Baked Crab Rangoon Dip
All the flavors of crab rangoon – cream cheese, crab, ginger, garlic – melt together into a hot bubbling dip that is paired with crispy homemade wonton chips. This one goes fast at parties, and the secret ingredient – fresh ginger – has people begging for the recipe.
The Party Bowl Everyone Finds First
My whole family enjoys Chinese food, especially my husband. The flavors are amazing. The ginger, garlic, and slight sweetness come together to create something delicious. I have made crab dip before, but adding ginger, lime, and Worcestershire gave it that restaurant appetizer touch and transformed it from just cream cheese and crab.
Making the wonton chips from scratch is worth it. I know that making them from scratch sounds like an extra step, but it only takes 8 minutes. Plus, they withstand hot dips better than crackers and pita chips do.
What Goes In (and Why Ginger Is the Non-Negotiable)
Cream Cheese (8 oz, softened)
The base. It needs to be softened. Just leaving it out for five minutes isn't going to cut it. If it's still cold in the middle, you'll have lumps that won't mix. If you're in a rush, pull it out 30 minutes before you start, or mic it for 15 seconds.
Mayonnaise (½ cup) + Sour Cream (¼ cup)
Mayo, when added, keeps the dip creamy and adds richness to the flavor. The dip also contains sour cream, which adds a slight tang to balance the cream cheese. You have to use mayonnaise and sour cream, as substituting one with the other will shift the texture.
Ginger (1 tablespoon fresh, or ½ tsp dried)
The ingredient that makes the difference here is ginger. It makes the dip taste like crab rangoon instead of a cream cheese dip. Don't skimp on it or leave it out — a tablespoon may sound like a lot, but once it's mixed in, it will be fine. Minced ginger from the jar is great and is much easier than grating your own.
Garlic (1 clove, minced)
Savory backbone. One clove is just right – enough to taste the flavor, not so much that it takes over. I’ve done this with two cloves before, and it tips the whole dip to a flavor that doesn’t taste like rangoon anymore.
Worcestershire Sauce (1 teaspoon) + Lime Juice (1 tablespoon)
The Worcestershire sauce helps to add complexity to the dip while also providing a more savory note. The cream cheese and mayo mixture is also balanced by the addition of lime juice, which also adds brightness to the entire dip. Feel free to use fresh limes or bottled lime juice.
Green Onions (3 total)
Two of the ingredients go into the mixture, while one is sprinkled on top after baking. The topping gives the onion dip a special touch, since it is fresh and a bit crunchy, creating a nice contrast with the hot dip.
Parmesan (⅓ cup, fresh shredded)
Fresh-shredded parmesan adds a sharp and salty taste to parmesan dip. The cheese found in the green canister does not melt; rather it just sits there. Using a wedge from the cheese section, and shredding it yourself, makes a real difference here.
Mozzarella (1 cup, divided)
I split the cheese in half for a reason. The bottom half goes into the dip to create a creamy consistency and a stretchy texture. The top half gets broiled to create a crusty, golden top. This is a perfect example of why dividing cheese is important. If I put all the cheese in the dip, then the dip would not be as creamy. And if I put all the cheese on top, then I wouldn't have a cheesy dip. The broiled topping is what really makes it complete.
Imitation Crab Meat (12 oz, flaked)
Almost all Chinese-American restaurants serve crab rangoon using imitation crab, so that’s what goes here. It shreds nicely, distributes evenly, and keeps the cost down. Real crab works too, but I don't think it's worth the price difference for a baked dip.
Wonton Wrappers + Cooking Spray
Dip your favorite dip in these baked wonton wrappers chips! They are sturdy enough to use as a scoop without breaking and are crispy and light! With some butter-flavored cooking spray, they get an even better finish. One package comes with tons of chips! Check out the full wonton chip post to get tips and see variations.
Step-by-Step Photos
What We Dip Into This
For an extra touch of care, they simply taste better than a bag of tortilla chips, and they also pair perfectly with HOT dips! They even cruch really hot dips! Check out our full recipe for homemade baked 'Wonton' chips!
Sturdy crackers (like Ritz, pita chips, and Wheat Thins) are fine. But thin crackers break too easily. Choose something that won't compete with the dip flavor. Plainer is typically better.
How It Keeps (and When the Chips Need to Be Fresh)
The dip can be stored in the fridge for 3 days as long as it is covered. To reheat it, cover it with foil and place it in the oven at 350°F for 15–20 minutes, or you can microwave it in 60-second intervals, stirring in between each interval.
The best time to eat wonton chips is when they are fresh. If they aren't eaten right away they will soften, and lose their texture within hours. Avoid making them the day before, and stick to the day of.
Baked Crab Rangoon Dip FAQ
Can I use real crab instead of imitation?
Sure, real crab works too — use the same amount (12 oz). It's richer and the flavor is more pronounced, but I don't really think it's worth the price difference for a baked dip. Imitation crab is used at Chinese American restaurants for rangoon's anyway.
Can I use dried ginger instead of fresh?
Yes — use ½ teaspoon dried instead of 1 tablespoon fresh. The taste is a bit different (less bright, more warm), but it works. If you don’t want to mess with the root, fresh ginger from a jar (pre-minced) is the simplest choice.
What size baking dish do I need?
You can also use an 8×8 square baking dish or 9-inch round pie plate. Just make sure you pick something with sides deep enough to hold the dip so it doesn't overflow when it bubbles. And don't spread it too thin or it will dry out before heating through.
Do I have to broil the top?
No, but the broil step gets you that light golden brown, crispy mozzarella on top. Without broiling, the cheese will melt, but will remain puffy and soft. Definitely worth doing it for 2 minutes – just make sure you're watching the whole time.
Can I bake the wonton chips in a muffin tin?
Yes, simply press wonton wrappers into greased muffin cups and bake them at 375°F for 8–10 minutes. They come out as little cups that you can fill with the dip. This is a great party presentation if you want individual portions.
How far ahead can I make the wonton chips?
Not overnight, just a few hours. They soften from humidity. Prepare them the same day you're going to serve the dip. If they're soft, place them on a cookie sheet and put them in the oven at 350°F for 3–4 minutes to make them crisp again.
Other Hot Party Dips Worth Making
- Jalapeño Popper Dip — cream cheese, jalapeños, and parmesan baked until golden. Disappears within 20 minutes at every party.
- Crock Pot Spinach and Artichoke Dip — slow cooker version using fresh baby spinach, stays warm the entire party
- Pepperoni Pizza Dip — cream cheese base layered with pizza sauce, mozzarella, and pepperoni
- Baked Wonton Wrapper Chips — the full dedicated post for making the chips in bulk
Baked Crab Rangoon Dip Appetizer Recipe
Ingredients
- Gather your ingredients:
- 8 oz cream cheese softened
- 1/2 c. mayonnaise
- 1/4 c. sour cream
- 1 t. Worcestershire sauce
- 1 T lime juice
- 2 green whole onions diced
- 1 green onion diced to add to the top when finished baking
- 1 clove garlic minced
- 1/3 cup shredded fresh if you can! Parmesan cheese
- ½ tsp freshly ground black pepper
- 1 T fresh ginger or 1/2 tsp ground dried ginger
- 12 ounces imitation crab meat flaked
- 1 c. shredded mozzarella cheese divided into 1/2 and 1/2 cups
- Wonton Chips:
- 1 package wonton wrappers
- Cooking spray I like using butter flavored
Instructions
- Start with a stack of 10 or so wonton wrappers and cut them in half diagonally. Lay parchment paper on a cookie sheet, lay the wonton wrapper halves all over the baking sheet, spray with butter cooking spray. Bake 10-12 minutes at 350. Bake another ten wrappers (20 halves) until you have as many as you’d like.
- While the wonton chips/crackers are baking, combine the ingredients for the dip. Mix all ingredients, except for one half cup of mozzarella cheese. Once all of the ingredients are mixed well, put them into a 1 1/2 quart or 2 quart dish (something like these!) and top with cheese. Bake in a preheated 350 degree oven for 25 minutes. Broil on high for 5-8 minutes if you wish to have a browned top on your dip (yes, please do!)
- Sprinkle with remaining green onions
- Another way to bake the wonton wrappers is to place a wonton wrapper in each pocket of a muffin tin and spray with butter cooking spray and bake at 350 degrees for 8-12 minutes or until browned.