Crab Rangoon Dip
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This crab rangoon dip takes everything you love about the takeout appetizer and turns it into one warm, cheesy baked dish, no folding or frying individual wontons required. Crab, cream cheese, mayonnaise, and a mix of mozzarella, white cheddar, and Parmesan bake together into a rich, scoopable dip finished with sriracha and green onions.
This one was full of flavor, and honestly surprised me since I am not usually a big seafood person. Even with that, I found myself going back for more.
What You Need for This Dip
- Imitation crab meat, broken into smaller pieces, is the base of the dip.
- Cream cheese, mayonnaise, and sour cream create the rich, creamy texture of a ragoon.
- Green onions add freshness throughout, plus extra for topping.
- Sriracha sauce brings heat, both mixed in and drizzled on top after baking.
- Worcestershire sauce, soy sauce, and garlic powder round out the savory flavor.
- Mozzarella, white cheddar, and Parmesan get folded in for a melty, cheesy finish.
- Wonton chips, tortilla chips, or crackers for serving.
How to Make Crab Rangoon Dip
Preheat the oven to 375 degrees and grease a 2 and a half quart casserole dish. Add the crab, cream cheese, mayonnaise, sour cream, green onions, sriracha, Worcestershire sauce, soy sauce, and garlic powder to a mixing bowl and mix well.
Fold in the mozzarella, white cheddar, and Parmesan.
Spread the mixture into the prepared dish and bake for 20 to 25 minutes.
Remove from the oven and top with additional chopped green onions, then drizzle with more sriracha if desired. Serve with wonton chips, tortilla chips, or crackers.
How to Make Wonton Chips
Cut each wonton wrapper into 4 triangles and arrange them in a single layer on a parchment lined baking sheet.
Lightly spray with nonstick cooking spray and bake at 400 degrees for 5 minutes. Let the chips cool completely before serving, they crisp up more as they cool.
Tips for the Best Crab Rangoon Dip
Chop the crab meat instead of shredding it. Shredded crab tends to create long strands that make dipping messier. Cutting it into smaller pieces gives you a more scoopable texture.
Wonton chips are thin, so plan accordingly. They are delicious with this dip, but the thinness means they can break when you scoop into a thick dip. A spoon to portion the dip onto your chip or plate works better than trying to scoop straight from the dish with the chip itself. Tortilla chips or sturdier crackers are a good option if you want something less delicate.
Let the wonton chips cool completely. They firm up as they cool, so do not serve them straight out of the oven.
What to Serve with Crab Rangoon Dip
This dip fits right in with other warm party dips.
For more hot dip ideas, check out charcuterie dip, queso blanco, or jalapeno popper dip. For the full lineup, browse our hot dip recipe collection.
Crab Rangoon Dip
Ingredients
- 14 ounces imitation crab meat flake style, broken into smaller pieces or chopped
- 8 ounces cream cheese softened
- 1¾ cups real mayonnaise
- ½ cups sour cream
- ½ cups chopped green onions plus more for serving
- 2 tablespoons sriracha sauce plus more for serving
- 1 tablespoons Worcestershire sauce
- 2 teaspoons soy sauce
- 1 teaspoons garlic powder
- 1 cups shredded mozzarella cheese
- ½ cups shredded white cheddar cheese
- ½ cups shredded Parmesan cheese
Instructions
- Prep the dish: Preheat oven to 375 degrees and grease a 2 and a half quart casserole dish. Set aside.
- Mix the base: Add 14 ounces imitation crab meat, flake style, broken into smaller pieces or chopped, 8 ounces cream cheese, softened, 1.8 cups real mayonnaise, 0.5 cups sour cream, 0.5 cups chopped green onions, plus more for serving, 2 tablespoons sriracha sauce, plus more for serving, 1 tablespoons Worcestershire sauce, 2 teaspoons soy sauce, and 1 teaspoons garlic powder to a mixing bowl and mix well.
- Fold in the cheese: Fold in 1 cups shredded mozzarella cheese, 0.5 cups shredded white cheddar cheese, and 0.5 cups shredded Parmesan cheese.
- Bake: Spread into the prepared casserole dish and bake for 20 to 25 minutes
- Top and serve: Remove from oven and top with additional chopped green onions, drizzling with more sriracha sauce if desired. Serve with wonton chips, tortilla chips, or crackers, for serving.
Notes
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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