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I love how this hot and creamy Crab Rangoon Dip is bursting with flavor and is always a crowd favorite. Loaded with chunks of crab, cream cheese, and savory seasonings, this low-carb dip takes minutes to prepare and pairs well with my favorite chips or crackers.
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“Hubby and I love crab Rangoon’s and this is THE best! I prepared in the morning, refrigerated for a day so the flavors could meld together, then baked that evening. Our guests raved over it and I had to share the recipe. Thank you for this hit! Will be making it again for sure!!” Country Mom
Easy Crab Rangoon Dip Recipe
Fact: I can never have enough dip recipes! I’m the kind of person who believes every gathering deserves a good dip, and since I’m obsessed with crab Rangoon, I knew I had to turn it into a creamy, scoopable version. That’s how this Crab Rangoon Dip made its way into my recipe collection.
It’s rich, tangy, and packed with that irresistible crab-and-cream-cheese flavor I can’t get enough of. I love serving it warm with crispy wonton chips or crackers—it always disappears fast! Whether it’s game day, a holiday get-together, or just a night in with friends, this dip never lets me down.
Baked Crab Rangoon Dip
Ingredients
- 16 oz. cream cheese (two 8 oz. bricks) softened
- ¼ cup half and half heavy cream
- 2 tsp Worcestershire sauce
- 1 tbsp low-sodium soy sauce
- 1 tbsp light brown sugar
- juice of ½ lemon
- 2 6 oz. cans lump crab meat drained and shredded
- 3 scallions light green & white parts only, thinly sliced, divided
- garnish optional
- smoked paprika
- sweet & sour sauce homemade or store bought
- wonton chips for serving
Instructions
- Adjust oven rack to middle position and heat oven to 350°F. Spray a medium baking dish with nonstick spray.
- Place cream cheese, half and half, Worcestershire sauce, soy sauce, brown sugar, and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes.16 oz. cream cheese, ¼ cup half and half, 2 tsp Worcestershire sauce, 1 tbsp low-sodium soy sauce, 1 tbsp light brown sugar, juice of ½ lemon
- Fold in the crab meat and ½ of the sliced scallions.2 6 oz. cans lump crab meat, 3 scallions
- Taste and season as desired.
- Turn the mixture into the prepared baking dish, sprinkle with smoked paprika and bake at 350°F about 20-25 minutes or until bubbly throughout.smoked paprika
- Sprinkle with the remaining scallions and drizzle with sweet & sour sauce.sweet & sour sauce
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How To Make Crab Rangoon Dip Step by Step
Preheat the oven and get a baking dish ready: Preheat the oven to 350°F, adjust the rack to the middle position, and spray a baking dish with nonstick spray.
Combine the ingredients: Place two 8 oz. packages of cream cheese, ¼ cup half and half, 2 tsp Worcestershire sauce, 1 tbsp low-sodium soy sauce, 1 tbsp light brown sugar, and the juice of ½ lemon in a bowl and beat with a hand mixer.
Fold in two 6 oz. cans lump crab meat and 3 scallions and season to taste.
Bake: Transfer the crab and cheese mixture to the baking dish and bake until bubbly, about 20-30 minutes.
Serve: Drizzle with sweet and sour sauce and serve with wonton chips. Enjoy!
How to Store
This dip is great to make ahead of time, so it’s the perfect option if you are entertaining. You can mix all of the ingredients and cover the mixture for up to 3 days before baking.
Store leftovers in an airtight container for 3-4 days. Eat cold or heat gently in the microwave or oven until warm and bubbling.
You can also freeze the mixture and cook it right from frozen, you will just have to extend the cooking time a little to ensure it is cooked through.
Serving Suggestions
For the ultimate dipping experience, I’ll make no knead bread that everyone can tear apart and dip, or for something a little lighter, I’ll prepare air fryer zucchini. For more of a hearty and sink-your-teeth-into appetizer option, I like having a batch of ranch chicken wings on hand for my guests to munch on.
Boyfriend wanted a “hot dip” for the Daytona 500. I quickly search edand found this recipe, since he loves crag Rangoon. I had most of the ingredients on hand. After a quick run to the grocery, and 30 minutes later, we had this dip ready. We love it!
Hubby and I love crab Rangoon’s and this is THE best! I prepared in the morning, refrigerated for a day so the flavors could meld together, then baked that evening. Our guests raved over it and I had to share the recipe. Thank you for this hit! Will be making it again for sure!!
We’re sorry this recipe wasn’t quite to your tastes, Jessica!
Wonton chips recipe link doesn’t work
I’ll look into that! Thank you for the heads up!