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This crab rangoon dip is the party-sized version of everyone’s favorite Chinese restaurant appetizer! Creamy, cheesy, and loaded with sweet lump crab, this hot dip disappears fast at holiday parties, game days, and family get-togethers.
Looking for more crowd-pleasing dip ideas? My Rotel Dip and Buffalo Chicken Dip are both favorites around here!
Why you’ll love this baked crab rangoon dip!
Whenever I make this crab rangoon dip recipe for a party, people can’t help but hover around the snack table dipping crispy wonton chips into the creamy, cheesy crabmeat dip. (Okay, to tell you the truth, I do the same thing. It’s so good!)
If you’ve ever ordered crab rangoon as a starter at a Chinese restaurant, you probably have a good idea of what this dip tastes like. It’s basically a deconstructed version of the appetizer, with homemade wonton chips used for dipping instead of filling. But don’t worry, if you’re short on time, you can use pita chips instead of making your own chips and it’s just as good!
- Perfect party appetizer: Great for holidays, game day, and potlucks.
- Easy to make ahead: Prep it in advance and bake before serving.
- Ultra creamy and cheesy: Rich, satisfying, and totally crave-worthy.
- Customizable dippers: Wonton chips, crackers, veggies, and more.
- Crowd favorite: It’s always one of the first dishes to disappear.
Table of Contents
Ingredients You’ll Need
See recipe card below this post for ingredient quantities and full instructions.
- Green onions – For the dip itself and for garnish.
- Wonton wrappers – These are cut into triangles and baked into crispy chips.
- Cream cheese – Let it soften first for easy mixing.
- Sour cream – Adds tang and smoothness.
- Mayonnaise – Gives richness and helps create that classic rangoon flavor.
- Monterey Jack cheese – Melts beautifully without overshadowing the flavors of the other ingredients.
- Low-sodium soy sauce – Just enough for that signature savory note.
- Garlic powder – For savory flavor without the bite of fresh garlic.
- Lump crab – The sweet, delicate flavor that makes this crabmeat rangoon dip shine!
How to Make Crab Rangoon Dip
- Make the Wonton Chips: Arrange cut wonton wrappers on a baking sheet and spray with cooking spray. Bake at 350ºF for 5–7 minutes, until golden and crisp. Set aside.
- Mix the Creamy Base: In a large bowl, beat cream cheese, sour cream, mayonnaise, soy sauce, and garlic powder until smooth.
- Add the Crab and Cheese: Fold in lump crab, ½ cup Monterey Jack cheese, and green onions.
- Transfer and Top: Spread the dip into a small baking dish and sprinkle remaining cheese over the top.
- Bake Until Bubbly: Bake 20–25 minutes, until hot, melted, and lightly golden.
- Garnish and Serve: Top with extra green onions and a drizzle of Sriracha if desired. Serve warm with wonton chips or your favorite dippers.
Serving Suggestions
This baked crab rangoon dip recipe includes instructions for making crispy wonton chips, but if you want to save yourself some time or add some variety, here are some more dipper ideas!
- Tortilla chips – Use a sturdy chip that can stand up to the creamy dip!
- Crackers – You can use a spreader to top each cracker with the dip so they don’t break!
- Carrot sticks, celery, and mini peppers – Healthy, crunchy options!
- Celery sticks – Crisp and refreshing, great for balancing the dip’s creaminess.
- Pita chips – Another crispy chip option.
- Naan – Soft naan is awesome for scooping!
How to Store Leftovers
- To store: Keep leftovers in an airtight container in the refrigerator for up to 2 days.
- To reheat: Warm in a 350°F oven until heated through, or microwave in short intervals.
- Wonton chips: Store at room temperature in an airtight container for up to 2 days.
Frequently Asked Questions
Yes, canned crab works well. Just drain it thoroughly before mixing. Fresh lump crab offers the best flavor, but canned is a budget-friendly option.
You can. Mix everything and heat on low for 1–2 hours until warm and melted. It won’t get the same golden top, but it will stay creamy and warm for serving.
Traditional crab rangoon is a fried wonton filled with a cream cheese and crab mixture. Crab rangoon dip is the same filling baked into a hot, scoopable appetizer.
Freezing isn’t recommended because dairy-based dips can separate when thawed.
Yes! Assemble the dip (without baking), cover tightly, and refrigerate up to 24 hours in advance. When ready to serve, bake as directed until hot and bubbly. If baking straight from the fridge, you may need to add 5 extra minutes to the bake time.
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Need help with this recipe?
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Crab Rangoon Dip
Ingredients
- 1 package won ton wrappers cut into triangles (2 per sheet)
- 12 oz cream cheese softened
- 1/2 cup sour cream
- ¼ cup mayonnaise
- 1 cup shredded Monterey Jack
- 2 tsp low-sodium soy sauce
- 1 tsp garlic powder
- 6 oz lump crab
- 3 green onions sliced
Instructions
- Preheat oven to 350° F.
- Add the cut won ton wrappers to a baking sheet and spray with cooking spray. Bake for 5 to 7 minutes, until golden brown and crispy. Set aside.
- In a large bowl, combine cream cheese, sour cream, soy sauce, and garlic powder. Beat until evenly combined. Fold in crab, ½ cup cheese, and green onions.
- Transfer dip to a small baking dish and top with remaining cheese.
- Bake for 20-25 minutes, until the dip is bubbly and golden.
- Garnish with more green onions and drizzle with Sriracha, if desired. Serve warm won ton crackers or with pita chips.
Notes
- Soften cream cheese fully so it’s easy to stir it in with the other ingredients.
- Gently fold in the crabmeat to keep the lumps intact.
- Don’t overbake or the dip can dry out.
- Let the dip rest 5 minutes before serving for best texture.
I was craving crab rangoon and decided to make this dip since it seemed easier. Delicious!
This dip is amazing! A new family favorite! Does puff up in oven – be sure to use large enough baking dish🥹. Did not use onions. Used Stacy’s pita chips for dipping. Yummy!
Thank you! We’re so glad you enjoyed it!
What do you do with the Mayonnaise? The ingredients have Mayo, but not in the instructions.
And to be clear. You spray the wontons with cooking spray ? Like Avacado Spray?
yum yum!!!!