Crab Rangoon Dip

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.

overhead of crab rangoon dip with scallions and crumbled wontons


 

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

  1. 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.
  2. 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.
  3. Gently fold in the drained crab meat with a spoon until just combined.
  4. Pour the crab rangoon dip into your prepared baking dish and sprinkle with additional mozzarella cheese (optional, but sooo good).
  5. 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.
how to make crab rangoon dip

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.

wonton chip with cheesy crab rangoon dip

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!

angle view of crab dip in square dish

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.

overhead of hot crab dip

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.

crab rangoon dip with wonton chips

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.

chip dipping into cheese dip

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.

close up of crab dip with green onions

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.

crab rangoon dip for pinterest

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Crab Rangoon Dip

4.32 from 19 votes
This Crab Rangoon Dip is creamy, cheesy and packs all the flavor of the classic crab rangoon. It's quick & easy to make and takes only 30 minutes to make!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12

Equipment

Ingredients

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.
    ingredients for crab rangoon dip
  • Gently fold in the drained crab meat with a spoon until just combined.
    crab in crab rangoon dip
  • Pour the dip into your prepared baking dish and sprinkle with additional mozzarella cheese (optional).
    dip with cheese
  • 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

Baking Dish Options: A 9×9 or 11×7 inch baking dish will work for this crab dip recipe. Alternatively, you can use a 9 inch round cast iron skillet.

Nutrition

Calories: 169 kcal, Carbohydrates: 2 g, Protein: 10 g, Fat: 14 g, Saturated Fat: 8 g, Cholesterol: 54 mg, Sodium: 498 mg, Potassium: 122 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 496 IU, Vitamin C: 3 mg, Calcium: 124 mg, Iron: 1 mg
Author: Caitlyn Erhardt
Calories: 169
Course: Appetizer
Cuisine: American, Asian
Keyword: crab rangoon, crab rangoon dip, hot crab dip
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!
close up of chip with dip
Jessica Formicola in her ktichen

About the Author

Jessica Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal and more!

Read More About Jessica

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Recipe Rating




Questions and Reviews

  1. 5 stars
    Yum! This is so delicious and tasty! My daughter and I love this recipe! i will definitely be making this again!

  2. 5 stars
    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.

  3. I’m a big fan of crab ragoon and this dip looks divine to me. Definitely trying this recipe out this weekend!