Cheesy Crab Rangoon Dip (Hot Crab Dip)

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Crab Rangoon Dip (with wonton chips!). Creamy cheesy crab dip with wonton chips.. if you love Crab Rangoon, you'll love this! I've made it so many times!

Crab Rangoon dip is one of our favorite appetizers and a party go to! Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!

Crab Rangoon Dip is rich, creamy and totally cheesy! This easy crab dip recipe is going to become your party go to... top it with fried egg roll strips for a little bit of crunch!

I love appetizers and I can assure you if I’m invited to a party I’m going to show up hungry so I can nibble my way through the evening.

When we go for dinner if Crab Rangoon is on the menu, I can pretty much guarantee it’s going to end up on my table too!  Crispy and delicious on the outside with a creamy cheesy crab filling… what’s not to love?

This hot crab dip takes all of those same delicious flavors found in your favorite restaurant appetizer and puts them into a totally scoopable, loveable dip!

I make a lot of dips with a cream cheese base because … well.. cream cheese is delicious. I recently learned a little secret for making my dips extra creamy and easy to scoop without breaking my chips and crackers! When starting any cream cheese dip, soften your cream cheese and then instead of stirring it all with a spoon, use a hand mixer. This makes the cream cheese light and fluffy an in turn the dip is so much softer and fluffier… and scoopier.

 Crab Rangoon Dip is the hit at every party! This easy crab dip recipe is going to become your party go to... top it with fried egg roll strips for a little bit of crunch!

I used to serve this with baked or fried wonton chips which are yummy but I do find that using egg roll wrappers works better because they’re generally a bit thicker and don’t break as easily. If you don’t want to go to the trouble of frying your own chips, tortilla chips are the perfect dippers for this recipe! To get that authentic wonton flavor, we crunch up a few Wonton Strips and sprinkle them on top just before serving!

More Cheesy Party Dips You Need

  1. Jalapeno Popper Dip (Video)  Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey.
  2. Hissy Fit Dip from Brown Eyed Baker Sausage, cream cheese, sour cream, two cheeses, chives and seasonings make this creamy dip totally absolutely irresistible!
  3. Mexican Corn Dip This hot Mexican corn dip is creamy, cheesy and loaded with corn and colorful veggies. The perfect make-ahead dip for any party!
  4. Creamy BLT Dip This easy BLT Dip features a creamy and cheesy base is topped with crisp smoky bacon, ripe juicy tomatoes, and fresh crisp lettuce for the perfect party dip!
  5. Hot Spinach and Artichoke Dip Hot Spinach and Artichoke Dip is nestled in a sour dough bread bowl and baked until warm and melty for the party appetizer.
  6. Slow Cooker Buffalo Chicken and Cheese Dip from Foodie Crush the best buffalo chicken flavors loaded with cheese and cooked until melty warm is the perfect party dipper!

This easy cheesy hot crab dip tastes like our favorite resturaunt crab rangoon appetizers!

If you’re looking for a baked crab dip to please a crowd, I have to say this is definitely the best one I’ve ever had! Soft and creamy right out of the oven (although the leftovers are yummy served cold and spread on a cracker).

4.43 from 7 votes
Review Recipe

Crab Rangoon Dip

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings
Author Holly Nilsson
Course Appetizer
Cuisine American
Crab Rangoon dip is one of our favorites and a party go to! Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!


  • 8 oz cream cheese
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup fresh parmesan cheese
  • 2 cans 6 oz each crab meat, drained
  • 1 cup shredded mozzarella cheese divided
  • 2 tablespoons fresh chives
  • 1 clove garlic
  • 1/2 teaspoon pepper
  • 1 tablespoon fresh chives optional
  • Wonton Strips crushed (optional)

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  1. Preheat oven to 350 degrees F.

  2. Beat cream cheese, mayonnaise, sour cream, lemon juice and Worcestershire sauce with a hand mixer on medium speed until fluffy.
  3. Stir in remaining dip ingredients reserving 1/3 cup of mozzarella cheese for topping. Spread in a small baking dish or pie plate.
  4. Top with remaining cheese. Bake 25 minutes or until hot and bubbly.
  5. Garnish with remaining chives and crushed wonton strips if desired.

Recipe Notes

Calories do not include chips or wonton strips.
Nutrition Information
Calories: 223

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword crab dip

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Hot Spinach and Artichoke Dip (in a bread bowl)

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Crab Rangoon dip is one of our favorite appetizers and a party go to! Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!
Crab Rangoon dip is one of our favorite appetizers and a party go to! Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!

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About the author


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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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  1. Hey Holly! Have you tried, or can someone substitute the canned crab meat for the frozen kind? Or is it better to stay with canned? Oh and is fresh crab also a possibility?

  2. This turned out to be delicious! I used the suggestion from another reviewer and added powdered sugar (2 tsp) and served it with Frank’s Sweet Chili sauce. There was no leftovers – my family LOVED it! Thanks for the recipe!

  3. I loved this dip as did my family. I had wonton chips but most of us preferred eating it with Club crackers. Thank you for the great recipe.

    1. If your recipe is fishy tasting it would likely be related to the crab you used. I’m not sure what kind you used but crab should not be fishy tasting.

    2. I also had this issue. I think if I was to ever make this again, I would use less crab and definitely less mayo. It was off tasting and slightly disappointing. But will attempt this dip another time.

  4.  I took this dip to a party and it was a huge hit. I did make a couple changes/additions that worked excellently!  I used Monterrey Jack cheese. I added 1tsp powdered sugar to give it a tad of sweetness. The best part was that I drizzled a sweet Thai chili sauce on top after taking it out of the oven. Paired with the baked wonton chips it tasted even better than crab Rangoon. Such a keeper. We all loved it. The chili sauce made the dish. 

    1. I’m so glad everyone loved it. I LOVE the idea of adding the chili sauce and I’ll definitely have to give it a try! Thank you for sharing!

  5. How did you fry your wontons to crisp them up? Could they be baked instead so the oil could be omitted and the calories it adds?

    1. I usually spray them with cooking spray, or use olive oil because it’s what I have on hand and then just bake them until crisp. You can deep fry them at 350. You’ll have to watch them closely, they take just a couple of minutes to cook.

  6. Can you tell me what brand of crab meat you use. I went to the store and there are all different kinds and prices. Thanks!!!

  7. This recipe was a huge hit with my family. I couldn’t find wonton chips, so I used tortilla chips and we didn t like those. Hopefully I can find the right chips next time because the dip is amazing.

  8. I just found this recipe and it sounds awesome! I am going to be trying this recipe for a card party I’m having! I was wondering if you think I can use my minced garlic in place of the garlic clove? And if so, how much? Thank you, in advance, for your help. ❤️

    1. Sure you can! If your minced garlic is in a jar it should specify the quantity, it’s usually 1/2 teaspoon. Enjoy your card party!

  9. Have u ever tried with a layer of sweet and sour sauce? Or maybe serving some on the side? Thats usually what you dip crab rangoon in so I was wondering …

  10. I made this the other day and it was so soooooo good, added a little sugar because we like the sweetness added! Thanks for the recipe will be making again!

  11. I love this dip. It was amazing as written but as I made it I tweaked it a bit and added a tablespoon of confectioner sugar and a teaspoon of toasted sesame oil.  

  12. I just saw this recipe and it looks great. I will definitely try it but have a question first. I love sweet crab rangoon that I have tried at Chinese buffets but every time I have tried it frozen it isn’t sweet. The same goes for all recipes I have seen, there is nothing that makes it look like it will be sweet.

    What do you suggest and do to make it sweet?

  13. Omg! Seriously, you must be my taste buds doppleganger! Mouth is literally watering, and every time I see a new recipe! I’m like what no way! Shut the front door! She likes that too?! Thank you for sharing! : )

  14. This looks great, can’t wait to try! I do have a question about the wonton wrappers though… I don’t use cooking spray. Is there a type of oil you would recommend I brush them with? HAs anyone tried deep frying the wonton wrappers? What temperature could I deep fry them at? Thanks!

    1. I usually use olive oil because it’s what I have on hand. You can deep fry them at 350. You’ll have to watch them closely, they take just a couple of minutes to cook.

  15. Hi! I see I’m kinda late to the party here. Found this recipe on Pinterest. I do have a quick question. What are wanton wrappers? And where do I find them? I looked through the comments and didn’t see this question. Thanks!

    1. Wonton wrappers can be found in most grocery stores near the tofu products, fresh Asian noodles or in the produce area. If not, just ask someone at the grocery store and they can usually direct you (sometimes they’re kept in the freezer).

  16. This looks incredible! My son has just discovered his love for crab rangoons. This looks much faster. I am going to be fixing this next weekend! Thanks so much for sharing!

    1. This can be reheated. I would reheat it in the microwave at about 70% power or transfer it to a smaller dish and bake at 350 until warm.

    1. Wonton wrappers are usually found in the produce area near the tofu. If you don’t see them just ask and they can direct you, the odd time I’ve found them in the freezer section too.

  17. I made the Crab Rangoon dip but discovered that the mozzarella divided into pieces doesn’t melt. I wish you had more instruction as to what to do. The people I shared the dip with gave me some tips about shredding the mozz cheese so that it will fully melt instead of still being small chunks.

    Not everyone is fully experienced in the kitchen so having detailed instructions in a recipe helps make it more successful.

    Everyone enjoyed this but also shared with me what could have been better.

    1. I realize this is an older comment (and the OP was due to not shredding at all), but for others that might read comments for tips prior to making a recipe (like me) using pre shredded cheese can also cause clumping and sometimes doesn’t melt well due to anti-caking agents it is dusted with. When mixing cheese in soups, sauces, warm dips, etc., where you want the cheese to melt well shredding your own will give the best results. I’ve found it’s worth the small extra effort. Thanks for a great recipe, Holly!

  18. Crab dip- maybe. But to call this crab Rangoon???? ” it doesn’t taste like crab Rangoon.” says my girlfriend after disappointingly tasting after slaving over it. Tastes more like a crab dip from a seafood restaurant. But, hey- at least I got to eat some flies wonton.

  19. Hi! This dip sounds delisious. Making it for my news year day get together with the family. You mentioned “casserole dish”. What size dish would be best? How deep, etc. Thank you for this recipe, so looking forward to eating it!

  20. I’ve had this pinned for quite a while and am just getting around to making it today – Christmas – for lunch. Looks so good! My husband says he’s tired of crab cakes and wanted to try something different.

  21. Holly,
    Holy cow… I’m really ashamed of how much of this dip I ate. Almost burned my mouth eating it too soon out of the oven, ate it warm, ate it cooled off. Barely left a couple bites for my brother-in-law to try it once he got it to the house 3 hours later. So freakin’ delicious.
    Cooled off, this dip tastes like this thing my mom-in-law makes with leftover halibut, then piles onto split English muffins, tops with cheese and broils. Not that this needs any more cheese, but I can’t stop thinking of how good that would be! lol
    Since the only canned crabmeat I can get here (Fairbanks, AK) is pretty pulverized, I think I’m going to add 1 additional can just to bump up the “crabby-ness”. But yeah, I seriously could have eaten the whole thing myself. Not that my belly would have thanked me, but my taste buds would have. :D

    And the wonton chips DID stay crisp! I just stored them in a big bowl with plastic wrap so they wouldn’t get crushed in transit. Huge time-saver to make them the night before!

  22. Hi Holly,
    Can the chips be made the day before? I’m making some Chinese-inspired food for my hubby’s birthday this Saturday, and if they’ll stay crisp, I’d really like to make the chips ahead of time so I don’t have to have to worry about them the day of.

  23. I made this today for the first time and really enjoyed it, however, I made it just for my fiance and me. So I was wondering if anyone out there has made this and how they handled left-overs. Can I refrigerate the rest and reheat later? Is it any good cold or can it be eaten cold? I tried reading through the other comments to see if anyone else has had leftovers but didn’t see any mention of it.

  24. I LOVE crab rangoons! But I also love dipping them in sweet chili sauce! I bet this dip would be amazing as is… but a little sweet chili sauce drizzled on top would probably be even better! I can’t wait to try this!

    1. Great idea! I had lobster rangoons at a beach restaurant and they were the best things i’ve ever eaten! They may have fried them in eggroll wrappers instead. They were huge, just folded in half, big triangle, 4 to a plate with sort of an Asian slaw in the center. They were drizzled with honey-sirachi! Oh my goodness, sooooo good!

  25. my son who is autistic is obsessed with crab cheese ragoons. hoping it will go over with him so i can make it at home and not have to spend the money to go out when he starts pesting me for some.

  26. This looks delicious and can’t wait to try it! We are having this tonight with another new recipe Egg Roll in a Bowl (a deconstructed egg roll). This should be the perfect side with it. Thank you!!!

  27. Hi, I have a question about the clove of garlic.
    Should the garlic be pressed, minced, or sliced?

    1. The print button is located on the right hand side on the pink bar of the recipe title. (right below the “Item’s You’ll Need for this recipe” area)

  28. Hi, :) I had a few questions. I wanted to make this dip next week, but I was wondering what type of pepper to use? It said in the recipe to use 1/2 teaspoon pepper. Would it be something like Cayenne pepper or Black Pepper? Also, could I add around 1 teaspoon of garlic powder instead of the garlic clove? I dont know where to purchase the garlic cloves from.

    Thank you for posting this wonderful recipe! I cannot wait to try it soon :)

    1. The pepper is just black pepper. You could certainly add garlic powder instead of the fresh garlic cloves but you might like to add less than 1 teaspoon (I would suggest 1/4 teaspoon) so it doesn’t overpower the dish.

        1. Cassie, a garlic clove is what plain old regular garlic is called…!! Each piece of garlic is called a clove and an entire bulb of garlic is called a head! :) Nothing fancy, plain old garlic you buy at the grocery store

  29. What is sprinkled on the cooked wontons? I browsed through most of the comments, but didn’t see a question regarding this. My apologies if i over looked it!

    1. I didn’t sprinkle anything on the wontons. I just sprayed them. What you see it the little bit of starch that is on the wrappers when you buy them.

  30. Oh my goodness… this sounds like the most amazing food in the world. I am not even exaggerating! I love crap rangoons but the fried wrapping isn’t as great as the filling. I will definitely be trying this!

  31. Oh My Goodness…
    This sounds delicious. I love love love seeing new recipes to try, that no one has brought over to our house, during one of our entertaining sessions! :) Thank you so much! Cannot wait to impress everyone with crab rangoon dip!!!

  32. I’d like to have some of this right now, and I am not willing to share! Pinning so I won’t forget. I have almost all of those ingredients on hand. This could make it to our little Super Bowl meal Sunday. Stopping by from Motivation Monday.

  33. You say you can make these gluten free, but there is no further mention of it. The crab dip itself is gluten free, as written.
    The only gluten would be in the wheat starch found in most commercial wonton wrappers. So, how do you make these gluten free? Do you have a source for GF wonton wrappers, or do you make your own?

    1. I am not sure what products are gluten free as I don’t follow a gluten free lifestyle. Unfortunately I don’t have any sources for gluten free products.

    2. Hey, Debra. I know it’s been a while, but if you’re still looking for ideas –
      I know there are gf wrappers available at our local grocery, but the store always seems to be out when I’m looking to get some, so I make my own. I have used gf Jules, Healthy gf Asian, and gluten free on a shoestrings recipes for wonton wrappers with good results.

      I found gf Jules the easiest for me, as it doesn’t require a stand mixer/pasta machine.

  34. This was good, but next time, no mayo. I could taste it. Other than that it is the same as the recipe I use to make crab rangoons.

  35. Making this for our New Year’s Eve TIKI party. Can’t wait to try it! I think it will go great with all of the Polynesian food & drinks! So excited!!

  36. Hi all, I made this the other day, it was ok, but would be better creamier. Any suggestions on how to ‘creamy it up’ more? I will be adding more (fake) crab being it was a bit ‘oniony’ although very good!
    Thinking I will get wonton wrappers and try baking, but wondering if I should add more sour cream or a shot of cream?
    Love this stuff!
    Thanks so much

    1. Mine was very creamy, it could be the brand or variety of cream cheese you were using (for example, was it reduced fat?)… While I haven’t tried it, you could certainly add a little bit of heavy cream to get your desired consistency.

      1. Holly, I see this serves 12…would you be able to estimate how many ounces this is or how big of a dish it would fill? I’m going to a Thanksgiving Dinner party with like 30 + people who all love crab lol. Since crab can be expensive, I don’t want to make too much. Any advice would be much appreciated!

          1. Couldn`t you double the recipe? I was thinking of doing it, because the party I`ll be feeding is around 30. Plus, I will be using a Crock Pot, which will be much easier to transport.

  37. I was wondering if this could be made in a crock pot? I’m wanting to take to a holiday party and want it to travel well. Thanks!!

    1. I haven’t tried it in a crock pot but I have tried a similar recipe in my slow cooker and it worked well! I put it on low to heat it and once warm reduced the heat to warm.

  38. I made this recipe for Crab Rangoon Dip a couple of months ago and I am back again to check the recipe before I do my Christmas dinner shopping! I can hardly wait for the rest of my family to try this, it is absolutely delicious! I have been craving it ever since I had it last time. It was so good, and not fried like Rangoon at a restaurant so it’s not greasy. I did use imitation crab meat, only because of the cost. This is replacing my old favorite of lobster mac & cheese!

  39. I was curious, have you tried freezing this? Either before or after cooking?
    I’m thinking of make ahead and bake elsewhere ideas and long term storing if it ends up being too much to consume at one time.

  40. I LOVED this recipe – and so did my guests!!! Easy to prepare and delicious. For a low carb appetizer, I’m going to stuff some mushrooms with this delicious mixture and bake them – I can’t wait! From my calculations, 2 stuffed mushrooms would be approximately 1 gram of carbs -not too shabby for deliciousness.

  41. I would like to take this for food day at work but it’s so hard to keep things hot. Would there be anything wrong with putting this is a crock pot?

  42. We would really enjoy your Crab Rangoon Dip. Thanks so much for sharing your awesome post with Full Plate Thursday. Have a great week and come back soon!
    Miz Helen

  43. I love crab rangoon but actually find I don’t care for the fried wonton. This looks fabulous as a dip, though I would probably just serve with crackers. Pinned so I can try it for my next party.

  44. Looks soooo good. Is there a way to make this without crab, though? Because I really want to try it , but have a roommate who’s really allergic.

    1. You could definitely substitute the crab with something else of your liking, perhaps chopped shrimp? It will of course change the taste (and I haven’t tried it) but I think it would still be delicious!

          1. Angie, My daughter has a severe shell fish, crab, anything that has iodine allergy, the sad thing is she loves shrimp, crab etc. I have altered many of my recipes to use imitation crab. The first time I did it she handed my husband her epi-pen which she has to have with her at all times ( sometimes even the steam or smoke from cooking causes a reaction for her, she can’t be around it at all) she wanted to try it…… allergic reaction!!! we were worried because of the “added flavor” but apparently it is not a natural flavor.

        1. This comment was madeso long ago but if it helps someone I fell I should say it.
          My mother-in-law is like Miss Nancy’s daughter here. Just the steam from it being cooked she can get sick from. It’s an Iodine allergy not just shell fish.

          When my daughter was almost 1 we were having an imitation crab salad that I love to make with ranch dressing and spiralled coloured noodles. Well I was on the same wave of thinking but after 3 days of eating on it for dinner she started breaking out in a rash on her back and arms.
          Even though we took the blood test and it came back she had no allergies, she is to this day at 4 years old now, we’ve found she breaks out to strawberries and eggs just make her sick. :/

  45. Your recipe looks delicious. I would be honored if you would stop by and share at Foodie Fridays this evening (Thurs 9pm EST). Hope to see you there.

  46. This looks amazing and then you add wonton chips!! Yum!! Pinning so I can make this for football parties!!

  47. How much chive? You have chive listed tablespoon and them two tablespoons…..
    Can’t wait to try this!!! I love crab rangoon!!

      1. CLARIFICATION: So total of 2 or 3 T chives? As I look at the recipe it says 2T then later 1T for garnish; optional! Unsure if the 2 should be 2 or 1 after I read the above. THANK YOU

        1. You’ll want 2 tablespoons mixed into the dip. If you’d like you can add and additoinal tablespoon for garnish . :)