This hot crab dip served with homemade wonton chips puts a delicious, deconstructed fun twist on classic crab rangoon. The cheesy crab rangoon dip uses just 12 simple ingredients, while skipping the deep frying, to provide all of your favorite flavors from the classic appetizer in just one baking dish.
This cheesy dip is the perfect appetizer for special occasions such as football Sunday game day, the football playoffs and is also a perfect party dip. It is great to make around the holidays as an appetizer and can also be a delicious appetizer to make for July 4th. This savory dip is also great to make for a New Year's Eve celebration, it is always a crowd favorite.
This was inspired by my Crab Rangoon on this site, and pairs well with this Reverse-Sear Steak.
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Ingredients
Creamy crab rangoon dip uses fresh crab meat in order to provide the most authentic flavor. To make up the base of the dip, the crab meat is mixed with cream cheese, mayonnaise, sour cream, shredded Monterey jack cheese and mozzarella cheese, green onions, salt, pepper and soy sauce. The dip is then topped with a single layer of sweet and sour sauce after baking and is served with freshly flash fried wonton chips.
- crab meat
- cream cheese
- mayonnaise
- sour cream
- monterey jack cheese
- mozzarella cheese
- green onions
- salt
- pepper
- soy sauce
- sweet and sour sauce
See recipe card for quantities.
Instructions
- Step 1: Preheat the oven to 375 degrees. Shred monterey jack cheese and mozzarella cheese. Chop green onions.
- Step 2: In a bowl, add cream cheese, sour cream, mayonnaise, monterey jack cheese, mozzarella cheese, crab meat, soy sauce, green onions, salt and pepper. Mix thoroughly.
- Step 3: Spread dip evenly in a medium casserole dish. Bake for 25-30 minutes until top is slightly golden brown and bubbly. Spread sweet and sour sauce evenly on top of dip.
- Step 4: Heat canola oil or vegetable oil on medium-high heat in a sauté pan. Cut wonton wrappers in half. Fry about 15-20 seconds on each side until golden brown. Place on wire rack or to a plate with a paper towel to drain oil.
Hint: make sure your cream cheese is at room temperature or softened so that it is easier to mix into the dip. The cream cheese can also be taken out of the wrapper and microwaved for 15-20 seconds to soften.
Some Other Cheesy Dips to Try
I love making creamy, cheesy dips and after making dozens of cream cheese based dips, I have finally figured out how to get the perfect creamy, cheesy ratio. That is part of what makes this crab rangoon dip so good, the creamy, cheesy, crab ratio is perfect. I do have a few other dips on my resume you can try as well.
- Hot Cheesy Corn Dip - this cheesy, hot corn dip is a delicious blend of creaminess and spice with added texture from the corn.
- Jalapeño Popper Dip - this classic dip is one of my favorites for game day. The secret is in the buttery bread crumb mixture on top.
- Pizza Dip - as a layered dip, this one works a little different than my typical creamy cheesy dips, but the simple flavors pair so well. You're basically eating a deconstructed pizza.
- Garlic Bread Dip - this creamy garlic bread dip embodies all of your favorite flavors that come from garlic bread in dip form.
Substitutions
- Crab - instead of using real crab meat use imitation crab meat for a more cost effective option
- Soy Sauce - use worcestershire sauce if soy sauce is not available at a 1:1 ratio
- Homemade Crispy Wonton Chips - use pita chips or tortilla chips if you do not want to fry wontons, egg roll wrappers can also be used
Variations
- Spicy - add chili pepper flakes to the dip to add a little heat to the dish
- Deep Fried Crab Rangoon - fold crab mixture into wonton wrappers and deep fry for a classic crab rangoon
- Phyllo Dough Cups - baking crab mixture in phyllo dough cups for a simple deconstructed version
See this Crab Rangoon cups recipe on my website!
Equipment
To create this recipe, you will need a medium casserole dish or baking dish, medium bowl, sharp knife and cutting board, and a cheese grater.
How to Store Crab Rangoon Dip
Store the dip in the fridge in an airtight container, and reheat in the oven or microwave when ready to eat leftover dip. Good for 2-3 days.
These ingredients don't stand up well to freezing.
Top Tip
Take the fried wonton chips out of the fryer when they barely start to brown. They will continue to cook out of the fryer and will overcook if you leave them in too long. I try not to overwhelm myself with how many wontons I fry at once since they do fry so quickly.
FAQ
Yes they can! It is important to keep a close eye on them but in all this should take about 5-6 minutes at 370 degrees.
Sweet Thai Chili sauce can also be used to replace sweet and sour sauce. Note this will add a little spice to the dish but not an overwhelming amount.
If you are using lump crab meat or claw meat it should be chopped up so the dip is not overly chunky. This allows for a more even consistency throughout the dip.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Crab Rangoon Dip:
📖 Recipe
Crab Rangoon Dip
Equipment
- 1 Medium Mixing Bowl
- 1 sharp knife and cutting board
- 1 saute pan
- 1 medium casserole dish
- 1 Cheese Grater
Ingredients
- 8 oz mozzarella cheese shredded
- 4 oz monterrey jack cheese shredded
- ½ cup mayonnaise
- ½ cup sour cream
- 2 teaspoon soy sauce
- 16 oz crab meat
- 8 oz cream cheese
- ⅓ cup green onions chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ¾ cup sweet and sour sauce
- 24 wonton wrappers
Instructions
- Preheat the oven to 375 degrees. Shred monterey jack cheese and mozzarella cheese. Chop green onions.
- In a bowl, add cream cheese, sour cream, mayonnaise, monterey jack cheese, mozzarella cheese, crab meat, soy sauce, green onions, salt and pepper. Mix thoroughly.
- Spread dip evenly in a medium casserole dish. Bake for 25-30 minutes until top is slightly golden brown and bubbly. Spread sweet and sour sauce evenly on top of dip.
- Heat canola oil or vegetable oil on medium-high heat in a sauté pan. Cut wonton wrappers in half. Fry about 15-20 seconds on each side until golden brown. Place on wire rack or to a plate with a paper towel to drain oil.
Notes
- pita chips or tortilla chips can be used if you cannot find wonton wrappers or don't want to make them yourself.
- save leftovers in the fridge for 3-4 days. Reheat before serving.
Nutrition
If you have any questions about how to make this Crab Rangoon dip or need other appetizer suggestions, leave a comment below!
Michael says
love the cheesy crab dip!!!! A must try!
Alicia Moyer says
Thank you so much! So happy you enjoyed!