· 31 Comments
Jump to Recipe Jump to Video
Crab Rangoon Dip is a simple, creamy, cheesy recipe, packed with crab, all in one hot dip. It tastes just like your favorite Chinese restaurant!
Crab Rangoon Dip
My absolute favorite thing to order at any Chinese restaurant is crab rangoons. They are so delicious. The best ones are filled with cream cheese and a pinch of garlic powder and green onions instead of the pinch of sugar.
If you love the delicious, savory crab rangoons from the Chinese restaurant, you will love this amazing and easy Crab Rangoon Dip.
Crab rangoon dip is easy to make. It's made with a cream cheese base, with sweet and salty crab, gooey cheese, and savory green onions.
What Kind of Crab Should I Use?
The best kind of crab to use is high quality lump crab meat. I buy mine out of the refrigerated seafood section. Some is better quality than others. I've found that if it looks or smells like its not good quality, your tip usually turns out that way too.
If you're nervous about finding good fresh crab meat or you'd rather be more frugal, use imitation crab meat. Just chop it up into small bits before adding to the dip.
What to Serve with Crab Rangoon Dip
I usually serve mine with tortilla chips and butter crackers. It's simple and yummy.
You can also buy or make wonton chips for a more authentic flavor.
If you're looking for low carb or keto options, try pork rinds, cheese whisps, bell pepper strips, or celery.
How to Make Crab Rangoon Dip in the Crock Pot
Follow recipe directions to prepare the crab rangoon dip, without the remaining cheese or wonton strips. Transfer dip to the slow cooker. Cook on low for 2-3 hours.
About a half hour before serving, sprinkle with remaining cheese, and close the lid to allow the cheese to melt.
More Dip Recipes You'll Love
- Crockpot Buffalo Chicken Dip - easy to make and tastes just like your favorite buffalo wings!
- Jalapeno Popper Dip - creamy, cheesy, and a little spicy. Packed with jalapenos and bacon.
- Taco Dip - traditional cold layered dip with taco seasoning and all your favorite taco toppings.
- Cheddar Bacon Garlic Dip - creamy, cheesy and loaded with bacon!
- Salmon Cream Cheese Spread - a cold dip that's seasoned with dill and perfect for salmon lovers.
Crab Rangoon Dip
Crab Rangoon Dip is a simple, creamy, cheesy recipe, packed with crab, all in one hot dip. It tastes just like your favorite Chinese restaurant!
5 from 16 votes
Print Pin Rate
Course: Appetizer
Cuisine: American
Keyword: Crab Rangoon Dip
Prep Time: 10 minutes minutes
Cook Time: 20 minutes minutes
Total Time: 30 minutes minutes
Servings: 12 servings
Calories: 61kcal
Author: Michelle
Ingredients
- 1 package cream cheese (8 ounce) softened
- ½ cup sour cream
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- 6 ounces lump crab meat drained and patted dry, or imitation crab meat
- 1 cup shredded mozzarella cheese divided
- 3 green onions thinly sliced, 1 tablespoon reserved for garnish
- Salt and pepper to taste
- Wonton crisps crumbled for garnish
Instructions
In a medium mixing bowl, add cream cheese, sour cream, sriracha, soy sauce, and garlic powder. Mix until smooth and creamy.
Add crab, green onions, and ½ cup mozzarella. Stir gently to combine.
Transfer crab rangoon dip to an oven-safe dish. Top with remaining mozzarella and crumbled wonton crisps and green onions for garnish.
Bake at 350° for about 20-25 minutes, until cheese is melted and dip is heated through.
Serve warm with crackers, chips, or wonton chips.
Notes
- This dip is low carb and keto friendly.
- To make this dip gluten free, use gluten free soy or tamari sauce and skip the wonton strip topping.
- Drain crab well and pat dry to prevent a super fishy flavor from saturating the whole dip.
- If you're a sweet rangoon lover, add 1-2 tablespoons of powdered sugar to the cream cheese and beat in until smooth.
- Top your dip with crushed wonton strips like these ones for the full authentic crab rangoon experience.
- Whisking or beating the cream cheese with an electric mixer before adding the other ingredients will result in a lighter, fluffier dip that's easier to scoop onto chips or crackers.
- Imitation crab in this recipe tastes more authentic to the rangoons that you order at the restaurant, in my opinion.
- If you're buying canned crab, make sure it's the kind that needs to still be refrigerated as that will be fresher.
Nutrition
Serving: 1serving | Calories: 61kcal | Carbohydrates: 1g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 298mg | Potassium: 61mg | Fiber: 1g | Sugar: 1g | Vitamin A: 153IU | Vitamin C: 2mg | Calcium: 66mg | Iron: 1mg
Did you make this recipe?I love seeing your creations. Snap a quick photo and mention @TheGraciousWife or tag #thegraciouswife on Instagram! Leave a STAR rating below!
Update Info: This recipe was originally published in January 2017. It has been updated with updated and recipe tips and republished in December 2019.
Never Miss a Thing!
Join our newsletter to get new recipes, tips, tricks, and tutorials every week!
More Dips, Sauces, & Spreads
- Hollandaise Sauce
- S'mores Dip
- Creamy Horseradish Sauce
Reader Interactions
Comments
Joan says
Creamy gooey deliciousness!
I mixed all ingredients together in a bowl. I decided to put the canned crab in last, since I have never used canned crab ever before. Oh my! So glad I tasted it before dumping it in!
A huge Yuck!!! I bought 2 different brands and they were both awful.
I decided to get real crab, since I spent so much money on the other ingredients. It was so worth it!!!
I will make it again....
With fresh crab!!Reply
Angela says
Would this be ok if not heated? I understand the cheese won’t melt, but it’s to be taken to a party. By the time we get around to eating it, I’m sure it would be cooled. Thanks for any advice!
Angela
Reply
Michelle says
I think it would be okay, as long as you follow the food safety procedures. Or transfer it all to a mini slow cooker and bring it that way!
Reply
Annette says
I’ve had it both hot and col and actually prefer it cold(after baking) also with it cold, celery is an excellent dipper. Or bake it, cool it and stuff celery with it, delicious!
Reply
Jocelyn (Grandbaby Cakes) says
This is seriously so so perfect for holiday entertaining.
Reply
Tara says
You turned my fave Chinese appetizer into a dip! So good.
Reply
Pam Greer says
I was looking for something to serve for snacking on Christmas eve and this is perfect!! I know everyone is going to love it!
Reply
Sue says
Dip for dinner is my favorite thing ~ this is going on the menu this week!
Reply
cherie clark says
This is my favorite recipe . I also mix it all together ,no cooking, then spread it inside crescent rolls and bake. They are great dipped in co*cktail sauce. I also again mix it up, don't cook and mix into about 2 cups of biscuit mix , bake and serve with a fish dinner. It also makes a wonderful tart between pastry layers. And it's super good made as a white lasagna. For lasagna you need to prepare x 4 the recipe , no cooking, cook the noodles ,drain and then layer the crab just as you would a meat sauce. I usually so 4 layers and spread cream cheese on top of top noodles. People go crazy over this! There are other things too but these are my favorite. If you are going to make a soup out of this recipe make sure to use evaporated milk not regular or 2 %. It will come out rich and creamy.
Reply
Jennifer says
We love crab Rangoon! I make these as wontons. Never thought about making it into a dip.
Reply
Pam says
What a great idea! I also love the idea of serving them with wonton chips for that authentic touch.
Reply
Alisha Rodrigues says
Anything that has crab in it is fancy to me. I love the look of this creamy dip .. Never thought I could use crab meat in this way
Reply
Erika says
This recipe is genius. The perfect dip!
Reply
Alisa Infanti says
I have a party to go to this weekend and can't wait to bring this!
Reply
Cate says
This looks so yummy - something to keep around the house for a quick snack! Thanks for sharing.
Reply
Dianne Shadoan says
Looks delicious 😍. It looks so easy to make too.
Reply
Michelle says
It really is! I hope you enjoy!
Reply
Gail Montero says
I love that this yummy dip is keto-friendly so hubby is able to enjoy this as well. Yay!
Reply
Taylor Kiser says
This is a must make appetizer for the holidays! It’s always a big hit!
Reply
Priya Lakshminarayan says
This dip has my husband's name written all over it! Love it
Reply
Carrie Robinson says
I made a dip similar to this as an appetizer for Thanksgiving dinner, and it was amazing! 🙂
Reply
Heidy says
I really enjoyed this Crab Rangoon Dip-- so tasty on butter crackers! My kids went nuts, too, and ate over half of it in a single sitting. I'm so glad I made its recipe and will be making it again for New Years Day. Happy Holidays.
Reply
NanNan says
With this dip, I used the wonton wrappers. Each one, comes in two pieces, I cut diagonally and sprayed my baking pan with Pam. I laid the wrappers as close as I could, to fit many on one baking sheet, I think I used three sheets. I sprayed wontons with Pam, before baking. I baked on 400, as I continuously watched them, so they wouldn’t burn. When finished baking, in about 5-6 minutes. I sprinkled salt on them, if preferred. I could hardly wait to dip into the Rangoon Cheese Wonton Dip.
Reply
Debbie Bichsel says
Can you bake this deep inside of a bread bowl?
Reply
Michelle says
Yes, just check to make sure it's heated through all the way down.
Reply
Christine says
Made this for the first time and by was it a hit! Does anyone know if this can be stored and reheated? I'd think to reheat in the oven, not the microwave, but it's my first time making it and I know I'll have left overs since it's just 3 people lol!
Reply
Michelle says
You can reheat it either in the microwave or oven at 350F. Microwave is easiest for individual servings. Oven if you're trying to reheat the whole thing.
Reply
Denise says
Sooooo yummy! I didn't use Sriracha, I'm a sissy, but I did drizzle the top with sweet chili sauce that has a little kick. Also cut up tortilla shells and fried them for chips.
Reply
Julia W. says
Made this a few years ago and it turned out AMAZING! Making it again this year for a work party. Can't wait to have it again 🙂
Reply
Mimi A says
Crunched for time this week and need to do a make-ahead. Can I mix all the ingredients together the night before, cover and refrigerate until the next afternoon then cook? If so should I take out of the fridge before cooking or just add a bit of time on the end? Thanks for keeping these recipes clean and tasty so my non-keto hub will eat them too!!
Reply
Michelle says
Yes, you can make this ahead. I would just add 10 to 15 minutes onto the cook time to account for the cold ingredients and dish.
Reply
