Crab Rangoon Dip Recipe

crab rangoon dip

Leah Maroney 

Prep: 15 mins
Cook: 30 mins
Total: 45 mins
Servings: 8 servings
Nutrition Facts (per serving)
684 Calories
52g Fat
43g Carbs
12g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 684
% Daily Value*
Total Fat 52g 66%
Saturated Fat 18g 89%
Cholesterol 92mg 31%
Sodium 733mg 32%
Total Carbohydrate 43g 16%
Dietary Fiber 1g 4%
Total Sugars 8g
Protein 12g
Vitamin C 2mg 10%
Calcium 117mg 9%
Iron 2mg 12%
Potassium 200mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Crab Rangoons are a favorite American Chinese-food appetizer. They are creamy, sweet, crunchy, and salty all at the same time. But, if you aren't ordering take-out, they're kind of a pain to assemble and fry. This crab rangoon dip has all the delicious flavor of your favorite app without any of the hard work.

We show you how to fry the wonton dippers, but you can also just serve this with pita chips or tortilla chips. It's even topped with sweet chili sauce to mimic the dipping sauce that makes crab rangoons so irresistible.


  • 16 ounces cream cheese

  • 1 cup fresh crab meat, picked over

  • 1/2 cup sour cream

  • 1/2 cup mayonnaise

  • 2 scallions, green parts only, chopped

  • 2 cloves garlic, minced

  • 1/3 cup sweet Thai chili sauce, divided

  • Salt, to taste

  • Black pepper, to taste

  • Cooking spray, or butter, for greasing dish

  • 1/2 cup shredded mozzarella cheese, optional

  • 1 (16-ounce) package egg roll wrappers, or wonton wrappers

  • 1 quart peanut oil, for frying

Steps to Make It

  1. Gather the ingredients.

    crab rangoon dip
    Leah Maroney 
  2. Beat the cream cheese until completely smooth and fluffy. Preheat the oven to 375 F.

    crab rangoon dip
     Leah Maroney
  3. Add the crab meat, sour cream, mayonnaise, scallions, garlic, 1 tablespoon of sweet chili sauce, and salt and pepper to taste to the bowl of whipped cream cheese.

    crab rangoon dip
     Leah Maroney
  4. Fold the ingredients together in the bowl with a spatula until completely combined. Break up the crab as finely as you like.

    crab rangoon dip
     Leah Maroney
  5. Pour the mixture into a greased baking dish. You can decide what size dish you want. An 8-inch round casserole will work well, but choose the shape you like best.

    crab rangoon dip
    Leah Maroney 
  6. If you are adding the mozzarella cheese, sprinkle it over the top of the dip before popping it in the preheated oven.

    crab rangoon dip
     Leah Maroney
  7. While the dip is baking, prepare the wonton chips. Cut the wrappers into triangles or chip like shapes. Using egg roll wrappers work just as well as wonton wrappers and they are often a little thicker.

    crab rangoon dip
     Leah Maroney
  8. Heat the oil to the deep frying temperature of 375 F and monitor it with a frying or candy thermometer.

    crab rangoon dip
     Leah Maroney
  9. Add the wrappers into the hot oil in batches of 4 or 5 at a time, depending on the size of your pot. Flip the wontons quickly so that they are lightly golden and fried on both sides. Drain them on a paper towel-lined plate or baking sheet.

    crab rangoon dip
    Leah Maroney 
  10. Take the dip out of the oven when the cheese is brown and the dip is heated through the center, about 20 minutes. Drizzle the remaining sweet chili sauce over the top of the dip. Then top with more chopped scallions. Start dipping and enjoy.


  • Monitor the temperature of the oil. It will change as the wrappers are added. Turn the heat up or down as needed to maintain the 375F temperature.
  • You can taste the dip before baking and add more salt as needed. You can also add in a tablespoon of Worcestershire sauce instead of some of the salt.