Crab Rangoon Dip

Prep 10 minutes
Cook 25 minutes
Servings 8

This Crab Rangoon Dip is everyoneโ€™s favorite Chinese appetizer transformed into an irresistible hot dip. A flavor packed cheese mixture is loaded with lump crab meat then baked until golden and creamy, served hot with toasted wontons or sourdough for dipping.

melted crab rangoon dip on toasted bread

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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! We took the beloved elements of crab rangoon, but instead of forming into individual packets and deep frying them, the creamy mixture is baked until bubbly hot and golden, then served with dippers.

Love traditional Crab Rangoon? Then don’t miss our Air Fryer Crab Rangoon!

What is Crab Rangoon?

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. Thereโ€™s debate over where it originated – probably America – because cream cheese doesnโ€™t exist in authentic Chinese cuisine. But either way, nobody can argue how delicious they are!

fresh lump crab meat in bowl

Ingredients Needed

Crab rangoon dip includes ingredients you’d find in traditional crab rangoon, plus a handful of other items for the best cheesy hot dip.
(Scroll below to the printable recipe card for details and measurements.)

  • Cream cheese โ€“ Softened to room temperature so it blends easily with the other ingredients.
  • Sour cream โ€“ Adds to the creaminess of the dip and loosens it a bit with a touch of tanginess.
  • Mayonnaise โ€“ Blended with the cream cheese and sour cream to make the dip thicker and ultra creamy.
  • Shredded cheeses – A combination of Monterey Jack and Parmesan. If possible, grate a block of cheese instead of buying it pre-shredded. It melts easier and will taste so much better.
  • Soy Sauce and Worcestershire sauce – These both add lots of savory umami flavor and balances out the sweet and tangy taste from the cream cheese and mayo.
  • Scallions – Adds a mellow peppery and zingy flavor with a nice pop of color.
  • Orange juice – For a bright, citrusy component.
  • Sriracha – Just a little lends a tangy-sweet flavor with a slight kick!
  • Seasonings – Garlic powder, coarse salt and freshly ground pepper season the dip.
  • Crab meat – For best texture and flavor, I use real lump crab meat from the pasteurized containers found at the fish counter. But thereโ€™s no shame in using canned or imitation crab meat to save on money.
overhead hot dip with scallions in skillet

How to Make Crab Rangoon Dip

This hot dip is super easy to make in just a few steps.
(Scroll below to the printable recipe card for details and measurements, and don’t miss the video below.)

  1. Prep baking dish. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
  2. Combine ingredients. Combine cream cheese, mayonnaise, and sour cream. Stir in half 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.
  3. Add to baking dish. Spread crab mixture into the prepared baking dish; sprinkle with remaining Monterey Jack cheese.
  4. Bake. Place into oven and bake at 425F until bubbly and golden, about 20-25 minutes.
  5. Serve. Let cool for a minute then enjoy with dippers.
hot gooey crab dip in skillet

Video: Crab Rangoon Dip

Serving Suggestions

To keep it close to traditional crab rangoon, toasting up some wontons for dippers is a nice touch. But truth be told, we actually prefer toasted sourdough because it’s sturdier and won’t break on you when scooping. For a healthier option, vegetable sticks like carrots, celery, and bell pepper are great.

Proper Storage

  • Make ahead. Crab rangoon dip can be assembled up to 8 hours before you plan to serve it. Keep it covered in the fridge, then let sit at room temperature for about 45 minutes before youโ€™re ready to bake.
  • Storing leftovers. Allow the baked dip to cool completely, then store 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.
  • Reheat. 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.

More Easy Dip Recipes:

Iย hope you love this delicious and easy recipe โ€“ be sure to give it a review below! Also donโ€™t forget to follow Belly Full onย TikTok,ย Facebook,ย Instagram,ย Pinterest, andย YouTube!

5 from 15

Crab Rangoon Dip

Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 8
This Crab Rangoon Dip is everyoneโ€™s favorite Chinese appetizer transformed into an irresistible hot dip. A flavor packed cheese mixture is loaded with lump crab meat then baked until golden and creamy, served hot with toasted wontons or sourdough for dipping.

Ingredients 

  • 8 ounces cream cheese, , softened to room temperature
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup shredded Monterey Jack cheese, , divided
  • 1/4 cup freshly grated Parmesan cheese
  • 3 whole scallions, , diced
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons soy sauce
  • 2 teaspoons orange juice
  • 1 teaspoon Sriracha
  • 1/2 teaspoon garlic powder
  • coarse salt and freshly ground pepper, , to taste
  • 12 ounces lump crab meat, (see note)

Instructions 

  • Preheat oven to 425 degrees 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 1/2 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 1/2 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.

Notes

Crab meat. For best texture and flavor, I use real lump crab meat from the pasteurized containers found at the fish counter. But thereโ€™s no shame in using canned or imitation crab meat to save on money

Nutrition

Calories: 266kcal | Carbohydrates: 3g | Protein: 14g | Fat: 22g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 69mg | Sodium: 747mg | Potassium: 174mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 585IU | Vitamin C: 5mg | Calcium: 190mg | Iron: 1mg

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.

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About Amy Flanigan

Well, hey there! Amy here, founder and COO at BellyFull. If youโ€™re looking for tried and true, fuss-free, budget-friendly, delicious, every day recipes, youโ€™ve come to the right place.

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28 Comments

  1. Audrey says:

    Do you know if this could be made up the night before and then baked the next day?

    1. Amy@BellyFull says:

      Hi Audrey – that information is included in the article.

  2. Patricia says:

    5 stars
    Served for Super Bowl and it was a hit!

  3. Debbie says:

    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!

    1. Amy@BellyFull says:

      Just omit. It’s a small enough amount that it’ll be fine without it. Enjoy!

  4. Karen says:

    5 stars
    I used imitation crab and it was awesome!

  5. Heather says:

    Is this a sweet version of the crab rangoons? I am assuming no, but I love a little sweetness to mine.

  6. Trent says:

    5 stars
    This was killer. I fried up some wontons and served it with that.

  7. Lisa M says:

    5 stars
    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.

  8. Amber says:

    Could this be done in a crock pot?

  9. Julia Augustoni says:

    5 stars
    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.

  10. Akayla says:

    5 stars
    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!

  11. Annette says:

    Can you substitute Greek yogurt for the mayo? I have an allergy to egg whites.

    1. Amy @Belly Full says:

      That wouldn’t be my preference, but you can try it!

  12. Emily says:

    Just wondering if you use fresh, frozen, or canned crab? If itโ€™s fresh do you buy the container of lump crab they sell at the seafood counter at the seafood department?

    1. Amy @Belly Full says:

      I used fresh from the seafood counter.

  13. Stephanie says:

    5 stars
    Had a bunch over to watch the game and made this – disappeared in a flash. We all loved it!

  14. Paul says:

    5 stars
    Tried it and came out very good. Will defiantly be doing it again.

    1. Pauline says:

      5 stars
      Looks so good, but also looks rich

  15. Chris Hybicki says:

    do you need to add the sriracha sauce? is it spicy?

    1. Amy @Belly Full says:

      The Sriracha gives it just a little hint of wonderful sweet/spicy, but omitting it will not hurt the recipe.

  16. Hope Netterville says:

    5 stars
    This was fantastic. Such a clever dip, thanks!

  17. paula says:

    allergy to shell fish……does it work with imitation crab?

    1. Amy @Belly Full says:

      Yep!

    2. Nancy says:

      5 stars
      I used canned crab and served with pita chips. We LOVED it!

  18. Ckndy Cassel says:

    5 stars
    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!

  19. Arthur C. Jackson says:

    5 stars
    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.

  20. Mom says:

    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.