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
4.92 from 163 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.
4.92 from 163 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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Jalapeno Popper Dipcheesy jalapeno popper dip with a scoop taken out

Hot Spinach and Artichoke Dip (in a bread bowl)text on Hot Spinach and Artichoke Dip in a bread bowl, with a melted cheesy top

Warm Bacon Cheese Dip

Warm Bacon Cheese Dip  with cream cheese, bacon and cheddar served in a bread bowl


Crab Rangoon Dip with text
Crab Rangoon Dip with a title



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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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Recipe Rating


  1. 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!

  2. 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.

  3. 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!

  4. 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.

  5. 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!

    1. LOL! I’m so glad you loved it Laurel! I bet it would be awesome broiled, I’m going to definitely try it next time I make it!!

  6. 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.

  7. 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.

  8. 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!

  9. 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.

  10. 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!!!

  11. 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)

  12. 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 ¼ 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

  13. 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.

  14. 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!

  15. 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!!!