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!
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.
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
- 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.
- Hissy Fit Dip from Brown Eyed Baker Sausage, cream cheese, sour cream, two cheeses, chives and seasonings make this creamy dip totally absolutely irresistible!
- 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!
- 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!
- 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.
- 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!
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).
Cheesy Crab Rangoon Dip (Hot Crab Dip)
- 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.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Hot Spinach and Artichoke Dip (in a bread bowl)
Could imitation crab be used in this dip?
Yes, you could use imitation crab.
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!
I am so glad you have been enjoying this recipe!
Do you bake it covered or uncovered? It doesn’t specify. I’m going to make this tonight..
I did imitation crab from the deli after not liking the ratings for canned crab at my grocery store and two cloves garlic minced. Husband gave it 4.7 stars and wants me to do fresh, real crab next time! We dipped with Stacy’s simply baked pita chips.
Could you use cocktail shrimp instead of crab? Crab can be a bit in the expensive side.
I’m sure that would be delicious.
Could you make this with some shredded chicken for anyone who did not eat seafood?
I think that would work perfectly!
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.
for some reason I can not get this to print out!!
It seems to be working for me. Are you using the print button right under the small round photo?
I didn’t add garlic and used one pound of jumbo lump fresh crab meat. I live I Maryland, and crabs are in season.
Yummy!! Lucky you to have fresh crab!!
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?
Crab can certainly have a little bit of sweetness to it, you could certainly add a touch of sugar if you prefer a sweeter dip.
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! : )
Thank you so much!
Hi! Never tried this but would it be ok to substitute pita chips for the wonton? Thanks!
Do you think this would work in a crock pot?
I definitely think it would work in a slow cooker.
Can this be made in advance, say just prepared a day in advance and cooked following day?
Yes, that works perfectly with this recipe.
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!
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.
Recipe was a hit. Thanks for sharing!
So glad you enjoyed it!
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!
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).
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!
Can it be reheated? If yes then what’s a good way to do it?
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.
Wonton wrappers- where can I find them in the store?
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.