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This crab rangoon dip is a savory, cheesy dip with all of the flavors of your favorite take-out appetizer. Top it with Thai sweet chili sauce and serve it with homemade wonton chips for the perfect party snack.
Dips are the best part of a party. I don’t care at all about football, but I’ll happily attend a game-day party because I can always bet on there being a bunch of delicious snacks and dips.
Just lemme dig into a plate full of buffalo chicken dip, spinach artichoke dip, spicy sausage dip, and this crab rangoon dip and I’ll be a happy girl, ok?
If getting crab rangoon is one of your favorite things about ordering takeout, then this dip is an absolute must for you, too.
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Pin ItWhat is crab rangoon dip?
We all know that the filling of the crab rangoon is the best part, right?
Crab rangoon dip is basically a big bowl of crab rangoon filling. Yep, it’s making all of your take-out dreams come true!
Crab meat gets mixed with cream cheese, mayo, sour cream, scallions, and some additional spices. Top the dip with some cheese and bake it until it is hot and bubbly and voila – you’ve got a savory, dippable version of crab rangoon to serve at your next tailgate or party.
How to make crab rangoon dip
Crab rangoon dip is easy to make and can even be prepped ahead of time for easier party planning.
Ingredients you’ll need
For the dip itself, you will need:
- 12 ounces (2 cans) white crab meat, drained
- 12 ounces room-temperature cream cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 sliced scallions
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 2 teaspoons soy sauce
- Freshly ground black pepper to taste
- 1 cup shredded monterey jack cheese
- Thai sweet chili sauce, for serving
I like to make my crab rangoon dip with real crab meat. You can grab cans of crab at most grocery stores – check in the same aisle as the tuna.
If you don’t want to use real crab meat, feel free to substitute 12 ounces of imitation crab meat. Just remember that even though imitation crab is made primarily from whitefish, there is often a very small amount of crab in it as well, so anyone with a shellfish allergy should still avoid it.
If your favorite crab rangoon are slightly sweet, I suggest making this recipe with imitation crab. It has a slight sweetness to it and is what a lot of restaurants use in their rangoon.
You’ll want to make sure your cream cheese is softened before making this dip. If you forget to set it out ahead of time, I have a few tips for softening cream cheese quickly.
Some recipes for crab rangoon dip use mozzarella cheese. I personally prefer monterey jack cheese, but feel free to use whatever you like best.
If you want to make your own homemade wonton chips to serve with your dip, you will also need 1 package of fresh wonton wrappers. Look for them near the tofu in the chilled produce section or refrigerated section of your grocery store.
Making this recipe
If you plan to make your own wonton chips, I suggest doing this first so the chips are cooled ready when the dip is. Cut the wonton wrappers in half diagonally with a sharp knife.
You can either deep fry the chips or air fry the chips. If deep frying, use about ½-inch of vegetable oil in a high-sided skillet. Fry the chips at 350°F until golden, then immediately remove them to a layer of paper towels to drain.
If you want to air fry them, lightly spray both sides of the wonton wrapper pieces with nonstick spray. Air fry the chips in batches at 370°F for 2-3 minutes, tossing halfway through.
To make the crab rangoon dip, add all of the ingredients except for the monterey jack cheese and Thai chili sauce into a large bowl. Mix until the ingredients are well combined, then fold in half of the shredded cheese.
Add the dip mixture to a greased 1.75-quart or 2-quart baking dish and top with the rest of the shredded cheese. Bake at 375°F for 30-35 minutes or until the top is golden and the dip is bubbly.
Let the dip cool for a few minutes before garnishing and serving. No one wants to dive into molten hot dip!
Make-ahead tips
If you want to prep this crab rangoon dip ahead of time, that’s totally an option.
Assemble the dip, cover, and refrigerate for up to a day.
If you are using a glass or ceramic baking dish, I recommend letting the dip sit at room temperature for at least 30 minutes before putting it in the oven. If you are using a metal dish, it can go straight from the fridge to the oven.
You will likely need to add a few minutes onto the baking time if you are starting from cold. If the top is golden but the center of the dip is still not hot, cover with foil for the remaining baking time to prevent further browning.
Serving suggestions
My favorite way to serve crab rangoon dip is topped with plenty of Thai sweet chili sauce. You can use your favorite bottled sauce or you can make a homemade Thai sweet chili sauce.
I think homemade wonton chips make the perfect dippers, but you can also dig in with tortilla chips or even fresh veggies, such as carrot or celery sticks.
I also suggest checking out your local Asian market for chip options! They will have tons of great options that could be totally delicious with this dip.
Crab Rangoon Dip
Equipment
- Air Fryer optional
Ingredients
For the wonton chips:
- 1 package wonton wrappers 12 ounces
For the dip:
- 2 cans white crab meat 6 ounces each, drained
- 12 ounces cream cheese softened to room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 3 scallions finely sliced, whites and greens separated
- 2 teaspoons sriracha
- 1 teaspoon garlic powder
- 2 teaspoons soy sauce
- Freshly ground black pepper to taste
- 1 cup shredded monterey jack cheese divided use
- Thai sweet chili sauce for serving (optional)
Instructions
To make the wonton chips:
- Use a sharp knife to cut the wonton wrappers in half along the diagonal.
- To deep fry the chips: Add about ½-inch vegetable oil to a high-sided skillet over medium heat. When the oil is around 350°F, separate the wonton triangles and add them to the hot oil in batches, being careful not to overcrowd the pan. Fry until golden – this will go fast, so don’t walk away. Remove from the oil and place on a paper-towel-lined sheet tray to drain. If desired, immediately sprinkle with a pinch of salt.
- To air fry the chips: Preheat your air fryer to 370°F. Separate the wonton triangles and lay them out on a sheet tray; lightly spray both sides with nonstick cooking spray. Air fry in batches for 2-3 minutes, until deeply golden, tossing halfway through. Remove to a sheet tray; if desired, immediately sprinkle with a pinch of salt.
To make the dip:
- Preheat oven to 375°F.
- In a large bowl, mix together the drained crab meat, cream cheese, mayonnaise, sour cream, the whites of the scallions, sriracha, garlic powder, soy sauce, and pepper until well combined. Stir in half of the monterey jack cheese.
- Pour the dip into a greased 1.75- to 2-quart baking dish. Top evenly with the remaining cheese.
- Bake for 30-35 minutes, or until the top is golden brown and the dip is bubbly.
- Let cool for a few minutes before garnishing with Thai sweet chili sauce (if desired) and the greens of the scallions. Serve warm with the wonton chips.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
