This easy Crab Rangoon Dip recipe is a creamy and cheesy scoopable version of your favorite Chinese appetizer! It can be prepared in advance and served cold or warm and bubbly straight from the oven! Loaded with lump crab and paired with homemade baked wonton chips, this delicious dip is a total crowd pleaser that is sure to impress!
*Updated*
This post was originally published in April 2015. I took new photos and updated the post below to include more information about crab puff dip. Plus, I added step by step photos to show you how quick and easy this Asian dip is to make!
Crab Rangoon Dip
If you are a fan of classic crab rangoons, you are going to fall crazy in love with this creamy, cheesy dip! This fresh and delicious dip tastes exactly like the filling in your favorite Chinese takeout – crab rangoon dumplings!
This thick and creamy crab dumpling dip is jam packed with tender, delicate lump crab, mild green onions, crunchy water chestnuts, Asian umami flavor and two types of cheeses! Savory with a faint hint of sweetness, this dip is rich and highly addictive! Served with simple to prepare, thin and crispy homemade wonton chips, this duo tastes like your favorite Chinese appetizer in cheesy, scoopable form!
What is crab Rangoon dip?
Traditional Crab Rangoon appetizers, also known as crab puffs or crab wontons, are made of deep fried wonton wrappers stuffed with a mixture of crab meat, cream cheese, garlic, scallions and other seasoning ingredients such as Worcestershire.
Crab Rangoon dip has all the delicious flavors and ingredients found in the classic American-Chinese crab appetizer made into a creamy, scoopable dip! Served with crispy baked wonton chips, this cheesy crab dip can be served warm or cold!
What ingredients are in crab Rangoon dip?
The exact ingredients in Creamy Rangoon dip can vary depending on the recipe.
Main ingredients in homemade dip:
- Crab meat – real or imitation
- Cream Cheese
- Mayonnaise and/or Sour Cream
- Garlic
- Scallions
- Cheese
- Worcestershire
- Soy Sauce
Optional ingredients for added flavor:
- Mirin
- Sriracha
- Water Chestnuts
Can you use imitation crab in dip?
While fresh crab meat or high-quality lump crab meat will produce the best tasting dip, imitation crab meat can be used if you are looking to save money. To use imitation crab meat, chop the sticks of “crab” into large, bite-sized chunks.
How to serve crab dip?
This easy crab dip can be served both cold or warm and bubbly straight from the oven!
- Cold crab dip – To prepare cold crab dip, mix together all the ingredients in a large bowl and cover with plastic wrap. Transfer the bowl to the refrigerator and allow the dip to chill for at least two hours before serving.
- Hot crab dip – To prepare hot crab dip, mix together all the ingredients in a large bowl and transfer to a greased baking dish. Top with more cheese and bake in the oven until warm and bubbly.
What to serve with crab wonton dip?
While I paired this dip with crisp wonton chips, you can serve it with any variety of chips or fresh vegetables you desire! Or, spread it on a toasted bagel for a quick and easy snack, or just eat it plain with straight from the bowl with a spoon!
- Chips (see below)
- Fresh vegetables – celery, carrots, radishes, cauliflower, sweet mini peppers, snap peas
- Crackers
- Sliced, Toasted Baguette or Crostini
- Bread Sticks
What chips go with crab dip?
Crab dip can be served with your favorite variety and flavor of chips! However, this Asian crab dip tastes best with thin and crispy wonton chips.
Chips to serve with crab dip:
- Wonton Chips – baked or fried
- Tortilla Chips
- Potato Chips
- Pita Chips
What goes with crab wonton dip?
If you are looking for more appetizers or sides to serve, the following Asian dishes pair well with this easy crab dip:
- Edamame
- Lettuce Wraps
- Egg Rolls
- Spring Rolls
- Dumplings
- Asian Chicken Wings
- Asian Salad
- Spicy Chinese Green Beans
- Asian Brussels Sprouts
How to make crab dumpling dip?
- Prepare crab dip: In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic mirin, Worcestershire, soy sauce, sriracha and salt. Season with a 1/8 teaspoon of ground black pepper. Stir to combine.
- Add in ½ cup of cheddar, all the parmesan and the water chestnuts. Stir to combine. Gently fold in the lump crab meat and the scallions. Taste and adjust for seasoning with salt, pepper and sriracha if desired. Optional: Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours.
- Preheat oven to 425 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
- Add dip to baking dish: Transfer the crab mixture to the prepared baking dish. Use a spatula to gently spread out the mixture into an even layer. Sprinkle the top evenly with the remaining cheddar cheese.
- Bake: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top. Optional: Switch the oven to broil during the last 2-3 minutes of baking. Make sure you watch the dip carefully to prevent the top from turning too brown!
- Serve: Garnish with fresh herbs and drizzle with sweet and sour sauce. Serve immediately with wonton chips. Enjoy!
How to make rangoon dip step by step photos:
Can I make crab dip ahead of time?
Yes, crab dip can be made in advance. In fact, this crab Rangoon filling dip recipe tastes best if it is made at least 2 hours advance so the flavors have a chance to develop and marry.
How long will crab dip last in the fridge?
Leftover crab dip should be stored in an airtight container in the refrigerator. Properly stored dip will keep for 3-4 days.
How to reheat crab dip?
Baked crab dip can easily be reheated in the oven!
To reheat dip: Transfer dip to an oven-safe baking dish. Bake in an oven preheated to 350 degrees F until warm throughout, about 10-15 minutes.
Can you freeze crab Rangoon dip?
While you can freeze cheesy crab dip, I don’t recommend it. This dip contains dairy products, such as cream cheese, mayonnaise and sour cream. While it will be safe to eat, the texture of the dip will be grainy and the consistency will be watery when thawed.
How long can crab dip sit out?
Both cooked and uncooked crab dip should not remain at room temperature for more than 2 hours.
How many calories in crab dumpling dip?
The precise number of calories in this dip will depend on the recipe and exact ingredients used. This easy crab dip recipe serves eight and has approximately 213 calories and 7 grams of carbohydrates per serving.
Low carb and keto-friendly?
This crab dip is both low carb and keto-friendly. To keep the dip keto-friendly or low carb, serve the crab dip with fresh vegetables such as celery, carrots, radishes or cauliflower instead of chips.
Gluten-free?
This recipe can easily be adapted to be gluten-free! To make gluten-free rangoon dip, substitute tamari for soy sauce. Also, make sure you read the product label for mirin to ensure the brand you are purchasing is in fact certified gluten-free.
Most wonton wrappers are not gluten-free. To keep this dip gluten-free either serve it with fresh vegetables or purchase gluten-free wonton wrappers.
Until next week, friends, cheers – reinventing family favorites!
XOXO
Cheyanne
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The best Crab Rangoon Dip Recipe👇
This Crab Rangoon Dip is a creamy, cheesy dip version of your favorite Chinese appetizer! It’s loaded with crab, can be prepared in advance and it can be served cold or warm and bubbly straight from the oven! Served with easy homemade baked wonton chips this dip is a total crowd pleaser that is sure to impress!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
- 8 ounces Whipped Cream Cheese – room temperature
- 1/4 cup Mayonnaise
- 1/4 cup Sour Cream
- 2 cloves Garlic – minced
- 1 TBS Mirin
- 1 ½ tsp EACH: Worcestershire Sauce & Low-Sodium Soy Sauce
- 3/4 tsp EACH: Sriracha & Kosher Salt
- 1 cup White Cheddar Cheese or Monterey Jack – freshly grated & DIVIDED
- 1/4 cup Parmesan Cheese – finely grated
- 1/2 cup Water Chestnuts - drained & finely chopped (4 ounce can)
- 1/4 cup Scallions – thinly sliced
- 1 pound Lump Crab Meat - picked over for any shells (and drained if canned)
Prepare crab dip: In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic mirin, Worcestershire, soy sauce, sriracha and salt. Season with a 1/8 teaspoon of ground black pepper. Stir to combine.
Add in ½ cup of cheddar, all the parmesan and the water chestnuts. Stir to combine. Gently fold in the lump crab meat and the scallions. Taste and adjust for seasoning with salt, pepper and sriracha if desired. Optional: Cover the bowl tightly with plastic wrap and chill in the refrigerator for 2-24 hours. (SEE NOTES)
Preheat oven to 425 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
Add dip to baking dish: Transfer the crab mixture to the prepared baking dish. Use a spatula to gently spread out the mixture into an even layer. Sprinkle the top evenly with the remaining cheddar cheese.
Bake: Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top. Optional: Switch the oven to broil during the last 2-3 minutes of baking. Make sure you watch the dip carefully to prevent the top from turning too brown!
To serve: Garnish with fresh herbs and drizzle with sweet and sour sauce. Serve immediately with wonton chips. Enjoy!
- Not a fan of hot dips? This crab Rangoon dip can also be served cold! To make cold crab Rangoon dip, prepare recipe through step 2. Refrigerate for 2-24 hours to allow the flavors to develop. Remove from fridge, serve and enjoy! (Note: You can either use ½ cup of the white cheddar or all of the cheddar in the dip if desired)
- Optional, but recommended: For the best flavor allow the mixed dip to chill in the refrigerator overnight before transferring to a greased baking dish, topping with remaining cheese and baking.
- To make wonton chips at home: Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil for easy cleanup. Spray the foil with nonstick cooking spray. Use a sharp knife to cut wonton wrappers into desired shapes or sizes. Place wonton wrappers in a single layer on the prepared baking sheet. Spray wrappers with nonstick cooking spray. Bake wrappers in the oven for 5-7 minutes, or until golden brown and crispy. Remove from oven and season with salt. Let the chips cool on baking sheet. Chips can be stored in an airtight container on the counter for up to 2 days.
Nutritional information is an approximation and based upon 8 servings.
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