Baked Crab Rangoon Dip
Crab rangoon is one of my husband’s favorite appetizers and luckily for us, you can make this Baked Crab Rangoon Dip with Wonton Chips right here at home. We love Chinese food in our family and this dip is the perfect copycat to recreate one of our favorite appetizers.
The Party Bowl Everyone Finds First
The party starts with appetizers and dips. You can’t go wrong with a crowd-pleaser like crab dip.
We’ve been making crab dip for years and love to serve it for any party or get-together.
What Goes In (and Why Ginger Is the Non-Negotiable)
You’ve seen it on the menu. You’ve ordered it.
You’ve licked your fingers afterward. So let’s recreate that amazing appetizer at home.
It’s a party in a dish.
Cream cheese – The base of this dip is cream cheese so make sure you have your cream cheese completely softened. If your cream cheese has gone straight from the fridge, you’ll be fighting with lumps of cream cheese in the dip.
You can soften your cream cheese in 30 minutes on the counter or give it 15 seconds in the microwave. Either way, don’t skip this step.
Mayo – Half a cup of mayo adds another level of richness and creaminess to this dip.
Sour cream – Sour cream brings a tangy element to balance out the sweetness of the cream cheese.
Parmesan cheese – A sharp, salty parmesan adds another level of savory goodness to this dip. Use fresh-grated parmesan (not the pre-grated stuff that comes out of a green canister) as those won’t melt into the dip quite as easily.
Mozzarella cheese – We love the stretchy element that melted mozzarella brings to the mix. Half of the mozzarella is stirred into the dip, the rest gets broiled on top for a melty, golden browned finish.
Garlic – Just one clove of garlic provides the perfect amount of savory goodness for this recipe. Using two cloves might be a bit overpowering.
Worcestershire sauce – Another level of savory goodness that takes this dip over the top.
Lime juice – Use either fresh-squeezed lime juice or grab a little from a bottle of lime juice to add some zing and brightness. Lime juice cuts right through all of the cream cheese and mayo in this dish and balances out the flavors beautifully.
Ginger – This is THE flavor in crab rangoon so don’t leave it out of your dip. Use either freshly grated ginger (my preferred option) or use dried.
We also love to use the already-minced ginger that comes in a little jar at the grocery store for a time-saving option.
Green onions – Use two green onions mixed into the dip and reserve one green onion to add in after baking for some fresh, crunchy flavor.
Crab meat – Crab rangoon is made with imitation crab meat at restaurants, so that’s what we use in our dip. Crab rangoon just isn’t crab rangoon without imitation crab.
Plus, imitation crab flakes apart much easier and distributes evenly in our dip. It’s also much more affordable.
Wonton wrappers + Cooking spray – Homemade wonton chips only take eight minutes and are SO much better than store-bought. Use butter-flavored cooking spray if you can find it as it gives the wontons a wonderful finish.
Step-by-Step Photos
Softened cream cheese + mayo + sour cream + parmesan cheese + garlic + Worcestershire sauce + lime juice + ginger + green onions + shredded imitation crab meat + mozzarella cheese
Transfer to a casserole dish + remaining mozzarella cheese on top + bake
Remove from oven + top with green onion + serve with wonton chips.
What We Dip Into This
Homemade wonton chips are light and crispy and won’t crumble apart while scooping up all of that luscious dip. Try these sturdy dippers too:
- pita chips
- Ritz or Wheat Thins (other thin, sturdy crackers tend to fall apart when scooping dip)
Can I Make This Dip Ahead Of Time?
This crab rangoon dip recipe stores well in the refrigerator (covered) for up to three days. Reheat in the oven, covered in foil for 15-20 minutes at 350°F OR reheat in the microwave, stirring, in one minute increments until heated through.
Baked Crab Rangoon Dip FAQ
How far ahead can I make the wonton chips?
Not overnight, just a few hours. The wonton chips get soft within hours from the humidity.
Make them on the same day that you plan to eat them. If they get a little soft, place them back in the oven for 3-4 minutes at 350°F on a cookie sheet.
They’ll be good as new.
Do you have to use imitation crab meat for crab rangoon dip?
Real crab works in this recipe as well. Use 12 oz.
Imitation crab costs less. Most Chinese American restaurants use imitation crab meat for crab rangoons.
Can you substitute fresh ginger with something else?
You can use a jarred fresh ginger that has been pre-minced for you. If using dried ground ginger use only 1/2 teaspoon.
How big of a baking dish do I need?
A 1 1/2 quart or 2 quart baking dish, or an 8×8 square baking dish, or a 9-inch round pie plate will work. Just be sure that you choose one that has high sides, so the dip doesn’t run over the edge as it bubbles.
Do I have to broil the top?
No, but the broil step gives you a light golden brown, crispy layer of mozzarella on top. If you don’t broil, the cheese will melt but still be puffy and soft.
Can I bake the wonton chips in a muffin tin?
Answer: Yes, put one wonton wrapper in each pocket of a greased muffin tin, spray with butter cooking spray and bake at 350F for 8-12 minutes or until browned. They will turn out as little cups that you can fill with the dip.
Other Hot Party Dips Worth Making
Jalapeño Popper Dip is a cream cheese dip with jalapeño and parmesan cheese baked to perfection with a golden browned top.
Crock Pot Spinach and Artichoke Dip is my version of spinach and artichoke dip with fresh baby spinach is perfect for parties because it’s a crock pot dip. It stays warm throughout your party.
Pepperoni Pizza Dip is this dip has a cream cheese base topped with pizza sauce, mozzarella and pepperoni. It’s sooo good.
In a mixing bowl add cream cheese, sour cream, mayo, Worcestershire sauce, diced green onion, garlic, lime juice, parmesan cheese and black pepper. Mix well.
Add half of mozzarella cheese and ginger. Mix well.
Add imitation crab meat (flaked) and mix well.
Transfer mixture to a 1 1/2 quart dish or 2 quart dish with deep sides, 8×8 square baking dish, or a 9 inch round pie plate. Add mozzarella cheese on top.
Bake for 25 minutes at 350°F. Broil on high for 5-8 minutes for a browned crispy cheese top.
The mozzarella cheese will puff and be soft if you choose to not broil the top of the crab rangoon dip. Sprinkle one more whole onion that has been diced over top.
Serve with wonton chips.
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.