Hot Crab Rangoon Dip

This hot Crab Rangoon Dip has the creamy crab filling, sweet chili sauce and crispy wonton-style chips you love, without folding a single wonton. It serves 10 and is ready in about 40 minutes.

“Dip goes fast and can be used for any celebration!”

Jill

All The Crab Rangoon Flavor, Without Folding Individual Wontons

Making individual crab rangoons for a party means filling, folding and frying a whole lot of little wrappers. Traditional crab rangoon is an American-Chinese appetizer made with a creamy crab and cream cheese filling wrapped in wonton wrappers and fried until crisp. This Crab Rangoon Dip recipe takes that filling straight to a baking dish, then lets everyone scoop it up with crispy homemade chips.

I tested this dip several times to find the right balance of crab and creamy ingredients. Lump crab gets folded into a seasoned cream cheese mixture, with Monterey Jack on top for a golden finish. The sweet chili sauce goes on after baking, so it becomes a nice sweet-spicy layer of goodness on top of the creamy dip.

It is a practical appetizer for game day, New Year’s Eve or any gathering where a bubbling dish of dip is easier to serve than a platter of individual rangoons.

Easy Crab Rangoon Dip Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• lump crab meat – a 6-ounce can keeps this party dip in check, budget-wise, without sacrificing real crab flavor. Drain well and check for any bits of shell. For an even more budget-friendly substitute, chopped imitation crab meat works, too.
• cream cheese – forms the thick, creamy filling. Softening it briefly in the microwave makes it much easier to whisk smooth.
• mayonnaise and sour cream – loosen the cream cheese so the dip stays scoopable, with a little tang from the sour cream.
• Monterey Jack cheese – some goes into the filling, and the rest makes the lightly browned, bubbling topping.
• green onions – the white parts flavor the filling; the green tops go on just before serving, for color.
• lime juice – a little acidity cuts through all that dairy. Lemon juice can work in its place.
• soy sauce – adds savory depth to the crab filling.
• sriracha – supplies a gentle background heat without turning the whole dip too hot.
• garlic powder, onion powder and black pepper – season the filling without competing with the crab.
• sweet chili sauce – the final glossy layer gives the dip that familiar crab rangoon sweet-and-spicy contrast.
• egg roll wraps – cut into quarters, they fry into sturdy, crisp chips for scooping. Wonton wrappers are another option. Some grocery stores also sell pre-made wonton chips.
• vegetable oil – for frying the chips.
• kosher salt – a light sprinkle seasons the chips as soon as they come out of the oil.
• nonstick cooking spray – keeps the baked cheese from sticking to the dish.

How To Make Crab Rangoon Dip

1. SOFTEN. Heat the oven to 400 degrees F and spray a 1-quart baking dish or pie plate. In a medium bowl, microwave the cream cheese for 30 to 60 seconds, just until very soft, then whisk with the mayonnaise and sour cream until smooth.

2. SEASON. Whisk in the lime juice, soy sauce, sriracha, garlic powder, black pepper and onion powder.

3. FOLD. Add the white parts of the green onions, the drained crab and 1 cup of Monterey Jack. Fold gently with a spatula so the crab keeps some of its texture.

4. ASSEMBLE. Spread the mixture in the prepared dish and sprinkle with the remaining 1/2 cup of Monterey Jack.

5. BAKE. Bake 20 to 22 minutes, until the top is golden brown and the dip is bubbling around the edges.

6. FRY. Meanwhile, heat 1/2 inch of vegetable oil in a medium skillet over medium-high heat until shimmering. Fry the egg roll wrap quarters in batches for 1 to 2 seconds per side, until golden. Drain on paper towels and sprinkle lightly with salt.

7. FINISH. Spread the sweet chili sauce gently over the hot dip, scatter the green onion tops over it and serve with the fried wonton chips.

Make Ahead, Storage And Reheating

• Make Ahead: Assemble the unbaked dip up to 24 hours ahead, cover tightly and refrigerate. Let it stand at room temperature for about 30 minutes before baking. Fry the chips closer to serving time for the best crunch.
• Refrigerate: Transfer leftovers to a shallow container and refrigerate uncovered until fully chilled, then cover. Keep refrigerated for up to 1 day.
• Reheat: Cover with foil and warm in a 325 degree F oven until hot throughout, or microwave small portions at 50% power. This dip can be eaten cold if promptly refrigerated, but the cream cheese sets up and is much firmer than when hot.
• Freeze: Not recommended. The creamy base may separate when thawed, and the crispy chips will lose their texture.