This easy Crab Rangoon Dip recipe brings all the creamy, savory flavors of your favorite takeout appetizer to a shareable baked dip perfect for parties.
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Crab Rangoon is a popular American-Chinese appetizer made with deep-fried wontons filled with cream cheese, crab or imitation crab meat, and flavorful seasonings like green onion, soy sauce, and garlic. This Crab Rangoon baked dip recipe uses those classic takeout flavors to make a creamy, delicious dip that’s perfect for parties. Instead of individually stuffing and frying wontons, all the signature ingredients are mixed together and baked until hot and bubbly. Serve the dip with crispy air-fried or baked wonton chips for the full taste experience.
Before you start, make sure one of your oven racks is in the upper-middle position so you won’t have to rearrange anything when you go from baking to broiling the dip recipe. Then, while the oven is preheating you can mix all of your dip ingredients. It’s only one bowl, so cleanup will be simple. When your dip is in the oven, you can prepare the wonton wrappers for air frying. Once you’ve sprayed the wontons on the baking sheet, transfer them to the air fryer baskets. They’ll be crispier if you air-fry them in a single layer.
Crab Rangoon Dip Variations
If you don’t have an air fryer, you can bake the wonton triangles at 375 degrees for 8-10 minutes, flipping halfway through, until they are golden and crispy. Alternatively, you could go the more traditional route and deep fry them in hot oil, a few at a time.
Crab Rangoon Dip Prep Ahead Tips
Soften the cream cheese by letting it sit on the counter for 30-60 minutes, or remove it from the wrapper, place it on a plate, and soften it in the microwave for 15-20 seconds. You can dice the green onions, shred the Monterey Jack cheese, and chop the crab meat ahead of time and store them in the refrigerator. For even easier party prep, mix the dip ingredients the day before, cover it tightly, and store it overnight in the refrigerator. That’s one less thing to do on the day of the party!
You could also cut the wonton wrappers in advance and store them in an airtight container. Don’t spray them with oil until just before air-frying though.
Crab Rangoon Dip Recipe
Crab Rangoon Dip is creamy, cheesy, and packed with classic takeout flavor. This crowd-pleasing appetizer is easy to make and always disappears fast at parties.
Ingredients:
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1 tablespoon minced garlic
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 3 green onions, finely diced, plus extra for topping
- 4 ounces Monterey Jack cheese, shredded
- 8 ounces imitation crab meat, chopped
- 1-2 tablespoons sweet chili sauce
- Wonton wrappers for serving (optional)
Directions:
1. Preheat the oven to 375 degrees.
2. In a large bowl, mix together the cream cheese, sour cream, minced garlic, soy sauce, Worcestershire sauce, green onions, Monterey Jack cheese, and crab meat.
3. Transfer the mixture to a greased baking dish and bake for 20 minutes. Turn the oven to broil and broil for 1-3 minutes until it is golden and bubbly.
4. While the dip is baking, cut the wonton wrappers in half diagonally, then arrange them on a baking sheet and spray each side lightly with cooking spray. Air fry them at 400 degrees for 3-5 minutes, shaking the basket halfway through.
5. Once the dip is out of the oven, drizzle it with the sweet chili sauce and sprinkle with the reserved diced green onions.
6. Serve with the homemade wonton chips or other kinds of chips and crackers.
How to Store Leftovers
Store leftover dip in an airtight container in the refrigerator for up to 3 days.
How to Reheat Leftover Crab Rangoon Dip
Reheat in the microwave for 30-60 seconds, stirring halfway through, or place the dip in an oven-safe dish and bake at 350 degrees for 10-15 minutes until heated through and bubbly.
Printable Recipe for Crab Rangoon Dip
Crab Rangoon Dip Recipe
Equipment
- Air Fryer to make the wonton chips
Ingredients
- 8 ounces cream cheese softened
- 1/2 cup sour cream
- 1 tablespoon garlic minced
- 1 tablespoon soy sauce
- 1 teaspoon Worcestershire sauce
- 3 green onions finely diced, plus extra for topping
- 4 ounces Monterey Jack cheese shredded
- 8 ounces imitation crab meat chopped
- 1-2 tablespoons sweet chili sauce
- Wonton wrappers for serving optional
Instructions
- Preheat the oven to 375 degrees.
- In a large bowl, mix together the cream cheese, sour cream, minced garlic, soy sauce, Worcestershire sauce, green onions, Monterey Jack cheese, and crab meat.
- Transfer the mixture to a greased baking dish and bake for 20 minutes. Turn the oven to broil and broil for 1-3 minutes until it is golden and bubbly.
- While the dip is baking, cut the wonton wrappers in half diagonally, then arrange them on a baking sheet and spray each side lightly with cooking spray. Air fry them at 400 degrees for 3-5 minutes, shaking the basket halfway through.
- Once the dip is out of the oven, drizzle it with the sweet chili sauce and sprinkle with the reserved diced green onions.
- Serve with the homemade wonton chips or other kinds of chips and crackers.
Nutrition
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