Creamy Crab Rangoon Dip. Turn this favorite Chinese restaurant appetizer into a delectable dip, and pair with your favorite chips.
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Crab rangoons are a crowd-favorite Chinese restaurant appetizer in the US. Even for me, it’s always part of our family’s order whenever we get Chinese takeout. They’re creamy, cheesy, and tangy, which are the makings for delicious starters that are simply irresistable.
Having said that, you can also turn them into a scrumptious dip. Perfect for parties, potlucks, or just snacking in general!
I also have these crab rangoon recipes for you to try:
Crab Rangoon Dip
A seasoned crab meat and cream cheese mixture is combined together, then covered with shredded cheese, before baked to perfection.
This is an easy dip recipe that only takes 15 minutes of active prep time before you just put it in the oven.
What to serve them with
Serve with a side of crispy wonton chips for a deconstructed twist on the classic crab rangoon dish!
You can also enjoy these with other snacks, like tortilla chips or pita chips. However, I do recommend pairing this up with the addictive Crispy Air Fried Crab Stick Crackers.
Ingredients
(For full ingredient measurements, please proceed to the recipe card below.)
- Cream cheese: softened at room temperature
- Imitation crab meat: shredded or chopped up roughly
- Light soy sauce
- Japanese mayo
- Rice vinegar
- Sugar
- Pepper
- Shredded sharp cheddar
- Green onions
- Sweet chili sauce (optional but highly recommend)
Cheese topping
- Shredded sharp cheddar
- Sliced or shredded mozzarella (optional)
Instructions
- Preheat oven to 375 F and prepare all the ingredients.
- Add all the ingredients to a bowl and mix well. Sweet chili sauce is optional but highly recommended.
- Transfer the crab rangoon mixture to a greased oven safe dish and smooth out the surface. Add mozzarella and sharp cheddar on top.
- Bake for 15-20 minutes or until the cheese has melted. Remove from oven and let it rest for 10 minutes before serving with chips. Garnish with green onions. Enjoy!
Notes for Creamy Crab Rangoon Dip
- Softened cream cheese will make it easier to mix.
- Feel free to use actual crab meat instead of imitation crab meat.
- You can either slice the crab meat thinly or add chunks. I prefer texture for my dip so I chopped the crab meat roughly so I can get chunks of the crab meat.
- You can use shredded or sliced mozzarella or just skip the mozzarella and just use sharp cheddar for the cheese topping.
- Alternatively, if you are short on time and don’t mind a cold dip– serve without baking and the cheese topping and serve after mixing it.
More Appetizer Recipes
- Korean Corn Cheese (15 minutes)
- Air Fried Garlic Potato Wedges
- Crispy Miso Smashed Potatoes
- Fried King Oyster Mushroom Bites (Vegan)
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How to make creamy crab rangoon dip
Creamy Crab Rangoon Dip
Ingredients
- 1 8 oz cream cheese softened at room temperature
- 3 oz imitation crab meat shredded or chopped up roughly (see notes)
- 2 tbsp light soy sauce
- 1/4 cup Japanese mayo
- 1/2 tbsp rice vinegar
- 2 tsp sugar
- 1/2 tsp pepper
- 3/4 cup shredded sharp cheddar
- 1/4 cup minced green onions
- 2 tbsp sweet chili sauce optional but highly recommend
Cheese topping
- 1 cup shredded sharp cheddar
- 3 oz sliced or shredded mozzarella optional
- 1 tbsp minced green onions for garnishing
Instructions
- Preheat oven to 375 F and prepare all the ingredients.
- Add all the ingredients to a bowl and mix well. Sweet chili sauce is optional but highly recommended.
- Transfer the crab rangoon mixture to a greased oven safe dish and smooth out the surface. Add mozzarella and sharp cheddar on top.
- Bake for 15-20 minutes or until the cheese has melted. Remove from oven and let it rest for 10 minutes before serving with chips. Garnish with green onions. Enjoy!
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