This Crab Rangoon Dip is the party-sized version of everyone’s favorite Chinese restaurant appetizer! If you’re looking for an instant hit for a holiday get-together, this is it!
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 crab dip. (Okay, to tell you the truth, I do the same thing. It’s so good!) I have a lot of baked dips in my repertoire for party snacks, but this might just be one of my favorites—and I guarantee, if you make it, everyone will ask you for the recipe!
Easy Crab Rangoon Dip Recipe
There’s something completely irresistible about a piping hot creamy dip for a winter get-together with friends and family, and since there are a lot of holiday celebrations over the next few months, I thought it was about time I shared my Crab Rangoon Dip recipe here!
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!
- Wonton wrappers – You’ll need to cut them into 2 triangles per sheet.
- Cream cheese – Soften the cream cheese a bit so it’s easy to stir in the other ingredients.
- Sour cream
- Shredded Monterey Jack
- Low-sodium soy sauce
- Garlic powder
- Lump crab – You can use real crab or imitation.
- Green onions
How to Make Crab Rangoon Dip
Preheat oven to 350°F. Spray a baking sheet with nonstick cooking spray.
2. Make the Chips
Place the wonton triangles on the prepared baking sheet and spray the tops with cooking spray. Bake for 5 to 7 minutes, or until they’re golden brown and crispy.
3. Make the Dip
In a large mixing bowl, beat the cream cheese, sour cream, soy sauce, and garlic powder until smooth. Fold in the crab, ½ cup of the cheese, and the green onions.
Transfer the dip to a small baking dish and sprinkle the remaining cheese over the top. Bake for 20 to 25 minutes, or until the dip is bubbly and the top is golden.
5. Garnish and Serve
Garnish with additional green onions and drizzle with Sriracha, if desired. Serve with the wonton chips or pita chips.
Is there actually crab in crab rangoon?
Crab rangoon is usually made with imitation crab, so you can make crab rangoon dip either way—with real crab or imitation. It’s up to you!
Is crab rangoon dip real Chinese food?
No, not at all! This is definitely an American recipe that’s a spin on an Americanized Chinese food appetizer.
Can crab rangoon dip be made ahead?
Yes, you can assemble the dip and refrigerate it up to a day in advance, then bake it so it’s piping hot in time for your party.
How to Store Leftovers
If you have leftovers, transfer the dip to an airtight container and refrigerate it for up to 2 days. Reheat it in the oven or microwave before serving. Leftover wonton chips can be stored at room temperature for up to 2 days.
More Baked Dips for Holiday Parties
Crab Rangoon Dip
- 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
- 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.