• Facebook
  • Instagram
  • Pinterest
  • Twitter

Noshing With the Nolands

  • Home
  • Recipes
  • Contact
  • Work With Me
  • How-To
  • About
  • eBooks

Home » Appetizers » Crab Rangoon Dip

Crab Rangoon Dip

November 18, 2020 by Allison Ruth 11 Comments

Jump to Recipe
657shares
  • Share
  • Tweet

This Crab Rangoon Dip is the scrumptious appetizer you need in your life right now! This simple creamy baked crab dip is hot, cheesy, and loaded with delicious flavor. Serve it with crispy wonton chips, tortilla chips, or veggies.

You might as well plan on making a double batch because it will be devoured in a flash! It’s a perfect dip recipe for entertaining.

If you’re looking for more tasty appetizers, be sure to check out these Best Fried Zucchini Sticks. And this Chutney, Pine Nut, Cranberry Dip is perfect for the holiday season ahead.

Crab Rangoon Dip with three people dipping in!

Hi, I’m Allison joining you from Some the Wiser again. It’s been such a pleasure sharing recipes here with the Noshing crowd this year. With holidays just around the corner, I’m cooking up a storm right now.

My delicious Apple Coffee Cake with Caramel Crumble is perfect for baking on a cold day. And this gorgeous Greek Stuffed Acorn Squash makes a perfect vegetarian meal or side dish for the holiday.

Helpful Items For This Recipe

This post contains affiliate links. As an Amazon Associate, I earn a small portion from qualifying purchases at no extra charge for you.

Oval Ceramic Baker

Canned Fancy White Lump Crab Meat

Set of Three Trivets

How to Make Crab Rangoon Dip

Crab Rangoon dip is so easy to make, and even easier to eat! Inspired by the Crab Rangoon Wontons from my favorite local Chinese food hotspot, this hot and creamy crab dip is a perfectly delicious appetizer. Luckily, you only need a few ingredients to whip this up at home.

Crab is the star of the show and the most important ingredient. If you can find it, fresh lump crab meat is amazing in this recipe. However, I live in the desert and finding good fresh crab isn’t easy. I frequently substitute canned crab, or even imitation crab in this dip and it’s still quite delicious.

Uncooked Crab Rangoon Dip

Once you have your crab meat, the rest is a cinch. Just beat cream cheese, sour cream, and mayonnaise together until nice and smooth in a large bowl. Then mix in the lemon juice, soy sauce, Worcestershire sauce, and garlic powder. Stir in the crab, Monterey Jack, Parmesan, and green onions. Then you’ll top it with a little more cheese and bake for 20 minutes.

When you pull it out of the oven, the Crab Rangoon Dip will be golden brown and bubbly. It’s delicious served hot, while the cheese is still gooey and easily spreadable.

Showing a cheesy dip with wonton crackers

What to Dip in?

This cheesy crab dip is mild in flavor so it’s great to pair with a lot of different things!

My personal favorite thing to serve with Rangoon Dip is baked wonton chips. Traditional Crab Rangoon is served inside of a fried wonton. Serving the dip with wonton chips just seems a little more authentic to me.

You can make baked or fried wonton chips by cutting wonton wraps in half. They are so crispy and delicious with the dip!

How to make baked wonton chips to serve with Crab Rangoon Dip

You can also serve the dip with tortilla chips, slices of a baguette, or fresh veggies. My favorite veggies to pair with the crab dip are carrots, celery, cucumbers, and radishes.

Crab Dip Party Appetizer

Can Crab Rangoon Dip be made ahead of time?

You can make Crab Rangoon Dip ahead of time. You can even freeze this crab dip!

When you’re entertaining, having make-ahead recipes is a life saver. This dip is best served hot, but you can mix up the dip and stop just before you top it with cheese. Stick it in the fridge for up to 48 hours, or in the freezer for up to 3 months before you’re ready to bake it.

When you’re ready to serve it, top it with cheese and bake until the dip is bubbling and the cheese is golden and beginning to brown. If it’s frozen, you’ll want to thaw it in the fridge before baking.

Baked Crab Rangoon Dip with chips and veggies

Can You Reheat Crab Rangoon Dip?

I think you’ll find it rare that you have any leftover crab dip. This is a pretty successful crowd pleaser recipe! But if necessary, you can reheat crab rangoon dip.

Just place it in an oven-safe baking dish and reheat at 350 degrees Fahrenheit for approximately 10 minutes, or until it’s heated through and bubbly. Serve leftovers hot!

Baked Crab Rangoon Dip with chips and veggies

Pin it HERE!!

Crab Rangoon Dip pin

Pin it HERE!!

Crab Rangoon Dip pin
Continue to Content
Yield: 8 to 10 servings

Crab Rangoon Dip

Crab Rangoon Dip

This quick and easy Crab Rangoon Dip is a crowd-pleaser. Hot, cheesy, and loaded with crab! Serve with baked wonton chips or veggies.

Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes

Ingredients

  • 8 ounces softened cream cheese
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Soy sauce
  • 1 to 2 teaspoons fresh lemon juice
  • 12 ounces crab meat
  • 3 green onions, diced (green part only) plus more for garnish
  • 1/4 cup grated Parmesan cheese
  • 1 cup grated Monterey Jack cheese, divided

For the Wonton Chips

  • 1 (12 ounce) package of 2 inch wonton wrappers, cut in half diagonally (see picture above)
  • Olive oil cooking spray

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. In a large bowl, whisk together the softened cream cheese, sour cream, and mayonnaise until smooth. Whisk in the spices, sauces, and lemon juice. Stir in the crab meat, Parmesan cheese, green onions, and 1/2 cup of the grated Monterey Jack cheese.
  3. Transfer mixture to a 9-inch oven-safe baking dish. Top with remaining Monterey Jack Cheese. Bake for 20 to 25 minutes, or until dip is bubbly and cheese is golden brown.
  4. To make the Baked Wonton Chips, preheat the oven to 350 degrees Fahrenheit. Generously spray a large baking sheet with Olive Oil cooking spray. Arrange the cut wonton wrappers on the baking sheet. Spray the tops of the wrappers with a thin layer of cooking spray and salt if desired. Bake for 5 to 6 minutes or until the wontons are crisp and begin to turn golden at the edges. Let them cool before serving. These can be made a day ahead of time.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Makerstep Silicone Trivet Mat 3 Set in Heart Design Trivets. Hot Pan Holder, For Counter & Table. Non Slip Protection from Hot Pots and Pans, Serving Dish. Dishwasher Safe, Heat Resistant, Black
    Makerstep Silicone Trivet Mat 3 Set in Heart Design Trivets. Hot Pan Holder, For Counter & Table. Non Slip Protection from Hot Pots and Pans, Serving Dish. Dishwasher Safe, Heat Resistant, Black
  • Crown Prince, Fancy White Lump Crab Meat, 6 oz
    Crown Prince, Fancy White Lump Crab Meat, 6 oz
  • Emile Henry HR Ceramic Small oval baker, Twilight
    Emile Henry HR Ceramic Small oval baker, Twilight

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving:Calories: 229Total Fat: 19gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 75mgSodium: 399mgCarbohydrates: 3gFiber: 0gSugar: 1gProtein: 12g

Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.

© Allison Ruth
Cuisine: American / Category: Appetizers

657shares
  • Share
  • Tweet

Filed Under: Appetizers, Party Essentials Tagged With: appetizers, crab dip, crab rangoo dip, crab rangoon, dips, rangoon dip

« Cornbread Casserole
Extra Crispy Roasted Potatoes »

Comments

  1. Tara Pittman says

    November 20, 2020 at 2:35 pm

    I love crab and need to make this. I wonder if I can use vegan cheese

    Reply
  2. Claudia says

    November 20, 2020 at 4:25 pm

    Carb Rangoon is one of my favorite dishes of all time. I can’t wait to try this.

    Reply
  3. Kathy says

    November 20, 2020 at 7:27 pm

    This dip sounds amazing. I’ve never tried a crab dip before. I can’t wait to try it out.

    Reply
  4. Monica Simpson says

    November 20, 2020 at 10:30 pm

    I love crab rangoon! I have never had it as a dip and now I want to try it!

    Reply
  5. Kita Bryant says

    November 21, 2020 at 12:14 am

    I would really love to try this dip. I always get crab rangoon when I can.

    Reply
  6. Ryan Escat says

    November 21, 2020 at 3:42 am

    This looks so nice. It seems perfect for movie nights or drinking session.. thanks for sharing.

    Reply
  7. Catalina says

    November 21, 2020 at 9:16 am

    Oh my goodness! Who can resist to this crab dip?! It looks amazingly delicious!

    Reply
  8. Emily says

    November 22, 2020 at 12:39 pm

    This looks so yummy and would be perfect for my holiday party! I’ve never seen wonton chips like that either, but I bet they’re tasty!

    Reply
  9. Long says

    November 23, 2020 at 1:45 am

    CAN you HEATING THE RANGOON DIP ROLL?

    Reply
  10. Erin says

    November 23, 2020 at 3:34 am

    Yum! I love a good crab dip. Yours looks so amazing!!

    Reply
  11. Celebrate Woman Today says

    November 23, 2020 at 1:11 pm

    Simply stunning, Tara. I would like to make this for a Thanksgiving.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi there! I am Tara and the founder of Noshing With The Nolands. This is our family site where we love to share with you all of our cooking, baking, dining, tips, tricks, and more. Come and meet the whole team behind the scenes.

Subscribe to our emails!

Sign up today for free and be the first to get notified on new updates on delicious recipes, reviews and more.

Get our BEST CANNING RECIPES EBOOK!!

About Us

We are passionate foodies here in Alberta, Canada that also love to travel, dine out and investigate in all that is new!! Read More…

Privacy Policy

Never miss a delicious recipe, subscribe to our emails

  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2021 · Noshing with the Nolands · Unsubscribe

Copyright © 2021 · Foodie Child Theme on Genesis Framework · WordPress · Log in

We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more