Name: Cheesy Crab Rangoon Dip Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Asian-American
Ingredients: 8 ounces cream cheese, softened; 1/2 cup sour cream; 1/2 cup mayonnaise; 1 1/2 cups shredded mozzarella cheese; 1/4 cup grated Parmesan cheese; 1 teaspoon Worcestershire sauce; 1/2 teaspoon garlic powder; 1/4 teaspoon onion powder; 1/4 teaspoon salt; 1/4 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

Why You’ll Love This Recipe

I love this recipe because it transforms a takeout favorite into a cozy, shareable dish. It’s rich and indulgent, packed with lump crab meat and melty cheese, and comes together in just 35 minutes. It’s also easy to customize with spice or extra herbs depending on the crowd I’m feeding. Plus, I can make it ahead and just pop it in the oven when it’s party time.

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
▢ 1 ½ 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

I preheat my oven to 375°F (190°C).
In a large bowl, I mix the cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth and fully combined.
I gently fold in the crab meat and sliced green onions.
I transfer the mixture to a small baking dish or oven-safe skillet and spread it out evenly.
I bake the dip for 20–25 minutes, until it’s hot, bubbly, and slightly golden on top.
I garnish with chopped parsley and serve it warm with crispy wonton chips or crackers.

Servings and Timing

This recipe makes 8 servings.
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Variations

I like to add a dash of hot sauce or a pinch of cayenne pepper when I want a little heat.
If I don’t have fresh crab, I’ve used imitation crab with good results.
For an extra savory touch, I sometimes stir in a few teaspoons of finely chopped roasted red pepper or water chestnuts for crunch.
I’ve also topped it with a sprinkle of panko breadcrumbs before baking for a crisp finish.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days.
To reheat, I scoop some into a small dish and warm it in the oven at 350°F until hot, or microwave it in short bursts, stirring between intervals.
I don’t freeze this dip — the texture can separate once thawed.

FAQs

Can I make this dip ahead of time?

Yes, I assemble it fully and refrigerate it for up to 24 hours. When ready to serve, I bake it straight from the fridge, adding 5 extra minutes to the bake time.

What kind of crab works best?

I prefer lump crab meat for the best texture and flavor, but I’ve also used claw meat or imitation crab when needed.

Can I serve this cold?

I always serve it warm — it brings out the creamy, cheesy texture and melts everything perfectly. Cold, it won’t have the same smooth consistency.

What can I use instead of wonton chips?

Crackers, toasted baguette slices, pita chips, or even tortilla chips work well. I just make sure they’re sturdy enough for scooping.

How do I make homemade wonton chips?

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

Conclusion

This Cheesy Crab Rangoon Dip is my go-to when I want something rich, cheesy, and totally irresistible. It takes everything I love about crab rangoons and turns it into a hot, dippable appetizer that’s perfect for sharing. It’s easy, impressive, and always one of the first dishes to vanish at any gathering.