Crab Rangoon Dip is the dip version of those delicious Crab Rangoons you get at Chinese takeout restaurants. Instead of a cream cheese and crab filling inside a fried wonton, you have a warm creamy, cheesy dip served with crispy wonton chips. So much easier to make than Crab Rangoons and you can really load that creamy, cheesy goodness on your wonton chips.
Crab Rangoon Dip Recipe
Creamy and warm crab dips are always hard for me to resist and this one is no exception. I really have to practice restraint to not overeat it.
This dip is super easy to make. Just mix together the cream cheese, mayonnaise, and sour cream with the mozzarella cheese, Parmesan cheese, and green onion. For flavoring, a little lemon juice, sugar, Worcestershire sauce, onion powder, and red pepper flakes. Then fold in some crab. Canned crab works fine for this recipe.
Bake until hot and bubbly and watch it disappear!
Make It Spicier
Drizzle some Sriracha sauce on top to make the dip spicier.
Make It Low Carb
Serve this creamy dip with carrot sticks, celery sticks, or cucumber slices to make an awesome low carb appetizer.
Can I Make This Dip Ahead Of Time?
Yes! You can completely mix together the dip and place it in a baking dish up to 12 hours in advance. Cover with plastic wrap and refrigerate until ready to bake. Add a few minutes onto the baking time.
How To Store
Leftover dip can be stored in an airtight container in the refrigerator for 3 days.
Never miss a recipe. Follow Spicy Southern Kitchen on Pinterest and Facebook.
Pin this now to find it later
Pin ItMore Creamy Dip Recipes
- Creamy Parmesan Shrimp Dip
- Supreme Pizza Dip
- Philly Cheese Steak Dip
- Hot Bacon and Swiss Dip
- Jalapeno Popper Crab Dip
- Vidalia Onion Dip
- Hot Corn Dip with Jalapenos
- Slow Cooker Cream Cheese Taco Dip
Crab Rangoon Dip
Ingredients
- 1 (8-ounce) block cream cheese, softened
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon lemon juice
- 1 teaspoon sugar
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1/3 cup finely shredded Parmesan cheese, preferably freshly shredded
- 1 cup Mozzarella cheese, divided
- 1 green onion, finely sliced
- 2 (6-ounce) cans of crab meat, or 3 (4-ounce) cans, drained well
Wonton Chips
- 1 package wonton wrappers
- Peanut oil
- salt
Instructions
- In a medium bowl, mix together cream cheese, mayonnaise, sour cream, lemon juice, sugar, Worcestershire sauce, onion powder, salt, pepper, and red pepper flakes until mostly smooth.
- Stir in Parmesan cheese, half of Mozzarella cheese, green onion, and crab.
- Place in a greased baking dish and bake at 350 degrees for 20 minutes.
- Sprinkle remaining mozzarella cheese on top and bake 5 more minutes.
- To make wonton chips, pour 2 inches of peanut oil in a Dutch oven. Heat oil to 350 degrees.
- Cut wonton wrappers in half diagonally. Working in batches, fry until they just start to turn golden brown. Drain on paper towels and season lightly with salt.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Originally published January 9, 2017.
This is such a creative dip, Christin! I absolutely love crab rangoon, so I have no doubt I would devour this ALL. Looks amazing!
OMG!!! This is just mouth-watering!!!