Crab Rangoon Dip Recipe

Looking for the ultimate party starter or game-day snack? This Crab Rangoon Dip is your go-to crowd-pleaser! It’s creamy, cheesy, and packed with savory crab goodness. The Crab Rangoon Dip combines everything you love about crab rangoons rich cream cheese, garlic, soy, and just the right touch of sweetness. Paired with crispy wonton chips, this Crab Rangoon Dip disappears fast at any gathering. Make this Crab Rangoon Dip once and you’ll never go back to store-bought appetizers again!

Why You’ll Love This Crab Rangoon Dip

• Effortless Prep: Just 10 minutes of mixing, then let the oven do the work.
• Make-Ahead Friendly: Mix the dip up to 2 days in advance.
• Versatile: Serve it with homemade wonton chips, pita, or even veggies.
• Flavor Bomb: Creamy, cheesy, sweet, and savory all in one.

Ingredients You’ll Need For Crab Rangoon Dip

For the Dip:

• 8 oz. cream cheese (softened for smooth blending)
• ½ cup sour cream (adds tang and creaminess)
• 1 teaspoon soy sauce
• 2 teaspoons brown sugar
• 1 clove garlic, minced
• 3 oz. canned crab meat
• 1 cup mozzarella cheese, divided
• 4 green onions, diced (half in the dip, half for garnish)

For the Wonton Chips:

• 12 oz. wonton wraps
• 1 quart vegetable oil (for frying)

How to Make Crab Rangoon Dip (Step-by-Step)

Step 1: Prepare the Dip

Let your cream cheese come to room temperature this makes mixing easier and smoother.

1. Preheat your oven to 350°F (175°C).
2. In a large bowl, beat cream cheese until smooth using a hand mixer.
3. Add sour cream and soy sauce, beat again to combine.
4. Stir in the brown sugar, minced garlic, crab meat, ½ cup mozzarella, and half the green onions.
5. Pour the mixture into a small baking dish, and top with the remaining mozzarella cheese.
6. Cover with foil and bake for 20 minutes.
7. Remove the foil and bake an additional 10 minutes, until golden and bubbly.

Step 2: Make Wonton Chips

1. Heat oil in a deep fryer or Dutch oven to 325°F (use a thermometer if available).
2. Cut wonton wraps diagonally to form triangles.
3. Fry 4–5 at a time, flipping them to brown evenly.
4. Remove quickly once light golden—these crisp up fast!
5. Drain on paper towels and sprinkle with salt.

Pro Tips from the Kitchen

• Don’t rush the cream cheese softening it first prevents lumpy dip.
• Fresh crab? Even better! Swap out canned for fresh if available.
• Cheese swap: Monterey Jack or cheddar also work great if you want a twist.
• Make it spicy by adding a few dashes of sriracha or red pepper flakes.

Serving Suggestions For Crab Rangoon Dip

This Crab Rangoon Dip is the life of the party. Serve it hot, right out of the oven with:

• Freshly fried wonton chips
• Sliced baguette or crostini
• Crackers
• Carrot and celery sticks (for a low-carb option)

Want to wow your guests? Sprinkle chopped green onions and a few extra crab chunks on top before serving.

Can I Make Crab Rangoon Dip Ahead of Time?

Absolutely! Mix it, store it covered in the fridge, and bake it just before serving. It tastes even better once the flavors have had time to meld.

How to Store Leftovers

Got leftovers? Lucky you!

• Fridge: Store covered for up to 3 days.
• Reheat: Pop in the oven or microwave until warmed through. The wonton chips may lose their crispness, but the flavor will still shine.

Nutritional Info (Per Serving)

• Calories: 329 kcal
• Carbs: 28g
• Protein: 12g
• Fat: 18g
• Saturated Fat: 11g
• Cholesterol: 49mg
• Sodium: 582mg
• Sugar: 2g
• Calcium: 209mg
• Iron: 1.8mg

Chef’s Final Thoughts

This Crab Rangoon Dip is that one dish everyone will ask you for the recipe. It’s comfort food disguised as an elegant appetizer. Perfect for holidays, parties, or even a fun Friday night in. Don’t forget the crispy wonton chips they’re the crown jewel of this dip!