If you love the flavors of Crab Rangoon, this Crab Rangoon Dip is about to become your new go-to party appetizer. Everything you love about the classic takeout order — the creamy, savory filling and crispy wonton wrapper — comes together in one warm, shareable dish that’s ready in under an hour.

For the classic version, don’t miss my Crab Rangoon recipe — the inspiration behind this dip.

Crab rangoon dip baked in a skillet, topped with sweet chili sauce and scallions, served with crispy wonton chips for dipping.

Before You Start Cooking

Full-fat dairy. This dip is built on cream cheese, sour cream, and mayo. Using full-fat will give it the richest, creamiest texture.
Crabmeat. You can use fresh/pasteurized (my preference) or canned lump crabmeat. Be sure to drain it very well and pick it over to remove any cartilage before folding it into the dip. Small-chopped imitation crabmeat (surimi) works too if you prefer.
Wonton Chips. Freshly fried wonton chips are easy to make while the dip is baking, and are the perfect dipper for the full rangoon experience. If you prefer, you can make them 1 to 2 days ahead and store them in an airtight container at room temperature.

How to Make Crab Rangoon Dip

Ingredients for crab rangoon dip labeled on a marble surface, including lump crabmeat, cream cheese, shredded cheese, scallions, sweet chili sauce, mayo, sour cream, Worcestershire sauce, soy sauce with sesame oil, garlic powder, and salt and white pepper.

Step 1: Make the Dip Base

This dip is a cinch to make and comes together in one bowl.

Add the following to a large mixing bowl, and use a hand mixer (or a wooden spoon or whisk if you prefer) to blend everything together.

Cream cheese. Use brick-style cream cheese and soften it to room temperature. Cold cream cheese won’t blend smoothly, and you’ll end up with lumps.
Mayonnaise. I love the savory richness of Japanese Kewpie mayo here, but a high-quality American-style mayo like Duke’s works great too.
Sour cream. Go with a thick, creamy brand like Daisy for the best texture.
Soy sauce and Worcestershire. These boost the dip’s savory, umami flavor. Use Chinese light soy sauce or Japanese shoyu, like Kikkoman.
Toasted sesame oil. Potency can vary by brand, so start with a small amount and adjust to taste. You want that warm, toasty flavor to be a supporting player in the dip, not the star of the show.
Seasonings. Garlic powder and ground white pepper.
Granulated sugar (optional). Some crab rangoon fillings lean sweeter than others. Start conservatively and adjust to taste, keeping in mind that the sweet chili sauce on top will add sweetness too.

Crab rangoon dip mixture fully blended in a glass bowl with hand mixer beaters resting inside.

Once the base is smooth and creamy, mix in thinly sliced scallions and shredded cheese.

While crab rangoon doesn’t usually contain cheese, I love what it adds to the dip form. I like the mild flavor and creamy texture of low-moisture mozzarella, but Monterey Jack works well too. White cheddar can be used for a sharper flavor.

Step 2: Add the Crab

Before the crab goes in, taste the mixed base and adjust the seasonings as needed. Once you’re happy with it, gently fold in the crabmeat with a rubber spatula.

Lump crabmeat being folded into a creamy crab rangoon dip mixture in a glass mixing bowl with a spatula nearby.

You want to distribute the crab throughout the base while keeping a few chunks of meat intact.

Give the dip one final taste before it goes in the oven, folding in any last seasoning adjustments. You might need a pinch of salt, depending on how salty your crab, cheese, and soy sauce are.

Crab rangoon dip mixture partially combined in a glass bowl with a spatula, showing a thick, creamy texture.

Step 3: Bake the Dip

Lightly coat a shallow 1-quart baking dish — like a ceramic pie plate — or a 7- to 8-inch oven-safe skillet with cooking spray. Whatever you use, just make sure it’s big enough to hold about 3 cups of dip with room for it to bubble up.

Spread the dip into an even layer, then top with a little extra shredded cheese. How much is really up to you — I tend to go lighter-handed here since the dip will be covered with sweet chili sauce after baking.

Overhead view of crab rangoon dip in a cast iron skillet, topped with shredded cheese before baking.

Pop it into a 350°F oven and bake for 20 to 25 minutes, until it’s hot, bubbly, and just starting to turn golden around the edges.

Step 4: Make the Wonton Chips

You don’t need much time to pull these together — they fry up quickly and can easily be done while the dip is in the oven.

Follow my recipe for Fried Wonton Strips, cutting the wrappers in half diagonally into triangular chips rather than strips. The process is the same; you’re just changing the shape to make them easier to scoop.

Close-up of crispy fried wonton chips, golden brown and blistered, piled together on a paper-lined surface.

A few things to keep in mind: don’t crowd the pan and keep a close eye on the color so they don’t burn. They go fast — both in the fryer and on the table!

When they come out of the oil, you can give them a light sprinkle of kosher or sea salt for a little extra flavor if you’d like (or keep them unsalted). Just don’t go heavy-handed, or the combination with the dip will be too salty.

Step 5: Finish the Dip

Once the dip comes out of the oven, drizzle the sweet chili sauce over the top. I like Mae Ploy {affiliate link} — it has a balanced sweetness and a pop of heat, with good texture from visible chili flakes. If you prefer more heat, swap in a spicier brand.

As for how much to use, it really comes down to how sweet you like your dip. You can spread a thick layer of sauce over the top right from the start — as shown in the photos — or go more conservative so the crab flavor has more room to shine through.

I usually start with ¼ to ⅓ cup spread into an even layer, and then drizzle a little more on once we’ve dipped through that first layer.

Finish the dip with a few extra sliced scallions scattered over the top, and it’s ready to serve.

Crab rangoon dip in a cast iron skillet topped with sweet chili sauce and green onions, served with crispy wonton chips on the side.

Serving Crab Rangoon Dip

For the best, creamiest texture, you’re going to want to serve Crab Rangoon Dip warm, not long after it comes out of the oven.

When using fresh or pasteurized lump crabmeat, I like to let the dip stand for about 5 minutes before serving. It thickens up just slightly as it settles, and I find the texture is better for it.

If you’ve made the dip with imitation crab, you can skip the wait — the thickeners in the surimi do that job on their own.

Hand dipping a crispy wonton chip into hot crab rangoon dip topped with sweet chili sauce and sliced green onions.

One thing worth knowing before you set this out: wonton chips can vary in sturdiness depending on the brand of wrappers you use. Some hold up beautifully to a creamy, cheesy dip like this one — others are a little more delicate.

It’s always a good idea to set a small spoon alongside the dip so guests can scoop if their chip isn’t quite up to the task.

If you’d rather skip frying wonton chips — or just want to round out the dipper options — this dip is also delicious with tortilla chips, pita chips, or buttery crackers.

Any sturdy dipper that can hold up to a warm, creamy dip will work well here.

Crab rangoon dip drizzled with sweet chili sauce and topped with sliced green onions, served on a white plate with crispy wonton chips.

Storage and Make-Ahead Tips

Make-Ahead: This dip can be assembled up to a day in advance. Store it unbaked and tightly covered in the refrigerator. When you’re ready to bake, take it out about 30 minutes beforehand to take the chill off — and keep in mind you may need to add a few extra minutes to the baking time.

Leftovers: Leftover dip keeps well for up to 3 days in an airtight container in the refrigerator.

Reheat: Cover the dish with foil and warm it in a 350°F oven for about 20 minutes, until heated through. I like to peel off the top layer of cheese before reheating, add a fresh layer, and then add the sweet chili sauce after it comes out of the oven — it makes the leftovers feel a lot more like the original.

You can also reheat it gently in the microwave at 80% power in 30-second intervals, stirring between each one.

Freezing: Since this dip is dairy-based, I don’t recommend freezing it. The base can separate when defrosted and develop a gritty texture.