Crab rangoon dip is everything inside a crab rangoon, cream cheese, crab, garlic and cheese, baked into one bubbly dish and scooped up with fried wonton chips or crackers. It takes about 10 minutes to throw together and 30 minutes in the oven. No wrappers, no folding, no standing over hot oil. This recipe is unbelievably easy and delicious.
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My family and I love crab rangoon and we order it all the time when we go out. Since I don't love deep frying, I had to make this whenever I miss crab rangoon. Other appies my friends love is my lumpia recipe! You can air fry it too.
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Why you'll love this recipe
- Perfect for parties! Feeds 10 to 12 people, so it covers a whole party for the price of a couple cans of crab.
- One bowl, one baking dish, one spoon. That is the whole job.
- No folding wontons and no deep frying the dip itself.
- Pantry ingredients. Canned crab works, imitation crab works.
- Make it ahead, bake it when people arrive.
How to make (PICTURES)
- Step 1: Preheat the oven to 375°F and soften the cream cheese so it blends smooth with no lumps.
- Step 2: Mix the cream cheese, mayonnaise, sour cream, lemon juice, soy sauce, garlic, black pepper and Parmesan in a large bowl until smooth.
- Step 3: Drain the crab. Fold the crab into the cream cheese mixture.
- Step 4: Spread it into a baking dish in an even layer and top with the shredded mozzarella. Bake. Top with sweet chili sauce and serve.
What to serve
- Korean Popcorn Chicken, because the crunch next to a creamy dip is the whole point
- Honey Sriracha Wings for a full appetizer table
- No Fold Dumplings, since you are already skipping the folding today
- Chicken Lumpia for a Filipino party spread
- Crispy Rice Salad, if you want something sharp and fresh to cut the richness
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Crab Rangoon Dip
Ingredients
Method
- Preheat the oven to 375°F.
- In a large bowl, mix the softened cream cheese, mayonnaise, sour cream, soy sauce, lemon juice, garlic, black pepper and Parmesan cheese until smooth.8 ounces cream cheese, ½ cup mayonnaise, ¼ cup sour cream, ½ lemon, ¼ cup shredded Parmesan cheese, 1 clove garlic, ½ teaspoon black pepper, 1 tablespoon soy sauce
- Drain the crab well and fold it into the cream cheese mixture. Mix until just combined, do not over mix.2 cans crab meat
- Spread everything into a baking dish in an even layer and top with the mozzarella cheese.1 cup shredded mozzarella cheese
- Bake at 375°F for 45 minutes, until the top is golden and the edges are bubbling.
- Top with sweet chili sauce on top and finely chopped chives.½ cup Thai sweet chili sauce
- Serve hot with crostini, crackers, or fried wonton chips.2 tablespoons fresh chives or green onions, fried wontons or crostini
Notes
- Drain the crab hard, pressing it in a sieve, or the dip turns watery.
- Do not over mix once the crab goes in or it disappears into the base.
- Assemble up to 1 day ahead, refrigerate, and bake before serving, adding 5 minutes if it goes in fridge cold. Leftovers keep 3 days in the fridge. Freezing is not recommended, the dairy splits and the texture turns grainy.
- For wonton chips, cut wrappers on the diagonal and fry 15 to 20 seconds per batch, or air fry at 350°F for 5 to 6 minutes. Tip: just buy them at the store and get crackers to make your life easier
Nutrition
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Hi, I'm Carmen!
I'm the creator of Eat With Carmen, where I share Filipino and other Asian recipes I love and grew up eating, made simple for everyday cooking.
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Frequently Asked Questions for Crab Rangoon Dip Recipe
Can I use imitation crab in crab rangoon dip?
Yes, imitation crab works great and is actually closer to what most Chinese takeout restaurants use. Chop it into small pieces before folding it in so it distributes evenly.
Can I make crab rangoon dip ahead of time?
Yes, assemble the dip up to 1 day ahead, cover and refrigerate, then top with mozzarella and bake before serving. Add about 5 minutes to the bake time if it goes into the oven straight from the fridge.
Why is my crab dip watery?
Undrained crab is almost always the culprit. Press the crab in a fine mesh sieve and pat it dry before mixing, and use full fat cream cheese and sour cream, since low fat versions release liquid as they heat.
What do you serve with crab rangoon dip?
Fried wonton chips are the best match because they make every bite taste like an actual crab rangoon. Crostini, crackers, tortilla chips, celery and bell pepper strips all work too.
Can I make crab rangoon dip in a slow cooker?
Yes, mix everything except half the mozzarella, cook on low for 1 to 2 hours, then sprinkle the rest of the cheese on top and let it melt for the last 20 minutes. The top will not brown like it does in the oven, but the dip stays warm all party.
Can I freeze crab rangoon dip?
No, freezing is not recommended. The cream cheese and sour cream separate as they thaw and the texture turns grainy.
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