Crab Rangoon Dip
Updated
Updated
This Crab Rangoon Dip is everyone’s favorite Chinese appetizer transformed into an irresistible hot dip. I’ve taken a flavor-packed cheese mixture and loaded it with lump crab meat, then baked it until golden and creamy. I like serving it hot with toasted wontons or sourdough for dipping.
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Easy Crab Rangoon Dip Recipe
If you love the crab Rangoon appetizer you get at your local Chinese restaurant, you’ll love this crab Rangoon dip! I’ve taken the beloved elements of this delicious dish, but instead of forming them into individual packets and deep frying them, the creamy mixture is baked until bubbly hot and golden, then served with dippers.
Crab Rangoon is a super popular appetizer found on Chinese menus nationwide, maybe only playing second fiddle to egg rolls. They are wontons filled with a crab and cream cheese mixture, pinched into little purses, and then deep fried. There’s debate over where it originated—probably America—because cream cheese doesn’t exist in authentic Chinese cuisine. But either way, nobody can argue how delicious they are!
Crab Rangoon Dip
Ingredients
- 8 oz. cream cheese, softened to room temperature
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1½ cups shredded Monterey Jack cheese*, divided
- ¼ cup freshly grated Parmesan cheese
- 3 whole scallions, diced
- 2 tsp Worcestershire sauce
- 2 tsp soy sauce
- 2 tsp orange juice
- 1 tsp Sriracha
- ½ tsp garlic powder
- coarse salt and freshly ground pepper, to taste
- 12 oz. lump crab meat**
Instructions
- Preheat oven to 425°F. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
- In a large bowl, combine cream cheese, mayonnaise, and sour cream. Stir in ½ cup of the Monterey Jack cheese, Parmesan, scallions, Worcestershire, soy sauce, orange juice, Sriracha, and garlic powder, and a little sprinkle of salt and pepper to taste. Gently fold in the lump crab meat.
- Spread crab mixture into the prepared baking dish; sprinkle with remaining ½ cup Monterey Jack cheese.
- Place into oven and bake until bubbly and golden, about 20-25 minutes.
- Serve immediately with toasted wontons, sourdough chips, or fresh veggie sticks.
Video
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How to Make Crab Rangoon Dip Step by Step
Preheat the oven to 425°F and coat a 9-inch baking dish or cast iron skillet with nonstick spray.
Combine ingredients: Combine 8 oz. cream cheese, ¼ cup mayonnaise, and ¼ cup sour cream. Stir 1 cup Monterey Jack cheese, ¼ cup Parmesan, 3 scallions, 2 tsp Worcestershire, 2 tsp soy sauce, 2 tsp orange juice, 1 tsp Sriracha, and ½ tsp garlic powder; and a little sprinkle of salt and pepper to taste. Gently fold in 12 oz. lump crab meat.
Bake crab mixture: Spread crab mixture into the prepared baking dish; sprinkle with remaining ½ cup Monterey Jack cheese. Place into the oven and bake at 425°F until bubbly and golden, about 20-25 minutes.
Serve: Let cool for a minute then enjoy with dippers.
How to Store
Crab Rangoon dip can be assembled up to 8 hours before you plan to serve it. Keep it covered in the fridge, then let it sit at room temperature for about 45 minutes before baking.
Allow the baked dip to cool completely, then store it in the fridge, tightly covered. It will keep up to 2 days. This dip does not freeze well due to the dairy products used. Once thawed, the ingredients separate, and the dip becomes grainy and unappetizing.
I recommend reheating the entire baking dish (covered with foil) in the oven until warmed through. You can also microwave smaller, individual spoonfuls at a time.
What to Serve With Crab Rangoon
To keep it close to traditional crab Rangoon, toasting up some wontons for dippers is a nice touch. But truth be told, I actually prefer toasted sourdough or Dutch oven bread because they are sturdier and won’t break when scooping. For a healthier option, vegetable sticks like carrots, celery, and bell pepper are great.
Hello Amy,
I have not tried the crab rang. dip yet, but it is on the app menu for sure. I just wanted to drop a line and say, “thank you” for your videos. I love everything about the recipes you choose and how well and informative the videos are made, not to mention your adorable and witty charm. Continued success and keep the recipes coming.
Do you know if this could be made up the night before and then baked the next day?
Hi Audrey – that information is included in the article.
Served for Super Bowl and it was a hit!
Is there a substitute for the orange juice? I don’t buy it anymore as it has too much sugar and I’m trying to follow a keto diet. Can it just be eliminated without changing the flavor too much? Thank you!
Just omit. It’s a small enough amount that it’ll be fine without it. Enjoy!
I used imitation crab and it was awesome!
Is this a sweet version of the crab rangoons? I am assuming no, but I love a little sweetness to mine.
This was killer. I fried up some wontons and served it with that.
I took this to a football party last night and it got rave reviews from everyone there. It was very good, I followed the recipe to the T. I used block cheese for both the cheeses which does melt nicely. I will be making this again.
Could this be done in a crock pot?
This was the hit of the dinner party, over the main course!! Delicious and makes a sizable volume of dip. Right much fat from cheese does collect on top during cooking so I dabbed off with paper towel before serving. I made a second time for personal use and froze several 3/4 cup portions in small containers to use later. Thawed in frig and cooked in small individual baking dishes when I was home alone. Did great, could not tell that it wasn’t freshly made. A keeper and will be making for another occasion next week.
This recipe is phenomenal! My husband’s favorite thing on this planet is Crab Rangoon….
This dip has ruined Crab Rangoon for him because he said it’s so much better. Thank you for this! I’ve never followed a food blog before, so your’s will be the first! I can’t wait to try more!
Can you substitute Greek yogurt for the mayo? I have an allergy to egg whites.
That wouldn’t be my preference, but you can try it!
Just wondering if you use fresh, frozen, or canned crab? If it’s fresh do you buy the container of lump crab they sell at the seafood counter at the seafood department?
I used fresh from the seafood counter.
Had a bunch over to watch the game and made this – disappeared in a flash. We all loved it!
Tried it and came out very good. Will defiantly be doing it again.
Looks so good, but also looks rich
do you need to add the sriracha sauce? is it spicy?
The Sriracha gives it just a little hint of wonderful sweet/spicy, but omitting it will not hurt the recipe.
This was fantastic. Such a clever dip, thanks!
allergy to shell fish……does it work with imitation crab?
Yep!
I used canned crab and served with pita chips. We LOVED it!
I decided there was at least one other way to enjoy this goodness, so I thinned it out with some milk, baked it and served it over rice noodles. It was absolutely wonderful. I used about half and froze the rest to enjoy again. Thanks for a super yummy quick and easy meal!
This heaven tasty crab rangoon will shock your audience. My family kept asking me where I get the recipe. Thanks to you my friend. I already share your recipe to them.
Sounds like you had a fantastic day with the Monterey Bay Aquarium Seafood Watch program.
This looks too good to pass up and will definitely make this as soon as I buy the crab meat.