Crab Rangoon Dip is a creamy, cheesy crowd-pleaser that packs all the best flavors of those crispy, stuffed wontons into a delicious scoopable dip. It’s filled with crab meat, cream cheese, and a hint of garlic and green onions, creating a perfect mix of rich and tangy that everyone loves.
I love making this dip when friends come over because it’s easy to whip up and always goes fast at the table. A little tip I’ve picked up is to bake it until it’s bubbly and just starting to brown on top—that crispy edge adds a lovely texture contrast to the creamy inside. It’s so good that I often find myself sneaking spoonfuls before anyone else gets a chance!
My favorite way to serve Crab Rangoon Dip is with crunchy wonton chips or sturdy tortilla chips that hold up to all the cheesy goodness. It’s one of those dishes that instantly brings people together, whether it’s for a casual game night or a fun appetizer before dinner. If you’re a fan of crab rangoon, this dip will quickly become your new go-to snack.
Key Ingredients & Substitutions
Cream Cheese: This is the base that makes the dip creamy and smooth. Use full-fat for the best texture, but you can swap in light cream cheese to cut calories. Just expect a slightly less rich dip.
Crab Meat: Lump crab adds a nice texture and real seafood flavor. I sometimes use canned or imitation crab to save time and money—both work well here.
Cheese: Mozzarella and Monterey Jack melt beautifully, giving gooey stretch and mild flavor. You can try cheddar for a sharper taste or pepper jack for a bit of spice.
Green Onions: They add freshness and a little crunch. If you don’t have green onions, finely chopped regular onion or chives work too.
Soy Sauce & Worcestershire: These give a subtle umami boost. If you’re avoiding soy, tamari or coconut aminos are good alternatives.
How Do I Get the Perfect Golden, Bubbly Top on Crab Rangoon Dip?
Getting the dip hot and bubbly with a golden top takes just a little care when baking:
- Preheat your oven fully to 375°F (190°C) to ensure even cooking.
- Spread the dip in a shallow dish for quicker, even baking and better browning.
- Bake uncovered so the cheese can brown instead of steaming.
- Keep an eye on it during the last 5 minutes to prevent burning.
- If you want an extra crunchy top, you can broil it for 1–2 minutes—just watch closely!
Equipment You’ll Need
- Mixing bowl – perfect for combining all the creamy ingredients smoothly.
- Spatula or wooden spoon – helps you mix without breaking up the crab too much.
- Shallow baking dish – ensures even cooking and a nicely browned top.
- Oven mitts – keeps your hands safe when pulling the hot dip from the oven.
Flavor Variations & Add-Ins
- Swap crab for cooked shrimp or canned tuna for a different seafood twist.
- Add diced water chestnuts for a crunchy texture contrast.
- Mix in a dash of sriracha or red pepper flakes for a spicy kick.
- Top with crispy bacon bits for extra smoky flavor and crunch.
Crab Rangoon Dip Recipe
Ingredients You’ll Need:
Main Ingredients:
- 8 oz cream cheese, softened
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup cooked crab meat (lump or imitation)
- 2 tablespoons mayonnaise
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 2 green onions, sliced thinly (plus extra for garnish)
- Wonton chips or tortilla chips, for serving
How Much Time Will You Need?
This Crab Rangoon Dip recipe takes about 10 minutes to prepare and 20-25 minutes to bake. So plan for around 30-35 minutes total before you can enjoy this warm, creamy dip with your favorite crunchy chips.
Step-by-Step Instructions:
1. Preheat the Oven:
Set your oven to 375°F (190°C) so it’s ready to bake the dip evenly.
2. Mix the Ingredients:
In a large bowl, stir together the softened cream cheese, shredded mozzarella, and Monterey Jack cheese until smooth. Add the crab meat, mayonnaise, soy sauce, Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix gently to combine, being careful not to break up the crab too much. Fold in the sliced green onions.
3. Bake the Dip:
Spread the mixture evenly into a shallow baking dish. Place it in the preheated oven and bake for 20-25 minutes, or until the top is bubbling and golden brown.
4. Garnish and Serve:
Remove the dip from the oven and sprinkle with extra sliced green onions for a fresh burst of flavor. Serve warm with wonton chips or sturdy tortilla chips, perfect for scooping up the creamy, cheesy goodness.
Can I Use Frozen Crab Meat for This Dip?
Yes! Just be sure to thaw it completely in the fridge overnight and drain any excess liquid to avoid a watery dip. Pat it dry with paper towels before mixing.
Can I Make Crab Rangoon Dip Ahead of Time?
Absolutely! Prepare the dip up to the baking step, cover it tightly, and refrigerate for up to 24 hours. When ready, bake it as directed, adding a few extra minutes if it’s cold from the fridge.
What Can I Use Instead of Cream Cheese?
You can substitute cream cheese with Neufchâtel for a lighter version, or try a blend of ricotta and sour cream for a slightly different texture, but the dip won’t be quite as thick and creamy.
How Should I Store Leftover Dip?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in the oven or microwave, stirring occasionally to keep it creamy and smooth.
