There’s something about the creamy, savory magic of crab rangoon that makes it nearly impossible to stop at just one. So why not turn that irresistible flavor into a scoopable, shareable party dip? Enter this creamy crab rangoon dip with wonton chips—everything you love about your favorite takeout appetizer, but baked into a warm, bubbly dip with crispy wonton chips for dunking. It’s a crowd-pleaser, a conversation-starter, and honestly? The best excuse to skip the deep fryer while still indulging in that luscious crab-and-cream-cheese flavor. Whether you’re throwing a game-day bash, hosting a holiday dinner, or just need a snack that hits all the right notes, this crab rangoon dip recipe brings all the comfort without the fuss.
Creamy Crab Rangoon Dip with Wonton Chips
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Appetizer, Snack
Cuisine American
Mixing bowl to blend your creamy base with the crab and seasonings
Electric hand mixer or whisk for a smooth, creamy consistency
8x8 baking dish or small cast iron skillet ideal for even heat distribution and presentation
Baking sheet for crisping up your wonton chips
Parchment paper or silicone baking mat to prevent sticking
Pizza cutter or sharp knife to cut wonton wrappers into chips
For the Dip
- 8 oz cream cheese softened (full-fat recommended for creaminess)
- ½ cup sour cream
- ½ cup mayonnaise adds tang and silkiness
- 1 cup shredded mozzarella cheese for gooey melt
- 1 tsp Worcestershire sauce
- 1 tsp soy sauce adds umami depth
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 green onions finely chopped
- 1 cup lump crab meat drained, fresh or canned – claw meat is also acceptable
- Salt and pepper to taste
- Optional: 1 tsp sriracha or a pinch of red pepper flakes for heat
For the Wonton Chips
- 1 package wonton wrappers about 40 wrappers
- Vegetable oil or cooking spray
- Salt for seasoning
Preheat and Prep
Start by preheating your oven to 375°F (190°C). If you're making your own wonton chips, line a baking sheet with parchment paper.
Mix the Dip Base
In a large bowl, beat the softened cream cheese until smooth. Add in sour cream, mayonnaise, mozzarella cheese, Worcestershire, soy sauce, garlic powder, onion powder, and chopped green onions. Beat or stir until everything is fully combined and fluffy.
Fold in the Crab
Gently fold in the lump crab meat, being careful not to break it up too much. Season with salt and pepper. If you like a touch of spice, now’s the time to add a drizzle of sriracha or a few red pepper flakes.
Bake the Dip
Transfer the dip mixture to an 8x8 baking dish or oven-safe skillet. Smooth the top with a spatula. Bake for 20 minutes, or until hot and bubbly with golden edges. You can broil for an additional 2 minutes for an extra toasty top.
Make the Wonton Chips
While the dip bakes, cut wonton wrappers into triangles using a knife or pizza cutter. Lay them out on the baking sheet, spray lightly with oil, and sprinkle with salt. Bake for 5–7 minutes or until golden and crisp. Keep an eye on them—these can burn quickly!
Serve It Up
Serve the hot crab rangoon dip immediately with a generous pile of crispy wonton chips. Garnish with extra chopped scallions or a few sesame seeds if you're feeling fancy.
Pairings
This creamy crab rangoon dip shines at parties, but pairing it thoughtfully can elevate the whole experience:
- Drinks: A crisp white wine like Sauvignon Blanc or a citrusy pale ale balances the richness of the dip. For mocktail lovers, try sparkling lemonade or a cucumber mint spritzer.
- Sides: Keep it light and fresh with a cucumber salad or sesame carrot slaw. Crudité (like celery sticks or bell pepper strips) also offers a great textural contrast.
- Main Course Ideas: If you’re using this dip as an appetizer, follow it with something simple like teriyaki chicken skewers, sesame noodles, or a veggie fried rice bowl. For something indulgent, consider serving alongside crab rangoon grilled cheese sandwiches or as a side to a homemade crab ragoons recipe easy enough for weeknights.
FAQs
1. Can I use imitation crab instead of real crab meat?
Yes, you can. While lump crab gives the dip a sweeter, fresher taste, imitation crab is affordable and still works well. Just shred it finely before mixing.
2. What kind of cream cheese is best?
Go for full-fat block cream cheese for the best texture. The whipped version or low-fat types may result in a runnier dip that doesn’t hold up as well.
3. Can I make this dip ahead of time?
Absolutely! You can prepare the dip (minus baking) a day ahead and store it covered in the refrigerator. When ready to serve, bake it as directed. The wonton chips can also be baked in advance and stored in an airtight container.
4. Are there other dipping options besides wonton chips?
Definitely. This dip also pairs well with pita chips, toasted baguette slices, fresh veggies, or even as a warm filling inside mini phyllo cups.
5. Can I make this a “sweet crab rangoon recipe”?
You can give it a sweeter twist by adding a teaspoon of sugar to the dip and serving it with a drizzle of sweet chili sauce on top. That balances the savory cream cheese and crab beautifully, much like some sweet crab wonton recipes do.
