Crab Rangoon Dip
Crab rangoon dip is a hot, cheesy dip loaded with crab and all the flavors of your favorite Asian inspired appetizer. Serve it with crispy wonton crackers to get the full effect. Perfect for game day parties, holiday appetizers, potlucks, or when you’re craving crab rangoon but don’t want the fuss. Ready in 35 minutes at 350°F, it feeds 12 people and costs under $20 using simple ingredients.
I love crab rangoon! Outside of the “crunchies” you get with the wonton soup and the egg rolls, this is my favorite thing to get when I order Chinese take out. Yes, I can make them at home, like I do here, but sometimes you don’t want to fold wontons, deep fry, or deal with messy oil.
This crab rangoon dip tastes exactly like the filling from those yummy rangoons, but way easier to make. Just whip the cream cheese, add the crab and other ingredients, top with cheese, and bake until hot and bubbly.
Serving it with crispy wonton chips gives you the full package but it’s delicious with regular crackers or raw vegetables.
This dip gives you just what you’re craving. Just mix everything, spread it in a baking dish, top with cheese, and bake. The dip comes out creamy and cheesy and perfect with those crispy crackers you love!
More Asian Inspired Appetizers
- Shrimp Rangoon – Crispy goodness with tender shrimp
- Ponzu Wasabi Spread – Easy appetizer with great flavor
- Homemade Potstickers – Restaurant style pan-fried dumplings
- Egg Roll Cups – Deconstructed rolls in crispy cups
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See recipe card for complete information on ingredients and their quantities.
Ingredient Notes
- Cream cheese – Use regular, low fat, or fat-free. Be sure to let it soften to room temperature so it whips smooth without lumps.
- Mayonnaise – Kewpie mayo (Japanese mayo) has a slightly sweeter, richer flavor that’s perfect for this dip. Regular mayo works fine too, and I love Duke’s brand!
- Crab – Use lump crab meat or canned crab, diced fine. Imitation crab works in a pinch but real crab tastes much better.
- Soy sauce – Use the low sodium version for best results. Or substitute coconut aminos for a gluten free option.
- Mustard – I like to use hot Chinese mustard. Regular yellow mustard substitutes but won’t taste quite the same.
- Cheese – Mozzarella melts perfectly without changing the flavor profile at all. Monterey Jack works great too!
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How To Make Crab Rangoon Dip
- Preheat the oven to 350°F. Spray an 8×8 inch (2 quart) baking dish with cooking spray. Beat softened cream cheese in a large bowl until smooth and fluffy. Stir in mayonnaise and sour cream until smooth.
- Add crab, lemon juice, half the green onions, soy sauce, and mustard. Stir until everything is evenly mixed. Taste and season with salt and pepper if needed.
- Spread the mixture in the prepared baking dish and top with shredded cheese.
- Bake at 350°F for 20 minutes until bubbly around the edges and the cheese is melted. Remove from the oven and sprinkle with sesame seeds and the remaining green onions. Serve hot with wonton chips or your favorite crackers.
For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.
Storage & Reheating
Refrigerator: Store covered in the refrigerator for up to 3 days in an airtight container or wrapped tightly with plastic wrap.
Reheating: Warm in a 350°F oven for 15-20 minutes until heated through and starts to bubble. You can also microwave individual portions for 1-2 minutes, stirring halfway through, but I prefer the oven method. The microwave can make hot spots in the dip.
Make-Ahead: Mix everything and spread in the baking dish up to 24 hours ahead. Cover and refrigerate. Top with cheese and bake when ready to serve, adding 5 extra minutes since it’s cold. Or take out of the fridge a few minutes before you start reheating.
Freezer: I don’t recommend freezing this dip. The cream cheese and sour cream can separate and get grainy when you thaw it. It’s best eaten right after making, or shortly there after.
How to Make Wonton Chips
Homemade wonton chips are way better than store-bought and take just minutes in the air fryer.
- Cut wonton wrappers in half to make triangles or use egg roll wrappers cut into quarters and then triangles.
- Preheat the air fryer to 370°F.
- Arrange wonton pieces in a single layer with space between them in the air fryer basket. Don’t overcrowd or they won’t crisp evenly.
- Spray with cooking spray. Air fry for 2-3 minutes until they start to brown on the edges.
- Flip or shake the basket gently. Continue air frying for another 1-2 minutes until light golden brown. Watch carefully because they burn quickly.
- Remove and let cool. They’ll crisp up more as they cool. Continue in batches until all the chips are done.
- You can also fry them in oil at 350°F for 1-2 minutes per side, but the air fryer is easier and less messy.
Variations
- Shrimp Rangoon Dip: Use chopped cooked shrimp instead of crab for different seafood flavor.
- Spicier Dip: Add sriracha or red pepper flakes for extra heat beyond the Chinese mustard.
- Extra Cheesy: Mix ½ cup Parmesan into the dip along with the mozzarella on top.
- Bacon Crab Dip: Stir in ½ cup crumbled cooked bacon for smoky richness.
- Water Chestnuts: Add ½ cup diced water chestnuts for extra crunch.
- Different Cheese: Use cheddar or a Mexican blend instead of mozzarella for different flavor.
- Cold Dip: Skip baking and serve cold as a spread. It’s different but still delicious.
Frequently Asked Questions
You can but real lump crab meat tastes so much better. Imitation crab is milder and doesn’t have the same sweet briny flavor. Use real crab if possible. Imitation crab also adds that bright pink/orange color which you might want. And it’s more budget friendly.
Yes! Mix everything and spread in the baking dish up to 24 hours ahead. Cover and refrigerate. Top with cheese and bake when ready, adding 5 extra minutes since it’s cold.
You can serve it cold as a spread but I think it tastes better when it’s baked and served hot. The cheese needs to melt and the heat really brings out the flavor of the crab.
Regular yellow mustard works in a pinch but Chinese mustard has a spicier flavor. Look in the Asian section of your grocery store. You can also add a pinch of white pepper if you use yellow mustard.
Technically you can, but I don’t recommend it. It can separate and get grainy.
Homemade wonton chips are best, but store-bought wonton chips, pita chips, crackers, or sliced baguette all work great.
Absolutely! Use a 9×13 inch baking dish and bake for 25-30 minutes until bubbly and the cheese is melted.
Recipe Tips & Tricks
- Soften cream cheese to room temperature before mixing. Cold cream cheese stays lumpy no matter how much you stir.
- Using real crab instead of imitation crab for more flavor. Imitation crab is milder, but it has the bright color and is more budget-friendly.
- Use Kewpie mayo if you can find it. It’s much richer and adds more flavor.
- Chinese mustard adds essential tangy spicy kick that regular mustard can’t match. This is what makes it taste like real crab rangoon.
- Dividing the green onions keeps half fresh and bright for topping. Baked green onions get dark and lose their color.
- Watch the wonton chips closely in the air fryer. They go from perfect to burned in seconds.
- Make wonton chips in batches. Overcrowding prevents them from crisping evenly.
- Serve the dip hot and bubbly straight from the oven when the cheese is melted and gooey.
This crab rangoon dip is creamy, cheesy, and just like your favorite Chinese appetizer but without all the mess!
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Crab Rangoon Dip Recipe
Ingredients
Crab Rangoon Dip
- 8 ounces cream cheese softened
- ⅓ cup mayo I use Kewpie
- ⅓ cup sour cream
- 7 ounces crab diced fine
- 1 tablespoon fresh lemon juice
- 1 bunch green onions sliced, divided in half
- 1 tablespoon soy sauce
- 1 teaspoon Chinese mustard
- ½ cup shredded mozzarella cheese
Wonton Chips
- 20 wonton wrappers
- cooking spray
Instructions
- Preheat the oven to 350F. Prepare a 8×8 (2 quart) baking dish with cooking spray.
- In a large bowl, with a hand mixer, whip the cream cheese until smooth. Stir in the mayonnaise and the sour cream until mixed through.
- Stir in the chopped crab, lemon juice, half the green onions, soy sauce, and mustard. Taste and adjust seasoning with salt and pepper if needed.
- Spread into the baking dish. Top with shredded mozzarella cheese.
- Bake at 350F for 20 minutes or until bubbly and the cheese is melted.
- Remove, sprinkle with sesame seeds and remaining green onions. Enjoy with wonton chips or your favorite crackers.
Homemade Wonton Chips
- To make the wonton chips, I cut the wonton wrappers in half in triangles. You can also use egg roll wrappers and but into squares and then in triangles or strips.
- Preheat the air fryer to 370F.
- Add the sections in a single layer (with room in between them), spray with cooking spray.
- Air fry for 2-3 minutes or until they start to brown on the edges.
- Flip or shake the basket gently, and continue to air fry until a light golden brown. Just another minute or two, they burn quickly!
- Remove and let cool. Continue in batches until they are all done.
Notes
- Soften cream cheese to room temperature before mixing. Cold cream cheese stays lumpy no matter how much you stir.
- Using real crab instead of imitation crab for more flavor. Imitation crab is milder, but it has the bright color and is more budget-friendly.
- Use Kewpie mayo if you can find it. It’s much richer and adds more flavor.
- Chinese mustard adds essential tangy spicy kick that regular mustard can’t match. This is what makes it taste like real crab rangoon.
- Dividing the green onions keeps half fresh and bright for topping. Baked green onions get dark and lose their color.
- Watch the wonton chips closely in the air fryer. They go from perfect to burned in seconds.
- Make wonton chips in batches. Overcrowding prevents them from crisping evenly.
- Serve the dip hot and bubbly straight from the oven when the cheese is melted and gooey.
Nutrition
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