The ultimate creamy Crab Rangoon Dip Recipe is made with succulent crab meat, cream cheese, mozzarella, mayonnaise, sour cream, and a few simple pantry spices. Take this easy dip over the top with homemade wonton chips.
This dip is always a huge hit at potlucks, family reunions, gameday, movie nights, and parties. I love to serve this dip with some of my favorite game day food like ham and cheese sliders, veggie pizza, bacon-wrapped shrimp, and sausage stuffed mushrooms.
How to make Crab Rangoon Dip
Start by combining the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat in a medium bowl. Then spoon it into a baking dish and top it with the remaining mozzarella cheese. Now bake until heated through and lightly browned. Finally, top with sliced green onions, and for best results, serve promptly.
Recipe Tips for the Best Crab Rangoon Dip
- Soften the cream cheese by removing it from the fridge about 40 minutes in advance. To hasten the time needed, remove it from the packaging. See below for more ideas on softening cream cheese quickly.
- Although not as tasty, feel free to substitute imitation crab meat.
- Prepare this dip up to 24 hours in advance. Then cover it with wrap and place it in the refrigerator. When ready to bake, remove it from the fridge 40 minutes in advance to bring it to room temperature. Then bake as directed.
- If desired, turn the broiler on low at the last minute of cooking for a beautifully browned top. Broilers are unpredictable, so stay close by and monitor the progress. I peek at it about every 20-30 seconds.
- Serve with homemade wonton chips. Crispy golden brown wonton chips made from wonton wrappers are topped with a sprinkle of seasoned salt or Cajun seasoning. They are perfect for this warm dip.
Crispy Wonton Chips
These delicious chips are so incredibly easy and they are absolutely divine with this dip. Start by cutting your wonton wrappers in half on a diagonal. Then, simply lay them on parchment-covered baking sheets. Brush the tops with butter, sprinkle with a little seasoning, and top with a little grated Parmesan Cheese. Bake for about 7 minutes at 375 degrees rotating the baking sheet after 4 minutes. Use a spatula and remove the chips to a cooling rack to stop the cooking process.
Best Crab for Crab Rangoon Dip
- King Crab – this is by far my favorite crab meat. The meat is tender, sweet, and mild, with an almost lobster appeal.
- Blue Crab – this is also referred to as jumbo lump crab meat. It has a mild, salty ocean flavor.
- Snow Crab – This crab meat is sweet, mild, and delicate. It shreds quite easily, making it perfect for hot and cold dips.
Storage and Reheat
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1-minute intervals at 50% power until heated through.
I do not recommend freezing this dip. The cream cheese, mayonnaise, and sour cream will separate.
More dip recipes
Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese softened
- 1 ½ cups shredded mozzarella
- ⅓ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon freshly ground black pepper
- 1 teaspoon Worcestershire Sauce
- 8 ounces cooked crab meat finely chopped
- 1 green onion thinly sliced
Instructions
- Preheat oven to 350 degrees.
- Combine the cream cheese, 1 cup mozzarella, mayonnaise, sour cream, onion powder, garlic powder, black pepper, Worcestershire Sauce, and crabmeat in a medium bowl. Spoon it into an 8×8 inch casserole dish sprayed with nonstick cooking spray. Top with the remaining mozzarella cheese.
- Bake uncovered until heated through and lightly browned; 25-30 minutes. Top with sliced green onions. For best results, serve promptly.
Notes
- Soften the cream cheese by removing it from the fridge about 40 minutes in advance. To hasten the time needed remove it from the packaging. See below for more ideas on softening cream cheese quickly.
- Prepare this dip up to 24 hours in advance. Then cover it with wrap and place it in the refrigerator. When ready to bake, remove it from the fridge 40 minutes in advance to bring it to room temperature. Then bake as directed.
- If desired, turn the broiler on low for the last minute of cooking for a beautiful browned top. Broilers are unpredictable so stay close by and monitor the progress. I peek on it about every 20-30 seconds.
- Serve with fried wonton chips, crackers, tortilla chips, or carrot and celery sticks.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave for 1 minute intervals at 50% power until heated through.
- I do not recommend freezing this dip. The cream cheese, mayonnaise, and sour cream will separate.
Nutrition
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Christiana
This is one great dip! We loved every bite!
kushigalu
This crab rangoon dip sounds fantastic. Thanks for sharing
Kat
This is the first time I try to make this and my family loved it! I only made a small batch to try it out, but I should have made more because it all ran out so fast!! Thanks for sharing this great recipe!
Beth Pierce
That is awesome! So glad that they liked it!
Marysa
This is one tasty dip that I will make again and again! Thanks for sharing!
Sonia Seivwright
This dip is just amazing. I am in love with how cheesy flavour it has.
Sonia Seivwright
Lovely creamy flavour this has. I am in love with the cheese flavour this dip has.
Colleen
Crab rangoon dip is one of our favorite appetizers and a party go-to! It is served with fried wonton chips, tortilla chips, or crackers for dipping! It’s just awesomeness!
Elise Ho
What a delicious crab dip! We loved it!
Stephanie
This crab dip was a hit at our game day gathering yesterday! I was asked to make it again for the next party.
Beth Pierce
Thanks, Stephanie! So glad that everyone enjoyed it!
Luna S
This is a fabulous dip. My husband and I both love it!
Laura
This sounds so amazing and I have the perfect chips to enjoy it with.
jupiter hadley
I’ve never heard of having Crab Ragoon as a dip! Sounds much easier than trying to fry the ragoon in the shell. Thank you for sharing.
Beth Pierce
My pleasure! Enjoy!
Rosey
Crab Rangoon dip sounds good to me. A great dip to break out at a party.
Lisa
Woah, totally making this for an upcoming party. This looks soooo delicious.
Kitchen Mosaic Backsplash
I never had crab rangoon dip, the dip looks so delicious! I can’t wait to try it, can’t wait…