Crab Rangoon Dip is a simple, creamy, cheesy recipe, packed with crab, all in one hot dip. It tastes just like your favorite Chinese restaurant!
Crab Rangoon Dip
My absolute favorite thing to order at any Chinese restaurant is crab rangoons. They are so delicious. The best ones are filled with cream cheese and a pinch of garlic powder and green onions instead of the pinch of sugar.
If you love the delicious, savory crab rangoons from the Chinese restaurant, you will love this amazing and easy Crab Rangoon Dip.
Crab rangoon dip is easy to make. It’s made with a cream cheese base, with sweet and salty crab, gooey cheese, and savory green onions.
What Kind of Crab Should I Use?
The best kind of crab to use is high quality lump crab meat. I buy mine out of the refrigerated seafood section. Some is better quality than others. I’ve found that if it looks or smells like its not good quality, your tip usually turns out that way too.
If you’re nervous about finding good fresh crab meat or you’d rather be more frugal, use imitation crab meat. Just chop it up into small bits before adding to the dip.
What to Serve with Crab Rangoon Dip
I usually serve mine with tortilla chips and butter crackers. It’s simple and yummy.
You can also buy or make wonton chips for a more authentic flavor.
If you’re looking for low carb or keto options, try pork rinds, cheese whisps, bell pepper strips, or celery.
How to Make Crab Rangoon Dip in the Crock Pot
Follow recipe directions to prepare the crab rangoon dip, without the remaining cheese or wonton strips. Transfer dip to the slow cooker. Cook on low for 2-3 hours.
About a half hour before serving, sprinkle with remaining cheese, and close the lid to allow the cheese to melt.
More Dip Recipes You’ll Love
- Crockpot Buffalo Chicken Dip – easy to make and tastes just like your favorite buffalo wings!
- Jalapeno Popper Dip – creamy, cheesy, and a little spicy. Packed with jalapenos and bacon.
- Taco Dip – traditional cold layered dip with taco seasoning and all your favorite taco toppings.
- Cheddar Bacon Garlic Dip – creamy, cheesy and loaded with bacon!
- Salmon Cream Cheese Spread – a cold dip that’s seasoned with dill and perfect for salmon lovers.
Crab Rangoon Dip
- 1 package cream cheese (8 ounce) softened
- 1/2 cup sour cream
- 1 tablespoon Sriracha
- 1 tablespoon soy sauce
- 1/2 teaspoon garlic powder
- 6 ounces lump crab meat drained and patted dry, or imitation crab meat
- 1 cup shredded mozzarella cheese divided
- 3 green onions thinly sliced, 1 tablespoon reserved for garnish
- Salt and pepper to taste
- Wonton crisps crumbled for garnish
- In a medium mixing bowl, add cream cheese, sour cream, sriracha, soy sauce, and garlic powder. Mix until smooth and creamy.
- Add crab, green onions, and 1/2 cup mozzarella. Stir gently to combine.
- Transfer crab rangoon dip to an oven-safe dish. Top with remaining mozzarella and crumbled wonton crisps and green onions for garnish.
- Bake at 350° for about 20-25 minutes, until cheese is melted and dip is heated through.
- Serve warm with crackers, chips, or wonton chips.
- This dip is low carb and keto friendly.
- To make this dip gluten free, use gluten free soy or tamari sauce and skip the wonton strip topping.
- Drain crab well and pat dry to prevent a super fishy flavor from saturating the whole dip.
- If you’re a sweet rangoon lover, add 1-2 tablespoons of powdered sugar to the cream cheese and beat in until smooth.
- Top your dip with crushed wonton strips like these ones for the full authentic crab rangoon experience.
- Whisking or beating the cream cheese with an electric mixer before adding the other ingredients will result in a lighter, fluffier dip that’s easier to scoop onto chips or crackers.
- Imitation crab in this recipe tastes more authentic to the rangoons that you order at the restaurant, in my opinion.
- If you’re buying canned crab, make sure it’s the kind that needs to still be refrigerated as that will be fresher.
Update Info: This recipe was originally published in January 2017. It has been updated with updated and recipe tips and republished in December 2019.
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