This Crab Rangoon Dip can be enjoyed warm or cold. Serve this appetizer along with quality crackers or wontons for a tasty and fun-to-eat dish!
Why You’ll Love this Crab Rangoon Dip Recipe with Crackers
This Crab Rangoon Dip is a real hit for parties, potlucks and visiting with friends over cocktails. This dip is easy to make ahead and serving with crackers is much easier (and faster) than making individual wrapped crab wontons!
We love snacking on this crab dip along with frosted glasses of Cranberry Vodka Spritzer on a warm summer afternoon. After the work day is over, it’s time to kick back and relax on the porch for awhile!
This yummy dip can be served heated or cold. We like serving it as a hot crab dip – it’s full of tasty cheesy crab flavor.
You can make it up to 24 hours before your party and keep it in the fridge. Bring it to room temperature if you want to serve it cool, or reheat in the oven to serve warm.
Crab Dip Ingredients
- lump crab meat – either fresh or canned crab works great; the latter is super convenient.
- cream cheese – gives your dip a creamy consistency.
- mayonnaise – adds a bit of flavor and helps keep the dip from getting too thick.
- soy sauce – provides extra umami flavor to highlight the taste of the crab.
- garlic powder, paprika, and sea salt – these seasonings go so well with the crab meat and give your dip lots of flavor.
- lemon juice – conjures the classic flavor combo of crab with lemon.
- green onions – give your dip a pop of color and green flavor.
- wonton wrappers – while you won’t be wrapping these wontons around the filling, they’re great to bake into crackers to serve alongside!
- salt and pepper – use these to taste.
- olive oil spray
How to Make Cheesy Crab Rangoon Dip
- Preheat the oven to 350 degrees. Add all the dip ingredients (crab, cream cheese, mayonnaise, soy sauce, garlic powder, paprika, salt, pepper, lemon juice, and green onion) into a medium size bowl and gently mix until they are all well combined.
- Spread evenly into a 8×8 baking dish prepared with nonstick spray. Sprinkle some paprika over the top.
- Bake 25 minutes until the dip is bubbly. You may want to set a baking sheet on the rack below to catch any drips.
- While the crab dip is baking, start making the crackers. Begin by cutting wonton sheets in half to form triangles.
- Lay the wontons in a single layer on a baking sheet lined with parchment paper. Spray the won tons lightly with olive oil and sprinkle with sea salt.
- Bake 5-7 minutes until light brown. Keep an eye on them – you want them to be crisp crackers, but not too brown!
- Carefully transfer the crab dip to a serving bowl. Arrange the crispy wonton crackers around the outer side of the serving platter with the crab dip in the middle.
Crab Dip FAQ’s
Is Crab Rangoon served hot or cold?
Depends how you like it; many people love this crab dip served warm. If you don’t use it all in one sitting, you can just cover it and store in the fridge. The next day try some chilled, spread on crackers.
Does crab rangoon contain real crab?
Fresh crab meat is absolutely delicious in this recipe but sometimes that’s just not practical. Use canned crab meat instead; your appetizer will still taste fantastic! You can use either real crab meat or imitation crab meat and you can buy either at your grocery store.
Does imitation crab meat need to be cooked?
You do not need to cook imitation crab meat! Use it right from the can in in recipes such as salads and pasta dishes.
What are some party finger foods?
- Finger foods are the best type of food to serve at cocktail parties – people are standing and walking, mingling with guests. Finger foods are the easiest to eat without plates and cutlery. Be sure to have plenty of beautiful napkins for your guests. Any of the Hacienda or Syracuse lines are so pretty and elegant looking!
- These easy Garlic and Chive Stuffed Mushrooms are a popular choice for any gathering – you won’t have any left over!
- For a different twist, this Pumpkin Spice Popcorn is a great snackable!
Tips for Crab Dip
- Softened cream cheese is much easier to work with and makes for a fluffier filling. Let the cream cheese soften at room temperature for several hours before using. In a pinch, you can soften it slowly on a low setting with your microwave.
- This dip is great to make ahead of time. Follow the directions up until the point of baking, then cover with some plastic and store in the refrigerator. Then you can pull it out and pop it in the oven when it’s time to serve!
- If you’re baking this dip right out of the fridge, be sure to give it an extra minute or so.
Popular Variations and Substitutions
- For extra heat, stir some Sriracha into the dip before baking.
- Another great sauce to use in this dip is Worcestershire.
- If you love cheese, another great way to incorporate it is to sprinkle 1/4 to 1/2 cup of cheese over the dip before baking it. Monterey jack cheese compliments this crab dip well!
Enjoy this easy Crab Dip with Wonton Chips at your next get together!
Crab Rangoon Dip Recipe
If you enjoy this recipe for crab dip, please be sure to rate it 5 stars below! And print this off or save it to your recipes folder!
- 12 oz lump crab meat (2 cans)
- 8 oz cream cheese, room temperature
- ½ cup mayonnaise
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Salt & pepper to taste
- ½ teaspoon lemon juice
- ½ bunch green onions, chopped fine
- 1 pack wonton wrappers
- Sea salt
- Olive oil spray
- Preheat oven to 350 degrees F.
- Mix all dip ingredients until well combined.
- Spread into an 8x8 baking dish prepared with nonstick spray.
- Bake 25-30 minutes until bubbly.
- Cut wonton sheets in half to form triangles.
- Lay in a single layer on a parchment lined baking sheet.
- Spray lightly with olive oil and sprinkle with sea salt.
- Bake 5-7 minutes until golden brown.
Amount Per Serving: Calories: 175Total Fat: 17gSaturated Fat: 7gTrans Fat: 1gCholesterol: 36mgSodium: 220mgCarbohydrates: 2gFiber: 1gSugar: 1gProtein: 4g