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Crab Rangoon Dip
5 from 30 votes

Crab Rangoon Dip

Crab Rangoon Dip is a warm, creamy dish combining crab meat with a mix of cream cheese, mayonnaise, and sour cream, seasoned with Worcestershire, soy sauce, and sesame oil. It’s topped with shredded cheddar cheese and baked until bubbly and golden with crisp wonton chips for dipping.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 8 servings
Course: Appetizer, Snacks
Cuisine: Asian

Ingredients

  • 1 (12-ounce) package wonton wrappers halved diagonally, 2-inch
  • 8 ounces cream cheese at room temperature
  • ¼ cup mayonnaise
  • ¼ cup sour cream
  • 12 ounces crab meat lump
  • 1 cup White Cheddar Cheese divided, shredded
  • ¼ cup Parmesan Cheese freshly grated
  • 3 green onions thinly sliced
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • ½ teaspoon sriracha optional
  • ½ teaspoon garlic powder
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. Preheat oven to 350 degrees F.
  2. Place won ton wrappers onto a baking sheet; coat with nonstick spray. Place into oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.
  3. Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
  4. In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in crab meat, 1/2 cup white cheddar cheese, Parmesan, green onions, Worcestershire, soy sauce, sesame oil, Sriracha and garlic powder; season with salt and pepper, to taste.
  5. Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup white cheddar cheese.
  6. Place into oven and bake until bubbly and golden, about 20-25 minutes.
  7. Serve immediately with won ton wrappers.