Welcome to crab heaven! This Crab Rangoon Dip is creamy, cheesy and packs all the flavor of the classic crab rangoon. This warm crab dip is quick and easy to make and comes together in only 30 minutes.
Crab Rangoon is one of me and my family’s all time favorite appetizers. Unfortunately, they can take a good chunk of time to prepare and cook. That’s why I’m obsessed with this hot crab dip! All the same delicious flavors with half the work and ready quickly.
How to Make Crab Rangoon Dip
- Begin by preheating your oven to 350 degrees F. While the oven is preheating, grease a 9×9 inch baking dish with cooking spray of butter. Other baking dish options include a 7×11 inch or a 9 inch round cast iron skillet.
- Chop your fresh chives and add to a large prep bowl along with all the remaining ingredients EXCEPT the crab meat. Use a hand mixture to combine the dip for 1-2 minutes until cream and smooth. It is okay if there are some small chunks.
- Gently fold in the drained crab meat with a spoon until just combined.
- Pour the crab rangoon dip into your prepared baking dish and sprinkle with additional mozzarella cheese (optional, but sooo good).
- Bake the dip on the center rack for 20-25 minutes until it is warm and bubbling. Serve warm topped with additional chives, wonton chips (or strips) and enjoy.
Pro Tip: Keep it warm! Crab rangoon dip is best enjoyed right out of the oven warm. To keep the dip perfectly warm longer you can place it in a slow cooker on warm after baking. This is perfect for parties and ensures your hot crab dip will stay creamy and perfect all night long.
Crab Options
When it comes to hot crab dip, real crab is a must. I know crab can get pricey, so don’t break the bank with getting jumbo lump crab meat.
Something like back fin or claw will do the trick for this dip. Pasteurized canned crab will also work great, just make sure it is real and not imitation crab. Personally, I do not recommend using imitation crab for this dip recipe.
Pro Tip: Stir Gently! When adding the real crab meat into the dip make sure to fold it gently. This helps the crab meat stay in chunks and not get shredded to bits.
Blue crab or best and usually what you’ll get in a can. Snow crab and king crab aren’t the best picks for dips. And cost more per pound!
Alternate Cheese Ideas
Personally, I like to stick with the white cheese family for this crab rangoon dip, like mozzarella, and cream cheese. I feel this combination works best and yields a super cheesy and creamy texture.
If you would like to you can use other white cheeses such as white cheddar, havarti, monterey jack cheese or edam. All of these are white and mild in flavor which will pair well with the real crab.
Serving
The best way to enjoy this crab rangoon dip recipe is with wonton chips (or strips) of course! You can make your own or buy them from your local grocery store or online.
If you cannot find wonton chips, this hot crab dip can be enjoyed with tortilla chips, crackers, or even some bread. Fresh veggies like carrots, celery and radishes also work.
How to Make Wonton Chips
Wonton chips are the perfect way to enjoy your hot Crab Rangoon Dip, and they are super simple to make.
Simply slice/cut wonton wrappers in half diagonally and lay on a parchment paper lined cookie sheet.
Sprinkle with salt, pepper and your favorite seasoning (I like Creole Seasoning) while baking the wontons at 400 degrees F for 6-8 minutes on golden and crispy.
Freezing & Storage
Personally, I do not recommend freezing the leftover crab dip. When frozen the cream cheese and sour cream will release moisture and once defrosted, the dip will have a grainy not so great texture.
You also should refreeze previously frozen seafood (or any meat) so if you crab was frozen, this is a double no-no.
Store leftover hot crab dip in an airtight container in the fridge for up to 3 days. Stir and warm before enjoying leftovers.
You can also make this dip in a slow cooker. Just follow the recipe instructions but instead of adding to a baking dish add the crab dish to a small crockpot and heat on low for 1-2 hours until warm.
More dips to enjoy:
- Bacon Ranch Dip
- Smoked Salmon Dip
- BEST Spinach Artichoke Dip
- Maryland Crab Dip
- Jalapeno Popper Dip with Bacon
- Healthy French Onion Dip
Hot Caprese Dip
Dill Pickle Dip
Slow Cooker Buffalo Chicken Dip
Crack Dip Recipe
Crab Rangoon Dip
Equipment
Ingredients
- 12 ounces crab meat , drained
- 8 ounces cream cheese , softened
- 1 cup sour cream
- 2 tablespoon fresh chives , plus more for topping
- 1 ½ tablespoons lemon juice
- 1 teaspoon worcestershire sauce
- 1 ½ cups mozzarella cheese , shredded, plus more for topping
- 2 cloves garlic , minced
- 1 teaspoon ground black pepper
- ½ teaspoon fine sea salt
- Chips and Veggies for Dipping
Instructions
- Preheat your oven to 350 degrees. Grease a 9×9 inch baking dish with cooking spray of butter, set aside.
- Chop your fresh chives and add to a large prep bowl along with all the remaining ingredients EXCEPT the crab meat. Use a hand mixture to combine the dip for 1-2 minutes until cream and smooth.
- Gently fold in the drained crab meat with a spoon until just combined.
- Pour the dip into your prepared baking dish and sprinkle with additional mozzarella cheese (optional).
- Bake on the center rack for 20-25 minutes until dip is warm and bubbling. Serve warm topped with additional chives, wonton chips (or strips) and enjoy.
- If you've tried this recipe, come back and let us know how it was in the comments/ratings.
Video
Notes
Nutrition
Yum! This is so delicious and tasty! My daughter and I love this recipe! i will definitely be making this again!
This was really amazing! Such a great dip!
This was so cheesy with the perfect amount of crab! I made it just for my family and we basically inhaled it so I would definitely need to make a double batch for when we have friends over again.
I’m a big fan of crab ragoon and this dip looks divine to me. Definitely trying this recipe out this weekend!
Oh my goodness, this looks so delicious! I love all the cheese we can use in it!