Every party needs a batch of this baked Crab Rangoon Dip! It’s oh-so creamy, loaded with crab meat, and topped with ooey gooey melted cheese. Scoop up every bite with wonton chips for the perfect balance of creamy and crunchy.
All bets are off when crab rangoon is on the takeout order. I can’t help but hog these crispy, fried, crab and cream cheese-filled appetizers all to myself, especially when there’s sweet chili sauce on the side for dipping. Sorry, not sorry.
Luckily, this hot crab rangoon dip is perfect for sharing. It has all the goodness of the classic appetizer, including a cream cheese and sour cream base filled with crab meat, shredded cheese, and simple savory seasonings. And because it’s so easy to put together, you can quickly bake a batch for every special occasion or right before your friends come over.
If you and your friends adore creamy dips, make sure you bring this Vegan Baked Spinach & Artichoke Dip to the get-together as well.
Table of Contents:
Why you’ll love this recipe
- Incredibly Easy! A handful of simple ingredients transform into a creamy dip in less than 30 minutes.
- Perfect for Parties - From the tender crab to the gooey melted cheese to the savory, creamy base, this snack is a serious crowd-pleaser!
- Customizable - There are plenty of substitutions to choose from. Use the ingredients you have on hand or change the flavors to suit your taste buds.
🎥 Watch the video of this recipe
🥘 What you need for this recipe
Ingredients
- Cream Cheese - Make sure the cream cheese is softened. To do this, take it out of the fridge 30 minutes to 1 hour before mixing it with the rest of the ingredients. When it’s soft, it’ll blend seamlessly with the sour cream, seasonings, and crab.
- Sour Cream - Feel free to swap this with crème fraîche if you want this dip to be super rich and not as tangy.
- Soy Sauce - Use regular or low-sodium soy sauce for a hint of umami here. Or, if you’re gluten-free, swap it with tamari instead.
- Garlic Powder - A couple of minced garlic cloves work well, too.
- Salt and Pepper
- Crab Meat - Canned lump crab meat is the best option because it’s convenient, tender, flavorful, and already cooked. Do not use imitation crab meat if you can help it; it’s too chewy and not as tasty. If canned crab meat is unavailable where you live, use cooked shrimp instead. Even a blend of hearts of palm and canned artichoke hearts will work if you need a vegetarian substitute.
- Green Onions
- Mozzarella Cheese - Make this dip with only mozzarella cheese or a mix of mozzarella and cheddar cheese for a stronger bite.
See recipe card for quantities.
Tools and Equipment:
- Large Mixing Bowl
- Small Baking Dish
- Cheese Grater
- Silicone Spatula
- Large Spoon
📋 How to make Crab Rangoon Dip
Step 1: Make the Base
In a large mixing bowl, mix the softened cream cheese, sour cream, soy sauce, garlic powder, salt, and pepper until smooth and creamy.
Finish by folding in the shredded crab meat, green onions, and most of the shredded cheese until combined.
Step 2: Bake the Dip
Transfer the crab dip to a baking dish. Spread the top of the dip into an even layer, then top it with the remaining shredded cheese.
Bake the dip in the oven until it’s hot and the cheese is melted.
Step 3: Serve
Garnish the hot crab rangoon dip with a drizzle of sweet chili sauce. Serve it while it’s hot with wonton chips, crackers, and fresh vegetables for dipping. Enjoy!
Storage
Storage & Reheating Tips:
- Store in the Fridge: Once cool, the leftover dip will keep in the fridge for 3 to 4 days. Cover the baking dish or transfer the dip to an airtight container to keep it fresh.
- Store in the Freezer: I don’t recommend freezing the leftover dip because dairy tends to separate and become grainy after thawing.
How to Reheat: Either microwave as much dip as you plan on eating for 1 to 2 minutes, or warm the leftovers in a 350ºF oven for about 10 minutes.
💭 Expert Tips & Tricks
- If you can, shred the cheese fresh from the block rather than buying pre-shredded cheese. Trust me, it melts much nicer! The gooier and more stringy the melted cheese is, the better.
- Let your creativity shine with the garnishes. Sliced green onions and a drizzle of sweet chili sauce are both classic, but you could also add a pinch of red chili flakes, fresh chives, or lemon zest.
- Serve hot crab dip with a side of wonton chips to make it feel just like the classic appetizer. You can also include tortilla chips, crackers, celery sticks, and cucumber slices for more variety.
Recipe FAQs
Crab rangoon is a popular appetizer that stuffs wonton wrappers with a cream cheese and crab meat mixture. The crab puffs are deep-fried until golden and crispy, then typically served with sweet chili sauce for dipping. They’re a Chinese takeout classic and completely irresistible!
I haven’t tested it, but you technically do not need to bake the crab dip if you don’t want to. Only serve it cold if you made it with canned or precooked crab meat. The leftover dip is delicious served cold, too (spread it on crackers for a simple snack).
Absolutely! Simply double the ingredients and bake the dip in a larger 9x13” baking dish.
Related Recipes
Looking for other recipes like this? Try these:
Love a recipe you've tried? Please leave a 5-star🌟 rating in the recipe card below and/or a review in the comments section further down the page. Don't forget to tag me on Instagram, Pinterest, and Facebook when you try one of my recipes!
📖 Recipe
Hot Crab Rangoon Dip
Equipment
- Large Mixing Bowl
- Small Baking Dish
- Cheese grater
- Silicone Spatula
- Large Spoon
Ingredients
- 8 oz Cream cheese plain, softened
- ½ cup Sour cream or creme fraiche
- 2 tablespoon Soy sauce or Tamari
- ½ teaspoon Garlic powder
- ½ teaspoon Kosher salt
- ½ teaspoon Black pepper cracked
- ½ cup Lump crab meat shredded
- 1 cup Mozzarella cheese shredded
- Wonton chips or crackers for serving
- Sweet chili sauce for serving, optional
Instructions
- In a mixing bowl, combine cream cheese, sour cream, soy sauce, garlic powder, salt, and pepper until smooth.
- Add the shredded and drained (if canned) crab meat, the green onions, and about ¾ cup of the shredded cheese.
- Mix until well combined.
- Transfer the dip to a baking dish and add the remaining shredded cheese to the top. Bake in the oven until hot and bubbly, about 15 minutes.
- Serve the dip with wonton chips, crackers, or fresh veggies for dipping.
Notes
- If you can, shred the cheese fresh from the block rather than buying pre-shredded cheese. Trust me, it melts much nicer! The gooier and more stringy the melted cheese is, the better.
- Let your creativity shine with the garnishes. Sliced green onions and a drizzle of sweet chili sauce are both classic, but you could also add a pinch of red chili flakes, fresh chives, or lemon zest.
- Serve hot crab dip with a side of wonton chips to make it feel just like the classic appetizer. You can also include tortilla chips, crackers, celery sticks, and cucumber slices for more variety.
Comments
No Comments