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Crab Rangoon Dip with crispy wonton chips is the perfect party, potluck, or gameday appetizer. Creamy, cheesy, and packed with crab, this hot crab dip tastes just like your favorite Chinese restaurant but is so much easier to make!
If you’ve ever ordered crab rangoon from your favorite Chinese take-out restaurant, then you probably already know this dip is amazing. Creamy and so cheesy, it’s made with cream cheese, mayo, sour cream, and cheese and filled with delicious imitation crab meat (there, I said it, I think it’s delicious!) and green onions (an absolute must in my opinion). A fun alternative to classic chips and salsa or my go-to buffalo chicken dip, it’s perfect for all your entertaining needs.
Ingredients
- Cream cheese
- Mayonnaise
- Sour cream
- Low-sodium soy sauce
- Fresh garlic
- Sugar
- Imitation crab meat (or drained canned white crab meat or fresh crab meat)
- Monterey Jack cheese
- Green onions
How to Make Crab Rangoon Dip
1. Preheat your oven to 350 degrees Fahrenheit and spray a 1 ½ – 2-quart casserole dish or another oven-safe dish with non-stick cooking spray. Set aside.
2. Beat the cream cheese in a large bowl until smooth, then beat in the sour cream, mayonnaise, soy sauce, garlic, and sugar until fully combined.
3. Stir in the crab, half of the cheese, and all of the onions.
4. Pour the crab mixture into the pan and spread it out evenly.
5. Sprinkle the remaining half of the cheese on top.
6. Bake for 20 minutes, then broil for 2-3 minutes or until the cheese is golden brown and bubbly. (Keep a close eye on the dip while it’s broiling so that it doesn’t burn.)
Easy Wonton Chips
Crispy homemade wonton chips are super easy to make. All you need is some vegetable oil for frying and premade wonton wrappers.
1. Start by slicing the wonton wrappers in half diagonally.
2. Next, set aside a large baking pan with a cooling rack set on top. Alternatively, line a large baking sheet with paper towels and set it aside. and once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil.
3. Once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil. Fry for 25-30 seconds or until they start developing some color.
4. Remove them immediately and let them drain on the cooling rack or on top of the paper towels. Repeat the frying process with as many of the remaining wonton wrappers as you like.
Crockpot Crab Rangoon Dip Recipe
To make crab rangoon dip in the slow cooker, follow the instructions to prepare the crab mixture. Add the prepared crab mixture to a small crockpot and cook on low for 3-4 hours. About 20-30 minutes before serving, sprinkle with the remaining cheese and continue to cook on low until ready to serve.
Storage and Reheating
Store any leftovers in an airtight container and in the refrigerator for up to 4 days. Reheat in the oven until warm or in the microwave. Freezing is not recommended. However, you can make this dip up to one day ahead of time. Assemble your dip just up until it is time to bake, then cover it with aluminum foil and refrigerate for up to 24 hours.
What to Serve with Crab Rangoon Dip
This dip is delicious with crispy (homemade or store-bought) wonton chips, buttery crackers, or tortilla chips. I also enjoy it with fresh veggies, like carrots, celery, and even broccoli.
More Cheesy Dip Recipes
- Rotel Dip
- The Best Buffalo Chicken Dip Recipe (+ Video)
- Velveeta Cheese Dip with Sausage
- Hot Crab Artichoke Dip Recipe
- BBQ Chicken Dip Recipe
If you try making this Crab Rangoon Dip Recipe, please leave me a comment below! I always love to read your thoughts and feedback!
Crab Rangoon Dip Recipe
Ingredients
- 8 ounces cream cheese, at room temperature
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup low-sodium soy sauce
- 3 cloves garlic, minced
- 1 teaspoon granulated sugar
- 8 ounces imitation crab meat, (or drained canned lump crab meat or fresh crab meat), shredded or finely chopped
- 1½ cups Monterey Jack cheese, shredded
- ½ cup green onions, sliced
For the Crispy Wonton Chips
- Vegetable oil for frying
- 1 (12-ounce) package of wonton wrappers, sliced in half diagonally
Instructions
- Preheat the oven to 350 degrees Fahrenheit and spray a 1 ½ – 2-quart casserole dish or another oven-safe dish with non-stick cooking spray. Set aside.
- Beat the cream cheese in a large bowl until smooth. Add the sour cream, mayonnaise, soy sauce, garlic, and sugar, and continue to mix until fully combined.
- Stir in the crab, half of the shredded cheese, and all of the sliced green onions.
- Transfer the crab mixture to the prepared baking dish and spread in an even layer. Sprinkle the remaining cheese over the top.
- Transfer to the oven and bake for 20-25 minutes or until the cheese is melted and bubbly. Optional: Broil for 2-3 minutes for an even more golden cheesy top (but keep a close eye to prevent any burning).
- Enjoy with crispy (homemade or store-bought) wonton chips, buttery crackers, or tortilla chips.
Wonton Chips
- Heat the olive oil in a deep-frying skillet or Dutch oven set over medium heat. Slice the wonton wrappers in half diagonally to make triangles, and set aside a large baking pan with a cooling rack on top.
- Once the oil reaches 360-365 degrees Fahrenheit, add 2-3 wonton triangles to the oil. Fry for 25-30 seconds or until they just start developing some color.
- Remove them from the oil immediately and allow them to drain on the cooling rack. Repeat the frying process with as many of the remaining wonton wrappers as you like.
Notes
- Nutritional information does not include the fried wonton chips.
- Crab rangoon dip will last up to 4 days in the refrigerator when stored in an airtight container.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you suggest something beside fried wonton chips?
Certainly! If you’re looking to pair your crab rangoon dip with something other than fried wonton chips, there are plenty of tasty alternatives:
Baguette slices – Lightly toasted, these provide a nice crunch and a neutral flavor that wonโt overpower the delicate taste of the crab dip.
Vegetable sticks – Carrots, celery, and cucumber sticks offer a fresh, crunchy alternative that adds a bit of healthiness to the dish.
Pita chips – These are a sturdier option that holds up well to the dip and comes with a slight earthiness that complements the flavors in your crab rangoon dip.
Tortilla chips – Opt for plain or lightly salted tortilla chips to dip without adding competing flavors.
Rice crackers – Their light texture and subtle flavor make them a great canvas for the rich taste of the dip.
Pretzel sticks – Their saltiness can enhance the flavors in the crab rangoon dip, offering a nice textural contrast.
Endive leaves – For a gluten-free and low-carb option, endive leaves are sturdy enough to scoop up the dip and add a crisp, slight bitterness that balances the richness of the dip.
Imitation crab has nothing in it that even resembles food. Anyone using it should look up how it is made! ๐คข
Per the recipe above above, you can absolutely use real crab meat, which is what I prefer. However, real crab meat is much more pricy and not in everyones budget.
I agree imitation crab is disgusting!!! I also prefer full fat products for flavor. I feel
Like if youโre going to eat it for taste it should be good. Besides weโve all been lied to about cholesterol and fat. Itโs part of the reason people are getting dementia. Our brains need fat. Quit the sugar keep the fat, but I digress do your own research. I love this recipe but will use real and full fat everything for me and mine.
can you reheat this dish and how?
Sure! To reheat crab rangoon in the oven and keep them crispy, follow these steps:
1. Preheat your oven to 350ยฐF (175ยฐC).
2. Place the crab rangoon on a baking sheet lined with parchment paper.
3. Heat for about 10 to 15 minutes until they are warm and the exterior is crispy.
This method will ensure your crab rangoon are deliciously reheated!
This dip was the hit of our Party. I only wish we made more!
Howdy, I’m Kaia Nail, good to meet you. I came from Georgia, however now I live in Oxelaer. I like my new place and this city. Love this dip!