Crab Rangoon Dip

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Crab Rangoon Dip is a hot and creamy appetizer loaded with imitation crab, Monterey Jack cheese, garlic, green onions and all the takeout-inspired flavour you love.

This baked dip is rich, savoury and bubbly, with crispy homemade wonton chips for scooping up every cheesy bite.

It’s perfect for parties, game day, holidays or any time you want a fun appetizer that disappears fast.

If you love crab rangoon, this easy dip version gives you all the same creamy, crispy goodness without folding a single wonton.

Why This Recipe is a Winner!

• All the flavour of crab rangoon without the fuss You get the creamy crab filling, crispy wonton crunch and savoury takeout-inspired flavour without stuffing, folding or sealing individual wontons.
• Perfect for parties and game day This dip is hot, cheesy, bubbly and made for sharing, so it’s a great appetizer for holidays, potlucks, football parties and casual get-togethers.
• Easy to prep ahead You can mix the dip ahead of time, spread it into the baking dish and pop it in the oven when you’re ready to serve.
• A restaurant-style appetizer at home This recipe feels a little special, but it’s made with simple ingredients and comes together easily in your own kitchen.

Ingredients You'll Need

• Cream Cheese Use softened cream cheese so it mixes smoothly with the other dip ingredients and gives the crab rangoon dip that rich, creamy base.
• Mayonnaise Mayo adds extra creaminess and helps give the baked dip a smooth, rich texture.
• Sour Cream Sour cream balances the richness of the cream cheese and mayo with a little tang.
• Low Sodium Soy Sauce Soy sauce adds savoury flavour and a salty, takeout-inspired taste. Low sodium keeps the dip from becoming too salty.
• Garlic Fresh minced garlic gives the dip bold flavour and pairs perfectly with the crab and cheese.
• Sugar A small amount of sugar helps balance the salty soy sauce and savoury garlic.
• Imitation Crab Meat Imitation crab keeps this dip easy, budget-friendly and perfect for that classic crab rangoon-style flavour. Chop or shred it into bite-sized pieces so it mixes evenly through the dip.
• Monterey Jack Cheese Freshly shredded Monterey Jack melts beautifully into the dip and over the top, making it extra cheesy and bubbly.
• Green Onion Green onions add a fresh pop of flavour and colour. Some are mixed into the dip and the rest are sprinkled on top after baking.
• Wonton Wrappers Wonton wrappers are cut into triangles and fried until crisp to make the perfect homemade chips for scooping the hot dip.
• Vegetable Oil Vegetable oil is used for frying the wonton wrappers until they are golden and crunchy. Canola oil also works well.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I cut the wonton wrappers in half diagonally to form triangles and then fried them in oil until golden and crispy.

 STEP 2: 

I poured the cream cheese, mayonnaise, sour cream, soy sauce, garlic, sugar, crab meat, half of the shredded cheese, and half of the green onion into a large mixing bowl.

I stirred all of the ingredients together well.

 STEP 3: 

I spread the mixture into a greased baking dish and sprinkled the remaining shredded cheese on top.

 STEP 4: 

I baked the dip until it was bubbling and the cheese was fully melted.

I topped it with chopped green onions before serving with the fried wonton wrappers.

If you are looking for the perfect party dip for seafood lovers, then you need to try this Crab Rangoon Dip!

• Soften the cream cheese first Let the cream cheese sit at room temperature before mixing so the dip comes together smooth and creamy without little lumps.
• Use freshly shredded cheese Freshly shredded Monterey Jack melts better than pre-shredded cheese and gives the dip a creamier, gooier texture.
• Chop the crab into small pieces Smaller pieces of imitation crab mix more evenly through the dip, so every scoop gets some crab.
• Don’t skip the green onions They add a fresh bite that helps balance all that rich, creamy, cheesy goodness.
• Watch the wonton chips closely Wonton wrappers fry fast, so keep an eye on them and pull them as soon as they are lightly golden and crisp.
• Salt the wonton chips while warm A light sprinkle of salt right after frying makes the crispy wontons taste extra good.
• Broil for a bubbly golden top If you want a more browned, restaurant-style finish, broil the dip for 2–3 minutes after baking. Just watch it closely so it doesn’t burn.
• Serve it hot This dip is best when it’s warm, melty and bubbly straight from the oven.

Substitutions and Variations

• Use real crab meat Swap the imitation crab for lump crab meat if you want a more seafood-forward version. Just make sure it is picked over for any shell pieces.
• Try a different cheese Monterey Jack melts beautifully, but mozzarella, white cheddar, provolone or a mild cheddar would also work well.
• Add a little heat Stir in sriracha, chili garlic sauce, red pepper flakes or a finely diced jalapeño for a spicy crab rangoon dip.
• Use Greek yogurt instead of sour cream Plain Greek yogurt can be used in place of sour cream for a slightly tangier dip.
• Make it extra cheesy Add a little more shredded cheese to the filling or sprinkle extra over the top before baking.
• Serve with different dippers Fried wonton chips are perfect, but tortilla chips, pita chips, crackers, crostini or fresh veggies also work.
• Bake it in a skillet Use an oven-safe skillet instead of a baking dish for a fun, rustic party appetizer presentation.
• Add water chestnuts for crunch Finely chopped water chestnuts can be mixed into the dip for a little extra texture.

Frequently Asked Questions

Can I make crab rangoon dip ahead of time?

• Yes. You can mix the dip, spread it into the baking dish, cover it tightly and refrigerate it until you are ready to bake. Add a few extra minutes to the baking time if it is going into the oven cold from the fridge.

What should I serve with crab rangoon dip?

• Fried wonton chips are the perfect choice because they give you that classic crab rangoon crunch. You can also serve this dip with tortilla chips, crackers, pita chips, crostini or fresh vegetables.

Can I bake the wonton wrappers instead of frying them?

• Yes. Brush the wonton triangles lightly with oil, place them on a baking sheet and bake at 350°F until crisp and golden. Keep an eye on them because they can brown quickly.

How do I store leftover crab rangoon dip?

• Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat it in the oven or microwave until warmed through.

Can I freeze crab rangoon dip?

• I don’t recommend freezing this dip because the cream cheese, sour cream and mayonnaise can separate and become grainy after thawing.

Crab Rangoon Dip

Yield: Serves 8

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Crab Rangoon Dip is a hot and creamy baked appetizer loaded with imitation crab meat, cream cheese, Monterey Jack cheese, garlic, soy sauce and green onions.

Served with crispy fried wonton chips, this easy party dip has all the flavour of crab rangoon without the folding.

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Ingredients

• 8 ounces cream cheese
• ½ cup mayonnaise
• ½ cup sour cream
• ¼ cup soy sauce (low sodium)
• 3 cloves garlic, minced
• 1 tsp. sugar
• 8 ounces imitation crab meat
• 1 ½ cups freshly shredded Monterey jack cheese
• ½ cup sliced green onion
• About 16 wonton wrappers
• Vegetable oil for frying

Instructions

For the wonton wrappers

1. Cut wonton wrappers in half diagonally to form triangles. 
2. Add about 1–2 inches of vegetable or canola oil to a deep skillet or saucepan and heat to 350°F. 
3. Working in small batches, carefully add the wonton triangles to the hot oil. 
4. Fry for about 30–60 seconds, turning once, until lightly golden and crisp. 
5. They cook very quickly, so watch them closely. 
6. Remove with a slotted spoon or tongs and transfer to a paper towel-lined plate. 
7. Sprinkle lightly with salt while warm. 
8. Repeat with the remaining wonton wrappers.

For the dip

1. In a large mixing bowl, mix together the cream cheese, mayonnaise, sour cream, soy sauce, garlic, sugar, crab meat, half of the cheese, and half of the green onion.
2. Spray a 2 qt. baking dish with nonstick spray.
3. Spread the mixture evenly into the baking dish.
4. Sprinkle remaining half of the cheese over top.
5. Bake for 20-25 minutes, until dip is melted and bubbly.
6. If desired, broil for 2-3 minutes to brown the top.
7. Sprinkle remaining green onion over top, and serve with fried wonton wrappers.

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 452Total Fat: 39gSaturated Fat: 18gUnsaturated Fat: 21gCholesterol: 91mgSodium: 1049mgCarbohydrates: 9gFiber: 1gSugar: 5gProtein: 17g

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