Name: Crab Rangoon Dip
Prep time: 7 min
Cook time: 20 min
Total time: 27 min
Ingredients: 12 ounces cream cheese (softened); 1/2 cup sour cream; 1/2 cup mayonnaise; 12 ounces imitation crab meat (roughly chopped); 1/4 cup sliced green onions (divided); 1 tablespoon Worcestershire sauce; 1 clove garlic (minced); 1/2 teaspoon white pepper; 1/2 cup shredded mozzarella cheese; 1/4 cup panko breadcrumbs; 1 tablespoon unsalted butter (melted ); 12-15 wonton wrapper; cooking spray; sweet chili sauce (for topping)

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This Crab Rangoon Dip is the easiest way to enjoy the appetizer you love! The creamy dip is topped with a crisp panko layer for a little extra crunch. Serve with homemade wonton chips as a dipper.

Why spend the time wrapping and frying crab rangoon when you can prep this easy baked dip in just 10 minutes? Don’t forget the drizzle of sweet chili sauce on top to complete the flavor.

All the Flavor of Crab Rangoon Without Folding a Single Wonton

I love a baked dip! Spinach artichoke dip, pepperoni pizza dip and jalapeño popper dip are 3 favorites that the family often requests.

For New Year’s Eve appetizers, one of my favorite dips is this hot crab dip. It’s a fun twist on crab rangoon, without having to fold wonton wrappers and hope they stick together during frying.

The sweet chili sauce drizzle on top is a must. Sweet chili sauce is the sauce you eat with crab rangoon and gives it that restaurant quality flavor you’ll love. It’s the secret to flavorful crab rangoon!

This melty crab rangoon dip is great served with the wonton chips, but also just as good with tortilla chips, buttery crackers, served on sourdough bread or alongside baked chicken tenders.

Try one of our other easy dip recipes: buffalo chicken dip, Mexican street corn dip, sausage cheese dip and cheese dip. And try our easy fruit dip for a sweet dip!

Enjoy! -Julie

What goes in crab rangoon dip?

The ingredient list may look a little long for this crab rangoon dip, but I promise it’s easy! I buy imitation crab meat at Aldi, which you can find in the refrigerated section.

Use gluten free panko breadcrumbs to make this baked dip gluten free. I also use these breadcrumbs on our turkey casserole and air fryer spicy chicken.

See the recipe card below for full ingredient amounts.

Crab Rangoon Dip

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This Crab Rangoon Dip is the easiest way to enjoy the appetizer you love! The creamy dip is topped with a crisp panko layer for a little extra crunch. Serve with homemade wonton chips.

Servings 6

Prep Time 7

Cook Time 20

Total Time 27

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Ingredients

12 ounces cream cheese softened
1/2 cup sour cream
1/2 cup mayonnaise
12 ounces imitation crab meat roughly chopped
1/4 cup sliced green onions divided
1 tablespoon Worcestershire sauce
1 clove garlic minced
1/2 teaspoon white pepper
1/2 cup shredded mozzarella cheese
1/4 cup panko breadcrumbs
1 tablespoon unsalted butter melted
12-15 wonton wrapper
cooking spray
sweet chili sauce for topping

Instructions

Preheat your oven to 350°F. Lightly spray a 10” baking dish with cooking spray.
Add the cream cheese, sour cream and mayonnaise to a large bowl and mix together. Add the imitation crab meat, half the green onions, Worcestershire sauce, garlic and white pepper and gently stir until just combined.
12 ounces cream cheese, ½ cup sour cream, ½ cup mayonnaise, 12 ounces imitation crab meat, ¼ cup sliced green onions, 1 tablespoon Worcestershire sauce, 1 clove garlic, ½ teaspoon white pepper
Spread the mixture evenly into the prepared baking dish. Add the mozzarella cheese evenly over the top.
½ cup shredded mozzarella cheese
In a small bowl, combine the panko and melted butter. Sprinkle over the top of the dip. Bake for about 18-20 minutes until the cheese has melted and is bubbling.
¼ cup panko breadcrumbs, 1 tablespoon unsalted butter
While the dip is in the oven, cut the wonton wrappers in half, diagonally. Then spray a baking sheet with the cooking spray. Arrange the wonton triangles on the cooking sheet, leaving a little space in between each triangle. Spray the tops generously with cooking spray.
12-15 wonton wrapper, cooking spray
Bake the wonton triangles for 5-minutes, until they are golden around the edges. Remove the chips from the pan and place on a cooling rack so they continue to get crispy.
Drizzle sweet chili sauce over the dip and garnish with remixing green onions. Serve the dip with the wonton chips while warm.
sweet chili sauce

Notes

Store leftovers in an airtight container in the fridge for up to 3 days.

Refer to the article above for more tips and tricks.

The calories shown are based on the dip serving 6, with 1 serving being ⅙ of the dip and wonton chips. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **

Nutrition

Author Julie Clark

Course Appetizer, party food, Snack

Cuisine American, Chinese

Calories 521

Keyword baked, cheese dip, creamy

How to Make Crab Rangoon Dip: Step by Step

Make the cheesy mixture. Add the cream cheese, sour cream and mayonnaise to a large bowl and mix together. Add the imitation crab meat, half the green onions, Worcestershire sauce, garlic and white pepper and gently stir until just combined.

Assemble and bake. Spread the mixture evenly into the prepared baking dish. Add the mozzarella cheese evenly over the top. Mix the panko and melted butter. Sprinkle over the top of the dip. Bake for about 18-20 minutes until the cheese is bubbly.

panko bread crumbs and butter mixed in a bowl

Make the wonton chips. Cut the wonton wrappers in half, diagonally. Then spray a baking sheet with the cooking spray. Arrange the wonton triangles on the cooking sheet, leaving a little space in between each triangle. Spray the tops generously with cooking spray. Bake for 5-minutes (after the crab rangoon dip is done), until they are golden around the edges.