Crab Rangoon Dip
Crab rangoon dip is a delicious take on everyone’s favorite Chinese takeout appetizer! This crowd-favorite party dip is loaded with crab meat, cream cheese, and all the other yummy flavors of classic crab rangoon.
We can’t stress enough how delicious this crab rangoon dip is. If you love the Chinese takeout appetizer, this dip is the ultimate substitute that’s easy to make for parties, game day, or any occasion when you want a dip that’s big on flavor.
Two things to note for this recipe: we used real crab, and have not tried Krab (imitation crab meat). If you do try it, please let us know how it goes! Second, this crab rangoon dip is low-carb, so if you’re following a keto or similar lifestyle, pair this dip with veggies, pork rinds or keto-friendly dippers.
Why You Will Love This Recipe
- It’s rich and flavorful with all the yumminess of crab rangoon.
- While big on flavor, this dip is simple to prepare and bake.
- It’s deliciously warm and cheesy! The crab and cream cheese combo is hard to resist.
- Serve with veggies or keto dippers to make this dip low-carb friendly!
Ingredients
You’ll only need a few simple ingredients to make this hot dip recipe, and you can find them all easily at your local grocery store. Even the crab meat is canned and can be found on almost every grocery store’s shelf with other canned seafood.
All the ingredients you need to make this crab rangoon recipe are right here, but you’ll find the exact amounts in the recipe card at the end of the post.
- Crab meat – We use real crab meat in the can, if you have access to fresh lump, even better!
- Mayonnaise – full fat is our jam
- Sour cream – same as above, full fat works best for flavor
- Cream cheese – softened
- Pepper jack cheese – shredded
- Soy sauce
- Worcestershire sauce
- Onion powder
- Garlic powder
- Salt and pepper
- Chopped green onions
How to Make Crab Rangoon Dip
Making this recipe is a snap. It only takes a little mixing, a little baking, and about 30 minutes. That’s it! The recipe highlights are right here, but be sure to check the recipe card at the end of the post for the exact instructions.
- Blend everything but the crab, green onions, and cheese until smooth.
- Fold in the remaining ingredients.
- Bake until hot.
- Enjoy warm with your favorite dippers!
What to Dip in Crab Rangoon Dip
If not following the low-carb route, there is one dipper that makes this dip even more amazing: fried wonton chips! It’s the ultimate dipper for crab rangoon dip.
Additionally, here are some other great options for dippers:
- Tortilla chips
- Crackers
- Chips
- Pretzels
- Baguette slices
- Veggies (low carb option)
- Pork rinds (low carb option)
How to Store Crab Rangoon Dip
Store leftover dip in a covered air-tight container in the fridge for up to three days (we love these glass containers with locking lids for storing dips!). Heat and mix well before re-serving. Do not freeze this dip. Mayonnaise will break when defrosted, and no amount of mixing will fix its grainy texture.
Tips for Making Crab Rangoon Dip
- Mix the base ingredients before adding the crab, cheese, and onions to ensure everything is fully incorporated.
- Spread your dip in an even layer before baking so it heats evenly.
Crab Rangoon Dip Recipe
Ingredients
- 8 oz Crab meat
- 1/3 cup Mayonnaise
- 6 oz Cream cheese softened
- 2 Tbsp. Sour cream
- 1 cup Pepper jack cheese shredded
- 2 tsp. Worcestershire sauce
- 1 tsp. Soy sauce
- 1/2 tsp. Onion powder
- 1/2 tsp. Garlic powder
- Salt and pepper to taste
- 1/4 cup Green onions chopped
Instructions
- Add the mayonnaise, sour cream, cream cheese, soy sauce, Worcestershire sauce, onion powder, garlic powder, and salt and pepper to taste in a mixing bowl. Blend until smooth.
- Fold in the crab meat, green onions, and pepper jack cheese.
- Spread the mixture into an oven-safe bowl or skillet, and bake for 20 minutes.
- Serve warm with your favorite dippers.
