This Crab Rangoon Dip is everyone’s favorite Chinese appetizer in dip form. Loaded with crab and a killer cheese mixture, perfect served with toasted sourdough for dipping.
Love traditional Crab Rangoon? Then don’t miss our Air Fryer Crab Rangoon!
Every job has its good and bad, but it’s pretty hard to complain when your office overlooks the Monterey Bay for an afternoon, and you bring home fresh whole crab…which you then turn into Crab Rangoon Dip for dinner.
A bunch of us had lunch overlooking the Monterey Bay and then went shopping at the brand new Andronico’s store, located a block away from the Aquarium. The store is gorgeous, you guys! I couldn’t resist buying some fresh crab. Because fresh cooked crab is best eaten pretty soon, I put it to great use the next day in this Crab Rangoon Dip.
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 Recipe
This Crab Rangoon Dip has all the elements and flavor of those addicting appetizers, but a lot less work and no smell of grease lingering through your house for days after ward. It’s crazy good and is now one of our favorite hot dip recipes!
Ingredients Needed:
(Scroll below to the printable recipe card for details and measurements.)
- Lump crab meat
- Sourdough bread
- Extra virgin olive oil
- Cream cheese
- Mayonnaise
- Sour cream
- Monterey Jack cheese (shredded): Buy it off the block, not pre-shredded, for best flavor and optimal melty goodness.
- Parmesan cheese: Again, fresh! Not pre-grated.
- Scallions
- Worcestershire sauce
- Soy sauce
- Orange juice
- Sriracha
- Seasoning: Garlic powder, kosher salt, and freshly ground pepper
How long does cooked crab last?
If cooked crab isn’t stored correctly, it will go bad pretty quickly. This can result in potential food poisoning…and nobody wants that! Cooked crab only lasts about 2 hours if left out at room temperature. Refrigerated about 3 days, and 2 months if frozen. It’s safe to freeze it longer, but the quality greatly decreases.
How to store cooked crab
Proper storage also effects the shelf life of your cooked crab meat. Store it in an airtight container or very tightly wrapped with either plastic wrap or aluminum foil, and also heavy-duty freezer-safe bags if freezing.
How to tell if your crab has gone bad
If your crab meat has a funky odor, don’t eat it. If it has a slimy texture or looks gray, don’t eat it. Basically, if your crab doesn’t smell or look like crab, don’t eat it! It’s no longer safe to consume.
Crab Rangoon Video
Other Hot Dip Recipes:
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Crab Rangoon Dip
Ingredients
- 4 slices Sourdough bread , cut into large pieces
- 1/4 cup extra virgin olive oil
- 8 ounces cream cheese, at 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
- Kosher salt and freshly ground pepper, to taste
- 12 ounces lump crab meat
Instructions
- Preheat oven to 425 degrees F. Coat a baking sheet with nonstick spray.
- Place sourdough pieces on the baking sheet. Lightly brush the bread with olive oil on both sides. Transfer to the oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
- 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 the sourdough chips.
Video
Nutrition
Other Notes
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.
Does the carb content include the chips? Hoping to make this keto friendly, thanks!
Yep!
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.
Do I bake it at 425° as well? I know the bread is baked at 425°
Yes 425 degrees F, as it states in step 1 of the directions. Thanks!
allergy to shell fish……does it work with imitation crab?
Hi Paula – I haven’t tried it with imitation crab, but I can’t see why it wouldn’t work.
Do I bake it at 425 degrees .?
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.