Hot Crab Rangoon Dip with Crispy Wonton Chips

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Crab Rangoon Dip takes all the flavors from Crab Rangoon and turns it into a hot, creamy, cheesy, savory dip packed with crab. Serve with crispy wonton chips for a party in your mouth.

This Crab Rangoon Dip is basically deconstructed Crab Rangoon but with even more flavor than the familiar favorite. It’s incredibly easy to make by mixing together and popping into the oven. It can also be made in a crockpot or served cold if you wish (but I honestly prefer it hot). Crab Rangoon Dip is perfect for serving this holiday season as an appetizer but is also ideal for football game days and Super Bowl Sunday. I have a Cajun Crab Dip recipe on C&C that has been very popular. If you liked that recipe, and enjoy Asian-inspired flavors, you’re sure to like this one!

What is Crab Rangoon?

A popular appetizer served at most Asian restaurants, Crab Rangoon are tasty little fried wontons packed with crab, cream cheese, and other flavors like soy and green onion. They’re typically served with chili sauce or sweet and sour for dipping.

Ingredients

Cream Cheese

The base of this Crab Rangoon Dip recipe. You’ll want the cream cheese to be at room temperature to easily mix with the other ingredients. Forgot to take it out of the fridge and now you’re pinched for time? Toss it in the microwave for about 10-15 seconds to soften.

Tip: if you’re trying to lighten this recipe up a little, you can use ⅓ fat cream cheese. I swear it tastes just as good.

Sour Cream

Adds creaminess and additional tangy flavor to the dip. While not found in the traditional Crab Rangoon recipe, I recommended it for the dip version.

Mayonnaise

Adds additional creaminess. Can use regular or Asian. Would rather make this crab dip without mayo? You can substitute Greek yogurt in its place.

Worcestershire Sauce

Adds a little smoky flavor complexity.

Soy Sauce

A rich savory sauce with salty and umami flavors, soy sauce is a staple for Asian recipes. It gives the Crab Rangoon dip amazing flavor.

Sriracha

Optional if you’d prefer this dip to not be spicy. You can adjust based on preference.

Fresh Parmesan Cheese

Freshly grated Parmesan cheese adds more creamy complexity to this dip. The best cheese-based dips contain multiple types of cheese!

Toasted Sesame Oil

Sesame oil is also optional; however, I recommend adding it for a nutty, earthy taste. Another popular flavor of Asian cuisine.

Lump Crab Meat

The star of the show for this Crab Rangoon Dip. I buy my crab meat fresh or canned in the refrigerated seafood section of my local grocery store. At some stores (e.g., Kroger) you can find claw meat which is generally less expensive and works just as well.

Fresh Mozzarella

Sliced fresh mozzarella is used to top this dip before popping into the oven. It melts and creates the most delicious creamy, cheesy, layer. I cannot stress how much better it is to use freshly sliced vs pre-shredded. But either will work in a pinch.

Green Onion

To sprinkle on top after cooking. This is another optional ingredient; however, I find it gives the Crab Rangoon Dip a nice fresh flavorful bite. You can also mix into the dip if you’d like.

Wonton Wrappers

Crab Rangoon are fried wontons, so therefore for Crab Rangoon Dip you can easily fry up some wonton wrappers to make the perfect chips. These are typically found in the produce area of the grocery store or other refrigerated areas. You can also find them online here.

Wonton Chip Instructions

Air Fried Wonton Chips

My favorite method for preparing wonton chips is in the air fryer. Cut the wrappers in half diagonally. Then simply spray them with an olive oil spray, sprinkle with sea salt, and place in a single layer (some overlapping is fine). Next, air fry at 350 degrees for no more than 3-4 minutes, shaking the air fryer basket halfway through. Here’s the air fryer I have.

Deep Fried Wonton Chips

If you don’t have an air fryer or would prefer to deep fry the wonton chips that works too! Heat up your oil in a large pan over medium low heat. Fry the chips in batches for about 15 seconds or until it bubbles up and gets golden. Flip as soon as the edges start crisping up. Remove to a paper towel lined plate to cool.

Crab Rangoon Dip Instructions

To prepare Crab Rangoon Dip, start by mixing together softened cream cheese, sour cream, mayo, Worcestershire sauce, soy sauce, chili sauce, sriracha, Parmesan, and sesame oil in a large bowl. It should combine fairly easily as long as the cream cheese is room temperature. You can also use a mixer, but I’ve never found it necessary.

Next, carefully fold in the crab. You want the crab dip mixture to be well combined while avoiding breaking up all the glorious pieces of crab too much.

Oven Baked Method

My preferred method for making this Crab Rangoon Dip is in the oven. It takes less time and yields a nice, broiled cheesy, layer on top that is so satisfying to dip your wonton chips into.

For this method all you need to do is transfer the crab dip mixture to a baking dish. I use one that's about 1 ½ quarts. Top with sliced mozzarella cheese. Bake at 350 degrees for 20-25 minutes or until the cheese is melted. Then broil for a couple minutes.

Crockpot Crab Rangoon Dip

I’ve also cooked this Hot Crab Rangoon Dip in the crockpot or slow-cooker. This method is preferable when you need to keep the dip hot throughout the evening or if you’re taking it to a party/tailgate and want to heat it up easily without asking the host for oven space. It also comes in handy if you’re hosting and have minimal oven space yourself (especially for holidays like Thanksgiving or Christmas). It takes a little bit longer, but only about an hour total (or until warm throughout). You also won’t get that broiled, cheesy top like you will with the oven method, but otherwise the crab dip is just as good! I love this mini crockpot for parties.

Cold Crab Rangoon Dip (No Bake) Method

Seeing as the crab is already cooked, another option is serving this Crab Rangoon Dip cold. Once you mix the crab in, you can stop there and serve. I prefer hot crab dip; however, this method can be ideal for cookouts/barbecues on those blazing hot summer days.

FAQs

Can I use imitation crab?

Imitation crab is exactly what it sounds like. Fake crab. It’s made from white fish and other ingredients to resemble the taste and texture of crab. I personally am not a fan of imitation crab for this Crab Rangoon Dip recipe. Since crab is the main ingredient, I find fresh or canned to be much tastier. Lump crab meat (which comes from the body of the crab) is what I typically use. Claw meat helps save on the cost and works just as well though.

Can I prepare this ahead of time?

Absolutely! You can prepare the dip mixture one day ahead of time. Keep covered in the fridge. Then top with mozzarella slices and cook before serving.

Can I freeze this dip?

This dip mixture can be frozen without the mozzarella on top. I do much prefer it fresh though. To store leftovers, place in an airtight container in the refrigerator. It will be good for up to three days. Reheat in the oven, microwave, or snack on it cold. You can also reheat in the crockpot, but it’ll take longer.

Serve with...

Wonton chips are of course what I recommend serving with the Crab Rangoon Dip, but crackers, tortilla chips, or crostini also work.

If you’re making this for a party, I recommend serving alongside Brie & Prosciutto Crostini with Cranberry and Mint, Red Wine-Braised Short Ribs, Mussels & Chorizo, Asian Pork Tenderloin Tostadas, or Best Homemade Gnocchi Bolognese.

Super Bowl Sunday? Try with Homemade Meatballs, Crispy Air Fryer Hot Wings, or Potato Skins.

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