My Crab Rangoon Dip recipe is loaded with crab meat, Monterey Jack cheese, and cream cheese for a rich and creamy bite. Inspired by the classic appetizer, it includes soy sauce, sweet chili sauce, and crispy wontons for dipping. Add this crowd-pleasing recipe to your next party or game day spread!
The BEST Crab Rangoon Dip
If you love crab rangoons, you’re going to extra love them in dip form.
It’s rich and cheesy with Monterey Jack and cream cheese, cut with umami ingredients like crab meat and soy sauce. The results are a super comforting yet complex flavor combination.
Served with crispy wonton chips, this dip makes an excellent appetizer for parties, holiday gatherings, game days, and beyond.
I actually love serving this alongside some of my other go-to party dips, like my Hot Baked Crab Dip or Healthier Buffalo Chicken Dip, so guests have a little variety on the table.
If you're building out a full Asian-inspired spread, my Healthy Garlic Shrimp Stir Fry is a great way to keep the flavors going. But first, it’s time for crab rangoons to have their moment!
Why You’ll Love This Crab Rangoon Dip
- It tastes just like the real thing. All the creamy, savory crab rangoon flavor you crave, without any folding or frying.
- It's a total crowd-pleaser. This recipe makes a big batch, so it's perfect for potlucks, game day, or holiday get-togethers.
- It can be made ahead. Mix everything together and refrigerate it until you're ready to bake.
- The homemade wonton chips are addictively crispy. They're baked, not fried, so you can feel a little better about going back for seconds.
- It's endlessly scoopable. Serve it with the wonton chips, crackers, or veggies. It's delicious no matter what you dip in it!
Crab Rangoon Dip Ingredients
Here’s a little bit about everything that goes into my crab rangoon dip recipe:
- Cream cheese, mayo & Greek yogurt: The base of this creamy dip is made with cream cheese, mayonnaise for added richness, and Greek yogurt for some good protein!
- Crab meat: Crab meat is one of my favorite lean protein sources because it’s highly nutritious, full of vitamin B12, and a good source of omega-3 fatty acids.
- Soy sauce: I use 1 tablespoon of soy sauce in the crab dip for depth and umami.
- Sweet chili sauce: What really makes this recipe stand out from traditional crab dips is an ample amount of sweet chili sauce. I use 2 tablespoon in the dip mix, plus 1 cup on top of the baked dip.
- Monterey Jack cheese: Monterey Jack is mild, buttery, and just a touch sweet. It’s perfect for this dip! I use ¾ cup in the dip and another ¾ cup as a cheesy topping.
- Wonton wrappers: Instead of wrapping our crab rangoons, we’re going to dip them! I use 48 wonton wrappers, cut in half and baked to crispy perfection.
For the full list of ingredients, scroll to the recipe below!
How to Make Crab Rangoon Dip
Step 1: Prep the wonton chips. Preheat oven to 450F and line baking sheet with parchment paper. Cut wonton wrappers in half diagonally so they are triangles. Spray with avocado oil spray or brush with olive oil lightly. Sprinkle with sea salt. Bake for 4-5 minutes per side or until golden brown.
Step 2: Prep & bake dip. Reduce oven heat to 350F. In a large bowl, whisk together cream cheese, mayo, and Greek yogurt.
Fold in remaining ingredients and mix until all combined. Pour into oven safe dip dish. Top with remaining cheese. Bake for 25 minutes or until bubbly.
Step 3: Top with sweet chili sauce. Let cool 10 minutes, then spread the rest of the sweet chili sauce on top
Step 4: Garnish and enjoy. Garnish with more green onion and enjoy!
Erin's Expert Tips
- Soften your cream cheese fully. This makes for a much smoother, easier-to-mix dip with no lumps.
- Drain your crab meat well. Excess moisture can make the dip watery, so pat it dry with a paper towel before folding it in.
- Don't skip the sweet chili sauce on top. It adds that signature crab rangoon flavor and a beautiful glossy finish.
- Make it ahead of time. You can mix the dip together up to a day in advance, store it covered in the fridge, and bake it right before serving.
- To store leftovers, let the dip cool completely, then transfer to an airtight container and refrigerate for up to 3 days. Reheat in a 350°F oven until warmed through.
- The wonton chips are best stored separately at room temperature in an airtight container to keep them crispy, for up to 2 days.
- Serve this crab rangoon dip warm from the oven along with crispy wonton chips. Alternative dippers include crostini, pita chips, crackers, or fresh vegetable sticks. To make a full spread, serve it with my Shaved Brussels Sprout Salad, Hot Honey Meatballs, and Healthy Air Fryer Coconut Shrimp.
Frequently Asked Questions
Below are some common crab rangoon dip questions. Don’t see the answer you’re looking for? Leave a comment at the bottom of this post!
This dip is best served hot; this ensures the Monterey Jack cheese and cream cheese are nice and melty (great for dipping!). A warmed dip also enhances the flavor of the crab
With this said, you can totally enjoy it cold if you prefer. If you plan on serving it cold, I’d recommend letting it sit at room temperature for 20-30 minutes so that it’s soft enough to dip your wonton chips.
Crab rangoon is a classic American-Chinese appetizer made from wonton wrappers stuffed with a creamy filling of cream cheese, crab meat (often imitation crab), and seasonings then folded into small dumplings and fried. It's typically served with a sweet dipping sauce, like sweet chili sauce, on the side. This crab rangoon dip has all the same vibes, but made easier!
Yes! Imitation crab is a great, budget-friendly substitute and works wonderfully in this recipe.
If you liked this recipe, you’ll want to try these!
Looking for more yummy appetizer ideas? Try one of these savory options next:
- Soft Pretzel Bites Recipe with Beer Cheese
- Italian Stromboli Recipe
- Mexican Quinoa Salad with Cilantro Lime Dressing
- Fig Boursin Dip Recipe
- Strawberry Kale Salad
Crab Rangoon Dip
Ingredients
Method
- Preheat oven to 450F and line baking sheet with parchment paper. Cut wonton wrappers in half diagonally so they are triangles. Spray with avocado oil spray or brush with olive oil lightly. Sprinkle with sea salt. Bake for 4-5 minutes per side or until golden brown.
- Reduce oven heat to 350F.
- In a large bowl, whisk together cream cheese, mayo, and Greek yogurt.
- Fold in crab meat, soy sauce, 2 tablespoon chili sauce, garlic, ¾ cup shredded cheese, and green onion and mix until all combined.
- Pour into oven safe dip dish, I used a round 9inch ceramic bowl but you could use an 8x8 dish or any size appetizer dish as well.
- Top with remaining cheese. Bake for 25 minutes or until bubbly. Let cool 10 minutes, then spread the rest of the sweet chili sauce on top along with some extra green onion.
- Serve with wonton chips.
Nutrition
Notes
- Don't skip the sweet chili sauce on top. Adding it after baking (rather than mixing it all in) keeps that signature glossy finish and pop of sweet flavor.
- This dip can be assembled up to a day ahead. Mix everything together, cover, and refrigerate — then pop it in the oven when you're ready to bake and serve.
- Bake your wonton chips in a single layer. Overlapping them can cause uneven browning, so use two baking sheets if needed for the crispiest results.
Tried this recipe?
Let us know how it was!Recipe by Erin Antoniak and Photos by Bake and Bacon
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