Hot Crab Rangoon Dip
This Crab Rangoon Dip is everything you love about your favorite takeout treat, but in a creamy, shareable dip that is MUCH easier to make than individual rangoons.
This Crab Rangoon Dip With Wonton Chips Is A Party Favorite!
If you love ordering crab rangoon as a takeout treat, you’ll be obsessed with this hot, creamy crab dip version.
It’s everything you love about the appetizer – creamy crab filling, sweet chili sauce and crispy wontons, but it’s a shareable dish that is MUCH easier to make for a gathering than individual rangoons.
I tested this recipe a bunch of times to get it just right for you. I wanted the right combination of meaty crab to creamy elements, and a layer of sweet chili sauce that added lots of flavor without being too spicy.
The recipe below is ready to be the ultimate party snack that will have everyone asking for the recipe!
Why You Will Love This Rangoon Dip Recipe
- Creamy, cheesy and full of flavor, this dip is a guaranteed crowd-pleaser.
- Wonton chips are ideal, but it pairs wonderfully with other things like veggies, crackers, or bread.
- You can mix everything together ahead of time, refrigerate it, and bake it when you’re ready to serve – making hosting stress-free.
What is Crab Rangoon?
Crab rangoon is a classic American-Chinese appetizer made with wonton wrappers filled with a creamy mixture of crab (sometimes imitation crab, actually) and creamy cheese. They’re usually folded into small dumplings or triangles and fried until they are crispy and golden brown.
Crab Rangoon Dip Recipe Ingredients
- crab meat – the star ingredient! Lump crab meat gives this dip a tender, delicate texture.
- cream cheese – the creamy, rich base of the dip.
- mayonnaise – adds a slight tang and makes the cream cheese more dip-able.
- sour cream – enhances the creaminess and lightens the texture.
- Monterey Jack cheese – helps bind the ingredients together and creates a golden, cheesy crust on top of the dip.
- green onions – to add mild onion flavor and garnish the dip.
- lime juice – adds acidity to balance the creaminess. Lemon juice works too!
- soy sauce – seasons and adds umami to this easy crab rangoon dip recipe.
- sriracha – for just a bit of gentle heat.
- sweet chili sauce – often served as a dipping sauce for crab rangoons, we’re going to add a layer of this condiment to the top of the baked dip for extra flavor.
- garlic powder, onion powder, black pepper – add savory flavor that will complement the crab.
- egg roll wraps – what we’ll be using to make the “wonton chips.” You can also use wonton wrappers.
- vegetable oil – for frying the chips.
How To Make Hot Crab Rangoon Dip
1. CREAMY STUFF. In a large bowl, microwave the cream cheese until it is very soft, then whisk it together with the mayonnaise and sour cream.
2. FLAVORFUL STUFF. Whisk in the lime juice, soy sauce, sriracha, garlic powder, black pepper and onion powder.
3. CRAB. Add the white parts of the green onions, crab, and 1 cup of the Monterey Jack cheese and fold until combined.
4. TRANSFER. Transfer the mixture to a baking dish prepped with cooking spray and spread in an even layer. Sprinkle with the remaining Monterey Jack cheese.
5. BAKE. Transfer to the oven and bake until golden brown and bubbling around the edges.
6. FRY. Meanwhile, fry the egg roll wrap quarters in hot oil until golden brown, then drain and sprinkle with salt.
7. FINISH. Remove the dip from the oven and gently spread the sweet chili sauce over the top. Sprinkle with the green parts of the green onions and serve the dip with the wonton chips.
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Easy Crab Rangoon Dip Recipe Home Chef Tips
- You can assemble the dip up to 24 hours in advance, wrap tightly and refrigerate. Bring to room temperature for 1 hour before baking.
- Fresh lump crab meat gives this dip the most premium flavor, but imitation crab meat is not unheard of for crab rangoons in the Midwest, and can be a budget-friendly option for this dip that will still taste great.
- We’re using full fat cream cheese, sour cream and mayonnaise for the creamiest dip. This recipe has not been tested with lower fat options.
What To Serve With Crab Rangoon Dip
Serve this hot crab rangoon dip simply with the fried wonton chips included in the recipe, or extras like:
- VEGGIES – carrot sticks, celery and cucumber slices are all nice with this creamy dip.
- OTHER CHIPS – tortilla chips or potato chips work, too!
- CRACKERS – buttery ones like Ritz crackers complement this dip nicely.
- BREAD – warm pita bread or toasted baguette slices are also great!
Recipe for Crab Rangoon Dip Storage
If you have leftovers, transfer them to an airtight container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 1 day.
You can eat the leftover crab rangoon dip cold or re-warm it in the oven before serving again.
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Crab Rangoon Dip Recipe
Ingredients
- Nonstick cooking spray
- 8 ounces cream cheese
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 teaspoons lime juice
- 2 teaspoons soy sauce
- 2 teaspoons sriracha
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ½ teaspoon onion powder
- 3 green onions thinly sliced, white and green parts separated
- 1 can lump crab meat (6 ounces), drained
- 1 ½ cups shredded Monterey Jack cheese divided
- Vegetable oil for frying
- 12 egg roll wraps cut into quarters diagonally
- Kosher salt for sprinkling
- ⅓ cup sweet chili sauce
Instructions
- Preheat oven to 400 degrees F. Spray 1 quart baking dish or pie plate with cooking spray.
- In large microwave safe bowl, microwave cream cheese for 30 to 60 seconds until very soft but not entirely melted.
- Add mayonnaise and sour cream and whisk vigorously for 1 minute or until smooth.
- Add lime juice, soy sauce, sriracha, garlic powder, black pepper and onion powder and whisk until smooth.
- Add white parts of green onions, crab and 1 cup Monterey Jack cheese and use spatula to gently fold until combined.
- Transfer mixture to prepared baking dish and spread in an even layer. Sprinkle with remaining 1/2 cup Monterey Jack cheese.
- Transfer to oven and bake 20 to 22 minutes or until golden brown and bubbling around the edges.
- Meanwhile, heat 1/2-inch oil in medium skillet over medium-high heat. In a batches, transfer egg roll wrap quarters to oil and fry 1 to 2 seconds per side or until golden brown. Transfer to paper towel-lined plate and lightly sprinkle with salt.
- Remove dip from oven and gently spread sweet chili sauce over dip. Sprinkle with green parts of green onions and serve with wonton chips.
