Crab Rangoon Dip Recipe - Gonna Want Seconds (2024)

Crab Rangoon Dip is a dunk-able makeover in this amazing appetizer. All the creamy, cheesy filling, chock-full of crab exits the oven bubbling and ready for homemade wonton chips. Dig in!

Crab Rangoon Dip Recipe - Gonna Want Seconds (1)

I love to eat Chinese food – all the complex dishes with unique vegetables and sauces. If I’m completely honest, though, the things I look forward to the most are all the crispy fried goodies and dipping sauces – egg rolls plump with barbecued pork and cabbage, fried dumplings full of shrimp and scallions, and . . . mmmm . . . Crab Rangoon.

The marriage of sweet, delicate crab meat with cream cheese oozing out of a crispy wonton wrapper is pure genius, and it’s all those flavors and textures that inspired my Crab Rangoon Dip.

The origin of crab Rangoon is a little muddy. “Rangoon” is the former name for the capital of Myanmar in China, but cream cheese is definitely a Western thing, not an Asian staple. I just call it my favorite product of Asian-American fusion!

If you don’t know how to make crab Rangoon or haven’t already guessed, there’s a painstaking (but noble) art to crafting the creamy crab filling, individually stuffing wonton skins, then pinching them into the classic triangle or flower shape and frying them until the skins are all bubbly and perfectly browned.

Imagine being able to take that crab Rangoon filling and make an epic dip, basically an inside-out crab Rangoon dip where the cheesy, gooey insides are bubbling away waiting on crispy wonton skins to dive in. It’s quick and easy to make, and the best part is I can make it at home without even heating up my fryer. You’re going to love this amazing, addictive dip!

I also like to add shredded mozzarella for extra body and those cheesy strings you get when you pull out your chip or cracker. It’s also a nice mild cheese that won’t compete with the crab, which I prefer to recipes like the crab Rangoon dip Pampered Chef version which uses Swiss cheese.

I like to season the base with a little peppery green onion (that also adds some nice color), garlic powder (since the flavor is more subtle than fresh), and a touch of sugar to offset the tang of the cream cheese and accent the sweet quality of the crab.

There’s also some Worcestershire sauce that deepens the flavor with all its unique ingredients like anchovies, tamarind, and chili powder, plus a little lemon to brighten the mixture and lend a freshness to the dip.

Honestly, the only thing that could make this creamy concoction better is a little crab!

Crab meat is definitely not the cheapest thing you can find at your seafood counter, but the good news is this is one of those recipes so full of flavor that you can get away with buying less expensive, canned crab. No need to break the budget buying the expensive stuff!

The salty, briny essence of the crab works perfectly in the creamy base to add that classic texture and seafood quality without needing to splurge on the hand-picked variety.

I do like to keep the seafood flavor subtle, just like in the crab Rangoon I find at my favorite Chinese restaurant, so I’ve eliminated some of the more “fishy” ingredients you may find in other recipes like the crab Rangoon dip Food Network version by Sandra Lee that adds shrimp bisque.

Don’t forget the crab Rangoon dipping sauce! Once the dip has warmed up in the oven and gotten nice and gooey, I like to drizzle a little duck sauce over the top before serving, then serve the extra sauce in a small bowl so people can give their loaded wontons an extra dip if they’d like.

Recipes like the crab Rangoon dip delish.com has on its site eliminate the dipping sauce, but I think it adds some extra flavor and really completes the whole crab Rangoon mimicry.

Duck sauce is made from sugar, vinegar and some type of fruit – either peach, plums (it’s sometimes called “plum sauce”) or pineapple. I like the sweet and sour accent it gives to the rich crab.

The wonton chips really add an authentic touch to this dish and are surprisingly easy to make. They bake up crisp and light in about 5 minutes with only a little cooking spray. No need to feel guilty about eating greasy chips with these baked beauties!

Just be sure to set your timer when you bake these since they can go from perfectly done to charcoal in the blink of an eye. Yes, I’ve had to throw out a few batches myself. Let’s just say it’s not the best time to catch up with your bestie, LOL!

This dip is good for so many reasons, but I mainly love that this “inside-out” take on crab Rangoon lets me control the wonton-to-creamy-crab ratio since I usually find myself wishing I had a little more filling in those restaurant Rangoons.

I can also throw in a few chili flakes with the dip ingredients or drizzle a little Sriracha on top with the duck sauce for a little kick.

There are just so many textures and flavors going on this dip, and I can’t wait for you to try it!

Crab Rangoon Dip Recipe - Gonna Want Seconds (2)

Recipe Notes For Crab Rangoon:

Crockpot – If it’s one of those hot days and you just can’t bear to turn on your hot oven, don’t serve a cold Crab Rangoon dip! Pop the dip mixture into your crockpot and cook on low for 2 hours. You won’t get the same browning on top that you would in the oven, but it’ll still be nice and gooey and will even stay warm awhile if you’re serving this at a party.

Saucy stuff – The drizzled duck sauce on top of the dip is a lovely finishing touch, but I have a hard time finding it at my local market. You can do what I do and order it from Amazon or you can make this crab Rangoon dip with sweet and sour sauce if that’s easier to find. It’s very similar to duck sauce, with a vinegar and sugar base, but it usually has added ketchup to give it the characteristic reddish color.

Serving suggestions – You can find wonton wrappers in the deli or produce section of your local market. If you just want to cut down a little on prep times, plain crackers like Ritz, slices of toasted baguette, or veggies would be good too. Tortilla chips are a good option if you need something gluten-free (though I might suggest just eating the dip right out of the dish with a spoon instead!).

Crab Rangoon Dip Recipe - Gonna Want Seconds (3)

More Dips To Love!

  • Hissy Fit Dip– Luscious, creamy, party favorite that will actually cause a “hissy fit” is only getting one bite!
  • Creamy Cilantro Crab Dip-Asoft spread of avocado and a touch of lime to put the “elegant” in “every day”.
  • Buffalo Chicken Dip-This is a creamy dip ofBuffalo Chicken Wings without the mess!
  • The Best Pimento Cheese Dip-Simple to make with the right combination of cheeses, pimentos, and spices!
  • Crack DipOur cheesy, creamy, gooey Crack Dip is the gold standard of yum! Loaded with bacon, ranch, and cheddar you’ll be the belle of the ball with this party dip!
  • Jalapeño Popper Dip – ooey-gooey, creamy, slightly spicy dip

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Crab Rangoon Dip Recipe - Gonna Want Seconds (4)

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Crab Rangoon Dip Recipe

Crab Rangoon gets a dunk-able makeover in this amazing dip. All the creamy, cheesy filling chock-full of crab exits the oven bubbling and ready for homemade wonton chips. Dig in!

Prep Time10 minutes mins

Cook Time30 minutes mins

Total Time40 minutes mins

Servings: 6

Author: Kathleen

Ingredients

Dip:

  • 8 Ounces Cream Cheese
  • 1/2 Cup Sour Cream
  • 1 Cup Mozzarella Shredded
  • 1 Teaspoon Sugar
  • 1 Teaspoon Worcestershire Sauce
  • 1 Teaspoon Fresh Lemon Juice
  • 1/2 Teaspoon Salt
  • 1/2 Teaspoon Black Pepper
  • 1/4 Teaspoon Garlic Powder
  • 2 Green Onion Sliced
  • 2 6 Ounce Cans Fancy Crabmeat-Drained
  • 1 7 Ounce Jar Duck Sauce or Sweet and Sour Sauce

Wonton Chips:

  • 1 14 Ounce Package Wonton Wrappers

Instructions

  • Preheat oven to 350 degrees. Spray a 9-inch baking dish with nonstick cooking spray.

  • Mix cream cheese, sour cream, mozzarella, sugar,Worcestershire Sauce, lemon juice, salt, pepper, garlic powder, and green onions in a mixing bowl until combined. Fold crabmeat into mixture.

  • Spread mixture in prepared pan. Bake until hot and bubbly, about 30 minutes.

  • Meanwhile, spray a cookie sheet with nonstick cooking spray. Cut wonton wrappers in half diagonally. Arrange wonton halves in a single layer on the cookie sheet. Spray the tops of the wontons evenly with nonstick cooking spray and bake until golden, about 5 minutes.

  • To serve, drizzle a few Tablespoons of Duck Sauce or Sweet and Sour decoratively over the top of hot dip. Pour remaining sauce in a small bowl. Serve with baked wonton chips.

Fans Also Made:

  • 3 Ingredient Sausage Cream Cheese Dip

  • Cowboy Queso

  • Mississippi Sin Dip

  • Shrimp Dip

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Nutrition

Calories: 228kcal | Carbohydrates: 3g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 66mg | Sodium: 460mg | Potassium: 112mg | Fiber: 0g | Sugar: 2g | Vitamin A: 795IU | Vitamin C: 1.2mg | Calcium: 155mg | Iron: 0.4mg

DID YOU MAKE THIS RECIPE? I'D LOVE TO SEE!Tag @GonnaWantSeconds or #gonnawantseconds on Instagram!

© Gonna Want Seconds. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media/website/blog is strictly prohibited.

Reader Interactions

Comments

  1. Crab Rangoon Dip Recipe - Gonna Want Seconds (9)Danielle says

    Oh YUM! I absolutely love this idea! making crab rangoons is such a hassle, so I don’t even do it. But this is a great way to still get those wonderful flavors! I’m toying with the idea of making my own duck sauce as it can sometimes be difficult to find. Def pinned for later!

    Reply

    • Crab Rangoon Dip Recipe - Gonna Want Seconds (10)Kathleen Smith says

      Hi Danielle, enjoy the dip. We’d love to hear back from you on how you like the dip and if you make your own Duck Sauce <3

      Reply

  2. Crab Rangoon Dip Recipe - Gonna Want Seconds (11)2pots2cook says

    So perfect for gatherings ! Thank you so much !Pinning !

    Reply

    • Crab Rangoon Dip Recipe - Gonna Want Seconds (12)Kathleen Smith says

      You’re welcome! Thanks so much for pinning <3

      Reply

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Crab Rangoon Dip Recipe - Gonna Want Seconds (2024)

FAQs

Is the crab Rangoon dip from Aldi good? ›

Unfortunately, the crab-rangoon dip missed the mark for me. On a club cracker, this dip was almost dessert-level sweet, and even a salty kettle potato chip didn't complement it. It should also be noted that — predictably, as it's under $4 — the crab in this dip is imitation. I wouldn't get this again.

Why is my crab dip runny? ›

If your crab dip is too runny it likely means you didn't drain the crab meat properly. Make sure to remove as much liquid as possible before adding it to the dip.

What is Crab Rangoon filling made of? ›

Crab rangoons, if you've never had them, originated at Trader Vic's restaurant in San Francisco in the 1950s and are crispy, fried wontons filled with cream cheese, imitation crab, and seasonings.

What the heck is Crab Rangoon anyway? ›

Crab Rangoon, sometimes called crab puffs, crab rangoon puffs, cheese wontons, or cream cheese rangoons, are filled crisp dumpling appetizers served primarily in American Chinese restaurants.

Is crab rangoon healthy for you? ›

Worst: Crab Rangoon

It's mostly cream cheese, wrapped in dough and deep-fried to create bite-sized calorie bombs. Because they're small, it's easy to eat more than one. Finish an order of 4, and you're likely to get more than half the calories and fat you should have in an entire meal.

Do Chinese restaurants use real crab in crab rangoon? ›

It consists of cream cheese, sometimes sweetened, plus, usually, very small bits of imitation crab, stuffed into a wonton wrapper and deep-fried, served with a syrupy, neon sweet-and-sour dipping sauce. It is, essentially, deep-fried cheesecake with fake crab in it—as sweet as any dessert, but served as an appetizer.

How long before crab dip goes bad? ›

Leftover crab dip will keep, stored covered in the fridge, for up to 5 days. Rewarm in the microwave. To Make Ahead: Crab dip can be prepared 1- days ahead of time, stored covered in the fridge, then baked according to instructions.

How do you thicken creamy dip? ›

Try adding a cornstarch slurry.

Mix together equal parts cold water and cornstarch, whisking the mixture to create a slurry. Make sure the slurry is completely combined to prevent lumps in your cream sauce.

What is crab rangoon sauce made of? ›

Fry wontons in batches until golden brown and crispy, gently moving them around in the oil with a strainer to brown each surface, about 3 minutes. Let cool about a minute before eating. Serve with the dipping sauce. Whisk ketchup, rice vinegar, brown sugar, and sriracha sauce together in a bowl for the dipping sauce.

What does crab Rangoon dip taste like? ›

It's creamy and cheesy, and packed with crab just like rangoons but without all the folding and shaping. The easier it is to make, the better it tastes in my opinion! What's easier to make than crab rangoons but tastes just as good as the real thing? Crab Rangoon Dip!

Is cheese Rangoon the same as crab rangoon? ›

Rangoon is actually a Burmese city. Wontons filled with cream cheese and imitation crab are named after the city – crab rangoons, whereas wontons just filled with cream cheese are often referred to as wontons – but they are used interchangeably.

What does Rangoon mean in Chinese? ›

Although crab Rangoon can be found in almost all the Chinese restaurant in the United States, again, this dish has nothing to do with Chinese food. The word “Rangoon” in the name “crab Rangoon” is really an old name of Yangon, the largest in Myanmar.

Why are people obsessed with Crab Rangoons? ›

But as to why crab rangoon seems to have taken its place, Sweat suggested it's because of nostalgia. “Nostalgia is also a big factor in whether a meme can make a comeback, and food has a massive nostalgic factor to it for lots of people,” he said.

Is imitation crab real crab? ›

Just like the name implies, imitation crab contains no crabmeat. Fish is, however, one of the main ingredients. It is made using surimi, which is a paste made of fish and a few other ingredients. Surimi is often made with pollock, which is also used to make fish sticks and breaded fish products.

What does crab rangoon dip taste like? ›

It's creamy and cheesy, and packed with crab just like rangoons but without all the folding and shaping. The easier it is to make, the better it tastes in my opinion! What's easier to make than crab rangoons but tastes just as good as the real thing? Crab Rangoon Dip!

Is crab rangoon made with real or imitation crab? ›

While actual crab is not the primary focus of crab rangoon, either imitation crab or the real stuff adds necessary flavor. The best shape for crab rangoon is a four-pointed star: It concentrates the filling and maximizes surface area for more crunch.

Is cold crab rangoon good? ›

I first made crab rangoon dip cold for a party because there was no way to time serving it hot. As I mixed the ingredients, and added seasoning to taste, I realized it was truly delicious cold.

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