I made an Easy Crab Rangoon dip that recreates the classic filling as a creamy, slightly sweet, savory bowl paired with crispy wonton chips.

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I can’t stop making this Crab Rangoon Dip, it tastes exactly like the gooey filling of a crab rangoon but in dip form with crunchy chips. I build everything around cream cheese and crab meat so the flavor is creamy, savory and a little sweet all at once.

I don’t know why it disappears faster than any other appetizer at parties. Folks keep calling it Easy Crab Rangoon or even Baked Crab Rangoon Dip when I bring it to potlucks, and every time someone asks for the recipe I act surprised while secretly planning my next batch.

Ingredients

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Cream cheese gives rich creamy fat and some protein, makes dip smooth and tangy.
Crab adds lean protein, a seafood briny sweetness, plus a little natural salt.
Wonton wrappers fry up crisp, mainly carbs, light crunchy scoop for the dip.
Panko gives extra crunch when toasted, small carbs, airy texture not dense.
Green onions add fresh sharp onion flavor and color, low calories, vitamin K.
Soy sauce and sesame oil add umami salty depth, a toasty sesame note.
Sweet chili sauce is sweet spicy, adds sugar and tang, bright dipping contrast.

Ingredient Quantities

16 oz cream cheese, softened (two 8 oz blocks)

1/2 cup sour cream (or plain Greek yogurt)

1/2 cup mayonnaise

2 tablespoons granulated sugar

1 teaspoon soy sauce

1 teaspoon Worcestershire sauce

1/2 teaspoon sesame oil

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground white or black pepper

8 oz crab meat (lump or canned, picked for shells)

3 green onions, thinly sliced

1/2 cup panko breadcrumbs

2 tablespoons unsalted butter, melted

24 wonton wrappers (about 1 package) for chips

Vegetable oil for frying (about 2 cups) or cooking spray if baking the chips

1/2 cup sweet chili sauce (optional, for dipping)

How to Make this

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1. Preheat oven to 375°F and grease a 9 inch baking dish or oven safe skillet with cooking spray or a little butter.

2. In a large bowl beat the softened cream cheese with the sour cream, mayonnaise and granulated sugar until smooth, then stir in the soy sauce, Worcestershire, sesame oil, garlic powder, onion powder and pepper — mix well so there are no lumps.

3. Fold in the crab meat and most of the thinly sliced green onions, reserving a few for garnish, taste and adjust salt if needed.

4. Spread the mixture into the prepared dish and smooth the top with a spatula.

5. Mix the panko breadcrumbs with the melted butter until evenly coated, then sprinkle them over the top of the dip to make a crunchy topping.

6. Bake for 18 to 22 minutes until the dip is bubbling and the panko is golden; if you want extra color, broil 1 to 90 seconds at the end but watch it closely so it doesnt burn.

7. While the dip bakes, make wonton chips: cut each wonton wrapper into 4 triangles, then either fry or bake. For frying heat about 2 cups vegetable oil to 350°F and fry small batches 30 to 60 seconds until puffed and golden, drain on paper towels and salt lightly. For baking arrange triangles on a sheet, spray lightly with cooking spray, sprinkle salt and bake at 375°F for 8 to 10 minutes flipping halfway until crisp.

8. When the dip is done let it sit 2 minutes, sprinkle the reserved green onions on top and serve hot with the wonton chips and sweet chili sauce on the side for dipping.

9. Make ahead and storage tips: you can assemble the dip a day ahead, cover and refrigerate then bake 20 to 25 minutes before serving. Leftovers keep in an airtight container up to 3 days, reheat in a 350°F oven until warmed through.

Equipment Needed

1. Oven plus a 9-inch baking dish or oven-safe skillet, greased
2. Large mixing bowl
3. Electric hand mixer or a sturdy whisk
4. Rubber spatula for spreading and a wooden spoon for folding
5. Measuring cups and spoons
6. Small bowl and fork for mixing panko with melted butter
7. Knife and cutting board for the green onions
8. Deep skillet or heavy pot for frying (or a baking sheet if you bake the wonton chips), a thermometer if frying, tongs or slotted spoon and paper towels for draining

FAQ

Can I use imitation crab or canned crab? Yes. real lump crab has the best flavor but canned or imitation works fine, just drain it well and pat it dry so the dip doesnt get watery.

Can I bake the wonton chips instead of frying? Absolutely. brush or spray both sides with oil, spread on a single layer and bake at 375°F for about 8 to 10 minutes, flipping once, until golden and crisp.

Can I make the dip ahead of time? Yep. you can mix the dip and refrigerate up to 24 hours before baking. once baked, store leftovers in an airtight container for 3 to 4 days.

How do I reheat the dip? Reheat in a 350°F oven for 10 to 15 minutes until warmed through, or microwave in 30 second bursts stirring between until hot. oven keeps the panko topping crispier.

My dip is too runny or too dry what do I do? If it’s runny add a bit more softened cream cheese or chill it so it firms up, or make sure your crab was well drained. If it’s too thick stir in a teaspoon or two of sour cream or milk until you reach the texture you want.

Can I use low fat cream cheese or mayo? Yes you can, but the dip will be less rich and creamy. if using low fat, taste and adjust seasoning, and consider adding a touch more panko on top for crunch.

Crab Rangoon Dip Recipe Substitutions and Variations

16 oz cream cheese: swap for Neufchatel (same amount) if you want less fat, or mix 8 oz cream cheese + 8 oz mascarpone for a richer, silkier dip — works great and tastes fancy.
1/2 cup mayonnaise: use plain Greek yogurt for a tangy lighter version, or avocado mayo if you need it dairy free (same volume, adjust salt).
8 oz crab meat: use 8 oz cooked chopped shrimp or 8 oz imitation crab (surimi) for a budget friendly swap, or canned lump crab if fresh isnt available.
24 wonton wrappers (for chips): replace with pita chips, tortilla chips, or thin baguette slices toasted in the oven — all great for scooping if you dont want to fry.

Pro Tips

– Bring the cream cheese fully to room temp and cut into chunks before mixing, it makes everything come together way smoother; if you have a food processor use it, but dont over mix or the dip turns kinda gluey.
– If you use canned crab, rinse and pat it dry real good then pick out little shells, otherwise the dip gets watery and gritty; for lump crab, fold gently so you still get those big bites of crab.
– Toss the panko with melted butter and give it a quick toast in a skillet or oven first, that extra step keeps the topping crisp instead of soggy, and keep a close eye when you brown it cause it burns fast.
– For wonton chips dont overcrowd the pan or the oil/bake sheet, do them in small batches so they puff and crisp evenly, and salt them right after cooking so the salt sticks.
– You can assemble ahead and chill, just let the dish sit a bit at room temp before baking so it heats evenly; leftovers reheat best in an oven not the microwave unless you like rubbery cream cheese.

Crab Rangoon Dip Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I made an Easy Crab Rangoon dip that recreates the classic filling as a creamy, slightly sweet, savory bowl paired with crispy wonton chips.

Servings

servings

Calories

328

kcal

Equipment: 1. Oven plus a 9-inch baking dish or oven-safe skillet, greased
2. Large mixing bowl
3. Electric hand mixer or a sturdy whisk
4. Rubber spatula for spreading and a wooden spoon for folding
5. Measuring cups and spoons
6. Small bowl and fork for mixing panko with melted butter
7. Knife and cutting board for the green onions
8. Deep skillet or heavy pot for frying (or a baking sheet if you bake the wonton chips), a thermometer if frying, tongs or slotted spoon and paper towels for draining

Ingredients

16 oz cream cheese, softened (two 8 oz blocks)
1/2 cup sour cream (or plain Greek yogurt)
1/2 cup mayonnaise
2 tablespoons granulated sugar
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
1/2 teaspoon sesame oil
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon ground white or black pepper
8 oz crab meat (lump or canned, picked for shells)
3 green onions, thinly sliced
1/2 cup panko breadcrumbs
2 tablespoons unsalted butter, melted
24 wonton wrappers (about 1 package) for chips
Vegetable oil for frying (about 2 cups) or cooking spray if baking the chips
1/2 cup sweet chili sauce (optional, for dipping)

Directions

Preheat oven to 375°F and grease a 9 inch baking dish or oven safe skillet with cooking spray or a little butter.
In a large bowl beat the softened cream cheese with the sour cream, mayonnaise and granulated sugar until smooth, then stir in the soy sauce, Worcestershire, sesame oil, garlic powder, onion powder and pepper — mix well so there are no lumps.
Fold in the crab meat and most of the thinly sliced green onions, reserving a few for garnish, taste and adjust salt if needed.
Spread the mixture into the prepared dish and smooth the top with a spatula.
Mix the panko breadcrumbs with the melted butter until evenly coated, then sprinkle them over the top of the dip to make a crunchy topping.
Bake for 18 to 22 minutes until the dip is bubbling and the panko is golden; if you want extra color, broil 1 to 90 seconds at the end but watch it closely so it doesnt burn.
While the dip bakes, make wonton chips: cut each wonton wrapper into 4 triangles, then either fry or bake. For frying heat about 2 cups vegetable oil to 350°F and fry small batches 30 to 60 seconds until puffed and golden, drain on paper towels and salt lightly. For baking arrange triangles on a sheet, spray lightly with cooking spray, sprinkle salt and bake at 375°F for 8 to 10 minutes flipping halfway until crisp.
When the dip is done let it sit 2 minutes, sprinkle the reserved green onions on top and serve hot with the wonton chips and sweet chili sauce on the side for dipping.
Make ahead and storage tips: you can assemble the dip a day ahead, cover and refrigerate then bake 20 to 25 minutes before serving. Leftovers keep in an airtight container up to 3 days, reheat in a 350°F oven until warmed through.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.