon Dip Recipe?
Absolutely! While fresh lump crab meat provides the best flavor, imitation crab (surimi) works perfectly in this dip and is more budget-friendly. Imitation crab also has a longer shelf life and won’t develop a fishy smell as quickly, making it great for leftovers. If using imitation crab, chop it into small pieces to mimic the texture of real crab meat.
How long does Crab Rangoon Dip keep in the refrigerator?
When properly stored in an airtight container, this dip will keep in the refrigerator for 3-4 days. If you used fresh crab meat, it’s best consumed within 2 days for optimal freshness. Imitation crab versions can last up to 5 days. The dip may separate slightly when cold; simply stir well before reheating.
What can I use instead of wonton chips for dipping?
If you don’t want to make wonton chips, there are several alternatives that pair wonderfully with this Crab Rangoon Dip Recipe:
- Rice crackers (great for an Asian-inspired theme)
- Tortilla chips (sturdy for scooping)
- Pita chips (hearty option)
- Bagel chips (crispy alternative)
- Fresh vegetables like cucumber slices, bell pepper strips, or celery (low-carb option)
- Toasted baguette slices (elegant presentation)
Can I make this dip in a slow cooker?
Yes! For a party-friendly version that stays warm throughout serving, combine all ingredients (except the sweet chili sauce and green onion garnish) in a slow cooker and heat on low for 1-2 hours, stirring occasionally until hot and bubbly. Add the toppings just before serving. This method is perfect for potlucks or game day gatherings.
Is this Crab Rangoon Dip gluten-free?
The dip itself can be gluten-free if you ensure your Worcestershire sauce and sweet chili sauce are gluten-free varieties (most are, but always check labels). However, traditional wonton wrappers contain wheat flour and are not gluten-free. For a gluten-free version, serve with rice crackers, gluten-free tortilla chips, or fresh vegetables instead.
Nutritional Information
The following nutrition information is provided for one serving of Crab Rangoon Dip (approximately 1/8 of the recipe) without wonton chips:
| Nutrient | Amount Per Serving |
| Calories | 215 |
| Total Fat | 18g |
| Saturated Fat | 9g |
| Cholesterol | 65mg |
| Sodium | 450mg |
| Total Carbohydrates | 4g |
| Dietary Fiber | 0g |
| Sugars | 3g |
| Protein | 10g |
Note: Nutritional values are estimates only. Variations may occur based on specific ingredients and brands used. Wonton chips will add approximately 30-40 calories per chip.
Crab Rangoon Dip Recipe
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings
8 servings
Ingredients
For the Dip:
- 8 oz cream cheese, softened
- ¼ cup mayonnaise
- ¼ cup sour cream
- 8 oz crab meat, well drained
- 4 green onions, thinly sliced (white and green parts separated)
- 2-3 cloves garlic, minced
- 1 tsp Worcestershire sauce
- 2 tsp soy sauce
- 1 tsp sriracha (optional)
- 1 cup shredded mozzarella or Monterey Jack cheese, divided
- ¼ cup sweet chili sauce, for topping
- Salt and pepper to taste
For the Wonton Chips:
- 1 package (12 oz) wonton wrappers
- Vegetable oil for frying
- Salt for sprinkling
Instructions
- Preheat oven to 350°F (175°C).
- In a large bowl, combine softened cream cheese, mayonnaise, and sour cream until smooth.
- Stir in garlic, white parts of green onions, Worcestershire sauce, soy sauce, sriracha (if using), salt, and pepper.
- Gently fold in crab meat and ¾ cup of shredded cheese.
- Transfer mixture to a 1-quart baking dish and top with remaining ¼ cup cheese.
- Bake for 25-28 minutes until hot and bubbly.
- While the dip bakes, cut wonton wrappers into triangles.
- Heat oil to 350°F in a heavy pot and fry wonton triangles in batches for 15-20 seconds per side until golden.
- Drain on paper towels and sprinkle with salt while still warm.
- When dip is done, top with sweet chili sauce and reserved green onions.
- Serve immediately with crispy wonton chips.
Ready to Impress Your Guests?
This Crab Rangoon Dip Recipe is guaranteed to be the star of your next gathering! With its creamy texture, delicious crab flavor, and crispy wonton chips, it transforms a beloved appetizer into a shareable dip that everyone will love. Whether you’re hosting a party, looking for game day snacks, or just craving those classic Asian-inspired flavors, this dip delivers every time. 😋
Give this recipe a try and let us know how it turned out! Share your creations on social media and tag us – we’d love to see your version of this crowd-pleasing appetizer!
