Crab Rangoon Dip

8 servings
45 min

Today, we’re making Crab Rangoon Dip!

It’s the last day in our 12 Days of Dips series. Can you believe it? We’ve made sooooooo many delicious dips the past few days ranging from hot to cold, sweet to savory, semi homemade to totally from scratch. It’s really been so much fun, so thank you for following along!

Today’s dip is inspired by my New Year’s Eve traditions. Somewhere over the past couple of years, I’ve started to associate New Year’s with Chinese takeout. And I get crab rangoon 100% of the time if I’m getting takeout. So today, we’re making the scoopable version of a crab rangoon that’s loaded with lump crab and laced with a light cheese for ultimate gooiness.

We’re going to make our own dippers for this one, so let’s start with the wonton chips. We’re going to take a pack of store bought wonton wrappers, cut them in half diagonally, and arrange them on a single layer on a baking sheet spritzed with cooking spray. Then we’ll spritz the tops of the wontons with more cooking spray, and we’ll pop them in the oven for just a couple minutes until they’re golden and crisp. Now be forewarned, these go from zero to burnt FAST. 20-30 seconds makes a huge difference. So, don’t stray too far away from these while they’re toasting. You don’t want to know how many wonton chips I’ve burned over the years by taking 30 seconds too long to get them out of the oven.

After the wontons are finished baking, we can reduce the oven heat and get our crab dip ready. We’ll start with the base of the dip which is a mix of cream cheese, mayo, and sour cream for the ultimate creamy bite. Then, we’ll mix in some Worcestershire sauce, soy sauce, garlic powder, black pepper, green onions, and a little pinch of sugar to flavor the dip. And, we’ll give it all a good mix until everything is nice and combined.

The last thing we need is some lump blue crab and some mozzarella cheese. You guys know how I feel about crab meat. I’d choose fresh crab over crab in a can any day if you have the option available. And since it’s all getting mixed together, it doesn’t matter if you get lump vs jumbo lump crab. Use whatever is the best price. And the mozzarella cheese may seem like an odd addition since there’s no other cheeses in a classic crab rangoon. But it’s so mild in flavor that it’s the perfect way to get a little cheesepull from our dip without altering the flavor.

We’ll gently mix in the crab and half the mozzarella into the baseS of our dip. I think using clean hands is the best way to get everything all mixed together. Then, we’ll transfer the dip to a baking dish, we’ll top it with a little more mozzarella, and to the oven in goes until it’s heated through and nice and bubbly.

I bet you guys thought I didn’t know how to use crab meat if Old Bay wasn’t invited to the party. But let me tell you, this dip is so flavorful and creamy and savory and oniony and just darn delish, I don’t even miss it. I KNOW! It’s kind of a big deal.

Alright, everyone. That’s a wrap on 12 Days of Dips! Make sure you’re following along on social media for video tutorials on all the dips we’ve made in this series (and sooooooo many more bonus recipes).

Thanks for following along. I’m already planning for next December, and it’s gonna be amazing.

Enjoy, and let’s eat!

Recipe details
  • 8  servings
  • Prep time: 10 Minutes Cook time: 35 Minutes Total time: 45 min
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  • 24 wonton wrappers, cut in half diagonally
  • Cooking spray
  • 8 oz cream cheese, softened
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 2 tsp worcestershire sauce
  • 2 tsp soy sauce
  • 1 tsp garlic powder
  • 1 tsp pepper
  • ½ tsp sugar
  • 4 green onions, minced
  • 1 lb lump crab meat, picked through for shells
  • 1 cup shredded mozzarella, divided

Make the wonton chips: Preheat oven to 400 degrees. Spray a large baking sheet with cooking spray. Arrange wontons in a single layer on prepared baking sheet, and spritz the tops with cooking spray. Bake for 4-6 mins until golden and crisp. Set wontons aside to cool. Reduce the oven heat to 350 degrees.
Make the dip: To a mixing bowl, add cream cheese, mayo, sour cream, worcestershire, soy sauce, garlic powder, pepper, sugar, and green onions. Stir to mix until well combined. Add crab meat and ½ cup of mozzarella. Use clean hands to mix the crab and cheese into the cream cheese mixture until just combined. Transfer mix to a 9 inch pie plate, and spread into an even layer. Top with remaining mozzarella cheese.
Bake the dip at 350 degrees for 25-30 mins until golden and bubbly. Serve with wonton chips, and enjoy!
  • *You can use regular or low fat cream cheese and sour cream for this dip. 
  • *Try to avoid crabmeat in the can and use fresh lump blue crab meat whenever possible. It tastes so much better than canned.
  • *This dip is also delicious served with some rice crackers.
Nicole - The Yummy Muffin
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