Warm dips are welcome at any party or gathering! If you agree, then you must try these tried and true favorites like this chicken alfredo dip, this spinach artichoke dip or this flavorful hot corn dip. I love them all so much!
What is Crab Rangoon Dip?
Crab rangoon dip is one of the most addicting and delicious dips you could make! This is the ultimate warm, satisfying snack dip to serve at potlucks, family get togethers, game day, holiday celebrations, and parties. It’s easy to make with succulent crab meat, cream cheese, sour cream, mayo, shredded cheese, and a few simple pantry staples. Mix it all together, bake to golden, bubbly perfection, and it will be love at first bite! Just 10 minutes of prep time is all it takes! You can even prepare it ahead of time, and then pop it in the oven before your big event. Super convenient if you’re hosting a party or other gathering. It’s fabulous with fried wonton chips, crackers, toasted bread or tortilla chips.
What’s in Crab Dip?
This crab rangoon dip recipe comes together so effortlessly with simple ingredients. Even though it’s easy to make, it’s super tasty and everyone will be asking for the recipe! See the recipe card at the bottom of the post for exact measurements.
Cream Cheese: Soften the cream cheese by leaving it at room temperature for about half an hour or take it out of the package and microwave it for 30 seconds. This will help it combine better with the other ingredients. Sour Cream: Gives the dip a subtle tang and thins out the the thick cream cheese. Mayonnaise: Adds extra creaminess and flavor! Sweet Chili Sauce: For a sweet and sour taste that complements the other savory ingredients. Use my recipe to make your own. Soy Sauce: Adds a rich umami flavor. I just used regular soy sauce, but you can also choose for low-sodium soy sauce. Sriracha Sauce: So your dip has a hint of spice. Garlic Powder: To season the dip with the perfect amount of garlic flavor. Salt and Pepper: Makes everything taste so good! Lump Crab Meat: Look for this in the canned meat aisle by the tuna. Monterey Jack Cheese: If you have the time, shred this yourself directly from a block. It will melt better and have more flavor. Green Onions: Adds freshness and color. Wonton Wrappers: You can bake the wonton wrappers as instructed in this recipe, or make fried wonton chips.
Let’s Make Some Dip!
This tasty crab rangoon dip is easy to mix up and comes out of the oven deliciously warm and bubbly. It tastes so good served with crispy wonton chips! You can also pair it with toasty bread or crackers. Here’s how to make it:
Make Ahead: To make this dip ahead, assemble everything into the baking dish, cover and keep it in the fridge until you are ready to bake it. Make it Spicy: Add more sriracha to taste for a spicier dish. Crab: You can use imitation crab in place of the canned crab. Fresh crab meat will also work great. It is typically sold in plastic containers over ice at the market. Wonton Tip: Depending on the size of your wonton wrappers you may want to quarter them.
In the Refrigerator: Store dip leftovers in the fridge in an airtight container for up to 5 days. Crispy wonton chips can be kept at room temperature in an airtight container for up to 5 days. To Reheat: To warm this back up, place it in the oven at 350 degrees for 15 minutes. You can also microwave individual servings until heated.
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