My crab rangoon dip is creamy, flavorful, and super easy to make. I bake it in the oven until the added mozzarella cheese turns hot, golden brown, and bubbly.
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My Easy Hot Crab Dip Recipe
My father-in-law loves seafood, so I decided to put together this crab rangoon dip a few Christmases ago. He still won’t stop talking about it! Now, I make it for him every time he’s over to celebrate the holidays. Everyone else loves it too, so I figured it was finally time to share it with all of you!
I’ve always loved hot crab dip. Whether it’s a classic Maryland-style dip or my inspired-by-crab-rangoon version, if it’s at a party, you can find me parked out in front of it. I just love the combination of rich cream cheese and sour cream, and delicate, sweet crab. And it’s even better when spiced up a bit with some Sriracha and served with fried wonton chips!
This dip definitely looks fancy, making it a great choice for get-togethers, holiday dinners, and even game-day parties. The best part? It’s not nearly as hard to make as it looks! I can prep, bake, and cool it in just about 45 minutes.
And, if you love a good dip recipe, try my recipes for cream cheese fruit dip, 7 layer taco dip, hot chocolate dip, spinach artichoke dip, buffalo chicken dip without cream cheese, tzatziki sauce, and Cool Whip fruit dip.
Crab Meat Dip Ingredients
- Crab Meat – canned or fresh, drained and flaked
- Cream Cheese – softened
- Sour Cream
- Mozzarella Cheese – shredded
- Sriracha Sauce
- Soy Sauce
- Green Onions
- Garlic Powder
- Mayonnaise
- Salt & Pepper
How to Make Crab Dip
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat the oven to 375 degrees F.
STEP TWO: Add the cream cheese, soy sauce, crab meat, sour cream, Sriracha, green onions, mozzarella cheese, mayo, garlic powder, salt, and pepper to a large mixing bowl and mix until thoroughly combined.
STEP THREE: Place the mixture in an 8×8-inch baking dish and top with more mozzarella. Bake the crab rangoon dip for 25 minutes or until the cheese is melted and bubbly.
STEP FOUR: Let the dip cool for 5-6 minutes before serving with the crispy wonton chips or another kid of chip!
Tips for the Best Crab Rangoon Dip Recipe
- The cream cheese is a lot easier to mix when softened. I pull it out of the fridge about 30 minutes before getting started.
- If using canned crab meat, it’s important to drain it well to prevent a watery dip.
- Crab rangoon dip can be made in advance, perfect for party prep! The dip mixture will keep in the fridge for up to 2 days. When I’m ready to serve it, I sprinkle with cheese and bake so it’s nice and warm and bubbly.
- Bake or fry homemade wonton wrappers to serve with the dip. I love to serve this recipe with homemade wontons for the crispiest texture. I’ve fried, baked, and air fried them with great success!
Variations and Substitutions for Warm Crab Dip
- Use shrimp instead of crab! I’ve done this before. I just make sure to cook it and chop it before adding it to the cream cheese, sour cream, and other ingredients.
- There are a ton of different types of cheeses to choose from too. Neufchatel is lighter, while ricotta would add a touch of tang. Instead of mozzarella, try shredded Monterey Jack or Swiss.
- Use imitation crab instead of real crab. I’ve made this recipe with both kids and prefer real crab, but the imitation version will work in a pinch!
- Make it even spicier and increase the amount of Sriracha. I sometimes will even add some chopped jalapenos!
- Highlight the Asian flavors and incorporate extra sauces like hoisin or sesame oil, or some grated ginger. Sweet and sour sauce is a tasty dip for crab rangoon and would also make a welcome addition.
What to Serve with Crab Dip with Cream Cheese
I almost always serve this crab dip with the fried wonton chips. Other times, I’ll pair it with tortilla chips, pita, egg rolls, or even potato chips! Crudité, crusty bread, saltines, or another type of cracker would also be tasty.
This crab dip recipe is perfect for the holidays, game day, or as a part of a larger Asian-inspired spread.
Crab Rangoon Dip FAQs
How to Store Leftover Hot Crab Dip
I store my leftover baked dip in the fridge for up to 3 days. I’ve also frozen it for up to 2 months in a freezer-safe airtight container.
How to Reheat This Crab Dip Recipe
I like to reheat the cold crab dip, covered in foil, at 350 degrees F in the oven for about 15 minutes before serving.
More Easy Appetizer Recipes
- Air fryer bacon wrapped jalapenos
- Deviled eggs without mayo
- Buffalo sauce
- French fries
- Grape jelly meatballs
- Air fryer buffalo wings
Easy Hot Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese softened
- 1 tablespoon soy sauce
- 12 ounces crab meat canned or fresh, drained and flaked
- 16 ounces sour cream
- 1-2 tablespoons Sriracha sauce
- 1/2 cup green onions sliced
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ¼ cup mayonnaise
- 1/4 teaspoon black pepper
- 3 cups mozzarella cheese shredded and divided
- 10-12 wonton wrappers optional, for serving
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- In a large mixing bowl, combine the softened cream cheese, soy sauce, crab meat, sour cream, Sriracha sauce, sliced green onions, 1 ½ cups shredded mozzarella cheese, mayo, garlic powder, salt, and black pepper. Mix well using a wooden spoon or hand mixer until all ingredients are thoroughly combined.
- Transfer the mixture to an 8×8 baking dish, spreading it out evenly.
- Sprinkle 1 1/2 cups of shredded mozzarella cheese evenly over the top of the mixture.
- Place the baking dish in the oven and bake for 25 minutes, or until the cheese is melted and bubbly.
- Remove the dip from the oven and let it cool slightly for 5-6 minutes. Serve your hot crab dip warm with the crispy wonton chips.
Notes
- Make this with fried wontons by heating the vegetable oil in a deep fryer or large pot to 350 degrees F (175 degrees C). Fry the wonton wrappers in batches until they turn golden brown, about 20-30 seconds per batch. Remove and drain the chips on paper towels.
- Make this with baked wontons by preheating the oven to 375 degrees F (190 degrees C). Arrange them on a baking sheet in a single layer and lightly brush them with vegetable oil. Bake them for 5-7 minutes or until they turn golden brown and crispy.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
