The Best Crab Rangoon Dip Recipe

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A good crab rangoon is simply a little taste of heaven. This crab rangoon dip takes all of those same amazing flavors and allows you to dip back in over and over again, with each bite more enjoyable than the one before. It goes together quickly and will be a hit at your next family gathering, party or potluck dinner.

Now let’s get right to the good stuff…

how to make crab rangoon dip

INGREDIENTS:

Gather your ingredients and get ready to make this amazing dip, good enough to eat as a meal. This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

  • 8oz package cream cheese-softened
  • ½ cup sour cream
  • ¼ cup mayo
  • 1 tsp minced garlic
  • 1 tsp Old Bay seasoning
  • 1 tsp onion powder
  • 1 cup shredded mozzarella cheese
  • 1 cup lump crab meat
  • 2 tsp horseradish
  • 1 small shallot (finely minced)
  • 2 tsp Worcestershire sauce
  • Lemon
  • 1 cup Frank’s Sweet Chili sauce
  • Salt (or soy sauce) to taste

ingredient information:

  • Cream cheese: We prefer using Philadelphia brand cream cheese for this dip, though any brand will work. If you haven’t had a chance to leave it out to soften, just pop it in the microwave for about 20 to 30 seconds.
  • Sour cream: Our favorite brand of sour cream is Daisy for both the flavor and texture. You should use your favorite. This can also be swapped out for Greek yogurt.
  • Mayonnaise: This is a staple in most US refrigerators and is great for adding a little creaminess to a dip. Choose your favorite brand.
  • Mozzarella cheese: Mozzarella cheese has a mild flavor and is perfect in dips. It melts beautifully for that dramatic cheese pull. Because of its gentle flavor it also pairs well with other cheeses and compliments so many foods. You can replace this with Havarti or Gouda in this recipe.
  • Garlic: Freshly minced garlic is always best, but we took a short cut and used pre-minced garlic from a jar.
  • Old Bay seasoning: This is a blend of spices typically used with seafood and is the perfect addition to this dip recipe.
  • Lump crab meat: I know that this ingredient can be a little out of reach for some budgets. For the purposes of this recipe, you can replace the crab meat with imitation crab meat. To best match the texture and consistency, pulse the imitation crab meat in a food processor so that it is finely chopped. If you don’t have a food processor, chop it finely by hand.
  • Horseradish: You can skip the horseradish. I know it’s not everyone’s cup of tea. But I definitely wouldn’t. It really elevates the flavor.
  • Lemon: Don’t skip the lemon in this recipe. You can use 1 Tbsp bottled lemon juice instead if that’s what you have on hand. It adds a brightness that is needed.
  • Worcestershire sauce: This ingredient adds a depth and additional umami flavor to this dip. You can leave it out if you don’t have any in your pantry.
  • Shallot: The mild flavor of a shallot pairs perfectly with this dip, but you can also use a sweet onion or green onion for this recipe. Green onions are most traditional.
  • Frank’s Sweet Chili sauce: This sauce is exactly as it sounds, a little sweet with a bit of heat. It gives just the right amount of kick without overpowering the flavors of this dip. If you prefer a sweeter flavor and want to skip the spice, use a sweet and sour sauce instead.

instructions:

Stick around to the end, and I’ll tell you the best way to serve this yummy dip.

  1. Preheat oven to 375 degrees.
  2. Finely chop a shallot and add it to a large mixing bowl.
  3. Add the softened cream cheese, lump crab, sour cream, minced garlic, onion powder, Old Bay seasoning, Worcestershire sauce, horseradish, mayo and salt to taste to the same bowl.
  4. Add the shredded mozzarella cheese.
  5. Squeeze in the juice of ½ a lemon.
  6. Blend the ingredients with a spoon until smooth.
  7. Then transfer to a deep pie dish or 9×9″ baking dish.
  8. Bake for 25 to 30 minutes until dip is melty and bubbly.
  9. Let it cool slightly and then finish with a thin layer of the sweet chili sauce on top.
  • Easy Baked Crab Rangoon Dip served on a tortilla

my recipe tips

  • The right tools: If you’re using imitation crab for this recipe, it’s best to put it through a food processor. We love our mini that does the job quickly with less fuss and less mess. We grabbed this inexpensive mini food processor and have been so happy with it. This won’t be the last dip that’s made using this little miracle tool. And did I mention that it comes in almost any color you can think of? It’s so darn cute!
  • Spice it up: If you’re someone who likes your food with a little more heat, add about 1/2 tsp (or more if you’re really brave) of red pepper flakes to the recipe.

recipe video

🍽️ serving ideas

There are lots of things that you can dip into this delicious crab rangoon dip, but our favorite is simply some tortilla chips. You could also make your own wonton chips like these baked ones from the Baker Mama. A slightly healthier option is some celery sticks.

If you’re having a get together with lots of appetizers, this dip recipe is great alongside this sushi dip or this tropical fruit dip. Then there will be a little something for everyone.

DATE NIGHT DIP

This is the kind of dip that I like to create for a cozy night in with the hubby. It goes together quickly and easily. Plus, the serving size is small, and it’s a light dip that we can enjoy without guilt that we’ll regret the calories the next day. Pair it with your favorite drink, like the super fun dirty sodas and other amazing mixed drinks over on Instagram with @ashleylaurentassano. Add a good movie, and you have the perfect date night in.

recipe notes

  • Tips: Check out my recipe tips above to help you get the best results for this super yummy dip.
  • Storage: Keep leftovers (if you even have any) covered in plastic wrap or in an airtight container in the fridge for up to 3 to 4 days. I don’t recommend freezing this dip, as it may affect the texture.
  • Dip prep: You can prepare this dip ahead of time. Just wait until the time of serving to heat it up (or back up) and to add the sweet chili sauce.
  • Reheat: You can use the microwave, air fryer or oven to reheat this dip. My preference is to place it back in the oven until warmed through and the cheese is melty. Whatever method you decide to use, keep a close eye so that the dip does not become overworked or even burnt. You may want to drizzle on some additional sweet chili sauce after reheating.

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