Baked Crab Rangoon Dip with Wonton Chips (Deconstructed Crab Rangoons)

This hot and creamy Crab Rangoon Dip transforms the classic Chinese appetizer into a mouthwatering dippable snack! A well-seasoned cream cheese base is combined with crab meat before it’s baked and served with wonton strips, leaving you with a perfect party appetizer. Slow cooker instructions included.

Need a fun party appetizer your guests will never forget? This Crab Rangoon Dip has “crowd-pleaser” written all over it!

You can think of this crab appetizer recipe as deconstructed crab rangoons. Just like the crab rangoons served at Chinese restaurants, the dip combines crab meat with a creamy and well-seasoned base made from cream cheese, mayo, soy sauce, lime juice, and sour cream. It’s baked until bubbly, then drizzled with sweet chili sauce and served with crispy wonton strips on the side for dipping.

One taste of the indulgent and crispy goodness and your guests will instantly be reaching for more!

What is Crab Rangoon?

Crab rangoon is a Chinese appetizer made from a crab and cream cheese mixture wrapped in wonton wrappers and fried or baked until crispy.

They’re typically served with a sweet chili sauce on the side for dipping and pair perfectly with all of your other favorites from your local Chinese restaurant. Rich, creamy, and crunchy, it’s no wonder why they’re so incredibly popular!

Crab Rangoon Dip Ingredients

Here’s what you’ll need to make this hot crab dip recipe:

• Cream cheese. Take the cream cheese out of the fridge 30 minutes to 1 hour before making the dip to help it soften to room temperature.
• Kewpie mayo
• Sour cream
• Lime juice
• Garlic cloves
• Sugar
• Soy sauce, or tamari if you’re gluten-free.
• Imitation crab meat, shredded or finely chopped ahead of time to help it “blend” into the dip.
• Green onions
• Mozzarella cheese
• Sweet chili sauce. This is usually served as a dipping sauce for crab rangoon but here, it’s drizzled over the baked crab dip.
• Wonton chips, for dipping!

(full ingredient list and quantities in the recipe card below)

Street Smart Nutrition Tip: Look for “leg style” imitation crab when you’re shopping, as I found that option to be easier to shred apart.

Swaps and Substitutions

There aren’t many substitution ideas included because I don’t want you to miss out on the classic crab rangoon textures and flavors. You do, however, have a few options when it comes to the type and quality of your ingredients.

I made this crab dip with imitation crab because it’s easy to find, requires very little prep, and adds just the right amount of fishy flavor to the dip. Yes, it’s a highly processed ingredient that rarely contains real crab meat and isn’t as nutritionally dense as the real thing, but there’s nothing wrong with using it! You can read more about why I use processed foods myself and don’t recommend avoiding them.

You’re still more than welcome to swap the imitation crab for frozen lump crab meat (thawed in the fridge), fresh crab meat, or canned crab meat. Any of these options will taste great in the dip and give it a boost of protein, although the flavor might be slightly different.

And if you happen to have some extra seafood in the fridge, like shrimp, prawns, or lobster, go ahead and chop it well, then throw them in the dip!

How to Make Crab Rangoon Dip

Whether you need a snack for the party or you’re a “dip for dinner” kinda person, this crab rangoon dip has your back. Luckily, it’s easy to prep in just 15 minutes and takes less than 30 minutes to bake: 

1. Add the softened cream cheese, mayo, sour cream, lime juice, garlic cloves, sugar, and soy sauce to a large mixing bowl. Stir to combine until creamy (an electric hand mixer really helps).
2. Fold in some of the green onions plus the imitation crab meat, and 1 cup of shredded cheese into the cream cheese mixture.
3. Transfer the mixture to a baking dish and sprinkle the remaining shredded cheese over top. Bake the crab dip until it’s heated through and the cheese is bubbly and melted.
4. Remove the crab rangoon dip from the oven and drizzle it with the sweet chili sauce. Garnish with the remaining green onions, then serve hot with wonton chips for dipping. Enjoy!

Street Smart Nutrition Tip: The crab dip will be cheesy and gooey by the time it’s done baking but if a mouthwatering presentation is what you’re looking for, pop it under the broiler during the last 3 to 4 minutes of baking. This will make the top irresistibly bubbly and golden brown.

Crab Rangoon Dip Serving Suggestions

Crab rangoon is traditionally wrapped in wonton wrappers, so baked or fried wonton strips are non-negotiable here—they’re a MUST for dipping in the freshly baked dip! The crispy, crunchy texture pairs perfectly with the super creamy, cheesy crab dip.

Or, if you can’t find the strips, feel free to use your favorite tortilla strips or crackers instead. Even cut veggies, like celery sticks, bell peppers, or sliced cucumbers, would be delicious.

The crab dip is rich and filling on its own but there’s no harm in pairing it with other creamy dips or fun party appetizers. Serve it alongside any of these recipes and you’re in for a party to remember:

• Whipped Feta Crostinis with Hot Honey and Pecans
• Hatch Green Chile Queso Dip with Chorizo and Mushrooms
• Cranberry BBQ Meatballs
• Simple Sesame Edamame Hummus

Crab Rangoon Dip Storage Tips

Transfer the cold crab rangoon dip to an airtight container and store it in the fridge for 2 to 3 days. I do not recommend freezing the dip because dairy tends to separate and become grainy after thawing.

Leftover crab dip can be eaten cold or warm. To reheat it, either microwave as much dip as you plan on eating or add the whole batch to a baking dish and heat in a 350ºF oven for 15 to 20 minutes or until it’s warmed through and bubbly again.

Baked Crab Dip FAQs

Can you eat it cold?

Yes, the leftover crab dip can be served hot or cold! However, it’s creamiest and cheesiest (and easiest to scoop) when it is steaming hot.

Can I make this in the slow cooker?

Yes! To make slow cooker crab dip, add the crab and cream cheese mixture to the slow cooker and cook on LOW for 1 hour, stirring occasionally, to help it cook evenly. If you find that the dip is starting to burn on the bottom (scorch), reduce the heat to the KEEP WARM setting. 

Serve the crab rangoon dip out of the crockpot (set to KEEP WARM) with the sweet chili sauce and green onions on top and wonton strips on the side.

Can it be made ahead of time?

Yes, the unbaked crab dip can be prepared and placed in the baking dish as normal, then kept covered in the fridge for up to 2 days before baking and serving.

As always, I hope you enjoy this hot baked crab dip as much as I do. Leave me a comment or rating to let me know what you think!

Thanks for stopping by the Street Smart Nutrition blog. Cheers to more fearlessly nourishing meals!