Crab Rangoon Dip
This Crab Rangoon Dip is a retro appetizer based off the classic appetizer at your local Chinese restaurant. Make the dip in advance or mix it up quickly using a single bowl before baking until it’s hot and bubbly!
When I say this Crab Rangoon Dip will be the hit of the appetizer spread, I mean it! I’ve brought it to a dozen gatherings over the past year and I’m always asked for the recipe. It has the same creamy base studded with delicious lump crab meat that we all love in the traditional fried wonton dish.
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I spread a delicious pepper jelly or chili sauce over the top for a hint of sweetness and spice. Serve it alongside Bacon Wrapped Dates and Boursin Stuffed Mushrooms for the best party spread that will have everyone coming back for seconds.
Table of Contents
Why You’ll love this recipe
- An appetizer that takes 10 minutes to prep. It’s that easy to make something everyone will love before the oven does the rest of the work for you.
- Serve it with a spread for any holiday gathering or party. It’s one of those dips that will disappear in no time. You may even want to make a double batch to bake up halfway through.
- A twist on the classic nostalgic Chinese recipe. Just imagine all that delicious filling in a dip form! It’s so easy to scoop up with a wonton chip or veggie.
ingredients
Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card
- Cream cheese: Base to the dip, make sure it’s room temperature for even mixing and buy the full fat.
- Sour cream: Adds a little creaminess and tang.
- Mayonnaise: The third creamy ingredient that helps to round out the tanginess of the base.
- Garlic cloves: Use fresh minced over jarred for the best flavor.
- Green onions: You’ll want to slice these and keep the green and whites separate.
- Cooked crab meat: Adds a rich seafood flavor and texture.
- Soy sauce: A little bit of salt and umami to balance out the dip.
- Sriracha: If you like heat, add the Sriracha or you can easily omit it.
- Worcestershire sauce: A little dash adds additional umami to every bite.
- Monterey Jack cheese: Grate the cheese fresh, it’s mild in flavor and gives great ooey gooey texture.
- Mozzarella cheese: A second melting cheese to help make the dip the correct consistency.
- Red pepper jelly or Thai sweet chili sauce: A little sweet and a little spicy. This pairs with the creamy base so nicely.
- Garnish options: I love to garnish with wonton strips, white and/or black sesame seeds.
- Dipper options: Some of my favorite options are wonton chips, pita chips, or fresh veggies.
Tools You’ll Need
- Baking Dish
- Measuring Cups and Spoons
- Hand Mixer
- Rubber Spatula
- Mixing Bowls
- Chef’s Knife
- Cutting Board
how to make crab rangoon dip
- Preheat the oven to 350°F. Lightly grease a 2.5-quart or 9×9-inch baking dish.
- In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well combined.
- Stir in garlic, the white parts of the green onions, soy sauce, sriracha, and Worcestershire sauce until evenly mixed.
- Gently fold in the crab meat, Monterey Jack cheese, and mozzarella cheese, being careful not to break up the crab too much.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 25–30 minutes, or until hot and bubbly around the edges.
- Remove from the oven. Scoop and gently spread the red pepper jelly or Thai sweet chili sauce over the top.
- Garnish with the green parts of the onions, wonton strips, and sesame seeds if desired. Serve warm with wonton chips or pita chips.
expert tips
- Don’t over-mix the dip. You want to avoid breaking up the crab too much to make sure you get the best flavor.
- Make sure your creamy ingredients are the right temperature. You want the cream cheese and sour cream softened so they mix in evenly with the cream cheese.
- Swap the Monterey Jack cheese with pepper Jack if you want a little bit more heat. If the Sriracha doesn’t make it spicy enough for you, this is a great addition.
- Always allow the dip to rest for 5 minutes out of the oven to help the cheese and filling set before spreading the filling on top.
what to serve with crab rangoon dip
No matter the occasion, this crab rangoon dip has a place at the table! Here are some options to serve with it:
storage
Store any leftover dip in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave until warmed through.
You can freeze the dip as well, just make sure it cools completely. Wrap tightly in plastic wrap then freeze for up to 2 months. Thaw overnight in the fridge and reheat according to the instructions above.
It’s easy to assemble this dip in advance and keep it covered in the fridge. Let it set at room temperature for 10 minutes before baking. Pop it into the oven right before guests arrive so it’s nice and hot for serving.
frequently Asked Questions
Usually cream cheese, mayonnaise, sour cream, crab meat, scallions, garlic, and soy sauce. It’s topped with sweet chili sauce or in my case red pepper jelly works great too!
You may have baked it for too long, or you didn’t let the ingredients come to the correct temperature before baking. If you assembled the dip in advance and popped it into the fridge, let it sit out for 10 minutes prior to baking.
Try adding wontons, tortilla chips, pita chips, and veggies are all delicious.
More easy appetizer recipes
- Bacon and Sausage Jalapeno Poppers
- Ham Balls
- Turkey Cranberry Sliders
- Slow Cooker Spinach and Artichoke Dip
Crab Rangoon Dip
Ingredients
- 12 ounces cream cheese
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 3 minced garlic cloves
- 4 green onions sliced (green and white separated)
- 8 ounces cooked crab meat
- 2 teaspoon soy sauce
- 1 teaspoon sriracha
- 1 teaspoon Worcestershire sauce
- 1 cup shredded Monterey Jack cheese
- 1 cup mozzarella cheese
- 1/2-3/4 cup red pepper jelly or Thai sweet chili sauce
- Garnish options: wonton strips, white and/or black sesame seeds
- Dipper options: wonton chips, pita chips
Instructions
- Preheat the oven to 350°F. Lightly grease a 2.5-quart or 9×9-inch baking dish.
- In a large bowl, mix together cream cheese, sour cream, and mayonnaise until smooth and well combined.
- Stir in garlic, the white parts of the green onions, soy sauce, sriracha, and Worcestershire sauce until evenly mixed.
- Gently fold in the crab meat, Monterey Jack cheese, and mozzarella cheese, being careful not to break up the crab too much.
- Spread the mixture evenly into the prepared baking dish.
- Bake uncovered for 25–30 minutes, or until hot and bubbly around the edges.
- Remove from the oven. Scoop and gently spread the red pepper jelly or Thai sweet chili sauce over the top. Garnish with the green parts of the onions, wonton strips, and sesame seeds if desired. Serve warm with wonton chips or pita chips.
Notes
Tips
- Don’t over-mix the dip. You want to avoid breaking up the crab too much to make sure you get the best flavor.
- Make sure your creamy ingredients are the right temperature. You want the cream cheese and sour cream softened so they mix in evenly with the cream cheese.
- Swap the Monterey Jack cheese with pepper Jack if you want a little bit more heat. If the Sriracha doesn’t make it spicy enough for you, this is a great addition.
- Always allow the dip to rest for 5 minutes out of the oven to help the cheese and filling set before spreading the filling on top.
Nutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
