This crab rangoon dip recipe is everything you love about crab rangoon with only half the work, no wonton folding necessary! Want more Chinese takeout favorites you can make at home? Try this sticky sesame chicken next.
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This crab rangoon dip recipe is the ultimate appetizer for parties, game days, movie nights, and more! Unlike traditional crab rangoon, which takes a lot of hard work to prepare, this dip is as easy as can be and is much easier to make ahead of time.
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🔖 Ingredients & Substitutions
Dip Ingredients
- Imitation crabmeat: Or real crabmeat if you're fancy!
- Cream cheese
- Sour cream
- Kewpie mayo: Regular mayonnaise is fine too.
- Green onions: Scallions or chives, if you prefer.
- Sesame oil: Roasted sesame oil, not pure sesame oil, which is much more overpowering.
- Rice vinegar: Distilled white vinegar works too, or you can omit.
- Worcestershire sauce
- Soy sauce: Or coconut aminos
- Garlic: I use bottled minced garlic for this recipe, but you can also use fresh garlic or garlic powder.
- Cheese: I use queso quesadilla, but you can also use mozzarella and parmesan cheese.
- Sweet chili sauce: Feel free to omit or replace with this hot honey recipe. If you want a more savory approach, you can use sriracha or sambal oelek instead of sweet chili sauce.
- Sesame seeds
Chip Ingredients
If you choose to serve this crab rangoon dip with crispy wonton chips, you'll need:
- Wonton wrappers
- Neutral oil: Vegetable oil, avocado oil, or peanut oil are best for frying. You can use cooking spray if baking.
- Optionally, you can season them with a little everything but the bagel seasoning, or simply sesame seeds and a little flaky salt.
🦀 How to Make Crab Rangoon Dip
Dip Instructions
Step 1: In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir in garlic, Worcestershire sauce, soy sauce, sesame oil, rice vinegar, sugar, and white pepper.
Step 2: Fold in chopped imitation crab and green onions. Transfer to a small baking dish and top with queso quesadilla and bake for 20-25 minutes or until hot and bubbling around the edges. Optionally, you can broil for the final 1-2 minutes to get a little browning on top.
Step 3: Warm the chili sauce slightly so it's easy to pour, then drizzle generously over the hot dip. Garnish with sliced green onion and sesame seeds.
Chip Instructions
If Frying: Heat ½ inch neutral oil to 350°F. Cut wonton wrappers on a diagonal, then fry them in batches for roughly 30-60 seconds, turning as necessary. Remove when golden and blistered, then drain them on a wire rack.
If Baking: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Arrange wonton triangles in a single layer and lightly brush or spray both sides with oil. Bake 5-8 minutes, flipping halfway through. Transfer to a wire rack to cool.
Pro Tip: Wontons can go from pale to burned in a matter of seconds, so keep a close eye on them once they start turning golden brown.
🥟 Serving Suggestions
Not into wonton chips? This dip is still great with tortilla chips, baked pita chips, crackers, and even fresh cucumber slices.
For a delicious (and gluten-free) alternative, you can buy or make taro chips. I find that these make the best substitute for wonton chips in terms of flavor and texture.
You can also use this dip as a spread on sandwiches! Try it on sliced sourdough with lettuce and tomato or as a creamy layer on a classic grilled cheese! I'd probably only recommend this if you didn't mix in the sweet chili oil, though.
🤷🏻♀️ FAQs
What sauce usually comes with crab rangoon?
Crab rangoon is commonly served with sweet chili sauce, sweet and sour sauce, or duck sauce, depending on the restaurant.
Are crab rangoons Chinese?
Crab rangoon is an American creation inspired by Chinese and other Asian flavors, rather than a traditional Chinese dish.
Are crab rangoons gluten-free?
Usually, no. Most wonton wrappers are made with wheat flour, and ingredients like soy sauce and Worcestershire sauce typically contain wheat as well. To make gluten-free crab rangoon dip, you can omit the Worcestershire, use coconut aminos instead of soy sauce, and serve with gluten-free chips or crackers.
Can crab rangoon dip be made ahead of time?
Absolutely. I recommend assembling the dip, without the chili sauce and garnishes, within 24 hours of serving. Bake just before you're ready to enjoy it, then finish it off with the sauce and toppings.
👩🏻🍳 Pro Tips
- Wontons should be refrigerator temperature when cutting, so they're fresh and pliable. Do not try to fry frozen wontons, as this can introduce condensation and ice crystals, which you don't want going into hot oil.
- Don't overcrowd the wontons when frying in oil.
- Avoid draining wonton chips on paper towels so they don't get soggy.
- Store leftover crab rangoon dip in the fridge in an airtight container for up to 3-4 days.
- Reheat by baking at 350°F for 10-15 minutes, or microwaving for 30 seconds at a time, stirring between intervals, until heated through.
🧄 More Delicious Dip Recipes
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📖 Recipe
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Crab Rangoon Dip
Ingredients
Method
- In a medium mixing bowl, combine softened cream cheese, sour cream, and mayonnaise. Stir in garlic, Worcestershire sauce, soy sauce, sesame oil, rice vinegar, sugar, and white pepper.
- Fold in chopped imitation crab and green onions. Transfer to a small baking dish and top with queso quesadilla and bake for 20-25 minutes or until hot and bubbling around the edges. Optionally, you can broil for the final 1-2 minutes to get a little browning on top.
- Warm the chili sauce slightly so it's easy to pour, then drizzle generously over the hot dip. Garnish with sliced green onion and sesame seeds.
- If Frying: Heat ½ inch neutral oil to 350°F. Cut wonton wrappers on a diagonal, then fry them in batches for roughly 30-60 seconds, turning as necessary. Remove when golden and blistered, then drain them on a wire rack.
- If Baking: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Arrange wonton triangles in a single layer and lightly brush or spray both sides with oil. Bake 5-8 minutes, flipping halfway through. Transfer to a wire rack to cool.
Nutrition
Notes
- Wontons can go from pale to burned in a matter of seconds, so keep a close eye on them once they start turning golden brown.
- Wontons should be refrigerator temperature when cutting, so they're fresh and pliable. Do not try to fry frozen wontons, as this can introduce condensation and ice crystals, which you don't want going into hot oil.
- Don't overcrowd the wontons when frying in oil.
- Avoid draining wonton chips on paper towels so they don't get soggy.
- Store leftover crab rangoon dip in the fridge in an airtight container for up to 3-4 days.
- Reheat by baking at 350°F for 10-15 minutes, or microwaving for 30 seconds at a time, stirring between intervals, until heated through.
Nena Sterner says
We hope you enjoy this recipe!