Easy Crab Rangoon Dip Recipe

There's something irresistibly indulgent about the creamy, savory goodness of Crab Rangoon – and this Crab Rangoon Dip delivers all that flavor in a warm, scoopable format. With bubbling cheese, a touch of garlic, and tender crab folded into every bite, it's the kind of appetizer that disappears within minutes at any party.

this Recipe

I first whipped up this dip for a last-minute game night, hoping to recreate the flavors of our favorite takeout treat. Not only was it a hit, but it's now my go-to dish when I need something quick, comforting, and crowd-pleasing.

Whether you're hosting friends or just want something cozy for movie night, this recipe is your new secret weapon. Let’s dig into why this dip deserves a spot in your regular rotation.

Why You’ll Love This Easy Crab Rangoon Dip

You won’t believe how easy it is to recreate the classic takeout favorite in dip form. From busy hosts to seafood lovers, this dish checks all the boxes.

First off, this dip is quick and easy. With just a handful of ingredients and minimal prep, you can have it in the oven and ready to serve in under 30 minutes.

It’s also incredibly creamy and satisfying. The combination of cream cheese, sour cream, and mozzarella creates the perfect cheesy base that melts into golden, bubbly perfection.

Looking for something budget-friendly? This dip stretches a small amount of crab meat into a full tray of crave-worthy deliciousness, making it perfect for potlucks or large gatherings.

And the best part? It’s party-perfect and make-ahead friendly. You can mix everything up the night before, refrigerate it, and just pop it in the oven when you're ready to serve.

Now that you’re sold on this savory dip, let’s take a look at what goes into making it so delicious.

Ingredients Notes

This dip uses just a few pantry staples, but each ingredient plays a key role in delivering that signature Crab Rangoon flavor.

Cream cheese is the base of the dip, providing a rich, smooth texture that mimics the creamy filling of a traditional Rangoon. Make sure it’s fully softened before mixing to ensure a smooth, even consistency.

Crab meat is, of course, the star. I recommend using real lump crab meat if possible, but canned crab or even imitation crab will still taste delicious and keep the recipe affordable. Just be sure to drain any excess liquid first.

Sour cream adds a touch of tang that balances the richness of the cream cheese. It also helps loosen the texture slightly, so the dip isn’t too thick.

Mozzarella and Parmesan cheeses are responsible for that ooey-gooey melt factor and the irresistible golden crust on top. The mozzarella melts beautifully, while Parmesan adds a salty bite and a bit of crispness.

Garlic powder, Worcestershire sauce, and green onions bring in bold, savory flavors that elevate this dip beyond basic. Don’t skip these—they’re the flavor powerhouses in every bite.

No special tools are needed here—just a mixing bowl, a baking dish, and a good spatula to scoop up every last bit of cheesy goodness.

How To Make This Easy Crab Rangoon Dip

Making this dip couldn’t be simpler, and once you try it, you’ll be whipping it up for every occasion.

Start by preheating your oven to 375°F (190°C). While it warms up, grab a medium mixing bowl and add your softened cream cheese, sour cream, and seasonings. Mix it all together until smooth—an electric mixer makes this extra quick, but a sturdy spoon works fine too.

Next, fold in your crab meat gently. You want to distribute it throughout the dip without breaking it up too much, especially if you’re using real lump crab. This step is all about balancing creaminess with bites of tender seafood.

Stir in most of your shredded mozzarella and all of the Parmesan, saving a little mozzarella for the top. This helps the dip hold together while baking and ensures a cheesy top layer that browns beautifully.

Transfer the mixture to a small oven-safe baking dish or pie plate and spread it evenly. Sprinkle the remaining mozzarella on top and pop it in the oven. Bake for about 20–25 minutes, or until the top is bubbling and golden brown.

Once it’s hot and ready, sprinkle with a few sliced green onions for color and flavor. Serve with crispy wonton chips, pita crackers, or toasted baguette slices. Expect it to vanish quickly!

Storage Options

If you happen to have leftovers (unlikely, but it happens!), storing this dip is simple and convenient.

Allow the dip to cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 3 days.

To reheat, place the dip back in an oven-safe dish and warm it at 350°F for about 10–15 minutes until heated through. You can also microwave individual servings in 30-second intervals, stirring in between for even heating.

Freezing isn’t recommended, as the creamy texture may break upon thawing, but this dip is so easy to make fresh that you likely won’t need to freeze it anyway.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is—you can tweak it to suit your tastes or what you’ve got on hand.

If you prefer spicier flavors, add a dash of hot sauce or a sprinkle of red pepper flakes. It gives the dip a subtle kick that pairs perfectly with the creamy base.

Don’t eat crab? Try using shredded cooked chicken or chopped shrimp instead. You’ll still get a delicious, protein-packed dip with that same creamy texture.

Need to make it dairy-free? Use dairy-free cream cheese and shredded vegan cheese alternatives. The texture may vary slightly, but the flavor remains indulgent and satisfying.

Want to turn this into a meal? Spread the dip over toasted bagels or English muffins and broil for a few minutes—instant open-faced Crab Rangoon melts.

And for a lower-carb version, skip the wonton chips and serve with celery sticks, cucumber rounds, or bell pepper slices. You’ll still get all that flavor without the extra carbs.

Print