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This Crab Rangoon Dip is hot, creamy, and packed with the sweet and savory flavor you expect from the takeout appetizer. The baked crab rangoon dip combines imitation crab, cream cheese, mozzarella, green onions, soy sauce, and Worcestershire sauce, then gets a drizzle of sweet chili sauce right before serving. It takes 15 minutes to prep and 30 minutes to bake, so the full crab rangoon dip recipe is ready in 45 minutes.
A Quick Look At The Recipe
- Recipe Name: Baked Crab Rangoon Dip Recipe with Crispy Wonton Chips
- Ready In: 45 minutes
- Serves: 8 people
- Main Ingredients: imitation crab, cream cheese, mozzarella cheese, sour cream, mayonnaise, green onions, soy sauce, Worcestershire sauce
- Why You'll Love It: A hot, cheesy crab dip made with imitation crab, cream cheese, mozzarella, and savory seasonings, finished with sweet chili sauce and served with fried wonton chips.
Dips have a way of pulling everyone toward the same spot in the kitchen, and some of my best memories with family and friends involve standing around a really good snacky dip and reaching in for one more bite. This one is warm, cheesy, and easy to share, which makes it a fun choice for game day, a holiday appetizer table, or one of those nights when appetizers basically become dinner.
If you’ve been looking for a recipe for crab rangoon dip that includes the crispy part too, this one comes with homemade wonton chips. You can fry the chips while the dip bakes, so everything is ready around the same time. Crackers, pita chips, and tortilla chips work too, but the light, crisp wonton triangles make the whole dish taste much closer to classic crab rangoon.
Is This the Right Recipe for You?
- This is a hot, baked dip. It has a creamy, melty texture rather than the cooler, thicker texture of some crab rangoon dips.
- Imitation crab keeps it easy. It gives the dip the mild, slightly sweet crab flavor found in many restaurant rangoons. Fresh or canned lump crab can be substituted.
- The filling is extra cheesy. Two cups of mozzarella make this version cheesier and stretchier than the filling inside a traditional crab rangoon.
- Homemade wonton chips are part of the recipe. They’re fried on the stovetop while the dip bakes, but crackers, pita chips, or tortilla chips work when you want to skip that step.
- Sweet chili sauce adds sweetness, not much heat. The finished dip has a sweet and savory flavor, and you can add sriracha or sliced serrano peppers when you want it spicy.
- Plan on about 45 minutes from start to finish. The recipe serves 6 to 8 people and works well for game day, holidays, or any gathering built around appetizers.
Ingredients You’ll Need
- Imitation crab: Gives the dip that classic crab rangoon flavor without the cost or extra shopping fresh lump crab can require. Chop it small so it spreads evenly through every scoop.
- Cream cheese: The creamy base that holds the filling together. Let it soften first so it blends smoothly instead of leaving lumps.
- Mozzarella cheese: Divided between the filling and the top. The portion mixed in makes the dip extra cheesy and stretchy, while the portion on top melts into a golden, bubbly layer.
- Sour cream and mayonnaise: Together, they loosen the cream cheese and keep the filling from feeling too dense once baked.
- Green onions: I think they’re a must because they add a little sharpness and color so the filling doesn’t taste one-note.
- Soy sauce and Worcestershire sauce: Using both gives the imitation crab rangoon dip a deeper savory flavor without overpowering the crab.
- Garlic and granulated sugar: Garlic adds a savory bite, while the small amount of sugar brings out the naturally sweet flavor of the crab and balances the soy sauce and Worcestershire sauce.
- Sweet chili sauce: Drizzled over the dip right after it bakes, this is what gives it that sweet finish crab rangoon is known for.
- Wonton wraps and frying oil: The wraps fry into thin, crisp chips that mimic the crunchy shell of crab rangoon. Peanut or canola oil both work with the recipe as written.
How to Make Crab Rangoon Dip
Step 1: Prepare the baking dish
Preheat the oven to 350°F and grease a 1 1/2-quart baking dish. Make sure your cream cheese is fully softened before mixing. It should give easily when you press it with a spoon, which helps it blend smoothly with the other ingredients.
Step 2: Mix the crab filling
Add the chopped imitation crab, softened cream cheese, 1 cup of mozzarella, sour cream, mayonnaise, green onions, soy sauce, Worcestershire sauce, garlic, and granulated sugar to a large mixing bowl. Stir until the cream cheese is evenly blended and the crab and green onions are distributed throughout the mixture.
Pro Tip: Chop the imitation crab into small, bite-sized pieces. Long strips are harder to scoop and can pull the dip right off a crisp wonton chip.
Step 3: Assemble and bake
Spread the crab mixture evenly in the prepared baking dish, making sure it reaches the edges. Sprinkle the remaining 1 cup of mozzarella over the top. Bake for 30 minutes, until the cheese is melted and the top begins to brown.
Step 4: Make the wonton chips
While the dip bakes, cut each wonton wrapper diagonally in both directions to make four triangles. Heat the peanut or canola oil in a large skillet over medium heat.
Test the oil with one wonton triangle before adding a full batch. It should begin bubbling when it touches the oil and turn golden gradually. If it darkens almost immediately, reduce the heat.
Add a few wonton triangles at a time and fry until golden brown. Transfer them to a paper-towel-lined plate, then repeat with the remaining wrappers.
Pro Tip: Remove the chips once they’re lightly golden. The thin wrappers can continue to darken slightly after they come out of the oil.
Step 5: Add the sweet chili sauce
Drizzle the sweet chili sauce over the hot dip just before serving. Set the wonton chips alongside the baking dish rather than adding them directly to the dip, so they stay crisp while everyone snacks.
Expert Tips
- Use the recommended baking dish. A 1 1/2-quart dish keeps the dip thick enough for scooping and gives the mozzarella an even surface to melt and brown. A much larger dish will spread the filling into a thinner layer.
- Set up your frying station first. Separate all the wonton triangles and have a slotted spoon or tongs and a paper-towel-lined plate ready before heating the oil. The wrappers cook quickly, so you won’t have much time to prepare between batches.
- Let the wonton chips cool uncovered. Spread the freshly fried chips out rather than piling or covering them while they’re hot. Trapped steam can soften the thin wrappers after you’ve gone to the trouble of getting them crisp.
Substitutions and Variations
- Use real crab meat. Replace the imitation crab with well-drained canned crab or fresh lump crab. Check canned or fresh crab carefully for any small pieces of shell before stirring it into the filling.
- Lighten the creamy base. Use Neufchâtel cheese in place of the cream cheese, or swap the sour cream for plain full-fat Greek yogurt. The finished dip may be slightly tangier and less rich.
- Make it gluten-free. Replace the soy sauce with tamari or coconut aminos and serve the dip with gluten-free crackers, tortilla chips, or vegetables. Check the imitation crab label carefully because some brands contain wheat or other gluten-containing ingredients.
- Make it egg-free carefully. Vegan mayonnaise can replace regular mayonnaise, but check the imitation crab package before using it. Many brands contain egg whites, so you’ll need an egg-free imitation crab or real crab as well.
- Skip the homemade wonton chips. Serve the dip with store-bought wonton chips, sturdy crackers, pita chips, tortilla chips, toasted baguette slices, cucumber rounds, celery sticks, or sliced bell peppers. Choose something firm enough to scoop the thick, cheesy dip without breaking.
- Serve the sweet chili sauce on the side. Instead of drizzling it over the full dish, let everyone spoon on their own. This works well when some guests prefer a less sweet topping.
Storage and Make-Ahead
Refrigerate leftovers for 3 to 4 days. Store the dip in an airtight container and keep the wonton chips in a separate container at room temperature so they don’t soften.
Reheat in short microwave intervals. Microwave the dip for 30 to 45 seconds at a time, stirring between intervals, until it reaches the temperature you want.
Serve leftovers cold if you like. The dip can also be enjoyed straight from the refrigerator, although the mozzarella will be firmer than it is when the dip is hot.
Skip the freezer. Freezing is not recommended because the cream cheese, sour cream, and mayonnaise can separate and turn grainy after thawing.
Prepare the chips close to serving. The fried wonton chips have their best crisp texture the day they’re made.
Frequently Asked Questions
What is crab rangoon dip made of?
Crab rangoon dip is made with imitation crab, cream cheese, mozzarella, sour cream, mayonnaise, green onions, soy sauce, Worcestershire sauce, garlic, and a small amount of sugar. This baked version is finished with sweet chili sauce and served with fried wonton chips.
Is crab rangoon dip served hot or cold?
Crab rangoon dip is usually served as a hot crab rangoon dip fresh from the oven. When the cheese is melted and the filling is creamy and easy to scoop. This recipe can also be eaten cold, but the cream cheese and mozzarella will firm up in the refrigerator and give the dip a much thicker texture.
What kind of crab is used in crab rangoon dip?
This crab rangoon dip recipe, sometimes called crabmeat rangoon dip, uses imitation crab, which is affordable, easy to find, and has the mild, slightly sweet flavor commonly found in restaurant crab rangoon. Well-drained canned crab or fresh lump crab can also be used for a stronger crab flavor.
What do you eat with crab rangoon dip?
Crab rangoon dip is traditionally served with crisp wonton chips. Sturdy crackers, pita chips, tortilla chips, toasted baguette slices, cucumber rounds, celery sticks, and sliced bell peppers also work well with the thick, cheesy filling.
Where can I find wonton wrappers?
Wonton wrappers are usually sold in the refrigerated produce section of the grocery store, often near tofu, kimchi, fresh noodles, or other refrigerated Asian ingredients. Keep them refrigerated until you’re ready to use them because they can dry out quickly once the package is opened.
How can I make crab rangoon dip spicy?
Make crab rangoon dip spicy by adding sriracha, thinly sliced serrano peppers, or a pinch of crushed red pepper. Stir the heat into the full dip before baking, or add it to individual servings so everyone can control how spicy theirs is.
More Easy Appetizer Recipes
Keep the snack table going with another creamy party dip, a crispy wrapped appetizer, or an easy seafood bite.
- Slow Cooker Buffalo Chicken Dip: A creamy, spicy dip you can keep warm in the slow cooker throughout a party or game day gathering.
- Smoked Queso Dip with Sausage: This hot cheese dip is loaded with sausage, pepper jack, jalapeños, and smoky flavor.
- Cheeseburger Egg Rolls: Crispy wrappers hold a cheesy burger filling in this fun appetizer that can be fried, baked, or air fried.
- Easy Buffalo Shrimp: Tender baked shrimp coated in homemade buffalo sauce make a quick seafood appetizer with a little heat.
- Black Bean and Corn Salsa Dip: A fresh, colorful dip with black beans, corn, tomatoes, cilantro, and lime to balance richer party foods.
If you made this Crab Rangoon Dip, be sure to leave a comment and a star rating below. I love hearing how it turned out for you!
Baked Crab Rangoon Dip Recipe with Crispy Wonton Chips
Ingredients
- 8 oz imitation crab, chopped
- 8 oz cream cheese, softened
- 2 cups mozzarella cheese, divided
- ½ cup sour cream
- ¼ cup mayonnaise
- 3 green onions, sliced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 2 teaspoons minced garlic
- 1 teaspoon granulated sugar
- ½ cup sweet chili sauce
- 1 12 oz package wonton wraps
- 1 ½ cups peanut or canola oil
Instructions
- In a large mixing bowl, stir together the imitation crab, cream cheese, 1 cup of the mozzarella cheese, sour cream, mayonnaise, green onions, soy sauce, Worcestershire sauce, garlic, and granulated sugar. Transfer the mixture into your baking dish.
- Sprinkle the remaining mozzarella cheese over the top of the dip.
- Bake for 30 minutes, until the top begins to brown.
- While your dip bakes, make the wonton chips. Cut the wonton wraps into four pieces by diagonally dividing each into triangles. Heat oil in a large skillet over medium heat, then fry the wonton pieces a few at a time until they’re golden brown. Transfer the cooked chips to a paper-towel-lined plate and repeat with the rest.
- Drizzle the sweet chili sauce over the dip and serve with your wonton chips.
Notes
- Use a 1 1/2-quart baking dish so the dip bakes evenly and stays thick enough to scoop.
- Chop the imitation crab into small pieces so it stays put on each chip instead of pulling off.
- Test the oil with one wonton triangle before frying a full batch, and pull the chips as soon as they turn golden.
- Store leftovers in an airtight container in the refrigerator for 3 to 4 days, and keep the wonton chips in a separate container at room temperature so they stay crisp.
- Freezing isn’t recommended, the cream cheese, sour cream, and mayonnaise can separate and turn grainy after thawing.
- Nutrition facts reflect the dip only, not the wonton chips or any other dipper, since that part of the recipe is easy to swap and varies too much to calculate accurately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
