This Crab Rangoon Dip is creamy, cheesy and packs all the flavor of the classic Asian favorite, crab rangoon. This warm crab dip is quick and easy to make and comes together in only 30 minutes.
This post was first seen on Savory Experiments where I am a contributor.
Game days, holidays and parties are in full swing and this warm and creamy crab dip makes the perfect appetizer for any occasion.
Pair this dip with my homemade wonton chips for the ultimate bite, or pair with a crowd favorite like tortilla chips or pretzels. This crab dip recipe will be a new go-to and will stand out among all the traditional (boring) dips on the table.
I find that the flavor of real crab makes this dip so tasty and pairs well with the cheeses. I do not recommend using imitation crab for this recipe. That flavor just won't be the same and it won't have that true crab Rangoon flavor.
Personally, I like to stick with white cheeses for this crab rangoon dip like mozzarella, and cream cheese. I feel this combination works best flavor wise and yields a super cheesy and creamy texture. If you would like to you can use other white cheeses such as white cheddar, havarti or edam. All of these are white and mild in flavor which will pair well with the crab.
Why You'll Love It
Quick, Easy & Ready in 30 Minutes
All the Same Flavors, but Easier to Prep and Prepare than Traditional crab rangoon
Perfect for Parties, Game Days, and Holidays
How to Make Crab Dip
Begin by preheating your oven to 350 degrees F. While the oven is preheating, grease a 9x9 inch baking dish with cooking spray of butter. Other baking dish options include a 7x11 inch or a 9 inch round cast iron skillet.
Mixing the Dip
Chop your fresh chives and add to a large prep bowl along with all the remaining ingredients EXCEPT the crab meat. Use a hand mixture to combine the dip for 1-2 minutes until cream and smooth. It is okay if there are some small chunks. Gently fold in the drained crab meat with a spoon until just combined.
Baking the Dip
Pour the crab rangoon dip into your prepared 9x9 inch baking dish and sprinkle with additional mozzarella cheese (optional, but sooo good). Bake the dip on the center rack for 20-25 minutes until it is warm and bubbling. Serve warm topped with additional chives, wonton chips (or strips) and enjoy.
How to Save Me!
Store leftover hot crab dip in an airtight container in the fridge for up to 3 days. Stir and warm in the microwave or oven before enjoying leftovers with dipper of choice.
Yes, you can follow the recipe instructions but instead of adding to a baking dish add the crab dish to a small crockpot and heat on low for 1-2 hours until warm.
When it comes to hot crab dip real crab is a must. I know crab can get pricey, so don’t break the bank with getting jumbo lump (you can if you want to, but their are most cost effective options). Something like backfin or claw will work great for dip. Pasteurized canned crab will also work, just make sure it is real and not imitation crab.
No, I do not recommend freezing this crab dip recipe. Some will tell you, you can but I find that the texture is grainy once thawed.
Yes, you can enjoy the dip both hot and cold, but I personally prefer it hot. If you enjoy cold dip be sure to check out my Loaded Corn Dip.
The best way to enjoy this crab dip recipe is with wonton chips (or strips) of course! You can make your own or buy them from your local grocery store or online. If you cannot find wonton chips, this hot crab dip can be enjoyed with tortilla chips, crackers, pretzels, or even some bread.
Making Wonton Chips
Wonton chips are the perfect way to enjoy Crab Rangoon Dip, and they are super quick and easy to make.
Simply slice/cut wonton wrappers in half diagonally and lay on a parchment paper lined cookie sheet. I like to use a pizza cutter, but a sharp knife works to. Sprinkle with salt, pepper and your favorite seasoning (I like Creole Seasoning) and bake at 400 degrees F for 6-8 minutes on golden and crispy.
Keep it Warm: Crab rangoon dip is best enjoyed right out of the oven warm. To keep the dip perfectly warm longer you can place it in a slow cooker on warm after baking. This is perfect for parties and ensures your hot crab dip will stay creamy and perfect all night long.
Stir Gently: When adding the real crab meat into the dip make sure to fold it gently. This helps the crab meat stay in chunks and not get shredded to bits. Please, skip the mixer for this step and use a good old fashioned spoon.
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Baked Crab Rangoon Dip Recipe
- 12 Oz Canned Real Crab Meat Drained
- 8 Oz Cream Cheese Softened
- 1 Cup Sour Cream
- 2 tablespoon Fresh Chives Plus Additional for Topping
- 1 ½ tablespoon Lemon Juice
- 1 teaspoon Worcheshire Sauce
- 1 ½ Cups Mozzarella Cheese Shredded
- 2 Cloves Garlic Minced
- 1 teaspoon Ground Black Pepper
- ½ teaspoon Sea Salt
- Wonton Chips
- Tortilla Chips
- Preheat your oven to 350 degrees F. Next, prepare a 9x9 inch baking pan with cooking spray or butter and set aside.
- Chop fresh chives and add to a large prep bowl with all of the remaining dip ingredients, except the real crab. Use a hand or stand mixer and beat the dip on low speed until well combined and creamy, about 2 minutes.
- Add the crab to the prep bowl and gently stir in with a spoon. Once the dip is combined, add it to the baking dish and top with additional shredded mozzarella (optional).
- Bake the dip on the center rack for 20-25 minutes until warm and bubbling. Once baked top with additional chopped chives and crushed wonton chips. Serve with wonton chips, pretzels or tortilla chips.
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