Crab Rangoon Dip takes all the delicious flavors of the classic appetizer and transforms them into a creamy, cheesy, and irresistible dish. Perfect for parties, game days, or family gatherings, this dip pairs wonderfully with wonton chips, crackers, or veggies. It’s a crowd-pleaser that’s quick and easy to prepare!

Ingredients

8 oz (226 g) cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon sugar
8 oz lump crab meat (fresh, canned, or imitation), shredded
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 green onions, thinly sliced (for garnish)
Wonton chips, crackers, or vegetables, for serving

Instructions

Preheat the oven:
- Preheat your oven to 375°F (190°C). Grease a small baking dish or oven-safe skillet lightly with cooking spray.
Mix the creamy base:
- In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, soy sauce, Worcestershire sauce, garlic powder, onion powder, and sugar. Beat until smooth and well combined.
Fold in the crab and cheese:
- Gently fold in the shredded crab meat, mozzarella cheese, and Parmesan cheese until evenly distributed.
Assemble the dip:
- Transfer the mixture into the prepared baking dish, spreading it evenly. Smooth the top with a spatula.
Bake the dip:
- Bake in the preheated oven for 20–25 minutes, or until the dip is hot and bubbly with golden edges.
Garnish and serve:
- Remove the dip from the oven and sprinkle with thinly sliced green onions for a fresh pop of color. Serve immediately with wonton chips, crackers, or fresh vegetables.

Serving and Storage Tips

Serving: Serve this dip warm for the best flavor and texture. You can also keep it warm in a slow cooker for extended serving times during parties.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.

1. Can I use imitation crab meat for this recipe?

Yes, imitation crab meat works well and is a budget-friendly alternative. Be sure to shred it finely for the best texture.

2. How can I make wonton chips?

Cut wonton wrappers into triangles, lightly spray with cooking oil, and bake at 375°F (190°C) for 5–7 minutes or until crispy.

3. Can I make this dip ahead of time?

Yes, you can prepare the dip mixture up to a day in advance. Store it in the refrigerator and bake it just before serving.

4. Can I add other ingredients to the dip?

Absolutely! Consider adding chopped water chestnuts for crunch, or a dash of hot sauce for a spicy kick.

This Crab Rangoon Dip delivers the perfect blend of creamy, savory, and satisfying flavors, making it a must-have appetizer for your next gathering!

Crab Rangoon Dip

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This creamy and savory Crab Rangoon Dip is a deconstructed version of the classic appetizer. With a rich cream cheese base, tender crab meat, and crispy wonton chips for dipping, it’s the ultimate crowd-pleaser for any party or game day spread.

Author: xqppw
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 8 servings 1x
Category: Appetizer, Dip
Method: Baked
Cuisine: American, Asian-inspired

Ingredients

Scale

For the dip:

8 oz (225 g) cream cheese, softened
1/2 cup (120 ml) sour cream
1/4 cup (60 ml) mayonnaise
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons lemon juice
2 garlic cloves, minced
1 teaspoon sugar (optional)
8 oz (225 g) lump crab meat (fresh, canned, or imitation), chopped
1/4 cup (30 g) green onions, thinly sliced

For the topping:

1/2 cup (50 g) shredded mozzarella or Monterey Jack cheese
2 tablespoons chopped green onions (optional, for garnish)

For the wonton chips:

12 wonton wrappers, cut diagonally into triangles
Cooking spray or oil
Salt, to taste

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Instructions

Preheat the oven:
- Preheat your oven to 375°F (190°C).
Prepare the dip:
- In a large mixing bowl, beat the cream cheese until smooth. Stir in the sour cream, mayonnaise, soy sauce, Worcestershire sauce, lemon juice, garlic, and sugar.
- Gently fold in the crab meat and green onions. Mix until combined.
Assemble the dip:
- Transfer the mixture to an oven-safe dish or skillet. Spread it evenly, then top with the shredded cheese.
Bake:
- Bake the dip in the preheated oven for 20–25 minutes, or until the cheese is melted and bubbling.
Prepare the wonton chips:
- While the dip is baking, arrange the wonton triangles on a baking sheet in a single layer. Lightly spray with cooking spray and sprinkle with salt.
- Bake for 5–7 minutes, or until golden and crisp. Watch closely to prevent burning.
Garnish and serve:
- Remove the dip from the oven and let it cool slightly. Garnish with chopped green onions if desired.
- Serve warm with the wonton chips or other dippers like crackers or fresh veggies.

Notes

Make-ahead option: Assemble the dip (without the cheese topping) and refrigerate for up to 24 hours. Add the cheese and bake when ready to serve.
Seafood alternatives: Swap crab meat for cooked shrimp if preferred.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave.