Crab Rangoon Dip

Crab Rangoon Dip always reminds me of the first time I tried to impress my in-laws. I figured, why not start with something creamy, cheesy, and (hopefully) foolproof? Of course, while juggling a toddler with one hand and a spatula with the other—let’s just say, things got a bit… chaotic. My mother-in-law still teases me about dropping crab on the dog, but hey, nobody complained once they tasted it. This is like the classic takeout crab rangoon, only way less fussy—no frying, no folding, just pure dip-into happiness. I even saw my uncle (never touches seafood, ever) sneak back for thirds. Success, right?

Why I Keep Making This (Besides the Obvious)

I make this dip for every game day, potluck, and picnic—really, it’s just that crowd-pleasing. My family goes absolutely bonkers for it (there’s usually a spatula duel at the last scoop if I’m honest). Also, on those evenings when I can’t bear the thought of folding dozens of tiny wontons but crave that flavor, this is my quick-fix. It’s forgiving, too; I once forgot the green onions and nobody noticed (but I did—never again). If someone surprises me at the door, I can usually whip this up in less time than it takes to hide the laundry; that’s a win in my book.

What You’ll Need (I Promise You’ve Got Most of It)

• 8oz cream cheese (softened; honestly, store brand works, though my grandmother swore by Philadelphia)
• 1/3 cup sour cream (sometimes I use Greek yogurt if I’m out, it’s perfectly fine)
• 1 cup crab meat (lump is lovely, but imitation crab does the trick and, let’s be real, I can’t always find the fresh stuff)
• 2 green onions (sliced; or just use chives, or skip them if the fridge is looking sad)
• 1 tsp Worcestershire sauce (Lee & Perrins or whatever’s lurking in your pantry)
• 1/2 tsp garlic powder (that’s my shortcut, but my neighbor likes to mince real garlic—good for her!)
• 1 tsp soy sauce
• 1 cup shredded mozzarella cheese (or mix in some cheddar if you’re feeling wild—I sometimes do!)
• Handful of wonton chips (for dipping; or pita chips, tortilla chips, carrot sticks… anything goes really)
• (Optional) Sriracha or sweet chili sauce for a drizzle on top

How to Whip This Up (Trust Me, It’s Easy)

1. Preheat your oven to 375°F (190°C). I sometimes forget this and end up waiting around—don’t be like me.
2. In a mixing bowl, combine cream cheese and sour cream. Give it a good stir, or if you’re feeling impatient like me, a quick zap in the microwave (about 10 seconds) helps soften it up. This is where I usually sneak a taste—quality control!
3. Add crab meat, green onions, Worcestershire, soy sauce, and garlic powder. Mix everything until it looks pretty homogenous; don’t worry if it’s a little lumpy. Lumps mean there’s crab in there, right?
4. Now dump in that mozzarella and give it a couple more stirs. The cheesy bits should be well-distributed, but I won’t tell if it isn’t perfect.
5. Spoon the whole lot into an oven-safe dish (I use a 9-inch pie plate, but a loaf pan or anything heatproof works—heck, I’ve used a cake pan in a pinch).
6. Bake for 22-25 minutes until bubbly and lightly golden at the edges. If you really love a brown top, switch on broil for 1-2 minutes but seriously—keep an eye on it or you’ll end up with dip “Extra Crispy”, which is not always great. (Guess how I know.)
7. Let it cool, just a bit. Hot dip is lava and none of us need a burned tongue right before a party.
8. Serve warm, with wonton chips or whatever crunchy bits you’ve got. (See below for how I make a batch of baked wonton chips when I remember to.)

Notes from My Many Attempts

• Actually, I find it works better if you use the crab right out of the fridge—less fishy aroma.
• I once added way too much soy sauce and it tasted like I’d dumped a salt shaker in. So start small if you’re nervous!
• If you want a smoother dip, use a hand mixer; but more rustic (chunky) is my usual style.
• If making ahead, prepare the dip up to the baking step, then refrigerate and bake when ready. Supposedly, it “melds” the flavors (but I’ve eaten it straight away and it’s darn good, too).

Variations I’ve Tried (and Some I Wouldn’t Repeat)

• Spicy Sriracha twist: Swirl in a tablespoon or two for some heat—my husband likes to call this “Firecracker Rangoon.” I call it “Oops, too spicy!” but the kids can’t get enough.
• Bacon bits: I tried adding crispy bacon once. It was oddly delicious but overwhelmed the crab—might suit bacon fanatics though.
• Lemon zest: One teaspoon brightens things up if you’re feeling fancy.
• Once, I used reduced fat cheese and… let’s just say it turned out gloopy. Wouldn’t rush to repeat.

What You Need (or How to Get Creative)

• A mixing bowl (I’ve used a big salad bowl when the mixing bowl was “in the wash”, works fine)
• Oven-safe baking dish (covered above—use whatever you’ve got, Pyrex, ceramic, even a clean cast-iron skillet will do)
• Spoon or spatula
• Hand mixer (optional, but fun if you like smooth dips)

Honestly, if you haven’t got the “right” dish, just improvise. Once I used a bread pan—looked weird but tasted bang-on.

Keeping Leftovers (If You Even Have Any)

Store leftover dip in a sealed container in the fridge—should be good for about 2 days. Though honestly, in my house it never lasts till morning; if it does, I swear it tastes even better on day two. You can reheat in the oven or the microwave (just cover it so it doesn’t turn into a cheesy volcano).

Here’s How We Serve It (But Do Your Own Thing)

I’m partial to homemade wonton chips—brush wonton wrappers with oil, sprinkle with salt, bake at 375°F till golden (7 min or so), then fight your family off while you finish the dip. Or stale tortilla chips work in a pinch. My cousin dips celery (I call that the “health halo” attempt). Sometimes I’ll put out sweet chili sauce on the side for dipping, just for kicks.

Pro Tips Learned the Hard Way

• I once tried to rush the softening of cream cheese by nuking it for 40 seconds. Ended up with a weird puddle. Actually, 10-15 seconds is enough!
• Don’t stress if the crab breaks up into little shreds; it blends in, and you don’t want a huge bite of just crab anyway.
• Checking the dip before the 20-minute mark is tempting, but wait—you want those edges to bubble away. It just tastes better. Patience, grasshopper (as my dad always says).
• On second thought, if you don’t have Worcestershire sauce, a dash of fish sauce works, but go easy (learned that one the salty way).

Questions People Actually Ask Me

• Can I use canned crab? — Absolutely! Just drain it well. Flake it up with a fork and you’re golden.
• Can I make this ahead of time? Sure! Mix and store, then bake when you need it. I think it actually gets better if it sits overnight (but not everyone agrees with me, so try for yourself).
• My dip looks a bit greasy on top—did I mess up? — Nope, it’s just the cheese and crab doing their thing. Give it a stir, good as new.
• Do I really need to buy wonton wrappers? Nah, not unless you’re feeling fancy! Tortilla chips or even bagel chips work great (little life hack there).
• What’s your favorite ingredient in this? If you asked my seven-year-old, it’s the cheese. If you ask me, it’s the crab (the more, the merrier!).
• Where can I find more party dip ideas? Oh! You check out Serious Eats’ dip recipes or Food52’s appetizer section—I get a ton of inspiration from those brilliant folks.

I guess that’s it—I promise, this Crab Rangoon Dip is the kind of thing people remember you for (in a good way). And if all else fails, just smile knowingly and pretend those crispy cheese edges were planned. Cheers to dips and slightly messy kitchens!

★★★★★ 4.80 from 120 ratings

Crab Rangoon Dip

yield: 8 servings

prep: 15 mins

cook: 25 mins

total: 40 mins

A creamy, savory dip inspired by classic Crab Rangoon, featuring crab meat, cream cheese, and Asian seasonings, perfect for parties and game days.

🖨️ Print Pin Recipe

Ingredients

• 8 oz cream cheese, softened
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• 1 1/2 cups crab meat (canned or fresh), drained and flaked
• 1 cup shredded mozzarella cheese
• 2 green onions, thinly sliced
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/4 tsp black pepper

Instructions

1. 1
   Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
2. 2
   In a large mixing bowl, blend cream cheese, sour cream, and mayonnaise until smooth.
3. 3
   Fold in crab meat, half the mozzarella cheese, green onions, Worcestershire sauce, garlic powder, salt, and black pepper.
4. 4
   Spoon the mixture into the prepared baking dish and spread evenly. Top with remaining mozzarella cheese.
5. 5
   Bake for 25 minutes, or until the dip is bubbly and golden. Serve hot with wonton chips, crackers, or vegetables.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 188 caloriescal

Protein: 10gg

Fat: 13gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 3gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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