This baked crab rangoon dip is super easy to make, tastes like the real-deal crab rangoons but cheesier, and serve with crispy, baked wonton chips. Unlike many other recipes, our cheesy crab rangoon dip doesn't use any sour cream or mayo. Instead a little milk is added to give the dip a velvety, creamier texture. It's an irresistible appetizer, great for all get-togethers. Also try our jalapeño popper wonton cup recipe if you need to use up leftover wontons!
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Ingredients for crab rangoon dip
Please scroll down to the recipe card for the ingredient quantities!
For the crab rangoon dip:
- Cream cheese - This is VERY important, as cream cheeses from different brands are not made equally. Our crab rangoon dip recipe is tested based on Costco cream cheese, which is much thicker and firmer than Philadelphia brand cream cheese. If you are using Philadelphia cream cheese, reduce the amount of milk used by ½.
- Imitation crabmeat - We highly recommend using imitation crabmeat rather than real crabmeat because the cream cheese and rest of the ingredients will mask the flavor of the real crabmeat, making the dip less flavorful.
- Milk - For thinning out the cream cheese. This will keep the crab rangoon dip smooth and creamy.
- Shredded mozzarella - Pre-shredded mozzarella is our go-to. This is for both the dip and to top it.
- Carrot, onion, and celery - These three veggies give crab rangoons their iconic flavor. You can finely mince them via a food process or or by hand.
- Sugar and salt - For seasoning the dip.
- Green onion (optional for garnish)
- Wonton wrappers, cooking spray, salt - These three ingredients are for making the crispy baked wonton chips. Any square wonton wrappers are fine. If you don't have cooking spray, just use regular cooking oil and brush it on.
How to make crab rangoon dip
Please scroll down to the recipe card for the full recipe and instructions!
For the baked wonton chips:
1. Preheat the oven to 400°F (205°C) and prepare a sheet pan lined with aluminum foil. Spray the foil with a light layer of the cooking spray.
2. Cut the wonton wrappers. With the wrappers stacked neatly, cut the wonton wrappers diagonally into 4 smaller triangles. Arrange them on the prepared sheet pan, making sure they are in a single layer and do not touch. Spray the wrappers with another coat of cooking spray and, optionally, season with a couple pinches of salt.
3. Bake. Place the wonton wrappers into the oven and bake for about 7 to 8 minutes or until the wontons are golden brown around the edges. Remove from the oven and let cool.
🌟 Pro tip: Make sure to remove the crispy wontons from the oven before they are perfectly golden brown. They will continue to become darker from the residual heat.
For the crab rangoon dip:
1. Decrease the oven temperature to 375°F (190°C).
2. Make the dip mixture. In a food processor, add the veggies and blend until finely chopped. Following, add the cream cheese, milk, salt, and sugar. Blend until well combined. Lastly, add the imitation crabmeat and mozzarella. Pulse a few times to roughly chop the crabmeat and to blend everything together. Scrape down the sides as needed.
🌟 Food processor alternative: If you don't have a food processor, no worries! You can easy make this recipe by hand. Simply mince the veggies by hand, roughly cut up the imitation crabmeat, and add to a mixing bowl with softened cream cheese, milk, mozzarella, salt and sugar.
3. Bake. Transfer the crab dip into a 8x6x1.5 inch baking dish (1 quart capacity) and top with mozzarella. Bake at for 15 to 20 minutes or until the edges of the crab rangoon dip starts to puff up and the center is hot.
4. Broil. Change the oven setting to high-broil and broil the crab rangoon dip until golden brown on top, about a couple of minutes.
🚨 Caution! Make sure to keep a watchful eye! It can go from perfect golden brown to burnt in seconds.
5. Enjoy. Remove from the oven and garnish with sliced green onion. Allow it to cool for a few minutes before serving. Enjoy with crispy wonton chips and Sriracha if you like it spicy.
- If you are skipping the veggies, do at least use the onion. Out of all of the vegetables used for the crab rangoon dip, the onion is an absolute must! It contributes to so much for crab rangoon's iconic flavor.
- Cream cheese are not made equally. Our recipe is based on Kirkland brand (Costco) cream cheese, which are stiffer and thicker than Philadelphia cream cheese. If using Philadelphia cream cheese, reduce the milk by half.
Make ahead of time
Prepare the dip mixture as is and top with mozzarella up to 2 days ahead of time. Make sure to tightly wrap the dish and refrigerate. When baking, make sure to add 5 to 10 additional minutes to the bake time since the mixture and the baking dish will be cold. The crab rangoon dip is ready for broiling once the center is hot.
Any leftover crab rangoon dip can be stored in the fridge up to 3 to 4 days. Just make sure to let the dip cool completely before covering and refrigerating. Reheat in the oven at 350°F for about 10 minutes or until the dip is hot.
The wonton chips is best enjoyed freshly made, however, they can be stored in an airtight container for up to 3 days. If needed pop them into the air fryer at 325°F for 2 to 4 minutes until crispy again.
We use imitation crabmeat in our crab rangoon dip because it gives the dip more flavor, plus, it's much more affordable. The imitation crabmeat we use are purchased from Asian markets. Most of them are all easily shreddable. Brands from regular grocery stores tend to unroll in to a sheet.
Crab Rangoon Dip with Crispy Baked Wontons
For the crab rangoon dip:
- 8 ounces cream cheese cut into smaller pieces (we used Kirkland brand cream cheese *see notes)
- ¼ large carrot peeled and cut into smaller chunks
- ¼ medium yellow onion peeled and cut into small chunks
- ½ stick celery washed; about 6 inches long(optional)
- ½ cup milk
- 2 teaspoon granulated sugar
- ¼ teaspoon Kosher salt a little less if using fine salt
- 6 sticks imitation crab meat roughly shredded
- ½ cup mozzarella shredded (plus more for topping)
- Sliced green onion optional for garnish
For the wonton chips:
- Preheat the oven to 400°F (205°C) and prepare a sheet pan lined with aluminum foil.
- Keeping the wonton wrappers neatly stacked, cut the wrappers twice, diagonally into 4 triangles. This will give you 48 triangles total. Separate each piece of wrapper.
- Spray the lined aluminum foil with cooking spray then arrange the wonton wrappers on the foil, making sure they are not touching. Spray the wontons with cooking spray. Optional: season the wonton wrappers with a couple pinches of salt.*If you don't have cooking spray, you can use regular high-smoke point oil like avocado or canola. Just brush it onto the foil and wrappers.*
- Bake the wonton chips for about 7 to 8 minutes or until they are golden brown around the edges. Remove from the oven and let cool. *You want to remove the wontons a little before they get to your desired color, as they will continue to brown from residual heat.*
For the crab rangoon dip:
- Decrease the oven temperature to 375°F (190°F).
- In a food processor, add the onion, carrot, and celery. Blend until finely chopped. Then add the milk, cream cheese, sugar, and salt. Blend until evenly combined. Finally, add the imitation crab meat and shredded mozzarella. Give it a few pulses to roughly chop up the cheese and crab and to get everything combined. Scrape down the sides as needed.
- Transfer the mixture to an 8x6x1.5 inch baking dish ( or any 1 quart baking dish) and top the mixture with a little more shredded mozzarella.
- Bake the crab rangoon dip for about 15 to 20 minutes or until the edges starts to puff up. Then change the oven setting to high-broil. Broil the crab rangoon dip for a couple of minutes or until the top turns golden brown. Remove from the oven.*Make sure to keep a watchful eye! The broiling function can turn the cheese from perfect golden brown to burnt in seconds.*
- Garnish the crab rangoon dip with sliced green onions. Allow it to cool for a few moments, then enjoy while hot with the baked wonton chips. If you like spice, feel free to also enjoy with Sriracha.
- To make by hand - Simply mince the veggies by hand, roughly cut up the imitation crabmeat, and add to softened cream cheese, along with milk, cheese, salt and sugar.
- Cream cheese - Our recipe is based on Kirkland brand (Costco) cream cheese, which is stiffer than Philadelphia cream cheese. If you're using Philadelphia brand cream cheese, reduce the milk by half.
- Make ahead - This crab rangoon dip is great for making ahead to save you time! Prepare the dip mixture and top with mozzarella up to 2 days ahead of time. But do add about 5 to 10 additional minutes to the bake time since the mixture and the baking dish will be cold.