Crab Rangoon Dip
Aug 22, 2025
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My crab rangoon dip is always a hit with family and friends. It’s one of my most requested recipes. Hot, creamy, and tastes just like the popular rangoon appetizer in dip form.
Dips are one of my favorite things to make because they are easy, delicious, and customizable. This hot crab rangoon dip is the perfect example, it checks all the boxes when it comes to flavor and texture.
Creamy, cheesy, and loaded with crab, it bakes up hot and bubbly. This crab dip is savory with the hint of sweetness thanks to the sweet chili sauce topping. I like serving it with crispy wonton chips for an appetizer your crowd will love.
If you want more baked cream cheese dips be sure to try baked vidalia onion dip, spinach artichoke dip, and baked bacon dip.
Why you’ll love this easy crab dip
- The best flavor! If you like crab rangoon, this dip has all of the best flavors.
- Simple ingredients. All of the ingredients can be easily found at the grocery store.
- Can be assembled ahead of time. This dip can be prepared the night before. Just cover and refrigerate until ready to bake.
Ingredients
This baked crab rangoon dip recipe is made with simple ingredients. I like using canned crab
- Cream cheese – Softened cream cheese is the base of this dip recipe.
- Mayonnaise – Mayo adds extra creaminess to the base of the dip.
- Worcestershire sauce – You only need a little splash to to give this restaurant worthy depth of flavor.
- Crab – I like using drained, canned crab meat. It’s easy to find at the grocery store and budget friendly.
- Lemon juice – Adds bright, fresh flavor.
- Parmesan – Grated parmesan cheese incorporates delicious savory flavor to the dip.
- Mozzarella cheese – Mozzarella is the perfect cheesy addition.
- Green onion – Used in the dip and top add color to the top of the dip.
- Sweet chili sauce – This is optional but I recommend using it to drizzle on top of the dip. It incorporates a little sweet and spicy flavor really taking the crab dip to the next level.
How to make hot crab rangoon dip
This baked crab dip comes together in just a few easy steps. Scroll to the bottom for the full, printable recipe.
- Place the cream cheese, mayonnaise, Worcestershire sauce, salt, pepper, and garlic powder in a large mixing bowl. Blend together with a mixer.
- Stir in the mozzarella cheese, parmesan cheese, green onion, drained crab meat, and lemon juice. Mix together until fully combined.
- Spray a baking dish or pie plate. Spread the mixture in the pie plate. Sprinkle on more mozzarella cheese. Bake for 20-25 minutes.
- Once the dip has baked, spread the sweet chili sauce on top of the dip.
- Serve warm.
Heather’s recipe tips
- Make sure to drain the crab. Drain the canned crab really well. I like to even pat the meat with a paper towel to help remove any excess liquid.
- Use softened cream cheese for the dip. Softening the cream cheese helps to mix the dip together.
Variations
One of my favorite things about this cream cheese crab dip is that its so easy to make your own. Here are a few customizations you can try:
- Change the seafood. You can replace the crab with cooked and diced shrimp or lobster.
- Swap the mozzarella. Try using Monterey Jack or cheddar cheese.
- Try adding a topping. If you want some extra crunch, add some wonton chips to the top.
- Make it cold crab rangoon dip. I have this cold crab dip but you can also make this rangoon dip cold.
- Control the spiciness. The sweet chili sauce adds a little bit of spice. You can add less or leave it off completely.
How to serve with crab rangoon dip
I could practically eat this dip with a spoon its so good! But seriously, some of my favorite dippers are crispy air fryer wonton chips, tortilla chips, potato chips, and cut up vegetables.
Storage suggestions
Store: Let the dip cool and then store in an air tight container in the refrigerator. This will last for about 3 days. Reheat in the oven or microwave.
Freeze: If you want to freeze the dip, I recommend assembling the dip, cover in plastic wrap and then foil and freeze for up to 2 months. Thaw in the refrigerator overnight and then bake.
Reheat: Leftover dip can be reheated in the oven at 350 degrees for about 10 minutes or microwaved for 2-3 minutes or until warmed through.
Common questions
Yes, you can substitute with imitation crab. I like to cut it up into small pieces before mixing it in the dip.
Yes, you can put all of the ingredients, except the sweet chili sauce, in the slow cooker on low for 2 hours. When ready to serve you can drizzle the chili sauce on top.
More easy dip recipes
Crab Rangoon Dip
Ingredients
- 1 (8 ounce) cream cheese, softened
- ½ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 2 (4.25 ounce) cans crab meat, drained
- 1 tablespoon lemon juice
- 1 ¼ cup shredded mozzarella cheese
- ¼ cup grated parmesan cheese
- 2 green onions, diced
- ¼ cup sweet chili sauce
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat the oven to 350 degrees F. Spray a pie plate or 8 x 8 baking dish with non-stick cooking spray.
- Place the cream cheese, mayonnaise, Worcestershire sauce, garlic powder, salt, pepper, and lemon juice in a mixing bowl. Beat with a mixer until creamy.
- Stir in the drained crab meat, green onions, parmesan cheese and 3/4 cup of the mozzarella cheese.
- Spread the mixture in the prepared baking dish. Sprinkle the remaining 1/2 cup of mozzarella cheese on top of the dip.
- Bake for 20-25 minutes. Let rest for 5 minutes.
- Drizzle the top with the sweet chili sauce.
Notes
- Make sure to drain the crab. Drain the canned crab really well. I like to even pat the meat with a paper towel to help remove any excess liquid.
- Use softened cream cheese for the dip. Softening the cream cheese helps to mix the dip together.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
