My cheesy crab rangoon dip is crazy delicious. It’s just so easy to make, but even far easier to devour.
As much as I truly love crab rangoons, there is something even more magical about this crab rangoon dip recipe. It is easier and faster to make. And if you miss the crunch of the fried wonton wrappers, you can still fry up some wonton chips! They are easier to fry than crab rangoons and can whip up while the dip is baking. This dip is irresistible!
How to Make Crab Rangoon Dip
Combine Ingredients
In a large bowl, blend the cream cheese until smooth using a hand mixer or stand mixer. Fold in the mozzarella cheese, crab meat, green onions, garlic cloves, Worcestershire sauce, and soy sauce.
Bake the Dip
Spread the mixture into the prepared baking dish. Top with the remaining mozzarella cheese. Bake, uncovered, for 20 minutes.
Tips and Tricks
- Sweet Chili Sauce: Traditional crab rangoons are dipped in sweet chili sauce. You can make some or buy some and serve it on the side or drizzled over the top of the dip at the end if desired.
- Skip the Fried Wonton Chips: They go so well with this dip but they do require a little extra work. Alternatively, serve this with tortilla chips or crackers.
Making Ahead and Storing Leftovers
Store any leftover dip in an airtight container in the refrigerator for up to three days. Reheat only the portion you plan to eat in the microwave or oven until heated through. Store the wontons in a separate airtight container. Always use discretion with leftovers.
If you want to make this dip ahead of time, put it together in the baking dish and cover tightly with plastic wrap. Store in the refrigerator up to one day in advance, then bake according to the recipe card, making sure to remove the plastic wrap.
If you make this crab rangoon dip recipe or any of my other recipes, I’d love to hear what you think!
Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese room temperature (227 grams)
- 1 1/2 cups mozzarella cheese shredded, divided (113 grams)
- 6 ounces lump crab meat drained and picked through, see note 1 (170.1 grams)
- 2 green onions sliced thin, plus more for topping
- 2 garlic cloves minced
- 2 teaspoons Worcestershire sauce
- 1 teaspoon soy sauce
- 3 cups neutral oil optional to make wonton chips, such as canola oil or vegetable oil (594 grams)
- 24 wonton wrappers optional to make wonton chips, cut into triangles
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Spray a 3-cup baking dish with cooking spray. Set aside.
- If making wonton chips, start heating the oil before putting the dip together. Heat the oil in a heavy-bottomed skillet to 350 degrees Fahrenheit. Alternatively, serve the dip with tortilla chips.
- In a large bowl, blend the cream cheese until smooth. Fold in 1 cup of the mozzarella cheese, crab meat, green onions, garlic cloves, Worcestershire sauce, and soy sauce.8 ounces cream cheese, 1 1/2 cups mozzarella cheese, 6 ounces lump crab meat, 2 green onions, 2 garlic cloves, 2 teaspoons Worcestershire sauce, 1 teaspoon soy sauce
- Spread the mixture into the prepared baking dish. Top with the remaining 1/2 cup mozzarella cheese. Bake, uncovered, for 20 minutes.1 1/2 cups mozzarella cheese
- While the dip is baking, start making the wonton chips. Working with a few pieces at a time (I like to do about 4 triangles at a time), fry the wonton wrappers in the hot oil until they are golden and crispy, about 1 minute on each side. Remove them from the oil and place them on a paper towel lined plate.3 cups neutral oil, 24 wonton wrappers
- Top the warm dip with more sliced green onions, and serve with the wonton chips.
Notes
- If desired you can replace the real crab with imitation crab meat.
- Please note that the nutritional information does not include the wonton chips.
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