Crab Rangoon Dip
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With the savory flavors of crab, cheese, garlic, and green onions, this creamy crab dip promises to sing your praises at your next gathering. Serve this warm dip with crispy wonton chips and you have a perfectly deconstructed crab rangoon. No matter what the occasion, this Crab Rangoon Dip will have everyone coming back for just one more bite!
This recipe comes from my mother-in-law. A few years back, she was featured in her local newspaper with some of her recipes, this crab rangoon dip was one of them.
They featured a photo of her and 3 or 4 recipes that she favors, one she is known for I have had on my site for years, her Mulligan Stew recipe. So good!
Crab Rangoon Dip
If you have never had crab rangoon, I suggest you put it on your list to try. Beautiful, golden brown wontons filled with cream cheese, scallions, and of course, crab! This delightful little appetizer is found in many Chinese restaurants, however, it is an American creation.
Most sources claim that these crab wontons were invented at a restaurant called Trader Vic’s in San Francisco, CA in the 1950s. Ever since then, it has remained a popular menu item. But now, with this recipe, you can add it to your own table in a snap!
WHY YOU WILL LOVE CRAB RANGOON DIP
So, with all the flavors of crab rangoon without the extra work of assembling wontons and deep frying, this is a simple recipe you will make time and time again. It is a low-carb version of crab rangoon in dip form, which makes it so easy to put together. This perfect appetizer would be welcome at a casual potluck, or tailgate party, or watch it disappear at your next cocktail party.
I think it would be perfect for your Super Bowl watch party this weekend, don’t you?
And, if you are a seafood lover, give these recipes a try too: Slow Cooker Crab Dip, Crab & Shrimp Pasta, Alaskan Snow Crab Mac & Cheese, and Creamy Tomato Seafood Bisque
INGREDIENTS NEEDED FOR CRAB RANGOON DIP RECIPE
You will find the complete ingredients and instructions for making this dip in the printable recipe card at the bottom of this post.
- Imitation crab – Look for pre-chopped or chop it yourself.
- Cream cheese – You will want room-temperature cream cheese. Set out to soften before whipping with the mixer.
- Sour cream – Use full fat or light.
- Powdered sugar – Also known as confectioners sugar.
- Worcestershire sauce
- Garlic powder – Or use 2 fresh cloves of garlic.
- Lemon juice – Fresh is always best! A little lemon zest would also add that lemony goodness.
- Green onions – Chop some extra to garnish your dip.
HOW TO MAKE THIS EASY CRAB RANGOON DIP
Preheat the oven to 350 degrees.
In a medium bowl, beat softened cream cheese with a mixer until fluffy. Add in sour cream, powdered sugar, Worcestershire sauce, garlic powder, and lemon juice and mix with a spoon until combined. Fold in crab meat and green onion.
Spread into a baking dish. Bake for 30 minutes or until hot and bubbly around the edges.
Serve hot with wonton chips, tortilla chips, or crackers. Enjoy!
Make the wonton chips in your air fryer instead of oil!
Love it? Pin it!
If you love this recipe for Crab Rangoon Dip make sure to pin it to your favorite Pinterest recipe board before you go!
FAQs About Crab Rangoon Dip
- Does crab rangoon dip contain real crab meat? The original recipe for crab rangoon from Trader Vic’s contains real crab meat, but there are many recipes such as this one that use imitation crab meat.
- What is the difference between crab rangoon and crab puffs? A crab rangoon is enclosed in crisp wonton wrappers and a crab puff is a ball of crab meat inside batter or dough and deep-fried. Crab puffs are generally shaped differently than rangoons and will be softer inside. The ingredients are similar and the names are often used interchangeably. Both are usually served with various sauces, such as tartar sauce, hot mustard, cocktail sauce, sweet chili sauce or sweet and sour sauce.
- What is imitation crab made of? The primary ingredient of imitation crab is processed white fish such as pollock. This white fish paste is known as surimi which translates to “minced fish” in Japanese.
SUBSTITUTIONS:
- Imitation Crab Meat – This is the best crab rangoon dip recipe with imitation crab, but you can definitely use real crab meat too and it will be delicious! However, fresh crab meat or lump crab meat will cost you a wee bit more.
- Cream Cheese – For a lighter version of this recipe you can use Neufchatel cheese.
- Wonton Chips – You can use pita chips, or crackers or make these tasty homemade wonton chips!
- Worcestershire sauce – You can substitute soy sauce in a pinch.
- Green onions – You can also use scallions or chives instead of green onions.
TIPS AND TRICKS
- Spray your casserole dish with vegetable oil or olive oil before adding your dip to prevent burning or sticking during baking.
- A sprinkle of parmesan cheese on top or mixed into the dip will add a salty punch to your dip. Fresh ground black pepper is always a great idea too.
- Should you have any leftover dip, cover the top of the dip with plastic wrap or place in an airtight container. You can store your dip in the refrigerator for up to 4 days.
- You can prepare this dip a day or two ahead of time through step 2 and store in the fridge. Transfer it to the baking dish when you are ready to bake.
- Slow Cooker Version: Combine ingredients together into a 3-quart slow cooker and stir. Cook on LOW for 2 hours. For best results, stir every 30 minutes to ensure the cream cheese is melting evenly.
MORE HOT CHEESY DIPS!
You can find all of my dip recipes here. Here are a few of my favorite hot and cheesy dip recipes:
- Crock Pot Reuben Dip (pictured above)
- Spinach Artichoke Dip
- Mexican Restaurant-Style Bean Dip
- Philly Cheese Steak Dip
- Jalapeno Popper Dip
- The BEST Texas Trash Dip
This is one of my favorite appetizers and I think it will become a fave of yours too. This crab rangoon dip recipe will be a massive hit at your next party or celebration!
Crab Rangoon Dip
Equipment
Ingredients
- 2 cups imitation crab chopped
- 2 8-ounce packages of cream cheese, softened
- ½ cup sour cream
- 2 Tablespoons powdered sugar
- 1 ½ teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon lemon juice
- 4 green onions chopped + more for garnish if desired
Instructions
- Preheat oven to 350 degrees.
- Beat softened cream cheese with a mixer until fluffy.
- Mix in sour cream, powdered sugar, Worcestershire sauce, garlic powder, and lemon juice until combined.
- Fold in crab meat and green onion.
- Spread into a baking dish.
- Bake for 30 minutes, or until hot and bubbly around the edges.
- Serve hot with wonton chips or crackers.
Hi Michaela,
I detest imitation crab or lobster. Can we use canned crab meat? Thanks!
You sure can! Or fresh if you are lucky to live where it isn’t outrageous!
What a great idea! I love crab rangoon but haven’t had the best of luck making my own. Mostly wonton issues. I’m all for still having the flavor but skipping that part!
Oh this is happening for the big game! Thank you for the yummy recipe!
I love this so much! Crab rangoon is one of my favorite appetizers, and this is such a great variation.
We love crab and this crab rangoon dip looks amazing!! Cannot wait to try it!!!
This recipe sounds so flavorful and delicious. Thanks for sharing.
Absolutely adore this crab dip, and it’s so perfect with the wonton chips! One of my new favorite appetizers for sure.
Served this for Super Bowl and it was a hit all around the table! Was quick, easy and hands down delicious; easily, a new favorite recipe!
This is one of my favorite dips! Crab rangoons are my weakness so this was perfect!
Serving this dip with wonton chips really was the perfect pairing! It made for an absolutely delicious snack!
This is so rich and creamy, I would use fried prawn chips as they hold up well to dips and are gluten-free.
I despise imitation crab. I bought fresh lump crab meat for this.
Absolutely Delicious!!!
I shall repeatedly use this recipe!
It is SUPER expensive where I live — so consider yourself lucky!! Glad you liked it!