Name: Crab Rangoon Dip with Crispy Wontons Recipe
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 8 ounces cream cheese, at room temperature; ½ cup mayonnaise; ½ cup sour cream; ¼ cup low-sodium soy sauce; 3 cloves garlic, minced; 1 teaspoon granulated sugar; 8 ounces imitation crab meat, shredded or finely chopped; 1½ cups Monterey Jack cheese, freshly shredded; ½ cup green onions, sliced; Vegetable oil for frying; 1 (12-ounce) package of wonton wrappers, sliced in half diagonally

Jump to Recipe· 4.8 from 41 reviews

If you’re a fan of creamy, cheesy dips that pack a punch of savory flavor, you’re going to love this Crab Rangoon Dip with Crispy Wontons Recipe. It’s the perfect party pleaser, cozy snack, or midweek treat that you can whip up in under an hour. I promise, once you taste this dip, you’ll wonder how you ever lived without it — plus, those crispy homemade wonton chips take it to the next level. Grab your apron and let me show you how to make this fan-freaking-tastic recipe!

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Why This Recipe Works

Creamy yet crispy: The smooth, cheesy dip pairs perfectly with golden crunchy wonton chips for an irresistible texture combo.
Simple ingredients: You don’t need anything fancy — just staple pantry items and a can of crab or imitation crab do all the heavy lifting.
Customizable flavor: Garlic, soy sauce, and green onions give you that authentic Crab Rangoon punch, but you can tweak it to your taste.
Perfect for entertaining: It’s a crowd-pleaser that’s easy to make ahead and bake right before serving, giving you more time with your guests.

Crab Rangoon Dip, Crab Rangoon Dip with Crispy Wontons, cheesy crab dip, savory appetizer dip, crab and cream cheese dip - A round white baking dish filled with a golden, bubbly cheese layer on top, showing patches of light brown where the cheese is slightly toasted, scattered with small rings of bright green chopped scallions. The entire dish sits on a white marbled surface with a vintage silver spoon to the side, broken and whole triangular yellow tortilla chips nearby, and a soft green cloth partly visible at the edge. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Crab Rangoon Dip with Crispy Wontons Recipe plays a crucial role in balancing flavor and texture. From the smooth cream cheese base to the subtle sweetness of green onions, here’s why I chose them and some tips for shopping.

Crab Rangoon Dip, Crab Rangoon Dip with Crispy Wontons, cheesy crab dip, savory appetizer dip, crab and cream cheese dip - Flat lay of fresh cream cheese block, a small white bowl of creamy mayonnaise, a small white bowl of thick sour cream, a small white bowl of dark low-sodium soy sauce, three whole cloves of fresh garlic, one white ceramic spoon-shaped dish with granulated white sugar, shredded imitation crab meat arranged neatly, a small pile of freshly shredded Monterey Jack cheese, a small white bowl of sliced green onions, and a stack of fresh wonton wrappers cut diagonally into triangles, all placed symmetrically on simple white ceramic plates and bowls, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Cream cheese: This gives the dip its creamy richness — always make sure it’s softened to room temperature for smooth mixing.
Mayonnaise: Adds tang and helps keep the dip moist and luscious.
Sour cream: Brings a subtle tang and lightens the texture, perfect for balancing the richness.
Low-sodium soy sauce: Deepens the umami flavor without overpowering — low-sodium keeps it from getting too salty.
Garlic: Fresh minced garlic adds a punch of warmth and aromatic flavor.
Granulated sugar: Just a pinch brightens the overall flavor and rounds out the saltiness.
Imitation crab meat: Budget-friendly and tasty, shredded finely for the best texture. If you can find fresh or canned lump crab, that’s even better!
Monterey Jack cheese: Melts beautifully and gives the dip a gooey, cheesy top layer.
Green onions: They add freshness and a mild bite to cut through the richness.
Wonton wrappers: The secret to making those irresistibly crispy chips—you can cut them into triangles and fry for crunchy dippers.
Vegetable oil: For frying the wonton chips — neutral oils like canola or peanut work well too.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to make this Crab Rangoon Dip with Crispy Wontons Recipe my own by swapping a few ingredients or adding extras based on the occasion. The beauty of this dip is it’s super flexible, so you can make it exactly how you and your crew like it.

Variation: Sometimes I add a little sriracha or chili flakes for a spicy kick — it balances so well with the creamy dip.
Dietary swaps: I’ve tried replacing sour cream with Greek yogurt for a lighter dip and swapped soy sauce for tamari to keep it gluten-free without losing flavor.
Crunch factor: If you’re not up for frying wontons, store-bought crispy wonton chips or even pita chips work great for easy snacking.

Step-by-Step: How I Make Crab Rangoon Dip with Crispy Wontons Recipe

Step 1: Prep the Wonton Chips for Maximum Crunch

Before you mix the dip, I like to get the wonton chips started — you’ll thank me later when everything comes together quickly. Heat vegetable oil in a deep skillet to about 360°F, then cut the wonton wrappers diagonally into triangles. Fry them in small batches for about 25-30 seconds until they just begin to turn golden. Don’t overdo it—once they start to color, remove them at once to avoid bitterness. Drain on a cooling rack so they stay crisp and oil-free. Pro tip: keeping the oil at the right temp is key to perfect chips, so use a thermometer if you have one.

Step 2: Whip Up That Creamy Crab Filling

In a large bowl, beat room-temperature cream cheese until smooth and creamy—it’s the base star here. Next, mix in sour cream, mayo, soy sauce, minced garlic, and sugar until combined. The soy sauce adds that umami depth, while sugar balances the savoriness. Gently fold in your shredded crab meat, half the Monterey Jack cheese, and all the green onions. Mixing these last keeps the crab and onions from breaking down too much and keeps textures nice.

Step 3: Bake to Bubbling Perfection

Transfer your crab mixture into a lightly greased 1½–2 quart baking dish, spreading it evenly. Sprinkle the remaining shredded cheese over the top because, honestly, more cheese equals more happiness. Bake at 350°F for 20-25 minutes until everything is melted and bubbly. If you’re feeling fancy, broil it for 2-3 minutes for that irresistible golden crust—just watch closely so it doesn’t burn!

Step 4: Serve It Up and Enjoy!

Once out of the oven, dive into this warm, cheesy dip paired with your homemade wonton chips. The contrast of creamy dip and crispy dippers is something you’ll find yourself craving again and again.

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Pro Tips for Making Crab Rangoon Dip with Crispy Wontons Recipe

Room Temperature Ingredients: Always let the cream cheese come to room temp before mixing to avoid lumps in your dip.
Don’t Overcrowd the Fryer: Fry wonton chips in small batches to keep the oil temperature consistent and the chips crisp.
Watch the Broil: Broil only if you’re nearby and watching carefully—it only takes a couple minutes to get those golden edges.
Customize Wisely: Start with the base recipe, then add your twists gradually so the flavors stay balanced and don’t overpower the crab.

How to Serve Crab Rangoon Dip with Crispy Wontons Recipe

Crab Rangoon Dip, Crab Rangoon Dip with Crispy Wontons, cheesy crab dip, savory appetizer dip, crab and cream cheese dip - A close-up of a white dish filled with a creamy dip that has a thick melted cheese layer on top. The cheese is golden with light brown spots and sprinkled with small green onion pieces. The creamy layer underneath is light beige with visible small bits of other ingredients, showing a rich and creamy texture. A spoon is lifting a scoop of the dip, revealing the thick inside. The dish is on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to sprinkle extra sliced green onions on top right before serving for a fresh pop of color and flavor. Sometimes, a few sprigs of cilantro or a dash of sesame seeds add a subtle Asian-inspired flair that really complements the crab. A small drizzle of sriracha over the top can also bring a hint of heat if you’re feeling adventurous.

Side Dishes

Serve this dip alongside crunchy veggie sticks — think celery, cucumber, or bell peppers — to offer a fresh, crisp contrast. I also enjoy pairing it with a simple Asian slaw or steamed edamame to round out the flavor profile without overwhelming the dip. For a party, having extra crackers or pita chips on hand is never a bad idea.

Creative Ways to Present

One time, I baked the dip right inside a hollowed-out sourdough boule for a stunning centerpiece that doubled as a bread bowl—a real crowd-pleaser! You can also portion the dip into mini ramekins for individual servings if you’re hosting a sit-down event. For casual get-togethers, serving the dip in a shallow wide dish lets guests dip and scoop easily without drips or mess.

Make Ahead and Storage

Storing Leftovers

If you have any dips left, store them in an airtight container in the fridge. I usually cover mine tightly with plastic wrap just to be safe and it stays fresh for up to 4 days. The texture might thicken a bit, but a quick stir before reheating brings it back to life nicely.

Freezing

I don’t recommend freezing this crab dip because the creamy base can separate and get grainy when thawed. It’s best made fresh or enjoyed within a few days of baking for peak taste and texture.

Reheating

To reheat the dip, pop it into a 350°F oven for about 10-15 minutes until warmed through and bubbly again. If you’re short on time, the microwave works too—heat in 30-second bursts, stirring in between to prevent overheating and maintain smoothness.

FAQs

Can I make Crab Rangoon Dip with Crispy Wontons Recipe ahead of time?

Absolutely! You can assemble the dip up to 24 hours in advance and keep it covered in the refrigerator. When you’re ready, bake as directed, adding a few extra minutes since it’ll come out chilled. This makes it perfect for stress-free entertaining.
What can I use if I don’t want to fry wonton chips?

If frying isn’t your thing, store-bought wonton chips or even pita chips work great. For a healthier option, try baking the wonton triangles lightly brushed with oil at 375°F until crisp, about 8-10 minutes, flipping halfway through.
Can I use real crab instead of imitation crab for this dip?

Yes! Fresh or canned lump crab adds a more authentic flavor and texture. Imitation crab is a budget-friendly and delicious alternative that works well too and is what I personally use most often when I’m making a quick batch.
Is this dip gluten-free?

The dip itself is gluten-free, but traditional wonton wrappers contain wheat. To keep it gluten-free, swap soy sauce for tamari and skip the wontons, serving the dip with gluten-free crackers, tortilla chips, or fresh veggies.

Final Thoughts

This Crab Rangoon Dip with Crispy Wontons Recipe has become a staple in my home whenever friends come over or I want a comforting snack that feels a little fancy. The creamy dip with its garlicky, savory flavors paired with crunchy homemade wonton chips never fails to impress. I genuinely believe once you try making this at home, it will be your go-to dip for many happy occasions — so grab those ingredients, have fun with it, and enjoy every delicious bite!