Easy Crab Rangoon Dip

Easy crab Rangoon dip takes all the creamy, savory, and slightly tangy flavors of classic crab Rangoons and transforms them into a hot, bubbly, crowd-pleasing dip. With cream cheese, crab meat, garlic, green onions, and a touch of seasoning, it’s the perfect appetizer for parties, game nights, or any time I’m craving something warm and indulgent.

Why You’ll Love This Recipe

I love how this dip delivers all the flavor of fried crab Rangoons—without the fuss of folding and frying. It’s super quick to put together and bakes into a creamy, cheesy dip that’s perfect with chips, crackers, or crispy wonton strips. It’s always a hit at gatherings, and I often catch people going back for seconds (or thirds). Best of all, it’s made with just a handful of easy-to-find ingredients.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Cream cheese, softened

• Sour cream

• Mayonnaise

• Imitation or lump crab meat, chopped

• Garlic, minced

• Green onions, sliced

• Worcestershire sauce

• Soy sauce (optional, for a little extra umami)

• Shredded mozzarella or Monterey Jack cheese

• Salt and pepper to taste

• Wonton wrappers or chips, for serving

Directions

1. I preheat the oven and lightly grease a baking dish or small cast iron skillet.

2. In a mixing bowl, I combine the softened cream cheese, sour cream, and mayo until smooth.

3. I stir in the crab meat, garlic, green onions, Worcestershire, soy sauce (if using), shredded cheese, and season with salt and pepper.

4. I spread the mixture evenly into the prepared dish and bake for 20–25 minutes, until hot and bubbly with golden edges.

5. I serve it warm with crispy wonton chips, crackers, or veggies for dipping.

Servings and timing

This recipe makes about 8 servings as an appetizer. It takes 10 minutes to prep and 20–25 minutes to bake, so I usually have it ready in around 30–35 minutes total.

Variations

Sometimes I add a dash of hot sauce or a pinch of cayenne pepper for a bit of heat. If I want extra richness, I mix in a bit of shredded Parmesan or creamier cheeses like fontina. I’ve also made a cold version by skipping the baking step—it’s still delicious, just with a different texture.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven or microwave until hot and creamy again. If the dip thickens in the fridge, I stir in a splash of milk or cream before reheating to bring back the original texture.

FAQs

Can I use canned crab meat?

Yes, I’ve used canned crab meat when fresh or imitation isn’t available. I drain it well and flake it with a fork before mixing it in.

What’s the best thing to serve with this dip?

I like serving it with crispy wonton chips, tortilla chips, or sliced baguette. Veggies like celery and bell peppers work great too if I want a lighter option.

Can I make this dip ahead of time?

Absolutely. I assemble it ahead and store it in the fridge, then bake it right before serving. I add a couple extra minutes to the bake time if it’s cold from the fridge.

Is this dip gluten-free?

It can be! I just make sure to use gluten-free soy sauce and serve it with gluten-free chips or crackers.

Can I serve this dip cold?

Yes, I’ve served it cold for a quicker prep. It’s still creamy and flavorful, though the baked version has that warm, melty texture I love most.

Conclusion

Easy crab Rangoon dip is one of those appetizers that feels special but couldn’t be easier to make. It’s creamy, savory, and perfect for dipping—and it never lasts long once it hits the table. Whether I’m hosting a party or just treating myself to something delicious, this dip always delivers.

Easy Crab Rangoon Dip

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Easy crab Rangoon dip is a warm, creamy appetizer inspired by the classic takeout favorite. Made with cream cheese, crab meat, and savory seasonings, it’s baked until bubbly and served with chips or crispy wontons for the ultimate party snack.

• Author: Lizaa
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 8 servings
• Category: Appetizer
• Method: Baking
• Cuisine: American-Asian Fusion
• Diet: Gluten Free

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 8 oz imitation or lump crab meat, chopped
• 2 cloves garlic, minced
• 2 green onions, sliced
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce (optional)
• 1/2 cup shredded mozzarella or Monterey Jack cheese
• Salt and pepper, to taste
• Wonton wrappers, chips, or crackers, for serving

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Instructions

1. Preheat the oven to 375°F (190°C) and lightly grease a small baking dish or skillet.
2. In a mixing bowl, combine cream cheese, sour cream, and mayonnaise until smooth and creamy.
3. Stir in crab meat, garlic, green onions, Worcestershire sauce, soy sauce (if using), shredded cheese, salt, and pepper.
4. Spread the mixture evenly in the prepared baking dish.
5. Bake for 20–25 minutes, or until hot and bubbly with golden edges.
6. Serve warm with wonton chips, crackers, or raw veggies for dipping.

Notes

• Add hot sauce or cayenne for a spicy kick.
• Mix in shredded Parmesan or fontina for extra richness.
• Serve cold as an easy no-bake option—still creamy and flavorful.
• Use canned crab meat if fresh or imitation isn’t available—just drain well first.
• Make ahead and refrigerate before baking. Add a few minutes to bake time if starting cold.

Nutrition

• Serving Size: 1/8 of recipe
• Calories: 210
• Sugar: 2g
• Sodium: 360mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 7g
• Cholesterol: 40mg