A Spicy Perspective

Easy Crab Rangoon Dip

Easy Crab Rangoon Dip Recipe – This shareable hot dip is a version of your favorite takeout appetizer, loaded with real crab and tangy cream cheese. It is perfect to scoop with crispy wontons!

Close view baked crab rangoon recipe with crispy topping and sliced scallions.

Why We Love This Dip Recipe

This simple hot, cheesy, and creamy crab dip is delicious, luxurious, and terrific to serve with homemade or store-bought wonton chips. It offers all the flavor and richness of Rangoon filling, with less work involved than the traditional wontons!

Crab Rangoon Dip is easy to make in under an hour, even with “scratch” made wontons. 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!

Top view hand with spoonful of dip held above the baking dish.

Why is it called a Rangoon?

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!

Hand holding wonton chip with scoop of crab Rangoon dip to camera.

Ingredients You Need

  • Wonton wrappers – to make homemade chips, or you can use store-bought wonton chips
  • Cream cheese – softened
  • Fancy crab meat – drained (lump crab meat)
  • Mayonnaise – whole or low fat (or sour cream can be used)
  • Monterey jack cheese – shredded
  • Scallions – chopped
  • Soy Sauce – low sodium, or coconut aminos
  • Garlic powder – adds a bit of savory flavor to balance out the rich cheesiness
  • Panko breadcrumbs – can be gluten-free
  • Cooking spray – to spray the pan and prevent the crab dip from sticking to the side, and to get Panko topping golden and crunchy
  • Fry oil – to make homemade wonton chips
Recipe ingredients. Stacked containers of crab, soy sauce, mayo, cheeses, and wonton wrappers.

How to Make Homemade Crab Rangoon 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, mayonnaise, shredded cheese, scallions, soy sauce, and garlic powder.

Shredded cheese, cream cheese, scallions, and seasonings in a bowl.

Thoroughly drain the crab meat and double-check for any shell pieces. Then add to the bowl.

Drained lump crab meat in a metal sieve held over mixing bowl.

Gently mix until well combined. Then scoop the mixture into the baking dish and spread out in an even layer.

Blue spatula smoothing the creamy crab mixture evenly into a round baking dish.

Sprinkle the Panko breadcrumbs over the top and lightly spray the top of the breadcrumbs with additional cooking spray.

Get the Complete (Printable) Hot Crab Rangoon Dip Recipe Below. Enjoy!

Round baking dish with unbaked Panko breadcrumb topping.

Bake the dip for 30 minutes, or until the edges are bubbly and the top is golden.

Baked dip with crab Rangoon flavors fresh from the oven.

How to Make 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 easily make them at home with wonton wrappers! They really are perfect to make with our easy crab Rangoon dip recipe… I typically do this while the dip bakes.

Set a large pot over medium-high heat. Add a cooking thermometer to the side of the pot and 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 only 5 to 10 seconds per chip, until just golden brown.

Frying triangles of wonton wrappers in hot oil.

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.

Plate of crunchy fried wonton triangles piled together.

Serving Suggestions

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.

For a fun option, consider adding sweet chili sauce, duck sauce, or sweet-and-sour sauce on the side for extra dipping!

Hand scooping dip from the baking dish.

Frequently Asked Questions

What do you eat crab Rangoon with?

This crab Rangoon dip recipe is fantastic to make as a party snack or appetizer, or as a fun side dish.

Pair it with your favorite homemade takeout-style foods like (Better Than) Panda Express Orange Chicken, Broccoli Beef, or Black Pepper Chicken Stir Fry.

Can I make this hot cheese dip ahead of time?

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.

Can you heat up crab Rangoon dip?

Technically yes, although it is certainly best when you serve and enjoy it shortly after baking. It will keep well for up to a day or so covered in the refrigerator. Microwave in short 10-15 second bursts on 50% power, or reheat in a 350-degree oven for about 10 minutes.

Top down view crispy wonton chip with hot cheesy crab rangoon dip.

Looking for More Easy Dips and Spreads Recipes?

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5 from 3 votes
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Easy Crab Rangoon Dip

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
This shareable hot dip version of your favorite takeout appetizer is loaded with real crab and tangy cream cheese, and is perfect to scoop with crispy homemade wontons!
Servings: 12 servings

Ingredients

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.

Video

Notes

To Serve: Set out the crab Rangoon hot dip with a bowl of fried wonton chips on the side. For a fun option, consider adding sweet chili sauce, duck sauce, or sweet-and-sour sauce on the side for extra dipping.

Can I make this hot cheese dip ahead of time?

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.

Can you heat up crab Rangoon dip?

Technically yes, although it is certainly best when you serve and enjoy it shortly after baking. But it will keep well for up to a day or so stored covered in the fridge. Microwave in short 10-15 second bursts on 50% power, or reheat in a 350-degree oven for about 10 minutes.

Nutrition

Serving: 0.5cup, Calories: 377kcal, Carbohydrates: 21g, Protein: 17g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 6g, Trans Fat: 0.03g, Cholesterol: 59mg, Sodium: 911mg, Potassium: 228mg, Fiber: 1g, Sugar: 3g, Vitamin A: 384IU, Vitamin C: 3mg, Calcium: 199mg, Iron: 2mg
Course: Appetizer, Snack
Cuisine: American, Asian, Hawaiian
Author: Sommer Collier

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3 comments on “Easy Crab Rangoon Dip”

  1. This recipe is a perfect party snack dip! Who doesn’t love crab rangoon? 

  2. 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!

  3. I could seriously sit here and eat the entire thing, it’s soooooo good.