Crab Rangoon Dip


Elevate your appetizer game with the irresistible flavors of Crab Rangoon Dip – a creamy, cheesy blend of crab meat, cream cheese, and Asian-inspired seasonings. Inspired by the popular appetizer found in many Chinese restaurants, this dip offers all the deliciousness of traditional Crab Rangoon in an easy-to-make, shareable format. Whether you’re hosting a party, game night, or simply craving a savory snack, this recipe is sure to impress your guests and tantalize your taste buds.

Why Choose Crab Rangoon Dip?

  1. Savory Sensation: Experience the creamy goodness of Crab Rangoon in dip form, complete with the rich flavors of cream cheese, crab meat, and a hint of garlic and soy sauce.
  2. Easy to Make: With just a handful of simple ingredients and minimal prep time, this dip comes together quickly, making it perfect for last-minute entertaining or spontaneous cravings.
  3. Crowd-Pleasing Favorite: Loved by seafood enthusiasts and dip aficionados alike, Crab Rangoon Dip is a guaranteed hit at any gathering, from casual get-togethers to holiday parties.


  • 8 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/4 cup sour cream
  • 1 cup lump crab meat, drained and flaked
  • 1/2 cup shredded mozzarella cheese
  • 2 green onions, thinly sliced
  • 2 cloves garlic, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon sesame oil
  • Salt and pepper to taste
  • Optional: wonton strips, crackers, or sliced vegetables for dipping


  1. Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly grease a baking dish or oven-safe skillet.
  2. Mix the Ingredients: In a mixing bowl, combine the softened cream cheese, mayonnaise, sour cream, minced garlic, soy sauce, Worcestershire sauce, sesame oil, salt, and pepper. Stir until smooth and well combined.
  3. Add the Crab Meat: Gently fold in the lump crab meat, shredded mozzarella cheese, and sliced green onions until evenly distributed throughout the mixture.
  4. Bake the Dip: Transfer the crab mixture to the prepared baking dish and spread it out into an even layer. Bake in the preheated oven for 20-25 minutes, or until the dip is bubbly and golden brown on top.

Serving and Storae Tips:

Serving Tips:

  1. Garnish with Freshness: Sprinkle additional sliced green onions or chopped cilantro over the Crab Rangoon Dip just before serving for a pop of color and freshness.
  2. Pair with Dippers: Serve the dip with a variety of dippers such as crispy wonton strips, crunchy crackers, sliced baguette, or fresh vegetables like cucumber, bell peppers, or carrot sticks.
  3. Keep it Warm: To keep the dip warm throughout your gathering, consider serving it in a heatproof dish placed over a candle warmer or in a slow cooker set to the “warm” setting.

Storage Tips:

  1. Refrigeration: Allow any leftover Crab Rangoon Dip to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
  2. Reheating: To reheat refrigerated dip, transfer it to an oven-safe dish and bake at 350°F (175°C) for 10-15 minutes, or until heated through. Alternatively, reheat individual portions in the microwave in 30-second intervals until warmed to your liking.
  3. Freezing: While best enjoyed fresh, you can freeze Crab Rangoon Dip in a freezer-safe container for up to 1-2 months. Thaw overnight in the refrigerator before reheating and serving.
  4. Avoid Overheating: When reheating the dip, be cautious not to overheat it, as this can cause the cream cheese to separate and the texture to become grainy. Heat gently and stir occasionally for best results.


1. Can I use imitation crab meat instead of lump crab meat for Crab Rangoon Dip? Yes, you can use imitation crab meat as a substitute for lump crab meat in this recipe. However, keep in mind that the flavor and texture may differ slightly.

2. Can I make Crab Rangoon Dip ahead of time and refrigerate it before baking? Yes, you can prepare the dip up to one day in advance and refrigerate it in an airtight container. When ready to bake, simply transfer the dip to a baking dish and bake according to the recipe instructions.

3. Can I make Crab Rangoon Dip without mayonnaise? While mayonnaise adds richness to the dip, you can omit it if desired. You can increase the amount of sour cream or cream cheese to compensate for the omitted mayonnaise.

4. Can I use frozen crab meat instead of fresh for this recipe? Yes, you can use frozen crab meat instead of fresh. Thaw the crab meat in the refrigerator overnight before using it in the recipe, and drain any excess liquid before mixing it into the dip.

5. Can I make this dip spicy by adding hot sauce or chili flakes? Absolutely! You can add hot sauce, chili flakes, or diced jalapeños to the dip to add a spicy kick. Adjust the amount according to your taste preferences.

6. Can I use low-fat or fat-free cream cheese and sour cream in this recipe? Yes, you can use low-fat or fat-free cream cheese and sour cream if you prefer. However, keep in mind that the texture and flavor of the dip may be slightly different compared to using full-fat ingredients.

7. Can I serve Crab Rangoon Dip cold instead of baking it? While baking the dip adds a delicious golden crust on top, you can serve it cold if preferred. Simply mix all the ingredients together and chill in the refrigerator until ready to serve.

8. Can I make this dip gluten-free? Yes, you can make this dip gluten-free by using gluten-free soy sauce and ensuring that all other ingredients are gluten-free. Serve with gluten-free crackers or vegetables for dipping.

9. Can I add additional seafood to the Crab Rangoon Dip, such as shrimp or lobster? Absolutely! Feel free to customize the dip by adding additional seafood such as cooked shrimp or lobster meat for a luxurious twist.

10. Can I double the recipe for a larger crowd? Yes, you can easily double or even triple the ingredients to make a larger batch of Crab Rangoon Dip. Simply adjust the quantities accordingly and bake in a larger baking dish as needed.

11.Can I substitute Greek yogurt for sour cream in Crab Rangoon Dip? Yes, you can substitute Greek yogurt for sour cream in this recipe. It will provide a tangy flavor and creamy texture similar to sour cream.

12.Can I make Crab Rangoon Dip with a different type of cheese instead of cream cheese? Certainly! You can experiment with different cheeses such as shredded mozzarella, Gruyère, or Parmesan to create a unique flavor profile for the dip.

13.Can I make this dip vegetarian by omitting the seafood and adding extra vegetables? Absolutely! You can make a vegetarian version of Crab Rangoon Dip by omitting the crab meat and adding extra vegetables like diced bell peppers, spinach, or artichokes.

14.Can I use a slow cooker to prepare Crab Rangoon Dip? Yes, you can make this dip in a slow cooker for a convenient and hands-off cooking method. Simply combine all the ingredients in the slow cooker and cook on low heat until heated through.

15.Can I freeze Crab Rangoon Dip for later use? While it’s best enjoyed fresh, you can freeze Crab Rangoon Dip in an airtight container for up to 1-2 months. Thaw it in the refrigerator before reheating and serving.


Experience the irresistible flavors of Crab Rangoon in dip form with this easy-to-make Crab Rangoon Dip recipe. Whether you’re entertaining guests or simply treating yourself to a savory snack, this creamy, cheesy dip is sure to satisfy your cravings and leave you wanting more. So grab your ingredients, preheat your oven, and get ready to enjoy the deliciousness of Crab Rangoon Dip at your next gathering!

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