Crab Rangoon Dip is one of our favorite appetizers and a party go to! Hot, creamy, cheesy and loaded with crab this dip is perfect served with fried wonton chips, tortilla chips or crackers for dipping!
I love appetizers and I can assure you if I’m invited to a party I’m going to show up hungry so I can nibble my way through the evening.
When we go for dinner if Crab Rangoon is on the menu, I can pretty much guarantee it’s going to end up on my table too! Crispy and delicious on the outside with a creamy cheesy crab filling… what’s not to love?
This hot crab dip takes all of those same delicious flavors found in your favorite restaurant appetizer and puts them into a totally scoopable, loveable dip!
I make a lot of dips with a cream cheese base because … well.. cream cheese is delicious. I recently learned a little secret for making my dips extra creamy and easy to scoop without breaking my chips and crackers! When starting any cream cheese dip, soften your cream cheese and then instead of stirring it all with a spoon, use a hand mixer. This makes the cream cheese light and fluffy and in turn the dip is so much softer and fluffier… and scoopier.
I used to serve this with baked or fried wonton chips which are yummy but I do find that using egg roll wrappers works better because they’re generally a bit thicker and don’t break as easily. If you don’t want to go to the trouble of frying your own chips, tortilla chips are the perfect dippers for this recipe! To get that wonton flavor, we crunch up a few Wonton Strips and sprinkle them on top just before serving!
More Cheesy Party Dips You Need
- Jalapeno Popper Dip (Video) Rich cream cheese, spicy diced jalapenos and sharp cheddar are topped with crispy Panko bread crumbs and baked until warm and gooey.
- Hissy Fit Dip from Brown Eyed Baker Sausage, cream cheese, sour cream, two cheeses, chives and seasonings make this creamy dip totally absolutely irresistible!
- Mexican Corn Dip This hot Mexican corn dip is creamy, cheesy and loaded with corn and colorful veggies. The perfect make-ahead dip for any party!
- Creamy BLT Dip This easy BLT Dip features a creamy and cheesy base is topped with crisp smoky bacon, ripe juicy tomatoes, and fresh crisp lettuce for the perfect party dip!
- Hot Spinach and Artichoke Dip Hot Spinach and Artichoke Dip is nestled in a sour dough bread bowl and baked until warm and melty for the party appetizer.
- Slow Cooker Buffalo Chicken and Cheese Dip from Foodie Crush the best buffalo chicken flavors loaded with cheese and cooked until melty warm is the perfect party dipper!
If you’re looking for a baked crab dip to please a crowd, I have to say this is definitely the best one I’ve ever had! Soft and creamy right out of the oven (although the leftovers are yummy served cold and spread on a cracker).
Cheesy Crab Rangoon Dip (Hot Crab Dip)
Ingredients
- 8 ounces cream cheese
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ cup fresh parmesan cheese
- 2 cans 6 oz each crab meat, drained
- 1 cup mozzarella cheese shredded, divided
- 2 tablespoons fresh chives
- 1 clove garlic
- ½ teaspoon pepper
Garnish
- 1 tablespoon fresh chives optional
- Wonton Strips crushed (optional)
Instructions
- Preheat oven to 350°F.
- Beat cream cheese, mayonnaise, sour cream, lemon juice and Worcestershire sauce with a hand mixer on medium speed until fluffy.
- Stir in remaining dip ingredients reserving ⅓ cup of mozzarella cheese for topping. Spread in a small baking dish or pie plate.
- Top with remaining cheese. Bake 25 minutes or until hot and bubbly.
- Garnish with remaining chives and crushed wonton strips if desired.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizer
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
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This was so good. Took to a family reunion and it was gone too soon! Give it a try!
I think this has a lot of potential but I used the canned crab meat like you suggested but in the photo recipe it showed that you used King Crab Legs. Mine came out really crabby which is expected using canned crab meat, so did you use canned like your recipe calls for or king crab legs like the picture?
I think I would omit the mayo and add extra cream cheese because that is what is in a Rangoon.
well all I have to say is that everytime I make this recipe my kids don’t even let me get it
into the oven before they start digging in… they love it
I love this! Always a win when you find something the kiddos love!
any thought to if this would work in a crock pot? I would love to make it Friday night for a bunch of friends that are coming over but I’m thinking Crock-Pot might be easier…
Yes, I would suggest cooking it on low and then switching to warm once it’s heated. Enjoy!
What size pan to use?
I use a 2 QT dish. Enjoy Eileen!
Hi can this be made a day or two ahead and then reheated in the oven before guests arrive? if so what temp to reheat?
Hi Sharon, to make ahead of time I would prep it up to Step 4 (before baking) and leave covered in the fridge. Then bake when ready to enjoy!
Made this as an appetizer for a Asian themed Thanksgiving. The only modification we did was imitation crab that we diced. The containers were 8oz each, and therefore had a tad extra crab. Used fresh Mozz. We also made our own Wonton Chips & Naan, super easy and great for dipping.
Thanks and Happy Cooking!
This is my go to recipe for when I have to bring something to parties. It always is a winner! The only thing I do different is I use the fake crab that comes in the plastic bag instead of the canned crab, just a personal preference.
We will be having a big Labor Day camping weekend. I’ll make this for everyone and I know they’ll love it. I love all your recipes. Thank you, Holly
Thank you Shery, so glad you’ve loved the recipes!
Just an FYI, the ingredient in the pictures is green onions, not chives! I couldn’t get either so I made it without and it was just as tasty. This was a huge hit at a family gathering last week, it was gone in just a few minutes! Making it again for the super bowl this weekend per everyone’s request. Also, I didn’t feel like frying wonton strips so I bought some rice crackers and they were amazing with the dip!
Could I make the fried wontons the day before? I’d like to serve this at a party.
Yes, The wontons will keep overnight just keep them in an air-tight container at room temperature!
I loved it!!! It came out perfect! I sprinkled salt and creole seasoning on top and mixed in a little cheddar! I ate it with blue ranch Doritos and nacho cheese Doritos! It was sooo good !
Tastes NOTHING like crab rangoon, all you can taste is cheese. I had my doubts when I saw mozzarella cheese. Waste of money threw it all out
Oh no! We are so sorry to hear that Trey.
Threw it all out?? Good grief what a waste a bit dramatic. I thought it was fabulous
You are looking for Crab Rangoon Filling. Which I am sure can be used as a dip as well.
Oh my, once I master these recipies, I will be invited to every party, and I will feel like I am actually making a contribution that the hostess/host will appreciate.
I’m sure you’re right, enjoy the recipes Charlie!
I was hoping for the velvety soft deliciousness of real Chinese CrabRangoon, but It was nothing like it. In fact, except for the crab and a proportionately scant amount of cream cheese this recipe bears no taste resemblance. While mine looked exactly like the above photos, the flavor was bland and chewey- I believe from the mozzarella cheese. I have never known Crab Rangoon to have Mozzarella cheese in it. This recipe was a thumbs down with my family.
This is super easy and a huge hit. If you ever want to see drunk people fight over the last scrape in the pan, this is the dip to make lol
I use chopped imitation crab because of allergies, and I stop at my neighborhood Chinese restaurant and ask for a fried wontons. They sell me a GIANT bag for $3. Totally worth avoiding the mess and hassle with frying your own, they’re restaurant quality and more than happy to sell them!
Love it!
If I could make this, I would feel like I was a “Fancy Cook”
Thanks for helping us with tasty recipes