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!
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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Kelsie | the itsy-bitsy kitchen says
January 16, 2020 at 8:49 amMy parents go crabbing every summer and they’re always looking for new ways to use the crabs they catch. I’m sending this to them, with the caveat that they can’t make it until I come for a visit. This looks sooooo good! I can’t wait to try it!
Mary Ann | The Beach House Kitchen says
January 16, 2020 at 7:32 amWondering how on earth I missed this the first time around Chey! So glad you re-shared because this looks mighty delish. I’m thinking this may need to make an appearance at our Super Bowl party this year. We totally love crabmeat, so I know it would be a hit!
Emily says
April 29, 2015 at 8:17 pmOh such great appetizer food! Simple and fancy at the same time!
Cheyanne Bany says
April 30, 2015 at 3:04 pmEmily, Thank you so much! Simple yet fancy is a great way to describe these! Cheers and thanks for stopping by!! 🙂
Annie @ ciaochowbambina says
April 29, 2015 at 3:24 pmLet me tell you how happy I am that you’re treating us to this recipe. My daughter and I were chatting the other day about how much she loves crab rangoons…I don’t quite remember why we were talking about them (HA!) but – I’ve never made them and would love to surprise her. Now I can!! Thank you so much, dear! And btw – I feel your pain – yes, we live in the colder part of the country, however, humidity and I…well, really my hair…do not get along. So that might be a tougher road… 🙂
Annie @ ciaochowbambina says
April 29, 2015 at 3:26 pmOooops – forgot to mention…love your pictures!
Cheyanne Bany says
April 30, 2015 at 3:03 pmAnnie – Your daughter and I would get along, because I adore crab rangoons too (or is that obvious?). I hope you do make these for her, except these aren’t like the traditional wonton wrapped rangoons.. fair warning! As for the weather, I wish there was a place that had fall/early spring weather year round. That would be delightful- no harsh winter, no scortching summer. Win, Win! And my hair hates the humidity too! I’d be curious to meet the person who says their hair loves humidity 🙂 Cheers, pretty lady!
Erin @ Miss Scrambled Egg says
April 29, 2015 at 7:19 amCheyanne – I live in Connecticut and we’ve been stuck in a cold weather stint from December to April. We actually got a bit of snow last week. The trees haven’t even blossomed yet. I’m looking forward to the warmer weather, but I feel your pain for the broken AC! Not fun at all. I’ll have to send this recipe to my friend down in Florida as she loves Crab Rangoon!
Cheyanne Bany says
April 29, 2015 at 2:11 pmErin- Oh no, a cold weather stint (especially one THAT long) is just aweful!! Sounds like we are on opposite sides of a very bad coin! I have my fingers crossed that warmer weather finds its way up to Connecticut.. but with AC and nothing too outrageously hot 🙂 Thanks so much for stopping by and commenting! And for sending this recipe to your friend! I hope she enjoys it! Cheers!
Rachelle @ Beer Girl Cooks says
April 27, 2015 at 4:03 pmI am a huge fan of crab rangoons and these little guys look fantastic! Sorry to hear about the AC!
Cheyanne Bany says
April 27, 2015 at 4:25 pmRachelle – Thanks girlie! AC is fixed… or so the AC man says, I donno how much I belive him because it keeps going on and off. Good thing I don’t pay him by the hour. lol. Cheers!
karrie @ Tasty Ever After says
April 27, 2015 at 3:56 pmHold on, I have to put down my tissue that I used to wipe away my empathic tears. Nah, I’m just kiddin’. Listen, I have four words for you: Turn. On. A. Fan. It’s an old trick of mine I used when I lived in Florida. Seriously thou, I’m very glad you were able to hold it together long enough to write this post and share this wonderful recipe (how did you know that I love both crab rangoon AND puff pastry??) I can’t wait to try this at home and it’s way easier than traditional crab rangoon (mine always split open and make a big mess). Also, leftovers the next day for brunch with fried eggs would be so yummy!
Cheyanne Bany says
April 27, 2015 at 4:28 pmKarrie- You are lucky that you are my #Bestie, so I will keep my sarcasm to a minimum… actually, I will just text you my response 🙂 You and your unsolicited advice! You love everything, including ham (yuck), so I could have guessed crab and puff pastry was on that list! I didn’t think of adding a fried egg to these, but I bet that would rock the house! Thanks for the idea! Stealing, for sure! Cheers, smart-a$$!
Annie @ The Garlic Diaries says
April 27, 2015 at 3:54 pmThese are seriously the cutest little things ever! I love crab rangoons – this is such a clever idea! Must make :).
Cheyanne Bany says
April 27, 2015 at 4:30 pmAnnie- Thanks, chicka! I wonder if I made them non-mini, would they be as cute? Something about little nom-noms…gotta love em! Cheers!
Gaila says
April 27, 2015 at 9:37 amCheyanne! I love crab! this look delicious! I love the creaminess together with all that crunch! love it!
Cheyanne Bany says
April 27, 2015 at 3:47 pmGaila, Thanks girlie! When it comes to texure of food I, too, love the combination of crunchy and creamy 🙂 SO good! Kind of like your empanadas you posted! 🙂 Great mind/ great tastebuds think alike! Cheers!
Thao @ In Good Flavor says
April 27, 2015 at 12:28 amTo be perfectly honest, I can’t stand the cold, nor heat, nor humidity. I’m a low maintenance person who is high maintenance when it comes to the climate. I’m glad your air conditioning is up and running. The crab rangoons are adorable!
Cheyanne Bany says
April 27, 2015 at 3:45 pmThao- Sounds like we are cut from the same cloth! I too am low maintenance in everything, aside from the climate… especially in my house! 😉 Thanks for stopping by! Cheers, my friend – to great food and perfect weather to enjoy it in 🙂
Lynn | The Road to Honey says
April 26, 2015 at 5:22 pmWhile I complained about the massive snow storms that we had in Boston this year, Florida would not be tops on my lists of places to live. The heat and humidity in the summer is so unbearable. That said, i had no idea it was already air conditioning weather in Florida. . .I’m still wearing sweaters and coats in Boston. Anyhow, I hope your aircon gets fixed lickety split. And lucky girl for discovering the ragoon puffs patiently waiting for you. I would be pleased to find them whether I was dealing with no aircon or sweaters and coats.
Cheyanne Bany says
April 26, 2015 at 5:37 pmLynn- Thank you! Finally someone who understands how unbareable humidity is!! While I complain about that, I still wouldn’t wish the snow storms you all had to bear this year on my worst enemy! We need to find a tropical paradise with moderate weather 🙂 Air conditioning unit has been fixed, thank gosh. Thank you so much for stopping by and the kind words! When I remembered I had JUST put these in the refrigerator to reheat later, I felt extremely lucky… because they were still warm, but not so warm that they made me more miserable 🙂 Cheers and warm wishes for a wonderful week!
Ashley | Spoonful of Flavor says
April 25, 2015 at 7:07 pmAs a northern girl who moved to Florida for warmer weather, I would much rather be hot than cold 🙂 Being without air conditioning is no fun though. But these little crab rangoon puffs look amazing. I would love to snack on a few of them right now!
Cheyanne Bany says
April 26, 2015 at 3:03 pmAshley, I keep hearing that a lot from ladies who moved from FL up to the North. I feel like you guys are forgetting how dang humid it gets here! lol 🙂 I can deal with the humidity and heat, but with no air.. not so much! Thank you for stopping by and the kind words! Cheers to a wonderful rest of the weekend!
Ben [email protected] says
April 25, 2015 at 6:38 pmHaha, now I’m embarrassed. I’ve been mostly kidding complaining about our weather. To be honest, I can’t stand sweltering weather. By the way, that warm temperature you promised to send has arrived today (usually, we have nice weather during a business week which deteriorates right before the weekends, but this time it’s reversed). Sorry for mentioning that, but anything delicious I asked and anticipated as well, hasn’t been delivered yet. Weird, isn’t it? So, if this lovely pastry hasn’t gone yet, you can send a few (dozens) please!
Cheyanne Bany says
April 26, 2015 at 3:07 pmBen – *Giggling* I KNOW you were “kidding complaining” about your weather. I was simply poking the fun right back at you… and giving you a lil shout out in the process 🙂 What are friends for, if not to make fun of each other and promote each others blogs in the process! I’m so glad warm weather found its way up your way! Yay to that! As for sending you delicious treats… I will send you some as soon as I recieve my shipment of Havoc Donuts! 🙂 Cheers, buddy… hope you are having a terrific weekend!!
Paul Storey says
April 25, 2015 at 12:17 pmThey look truly delicious
Cheyanne Bany says
April 25, 2015 at 12:20 pmThank you so much, Paul! Cheers!!
Tammy Renea says
April 25, 2015 at 10:25 amCheyanne, this recipe looks amazing! I have never heard of these before, so thanks for the introduction. I will be making these for the next get together I’m invited to. #rockstar As for your complaint, imagine everything you said except you are in Georgia and there is no beach. I’m not feeling sorry for you! hahaha How did anything get done before air conditioning!
Cheyanne Bany says
April 25, 2015 at 12:20 pmTammy- thank you so much, pretty lady! If you end up making these for a get together, do let me know how they go over! As for the weather “debate”.. I wasn’t trying to complain as much as get across the point that the grass is always greener on the other side. I live in Orlando, so I’m not really near a beach! (lol) But, you win! 🙂 How anything ever got done before air conditioning? I have no idea!! Cheers and warm wishes for a wonderful weekend, my friend!
Tammy Renea says
April 25, 2015 at 3:22 pmWonderful weekend to you too! I was wondering if there is a substitute for the sake? Would there be a big difference if I just added white wine?
Cheyanne Bany says
April 25, 2015 at 4:04 pmTammy, absolutely.. a dry white wine would be a fine substitute. Or you could even use Rice Wine Vinegar. Its just a splash, so it’s not a deal breaker; just there to add a touch of flavor 🙂 Thanks for asking, just in case someone else has the same question!