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 96 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 96 votes↑ Click stars to rate now!
Or to leave a comment, click here!

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 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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    1. Hi Julie, to make ahead of time I would prep it up to Step 4 (before baking) and leave covered in the fridge. Then bake when ready to enjoy!

  1. Can’not wait to make some of your receipes. Will venture out today to get shrimp and crab, is their is any to be had. I will let you know what I made. Thank you for sharing your kitchen talent’s.5 stars

    1. Hi Lori, we’d be happy to have you! To receive our newsletters, you can sign up here or scroll down to the bottom of the post and you will see a green signup box.

    1. Hi Peggy! At your request, I’ve sent you the email for you to confirm :) Enjoy your day

  2. 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?

  3. 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!5 stars

    1. Hi….thanks for idea. I actually did not put sugar in….but I mixed about 2 tbsp of sweet chili sauce in and baked ..amazing!! It just added that certain “Je Ne Sais Quoi ” the original was abit bland….this addition knocked it out of the park!

  4. 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.2 stars

  5.  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. 5 stars

    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!

  6. 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.

  7. 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!!!

  8. 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.5 stars

  9. 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!

  10. 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 …5 stars