Turn your favorite Chinese take-out bite into a creamy Crab Rangoon Dip that’s absolutely scrumptious and perfect for parties!
Succulent Crab Rangoon Dip gives you everything you love about the golden, crispy appetizer without all the folding, filling, and frying! Just an easy, irresistible seafood dip that will WOW at your next get-together! Featuring crab meat, cream cheese, white cheddar, and green onions infused with garlic, Worcestershire, and sriracha, and served with wonton chips, Crab Rangoon is an Asian fusion flavor explosion!
Cheesy Wonton Turned Creamy Dip!
Everybody loves Crab Rangoon! Each shatteringly crisp bite of golden-fried wonton leads to a flavorful, creamy seafood filling – it’s crazy how good they are! This easy appetizer recipe combines all the filling ingredients into a scoopable spread that tastes EXACTLY like Crab Rangoon, with almost no effort!
Other Recipes to Serve with Crab Dip
- Better than takeout, these Crispy Spring Rolls are full of fresh flavor wrapped in a shattering shell!
- Chinese Wonton Soup is a succulent soup with filled dumplings in a tasty broth!
Ingredients
Seafood: Canned lump crab meat is perfect for this dip! Authentic flavor without a big price tag.
Dairy: Cream cheese, sour cream, shredded white cheddar, and parmesan make this crab dip creamy and delicious!
Flavor: We’re enhancing the flavor of this crab rangoon with green onions, sriracha, Worcestershire sauce, and garlic powder – oh, it’s so good!
Sauce: Instead of dipping fried wontons into sauce, we’re simply drizzling a sweet Thai chili sauce over the top of the dip!
How to Make Crab Rangoon Dip
STEP ONE: Preheat the oven to 400 degrees F. In a large bowl, beat the cream cheese with an electric hand mixer until smooth. Add in the sour cream, sriracha, Worcestershire, and garlic powder and mix.
STEP TWO: Fold in the crab meat, half a cup of the white cheddar, and the parmesan.
STEP THREE: Transfer the dip into a shallow ovenproof baking dish. Top with the remaining white cheddar and bake for 20-25 minutes until bubbly.
STEP FOUR: Remove from the oven and drizzle the sweet Thai chili sauce over the top. Sprinkle with diced green onion and serve with wonton chips. Enjoy!
Tips for Success
- You can also use imitation crab meat (kani) for this dip. To prep, cut it into 1-inch pieces and then shred for the best dipping texture.
- Duck sauce or sweet & sour sauce also makes a nice drizzle on top.
- Serve this dip with any kind of chip or cracker, but I highly recommend wonton chips for an authentic Crab Rangoon experience!
- Make your own wonton chips by cutting wonton wrappers in half to create triangles. Then quickly fry them in hot oil, and drain on a paper towel.
How Do You Store Leftover Crab Rangoon?
If you have crab rangoon leftover – either from this dip or your last Chinese takeout order – simply cover the dip with plastic wrap or place the wontons inside a zip-top bag and refrigerate for up to 4 days. To reheat, remove the plastic, then microwave the dip. The fried wontons are best rewarmed in an air-fryer or in the oven at 350F for 3-5 minutes.
How Do You Make Crab Rangoon?
Crab Rangoon is made by mixing together all the ingredients in this dip. Then you place a spoonful of the dip (filling) into the center of a wonton wrapper. Brush the wrapper’s corners with egg wash, then fold them up (just pinch them together) to make a little packet around the creamy filling. Once you have them all filled, pan-fry them in oil, cooking only a few at a time, until they are golden brown and crispy. Place them directly onto a paper towel to absorb the excess oil. Serve with sweet chili sauce, duck sauce, or sweet & sour. You can follow along with my video here.
Other Chinese Take-Out Menu Recipes
- Sweet and Sour Chicken
- Potstickers
- Shrimp Fried Rice
- Chicken Lo Mein
- Beef and Broccoli
- Sesame Chicken
*This post originally posted on 12/23/2017.
Equipment
Ingredients
Crab Rangoon Dip
- 8 ounces cream cheese softened
- ¼ cup sour cream
- 1 teaspoon sriracha
- 1 teaspoon Worcestershire sauce
- ½ teaspoon garlic powder
- 12 ounces crab meat drained (two 6-ounce cans)
- 1 cup white cheddar cheese shredded, divided
- ¼ cup Parmesan cheese
- 2 green onions thinly sliced
- 2 tablespoons sweet Thai chili sauce or more to taste
Wonton Chips
- 12 ounces square wonton wrappers (1 package)
- Vegeatble oil for frying
Instructions
Crab Rangoon Dip
- Preheat the oven to 400 degrees F.
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth. Add the sour cream, sriracha, Worcestershire sauce, and garlic powder and mix until combined.
- Using a rubber spatula, fold in the crab meat, 1/2 cup of white cheddar cheese, and the Parmesan.
- Transfer the dip to a shallow overproof dish (like a cast-iron skillet or pie plate). Top with the remaining 1/2 cup of cheese. Bake for 20-25 minutes or until bubbly.
- Remove from the oven, drizzle with sweet Thai chili sauce, and sprinkle with green onions. Serve warm with wonton chips or tortilla chips.
Wonton Chips
- Take the wonton wrappers out of the package and cut them in half to form triangles. You can make as many as you like. Set aside. Line a baking sheet with paper towels. Set aside.
- Fill a large pot 2/3 full with vegetable oil. Place over medium-high heat until the oil reaches 360 degrees F.
- Add 5-7 wonton triangles to the hot oil. You don't want ot over crowd the pan. Fry for 60-90 seconds until golden. (They will get a little darker after coming out of the oil.)
- Use a spider strainer to transfer the wontons to the paper towel-lined baking sheet. Repeat until you have fried as many wonton chips as desired.
Notes
- Nutritional information is for the dip only.
- The wonton chips can be made up to 2 days ahead of time. Cool them completely and then keep in a food storage bag until ready to serve.
crystal says
I haven’t made it yet, but I’m going to soon. I fully expect to be able to give it 5 stars. There’s a restaurant local to me that serves this and it is soooooooo good! Can’t wait to try it at home.
Hoàng Lan says
Serve this Crab Rangoon Dip at your next holiday party and it will be eaten right up. Even kids will love it… but you won’t want to share it with them.
Luis Monteiro says
very nice recipe
Aubrey Cota says
Thank you!