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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Yeah Lifestyle
This was such a delicious dip! I made it with your wonton chips and everyone really loved it.!
Beth Pierce
Thanks! So glad that you liked the dip!
Rose Ann Sales
Great dip and so darn easy. I am going to make it again for Halloween!
Eileen M Loya
I will go to the market tomorrow and look for fresh crabs. I must make this dip real soon! It looks so mouth watering!
Carleen
I have made a similar dip before. Soooo good! I like to dip King’s Hawaiian bread in it!
Roman Mosaic Art
This was so so good! I never had crab rangoon dip before now, it is mouth watering. I can’t wait to make it again.
Stephanie
I love crab rangoon dip and always get it when we go out to the Chinese Buffet restaurant here. Now I can make it at home! It’s so cheesy, that’s what makes it so good!
Andrea
Wow! I can’t believe how easy this incredible dip is to make. My family will go crazy for it!
Kate
Oh my, there are SO many lovely things in this dip! Decadent and delicious, yum!
Dannii
This dip was so creamy and comforting. I am definitely going to make it for my next party.
Juliane
It was divine! I can’t wait to make it again!
Juliane
Such a very good recipe! Thank you for this!
Beth Pierce
You are most welcome Juliane!
Savita
This crab rangoon dip was too amazing. My friends and I really loved it! Thanks for sharing.
Sandra
It was a huge hit at my house! I will definitely make it again!
Beth Pierce
Thanks! Glad that you enjoyed it!!
Krystle
So unique and flavorful! Goes great with your homemade wonton chips.
Beth Pierce
Thanks! So glad that you enjoyed it!
Allyson Zea
Wow, I never thought of making us in a dip until now! What a genius idea!
Stacie
Can’t wait to try this version with Mozzarella cheese! I’ve always used Swiss cheese in this dish.
Beth Pierce
Thanks Stacie! Enjoy!!
Catalina
Mmmm…. such a fancy appetizer! I would like to make it!
Erin | Dinners,Dishes and Dessert
This was a huge hit in my house! Thanks for sharing the recipe.