Easy Crab Rangoon Dip with a title

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!

Dipping a chip in crab rangoon dip

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 and in turn the dip is so much softer and fluffier… and scoopier.

 Overhead shot of Crab Rangoon Dip

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 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!

Chip being dipped in crab rangoon dip

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).

Dipping a chip in crab rangoon dip
4.93 from 113 votes↑ Click stars to rate now!
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Cheesy Crab Rangoon Dip (Hot Crab Dip)

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!
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 12 servings


  • 8 ounces cream cheese
  • ½ cup mayonnaise
  • ¼ cup sour cream
  • 1 tablespoon lemon juice
  • 1 teaspoon Worcestershire sauce
  • ¼ cup fresh parmesan cheese
  • 2 cans 6 oz each crab meat, drained
  • 1 cup mozzarella cheese shredded, divided
  • 2 tablespoons fresh chives
  • 1 clove garlic
  • ½ teaspoon pepper


  • 1 tablespoon fresh chives optional
  • Wonton Strips crushed (optional)


  • Preheat oven to 350°F.
  • Beat cream cheese, mayonnaise, sour cream, lemon juice and Worcestershire sauce with a hand mixer on medium speed until fluffy.
  • Stir in remaining dip ingredients reserving ⅓ cup of mozzarella cheese for topping. Spread in a small baking dish or pie plate.
  • Top with remaining cheese. Bake 25 minutes or until hot and bubbly.
  • Garnish with remaining chives and crushed wonton strips if desired.


Calories do not include chips or wonton strips.
4.93 from 113 votes

Nutrition Information

Calories: 177 | Carbohydrates: 2g | Protein: 4g | Fat: 17g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 221mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 403IU | Vitamin C: 1mg | Calcium: 99mg | Iron: 1mg

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

Course Appetizer
Cuisine American

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Crab Rangoon Dip with text
Crab Rangoon Dip with a title



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About the author

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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Recipe Rating


  1. This would definitely be a break from the traditional appetizers and I am sure a hit at the next tailgating party.

  2. Delicious Holly, I am going to try this dip for this weekend game. Thanks for sharing with Hearth and Soul blog hop, pinning.

  3. 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

  4. 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.

  5. 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. Isn’t the faux crab flavored with ‘natural flavorings’? I’d be afraid that might trigger an allergic reaction…

      2. 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……..no allergic reaction!!! we were worried because of the “added flavor” but apparently it is not a natural flavor.

      3. 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. :/

  6. This would be good with the addition of a shot or two of Tabasco. Won’t be spicy hot, just adds another dimension…

      1. This crab dip sounds delicious. I am going to add a little of Frank’s hot sauce to this and feel it would be a great addition. It will add a little heat to it!

        Thank you!

  7. 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.

  8. Oh my goodness!! This looks so YUMMY! I can’t wait to make it at our next family gathering! Thank you so much for sharing!

  9. How much chive? You have chive listed twice..one 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

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