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Do love classic Chinese seafood rangoons? Then you’ll flip for this rich, cheesy scoop-able dip version made with fresh lump crab, cream cheese, sriracha, water chestnuts, and plenty of umami flavor. Serve this crab rangoon dip with baked wonton chips to create a downright delicious and simple appetizer that’s sure to please. Best of all, you can serve this recipe straight from the oven – hot and bubbly, or prepare it in advance and enjoy it cold.

“My parents go crabbing every summer and they’re always looking for new ways to use the crabs they catch. I sent this to them, with the caveat that they couldn’t make it until I come for a visit. Well, this was sooooo good! I can’t wait to have it again!”

– CATE
Overhead photo of baked crab rangoon dip in a large black skillet.

Update: This recipe was originally published in April 2015. I made updates to the article below to include more information about cream cheese crab dip. Plus, there’s now a step by step recipe video showing you *just* how quick and easy this recipe is to make at home.

Table of Contents

About this crab rangoon dip recipe

If you are a fan of classic seafood rangoons then you are going to fall crazy in love with this creamy, cheesy seafood dip! This fresh and delicious dip tastes exactly like the filling in your favorite Chinese takeout – crab rangoon dumplings.

Thick, creamy, and cheesy, this easy crab rangoon dip recipe is jam packed with tender, delicate lump crab, mild green onions, crunchy water chestnuts, plenty of Asian umami flavor, and two types of cheeses. Savory with a faint hint of sweetness, this crab dip is rich and almost dangerously delicious. Serve your dip warm or cold with thin and crispy homemade wonton chips, and this duo tastes exactly like your favorite Chinese restaurant appetizer – just in scoop-able dip form!

If you’re looking for more rich and creamy dips, try these reader favorites next: salmon dip with cream cheese, cream cheese dip with everything seasoning, creamy jalapeno pepper dip, and my favorite dip for cookies.

Why you’ll love this recipe

  • SO flavorful: This rangoon dip is bursting with delicious flavor! From the plump fresh real crab meat to the robust seasonings and ultra-creamy cheese, this recipe is anything but boring or bland.
  • Easy to find ingredients: This modern, scoop-able take on traditional seafood rangoon uses easy to find ingredients to create a dip that is addictive and truly irresistible!
  • SO simple to make: This cheesy crab dip couldn’t be any easier to make! All you need to do is throw everything into a bowl and stir it together to create the perfect appetizer.
  • Fast recipe: This dip is ready in 30 minutes or less. (It’s just a 10 minute recipe if you are serving it cold.)
  • Serve warm or cold: You can stir everything together and serve this as a cold crab dip, or top it with more cheese and bake for a hot crab dip!
  • Make ahead: You can easily make this dip recipe ahead of time! In fact, making it ahead of time allows all the flavors to marry and meld, so I actually recommend making it ahead. When you are ready to serve the hot crab dip, all that’s left to do is top it with cheese and bake.
  • Crowd pleaser: Absolutely everyone loves this delicious crabmeat dip with cream cheese. Just prepare it and get ready to instantly impress!
Overhead photo of crab meat rangoon filling in a large mixing bowl.

What is crab rangoon dip?

Traditional crab meat rangoon appetizers, also known as crab puffs, seafood rangoons, 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 recipes take all the delicious flavors and traditional ingredients found in the classic American-Chinese crab appetizer and bakes it up into a creamy, bubbly scoop-able dip. For the ultimate crab rangoon experience, make sure you serve crispy baked wonton chips alongside your dip!

Ingredients for crab meat rangoon dip

This crab meat dip recipe uses easy to find ingredients along with a few pantry staples and fresh crab to create a truly delicious rangoon dip!

  • Crab meat: I recommend using lump crab meat for the best taste. I prefer to purchase the containers of fresh crab meat in the refrigerated seafood section of major grocery stores; however, you can use a canned crab meat – look for it in the canned meat aisle near the tuna fish. (See below for using imitation crab.)
  • Cream Cheese: Whipped cream cheese produces the most luxurious, light and airy mouthfeel. However, you can use a block of cream cheese if you prefer! Either way, make sure you soften the cream cheese to room temperature for about 30-45 minutes before proceeding with this dip recipe.
  • Dairy: The combination of sour cream and mayonnaise give the dip a creamy texture while providing a slightly tangy and rich flavor. But you can use full-fat Greek yogurt and avocado oil if your looking for healthy swaps.
  • Garlic: Two cloves of garlic provide the perfect touch of pungent flavor. But, you can swap in garlic powder in a pinch.
  • Scallions: Fresh scallions add a pop of delicate onion flavor. If you’re looking for more garlic flavor, swap out the green onion for a shallot.
  • Cheeses: A combination of white cheddar and parmesan cheeses add complex flavor and make this dip deliciously cheesy. White cheddar delivers a mildly mild flavor and smooth texture, while parmesan adds a subtly sharp flavor. Make sure you are buying your cheeses and shredding or grating them yourself for the best taste and texture. While the bags of shredded cheese may be convenient, they contain additives that prevent it from properly and smoothly melting. (See below for substitution ideas!)
  • Worcestershire: Worcestershire sauce is the secret ingredient that adds a faint, yet powerful umami flavor that can’t be beat.
  • Soy  Sauce: Low-sodium soy sauce helps balance the dip by adding a touch of saltiness along with a moderate touch of sweet umami flavor.

Recipe Variations

While entirely optional, I recommend adding some or all of the following ingredients for the best crab rangoon dip:

  • Mirin: Mirin adds a touch of sweet flavor that beautifully contrasts and balances the saltier flavors in the dip. You can find mirin in the international aisle of most major grocery stores. If you can’t get your hands on mirin, try substituting a sweet sake for a similar flavor.
  • Sriracha: A touch of sriracha delivers a complex hot, tangy and slightly sweet flavor. I like to add 1 teaspoon for a touch of mild heat; however, you can use more or less depending upon your specific taste.
  • Water Chestnuts: I never leave water chestnuts out of this dip, because they add a beautiful crunchy texture as well as a mild sweet-tart flavor.
  • Old Bay: Looking to add a bit of herbaceous, smokey flavor to your crabmeat dip? Try adding in a few dashes of old bay.

If sweet crabmeat is on sale at the store, grab an extra container and put it to good use in these yummy recipes: Deviled Eggs Crabmeat, Seafood Bisque with Crab, Crabmeat Salad Sandwich, and Crabmeat pasta.

Close-up photo of a creamy dip made with crab meat and sweet cream cheese.

How to make crab wonton dip

This dip couldn’t be any easier to prepare! Simply toss everything into a mixing bowl, stir it together and bake!

  1. Mix the crab rangoon mixture:  In a large bowl, combine the cream cheese, mayonnaise, sour cream, garlic, mirin, Worcestershire, soy sauce, sriracha. Season to taste with salt and pepper.
  2. Add the cheeses, water chestnuts and crab meat: Add in both cheeses along with 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. (Note: If you want to serve your seafood dip cold, skip the baking steps and go directly to garnishing and serving the dip after chilling.)
  3. Preheat oven to 400 degrees F. Lightly grease a 9-inch baking dish with nonstick cooking spray.
  4. Add rangoon dip to baking dish:  Transfer the crab mixture to the baking dish. Use a spatula to gently spread out the mixture into an even layer. Sprinkle the top evenly with more cheddar cheese.
  5. Bake the dip:  Place the dish in the oven and bake for 20-25 minutes, or until the dip is bubbly and warm throughout.
  6. Serve crab dip warm:  Garnish with fresh herbs and drizzle with sweet and sour sauce. Serve immediately with baked or fried wonton chips and veggies. Enjoy!

Step-by-step photos: making this recipe at home

(Please scroll down for the full, printable recipe card.) 

Photo collage of how to make crab rangoon dip step by step with written instructions on each step.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

Can I use imitation crab to make this dip?

Fresh lump crab meat or high-quality canned crab meat will produce the best tasting dip! However, you can use imitation crab meat if you are looking to save money. Please note, you will be sacrificing flavor and texture if you use imitation or artificial crab. To use imitation crab meat, chop the sticks of “crab” into large, bite-sized chunks before proceeding with the recipe.

Can I use a different cheese?

You sure can! Cream cheese is a classic ingredient in rangoon dips, but ricotta cheese can work in a pinch. As for the white cheddar, you can swap that out and use Monterey jack or pepper jack, gouda, or mozzarella cheese. And, for the parmesan, your best substitution is pecorino romano.

Why is my dip watery?

To ensure your seafood dip turns out beautifully rich and creamy, make sure your crab meat is well-drained. Be sure to squeeze out any excess moisture from the meat before adding it to the dip mixture.

Is this low-carb and keto-friendly?

This crab dip is both low carb and keto-friendly. To keep the dip keto-friendly or low carb, make sure you serve the dip with fresh vegetables such as celery, carrots, radishes or cauliflower, instead of chips or bread.

Gluten-free?

You can easily adapt this recipe to be gluten-free!

To make gluten-free crab dip, substitute the soy sauce for tamari. Also, make sure you are reading product labels to ensure the brands you are purchasing are in fact certified gluten-free, this is especially imperative for the mirin!

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.

Can I make this dip ahead of time?

You can absolutely make crab dip in advance! In fact, I recommend making this dip ahead of time so the flavors have a chance to marry and meld! This crab rangoon dip tastes best if it’s made at least 2 hours in advance; however, you can prepare it up to 2 days ahead of time!

To prepare in advance:

  • Mix together: Follow the recipe instructions, mixing together the dip accordingly.
  • Do not bake: After mixing, do not bake the dip!
  • Cover and refrigerate: Cover the mixing bowl tightly with plastic wrap and store it in the refrigerator.
  • Remove chill: About 30 minutes before you are ready to use the dip, remove it from the refrigerator.
  • Serve or bake: Either serve the dip cold or transfer the mixture to a baking dish and bake according to the recipe directions.
Overhead photo of crab wonton dip in a large skillet with baked wonton chips surrounding the skillet.

Serving suggestions

You can serve this crab dip cold or warm and bubbly straight from the oven! Feeding a crowd? Mix the dip together and store it in the refrigerator. When ready to serve, transfer half the dip to a serving bowl and the other half to a baking dish and bake until bubbly! Now you have one dip that pulls double duty!

  • To prepare 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.
  • For 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.

Bonus: To keep things authentic, try serving this dip your favorite with Asian recipes.

What to serve with crab and cream cheese dip

Below are some delightful serving suggestions for both warm and cold crab rangoon dip:

Warm Rangoon Dip

  • Classic Dippers: Wonton chips are the quintessential choice, replicating the experience of the fried appetizer. There’s instructions for baking your own, or you can buy them pre-made. However, pita chips will work too.
  • Veggies: For a healthier option, try your favorite fresh vegetable dippers, like sliced bell peppers, celery sticks, carrot sticks, or sugar snap peas. The sweetness of the peppers or carrots and the refreshing crunch of the celery and snap peas will pair beautifully with the creamy dip.
  • Crusty Companions: Toasted baguette slices and crostini, or even bagels and oven baked garlic bread will lend a textural contrast. 
  • Asian Adventures: Rice crackers or even miniature fried wonton taco shells add an Asian flair to the experience.

Cold Rangoon Dip

  • Crackery Classics: A variety of crackers can be a fun option. Try water crackers, pita chips, or even buttery Ritz crackers for a touch of sweet and salty.
  • Veggie Delight: Sliced cucumbers, radishes, cauliflower florets, and/or bell peppers lend a refreshing element to this cold crab dip.
  • Bread Bliss: Toast a bread bowl and serve your crab dip inside the bread for a heartier dipping option.
  • Scooping Sensations: You can fill hollowed out mini sweet peppers, endive leaves, or even cucumber rounds with sweet crab dip for a beautiful and creative presentation.

Bonus Tip: Regardless of whether you are serving your dip hot or cold, consider garnishing to top with chopped fresh chives or cilantro, a sprinkle of toasted sesame seeds, and a drizzle of sriracha or sweet and sour sauce for an extra burst of flavor and visual appeal.

Overhead photo of a crispy baked wonton chip inserted into a skillet of crab dip.

Storing leftovers

If you are lucky enough to have any leftovers, store your homemade crab dip in an airtight container in the refrigerator. When properly stored the dip will keep well for up to 3-4 days.

Note: Crab dip should not remain at room temperature for more than 2 hours.

Reheating instructions

You can reheat this creamy crab dip one of two different ways depending upon your preference!

  • Oven: Remove the dip from the refrigerator to remove chill while the oven preheats to 350 degrees Fahrenheit. If the dip is in a storage container, transfer it to an oven-safe baking dish. Reheat for approximately 12-15 minutes, or until the dip is bubbly and hot throughout.
  • Microwave: Transfer individual portions of the dip to a microwave-safe container or bowl. Place a microwave-safe lid on top of the container, leaving the lid slightly cracked at the side (to prevent splatter and form a vent). Microwave for 45 second intervals, stirring in between each interval, until warm throughout.

Freezing instructions

Technically, you can freeze this restaurant- style rangoon crab dip recipe; however, I do not recommend it. This dip contains dairy products, such as cream cheese, mayonnaise and sour cream, which do not stand up great to freezing. While it will be safe to eat, the texture of the dip will be come grainy and watery upon thawing.

Close-up action photo of a wonton chip scooping crab rangoon dip from a bowl.

Whether you bake this appetizer dip or eat it cold, I can guarantee you and your family will love this easy crab rangoon dip recipe! Until next week, friends, cheers! To reinventing family favorites.

Cheyanne

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More dips with seafood!

If you are looking for more delicious dip recipes, try these fan favorites:

Overhead photo of crab rangoon dip topped with sliced scallions and red pepper flakes in a cast iron skillet.

Crab Rangoon Dip Recipe

5 from 2 votes
Author: Cheyanne Holzworth
Total Time: 30 minutes
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 8 servings
Print Recipe Pin Recipe
If you love classic Chinese seafood rangoons, you'll flip for this rich, cheesy scoop-able dip version made with fresh lump crab, cream cheese, sriracha, water chestnuts, and plenty of umami flavor. Serve this crab rangoon dip with baked wonton chips to create a downright delicious and simple appetizer that's sure to please. Best of all, you can serve this recipe straight from the oven – hot and bubbly, or prepare it in advance and enjoy it cold.
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.

Equipment

  • 1 Large Bowl (for making crab rangoon mixture)
  • 1 9-inch Baking Dish (for baking the dip)

Ingredients 

  • 8 ounces Whipped Cream Cheese – room temperature (SEE NOTES)
  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream (sub: Full-Fat Greek Yogurt)
  • 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 heaping cup White Cheddar Cheese – freshly shredded & DIVIDED (sub: Monterey Jack or Pepper Jack)
  • 1/4 heaping cup Parmesan Cheese – finely grated
  • 1/2 cup Water Chestnuts – drained & finely chopped (4 ounce can)
  • 1/3 cup Scallions – thinly sliced
  • 1 pound Lump Crab Meat – picked over for any shells (and drained if canned)
  • Optional Garnishes: Sliced Scallions, Chopped Cilantro, Sesame Seeds, Sweet and Sour Sauce,
  • Serving Suggestion: Wonton Chips (recipe below)

Instructions

  • Mix Creamy Base: 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.  Then, stir well to combine.
  • Add Cheeses, Water Chestnuts and Crab Meat: Add in 2/3 cup of cheddar, all the parmesan, and the water chestnuts. Stir to fully combine. 
    Add the lump crab meat and the scallions. Use a rubber spatula to gently fold all the ingredients together. 
    Taste and adjust for seasoning with salt, pepper and sriracha if desired.  
  • Chill – OPTIONAL: Cover the bowl tightly with plastic wrap and place into the refrigerator for at least 1 hour, preferably 2 hours, and up to 24 hours. (SEE NOTES)
  • Preheat Oven and Prepare Baking Dish: Arrange the oven rack to the middle position and then preheat the oven to 400 degrees F. 
    Lightly grease a 9-inch baking dish with nonstick cooking spray.
  • Add Dip to Baking Dish: Transfer the crab rangoon mixture to the prepared baking dish. Then use a spatula to gently spread out the mixture out into an even layer. 
    Next, sprinkle the remaining 1/3 cup cheddar cheese evenly over the top of the rangoon dip.
  • Bake Rangoon Dip: Transfer the dip to the preheated oven and bake for 20-25 minutes, or until the dip is bubbly and golden on top.  
    OPTIONAL – BROIL:  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!
  • Garnish and Serve Dip: Garnish the top of the crab rangoon dip with fresh herbs and drizzle with sweet and sour sauce, if using. Serve immediately with wonton chips, crostini, crudite, or your favorite dippers. Enjoy!

Video

Notes

  1. Cream Cheese: You can substitute an (8 ounce) block of regular cream cheese for the whipped cream cheese. To do so, use a handheld or stand mixer and beat/whip all the ingredients together in step 1. Then, proceed with the recipe as directed.
  2. 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)
  3. 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.
  4. 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 provided as a courtesy and the nutrition facts are an estimate based upon 8 servings. Exact information will depend upon the brands of ingredients and precise measurements used.

Nutrition

Calories: 213kcal    Carbohydrates: 7g    Protein: 18g    Fat: 12g    Saturated Fat: 7g    Cholesterol: 60mg    Sodium: 820mg    Potassium: 240mg    Fiber: 1g    Sugar: 3g    Vitamin A: 391IU    Vitamin C: 5mg    Calcium: 221mg    Iron: 1mg
Course: Appetizer, Snack
Cuisine: Chinese

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