Crab Rangoon Dip
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This creamy crab rangoon dip has all the flavors of your favorite takeout appetizer—perfect for parties, game day, or anytime snacking.
April 19, 2025
Crab Rangoon Dip
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This creamy crab rangoon dip has all the flavors of your favorite takeout appetizer—perfect for parties, game day, or anytime snacking.
A rich blend of cream cheese, crab meat, and scallions topped with sweet chili sauce. This crowd-pleasing dip is baked until bubbly and golden and pairs perfectly with wonton chips, crackers, or fresh veggies.
Ingredients and Substitutions
• Crab meat: I like to use fresh lump crab meat. But canned crab or kani (imitation crab) are great options.
• Cream cheese: This gives the dip the perfect thick creamy texture. If you don’t have any on hand, there are plenty of backup options.
Substitutions for cream cheese
- Greek yogurt
- Sour cream → This has a thinner consistency but should still do fine. If you swap the cream cheese for sour cream, I’d swap the 1/2 cup of sour cream for mayo to add some body.
- Mascarpone
- Cottage cheese
- Ricotta
• Sour cream: Tangy and fresh with a lactic finish. This brightens and lightens the dip.
Substitutions for sour cream
- Greek yogurt
- Cottage cheese
- Crème fraîche
- Buttermilk → Swap in 1/4 cup (60g)
- Heavy cream → Swap in 1/4 cup (60g) and a squeeze of fresh lemon juice or splash of vinegar to bring the tang.
• Worcestershire sauce: A savory tangy concoction of umami. Feel free to leave it out or swap in a substitute below.
Substitutions for Worcestershire sauce
- Soy sauce
- Balsamic vinegar
• Sriracha: This contributes a whisper of heat. You can leave it out, add more, or swap in another hot sauce.
• Scallions: A dose of fresh, mild onion flavor.
Substitutions for scallions
- Chives
- Shallot → Swap in half of a small diced shallot.
- Parsley
- Cilantro
- Onion powder → Swap in 1/2 teaspoon of onion powder.
• Shredded cheese: Almost anything goes here—mozzarella, gouda, havarti, cotija, parmesan, even feta.
• Sweet chili sauce: Sweet with a gentle spice, this condiment is a classic pairing for crab rangoon. But this dip is still insanely delicious without it.
Substitutions for sweet chili sauce
- Sweet and sour sauce
- Sriracha → Just a little zig zag drizzle for a pop of heat and color.
How Should I Store Crab Rangoon Dip?
Leftovers can be stored, in an airtight container, in the refrigerator for up to 5 days.
You can also freeze this (baked or unbaked) sealed in an airtight container. Let it thaw in the refrigerator overnight before baking or reheating.
Can I Make Crab Rangoon Dip Ahead of Time?
Definitely! Mix everything together, scrape it into your baking dish, and refrigerate it overnight. From here, you can pop it into the oven.
Crab Rangoon Dip
Ingredients
- 8 oz cream cheese
- 1/2 cup (120g) sour cream
- 1 tablespoon (15g) Worcestershire sauce
- 1 tablespoon (15g) Sriracha
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 scallions, thinly sliced (plus more for garnish)
- 1/2 cup (45g) shredded Monterey jack cheese, divided
- 1/2 cup (45g) shredded cheddar cheese, divided
- 8 oz fresh lump crab meat, drained well
- Sweet chili sauce, for topping
Instructions
- Preheat the oven to 350℉ (175℃).
- Add the cream cheese to a medium microwave-safe bowl. Microwave until loose and softened, 45 to 60 seconds.
- Add the sour cream, Worcestershire sauce, Sriracha, garlic powder, salt, scallions, 1/4 cup (22g) shredded Monterey jack, and 1/4 cup (22g) shredded cheddar. Whisk to combine.
- Fold in the crab meat with a spatula.
- Scrape the mixture into a 1-qt baking dish and top with the remaining shredded cheese. Bake until hot and bubbly, about 20 minutes. Turn the broiler on and broil until golden, 2 to 3 minutes.
- Top with sweet chili sauce and more sliced scallions.
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