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 105 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

Ingredients  

  • 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

Garnish

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

Instructions 

  • 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.

Notes

Calories do not include chips or wonton strips.
4.93 from 105 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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Comments

  1. YUMMY! Your dip is a DEFINITE pin for me, Holly! Thank you so much for sharing at The Wonderful Wednesday Blog Hop!!!

  2. 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.

  3. 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.

  4. 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.

  5. 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!!

  6. 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
    Linda

    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!

      2. 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.

  7. 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.

  8. 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!

    1. They come like that so they don’t stick to each other. It’s more like flour I think. :) I added only cooking spray.

  9. 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.

  10. 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.

  11. 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?