Easy Crab Rangoon Dip
by Sommer Collier — last updated on May 14, 2025 
This shareable Easy Crab Rangoon Dip is a version of your favorite takeout appetizer, loaded with real crab and tangy cream cheese.
This Hot And Cheesy Crab Rangoon Dip Is A Party Must
This simple hot, cheesy, and creamy Easy Crab Rangoon Dip is delicious, luxurious, and terrific to serve with wonton chips. It offers all the flavor and richness of Rangoon filling, with less work involved than the traditional wontons!
Sommer’s Recipe Notes
You won’t believe how easy it is to make this restaurant-style Crab Rangoon Dip! Even if you’re making homemade wontons, you can have it all ready in under an hour.
Combine a handful of simple ingredients – like fresh lump crab and cream cheese – in one bowl, spread it into a casserole dish, and bake until golden and a bit bubbly. Serve warm and gooey, and watch as it quickly disappears by the scoopful!
Why You’ll Love This Crab Rangoon Dip
- Ultra cheesy – This crab rangoon dip is loaded with cream cheese, mayo and monterey jack cheese, making it the ultimate cheesy and creamy dip.
- The best party app – Guests won’t get enough of this party appetizer favorite!
- Better than takeout – This homemade crab rangoon dip is SO MUCH BETTER than the takeout version.
It’s nearly impossible to resist this creamy and cheesy crab rangoon dip. Make sure to serve it hot with crispy wontons.
Ingredients and Notes
- Wonton chips – You can use store-bought wonton chips or make homemade versions using wonton wrappers.
- Cream cheese – You’ll need softened plain cream cheese.
- Fresh crab meat – Use either lump crab meat or crab claw meat, and make sure that it’s drained.
- Mayonnaise – You can use either whole or low fat mayo.
- Monterey jack cheese – Grated Monterey jack cheese is ideal.
- Soy Sauce – I recommend using low sodium soy sauce.
- Garlic powder – This adds a bit of savory flavor to balance out the rich cheesiness.
- Panko breadcrumbs – To get that crunchy top you’ll need panko.
- Garnishes – Top off the crab rangoon dip with freshly chopped scallions.
Recipe Variations and Dietary Swaps
- Coconut aminos – Swap the soy sauce with this less processed alternative.
- Sour cream – Use sour cream instead of mayo.
- Heat – Drizzle in some sriracha to make this dip spicy.
- Bacon – Mix in crumbled cooked bacon for a smoky upgrade.
- Gluten-free – You can use gluten-free panko, soy sauce alternatives and chips.
- Low-carb – Instead of wonton chips, scoop up this dip with bell peppers or cucumbers.
How To Make Crab Rangoon Dip And Wonton Chips
This creamy and decadent crab rangoon dip with homemade crispy wonton chips might look gourmet, but trust me when I say, it’s a breeze to make!
Find the full Crab Rangoon Dip recipe with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftovers in an airtight container and store in the refrigerator for up to 3 days.
- Reheating Leftovers – Reheat this crab rangoon dip in the oven or microwave in short 10-15 second bursts on 50% power, or reheat in a 350-degree oven for about 10 minutes.
Serving Suggestions
This crab Rangoon dip recipe is fantastic to make as a party snack or appetizer, or as a fun side dish.
Set out the cheesy crab Rangoon dip while hot, along with a bowl of fried wonton chips on the side. Add a pop of freshness by sprinkling sliced green onions on top of the dip. In a pinch, serve the dip with tortilla chips or potato chips.
For a fun option, consider adding sweet chili sauce, duck sauce, or sweet-and-sour sauce on the side for extra dipping!
You can also pair it with your favorite homemade takeout-style foods like (Better Than) Panda Express Orange Chicken, Broccoli Beef, or Black Pepper Chicken Stir Fry.
Frequently Asked Questions
Rangoon comes from the name of a Burmese city Yangon – or Rangoon. However, the recipe was actually invented in San Fransisco at a Polynesian-themed restaurant.
As East Asian recipes rarely if ever include dairy, it is believed the Burmese name was given because of the wonton wrappers. These are traditionally used to make Asian-style dumplings, but as it turns out they are also terrific for adding delicious crunch to any number of dishes!
You can assemble the dish a few hours ahead, then wrap or cover and keep in the fridge until ready to bake. I also suggest that you wait until the last minute to spray the Panko topping with oil so the breadcrumbs don’t get soggy.
Totally, and both are budget-friendly options. If you use canned crab just make sure that the meat is well drained.
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Crab Rangoon Dip Recipe
Video
Ingredients
- 12 ounces wonton wrappers or 12 oz wonton chips
- 16 ounces cream cheese softened
- 16 ounces fancy crab meat drained
- 1 cup mayonnaise
- 1 ½ cups shredded Monterey jack cheese
- ½ cup chopped scallions
- 1 tablespoon soy sauce
- ½ teaspoon garlic powder
- ¼ cup panko breadcrumbs
- Cooking spray
- Fry oil
- Optional: Sweet chili sauce duck sauce, or sweet and sour sauce
Instructions
- For the Hot Crab Dip: Preheat the oven to 350°F. Set out a 9-inch baking dish and spray with cooking spray. Then set out a medium mixing bowl.
- In the mixing bowl, combine the softened cream cheese, drained crab meat, mayonnaise, shredded cheese, scallions, soy sauce, and garlic powder. Gently mix until well combined. Then scoop the mixture into the baking dish and spread out in an even layer.
- Sprinkle the Panko breadcrumbs over the top and spray the top of the breadcrumbs with additional cooking spray. Bake the dip for 30 minutes, or until the edges are bubbly and the top is golden.
- For the Wonton Chips: In some areas you can find fried wonton chips in the snack aisle, or in the international section of major grocery stores. If you can’t find them, you can make them with wonton wrappers! Set a large pot over medium high heat. Add a cooking thermometer to the side of the pot. Fill the pot with 2 inches of cooking oil. Cut the square wonton wrappers in half, to create triangles.
- Once the oil reaches 350°F, drop 2 to 3 wonton triangles in the oil at a time. Use a skimmer to flip them, cooking for a total of 5 to 10 seconds per chip, until just golden brown. Quickly remove from the oil in place on a paper towel lined plate. Repeat, repeat, repeat. This process goes quickly because the chips cook so fast. You can add more wontons to the oil if desired, but I find it so much easier to control their color if you do just a few at a time. Adjust the heat as needed.
This recipe is a perfect party snack dip! Who doesn’t love crab rangoon?
The homemade wonton chips are such a great idea & go so well with this dip!! It is one of our favorite appetizers to order! It’s packed with flavor!
I could seriously sit here and eat the entire thing, it’s soooooo good.