Name: Cheesy Crab Rangoon Dip Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: 8 oz cream cheese, softened; ½ cup sour cream; ½ cup mayonnaise; 1½ cups shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 tsp Worcestershire sauce; ½ tsp garlic powder; ¼ tsp onion powder; ¼ tsp salt; ¼ tsp black pepper; 8 oz lump crab meat, drained and picked over (or imitation crab); 2 green onions, sliced; Optional: chopped parsley for garnish; For serving: wonton chips or crackers

Why You’ll Love This Recipe

I love this recipe because it takes the flavors of traditional crab rangoon and turns them into a crowd-pleasing dip that’s so easy to make. The combination of cream cheese, sour cream, and mozzarella creates a velvety base, while the crab meat adds just the right amount of seafood flavor. Baked until golden and bubbly, it’s perfect served with crispy wonton chips, crackers, or even sliced baguette. It’s simple to prepare, bakes quickly, and tastes like something straight out of a restaurant.

Cheesy Crab Rangoon Dip Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 ounces cream cheese, softened
½ cup sour cream
½ cup mayonnaise
1½ cups shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
½ teaspoon garlic powder
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon black pepper
8 ounces lump crab meat (drained and picked over)
2 green onions, sliced
Chopped parsley, for garnish (optional)
Wonton chips or crackers, for serving

Directions

Preheat the oven: I start by preheating my oven to 375°F (190°C).
Mix the base: In a large mixing bowl, I combine the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. I stir everything together until it’s smooth and creamy.
Add the crab: I gently fold in the lump crab meat and green onions, being careful not to break up the crab too much so I still get nice, meaty bites.
Bake the dip: I transfer the mixture into a small baking dish or oven-safe skillet, spreading it evenly. Then, I bake it for 20–25 minutes, or until the top is golden brown and bubbling.
Garnish and serve: Once it’s out of the oven, I let it cool slightly, garnish with chopped parsley, and serve warm with crispy wonton chips or crackers.

Servings and timing

This recipe makes about 8 servings and takes 35 minutes total—10 minutes of prep and 25 minutes of baking. It’s the perfect appetizer for game day, potlucks, or any get-together where I want to impress without spending all day in the kitchen.

Variations

For extra spice, I like to add a few dashes of hot sauce, a sprinkle of cayenne, or chopped jalapeños.
I sometimes use a blend of mozzarella and cheddar for a sharper flavor.
If I don’t have lump crab, I substitute with imitation crab—it still tastes great.
To make it extra indulgent, I top the dip with a little more mozzarella before baking for an even cheesier crust.
I also love serving it in a hollowed-out bread bowl for a fun presentation.

Storage/Reheating

I store any leftover dip in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it in the oven at 350°F for about 10–15 minutes or in the microwave in short bursts until hot. If it thickens too much after chilling, I stir in a splash of milk or cream before reheating to bring back its creamy texture.

FAQs

Can I make this dip ahead of time?

Yes! I often assemble it up to a day ahead, cover it tightly, and refrigerate it. When I’m ready to serve, I just bake it as directed.

Can I use imitation crab instead of real crab?

Definitely. Imitation crab is more budget-friendly and works well in this recipe—it still gives that signature seafood flavor.

What should I serve with this dip?

I usually serve it with baked wonton chips, crackers, crostini, or even sliced veggies like celery and bell peppers.

Can I make it in a slow cooker?

Yes, I can mix everything together and heat it on LOW for 2–3 hours, stirring occasionally until hot and creamy.

How do I make wonton chips?

I cut wonton wrappers into triangles, brush them lightly with oil, and bake at 375°F for 5–7 minutes until they’re golden and crisp.

Cheesy Crab Rangoon Dip Recipe

Conclusion

I love how this Cheesy Crab Rangoon Dip transforms a classic appetizer into an easy, oven-baked dip that’s perfect for sharing. It’s creamy, rich, and full of flavor, with just the right amount of crab and cheese in every bite. Whether I’m entertaining guests or just want a comforting snack, this dip always disappears fast—especially when I serve it fresh and bubbly from the oven.