My crab rangoon dip is easy to make and so delicious!
If you’re looking for a creamy, cheesy hot crab dip to wow your friends and family look no further.
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Made with simple ingredients our Asian inspired cheesy crab rangoon dip is the perfect party dip for special occasions, game day, or when you get together with friends and family.
The tangy cream cheese is the perfect base for this creamy dip.
If you like hot seafood dips, take a look at our crab dip recipe and shrimp scampi dip.
Ingredients
Gather the ingredients needed to make our crab rangoon dip recipe. In culinary terms, this is called the Mise en Place, which translates into “Everything in its Place.”
Setting up your ingredients not only helps speed up the cooking process but also helps ensure you have all of the ingredients on hand to make the recipe.
Can I Add Other Seasonings to the Dip?
Absolutely. If you’d like to take the flavor of the dip in another direction you can use Old Bay, smoked paprika, chili powder, or any of your favorite seasoning blends to the ingredients.
For an interesting change in the flavor, add horseradish to the mixture.
We used chopped fresh garlic to make the recipe, but garlic powder can be used instead.
Can I Use Other Types of Cheese to Make the Recipe?
Yes, you can. Swiss cheese, Gouda, mozzarella cheese, fontina, and gruyere are all good choices. Gorgonzola and bleu cheese crumbles will take the dip in another delicious flavor direction, and you can even use…….. gasp….velvetta.
How to Make Crab Rangoon Dip
Follow along with my easy numbered instructions below to see how to make crab rangoon dip in your own kitchen.
- Preheat the oven to 375 degrees F.
- Check the crab meat for shells.
- Add the softened cream cheese, sour cream, mayonnaise, and half of the shredded mozzarella cheese and shredded Monterey jack cheese to a large mixing bowl.
- Mix by hand or with an electric hand mixer until well combined and smooth.
- Add the crab meat, half of the green onions, Worcestershire sauce, lemon juice, soy sauce, fresh minced garlic, onion powder, sweet chili sauce, and sriracha (optional).
- Stir the ingredients by hand until they are thoroughly combined.
- Season with salt and black pepper to taste.
I prefer to use fresh crab meat, but pasteurized crab meat works well with the recipe. I like to use lump crab meat, but you can use backfin or claw meat. You can also use imitation crab meat instead of real crab, but it will affect the taste and texture of the recipe.
- Transfer the mixture to a casserole or oven-safe dish.
- Top the dip with the remaining shredded cheese.
- Sprinkle the sliced green onions over the top of the dip.
- Place the baking dish on the center rack of the preheated oven and bake for 25-30 minutes or until the dip is golden brown, hot, and bubbly.
Serve hot with your favorite dippers such as pita chips, wonton strips, tortilla chips, crackers, sliced baguettes, or fresh vegetables like celery and bell pepper strips.
With all the flavor of classic crab rangoon and just a little prep work, our easy-to-make crab rangoon dip is guaranteed to be a hit at your next party.
For an extra special treat cut up wonton wrappers into triangles and fry them to make crispy homemade wonton chips. The crowd will go wild!!!
Leftover crab rangoon dip should be stored refrigerated in an airtight container for 2-3 days. It does not freeze well.
Recipe FAQs
Not draining the crab meat enough before adding it to the rest of the ingredients, is typically the reason. The other possibility is that the cream cheese is old. You also want to make sure to use block cream cheese not whipped.
Yes, you can. Follow the recipe instructions to mix the ingredients, then place them in a slow cooker with the heat on low for 1-2 hours until it has reached a minimum temperature of 165 degrees F.
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Crab Rangoon Dip
Ingredients
- 1 pound crab meat lump, backfin, claw, or imitation
- 8 ounces cream cheese softened – block not whipped
- ¼ cup sour cream full fat
- ¼ cup mayonnaise Hellmans, Best Foods, or Dukes
- 1 cup mozzarella cheese shredded- divided
- 1 cup Monterey jack cheese shredded -divided
- 1 tablespoon garlic finely minced – or one teaspoon garlic powder
- ¼ cup green onions chopped
- 2 teaspoon Worcestershire sauce
- 2 teaspoon fresh lemon juice
- 1 tablespoon soy sauce low sodium or regular
- 1 teaspoon onion powder
- 1 tablespoon sweet chilli sauce
- ½ teaspoon table salt
- ½ teaspoon black pepper
- 1 teaspoon Sriracha sauce optional or hot sauce of your choice
Instructions
- Preheat the oven to 375 degrees F.
- Check the crab meat for shells.
- Add the cream cheese, sour cream, mayonnaise, and half of the shredded mozzarella and shredded Monterey jack cheese to a large bowl. Mix by hand or with an electric hand mixer until well combined and smooth.
- Add the crab meat, half of the green onions, Worcestershire sauce, lemon juice, soy sauce, garlic, onion powder, Thai chili sauce, and sriracha (optional).
- Stir by hand until all the ingredients are thoroughly combined.
- Season with salt and black pepper to taste.
- Transfer the mixture to a casserole or baking dish.
- Top the dip with the remaining shredded cheese and sliced green onions.
- Place the baking dish on the center rack of the preheated oven and bake for 25-30 minutes or until the dip is hot and bubbly.
- Serve hot with your favorite dippers such as pita chips, wonton chips, tortilla chips, crackers, sliced baguette, or fresh vegetables like celery and bell pepper strips.
Henry T says
Made this for a bbq this weekend was so good!
Chef Dennis Littley says
Thanks for letting me know you enjoyed the dip!