This Crab Rangoon Dip is everyone’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.
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. 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 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 – Softened to room temperature so it blends easily with the other ingredients.
- Sour cream – Adds to the creaminess of the dip and loosens it a bit with a touch of tanginess.
- Mayonnaise – 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 there’s no shame in using canned or imitation crab meat to save on money.
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.)
- Prep baking dish. Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.
- 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.
- Add to baking dish. Spread crab mixture into the prepared baking dish; sprinkle with remaining Monterey Jack cheese.
- Bake. Place into oven and bake at 425F until bubbly and golden, about 20-25 minutes.
- Serve. Let cool for a minute then enjoy with dippers.
Video: Crab Rangoon Dip
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.
- 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 you’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:
Crab Rangoon Dip
- 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)
- 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.