Crab Rangoon Dip

Cream cheese, crab, green onions, sweet chili sauce, and crispy wonton chips—this Crab Rangoon Dip is everything you want in a party snack.

this Recipe

So there’s this moment—right after you set a dish down at a party—where you kinda just hope someone likes it. You know, a polite “ooh, what’s this?” before they move on to the wings or the safe stuff like chips and salsa.

Yeah. That’s not what happened with this Crab Rangoon Dip.

I brought it to a neighborhood potluck once, just trying to use up a half-block of cream cheese and some imitation crab I had left from another recipe. I figured it’d be good, maybe even popular. What I didn’t expect was to have three different people casually ask for the recipe and one guy (no names) stake out the bowl like it was the last food on Earth.

It’s warm. It’s creamy. It’s got that sweet-salty-tangy thing going on. And it tastes like the inside of your favorite Chinese takeout crab rangoons—but easier, cheesier, and 100% shareable. Unless you don’t want to share. I respect that too.

Why You’ll Love This Crab Rangoon Dip Recipe?

Honestly, it’s not even that it’s complicated or uses fancy ingredients. It’s comfort food, plain and simple. But it hits all those nostalgic notes you didn’t even know you were missing.

• Creamy from the cream cheese.

• Melty from the Monterey Jack.

• A tiny bit spicy, a little sweet, and that crabby richness that makes you go mmm after every bite.

• Plus, crispy, golden wonton chips. I mean. Come on.

And here’s the thing—it’s not perfect. Sometimes my chips are uneven. Sometimes I forget the sesame seeds or drizzle too much chili sauce. But it always gets eaten, which tells me perfection isn’t the point here. Flavor is.

Ingredient Notes:

Let’s be real—most of us aren’t making crab dip with lump crab from the fresh seafood counter every Tuesday night. This version? It’s low-fuss, high-impact, and works with what you’ve got.

• Green onions – Crunchy, sharp, and fresh. Most go in the dip, some get sprinkled on top.

• Cream cheese – It’s the base, the body, the soul. Just don’t try to mix it straight from the fridge unless you enjoy arm workouts.

• Monterey Jack cheese – It melts smoothly and doesn’t overpower.

• Sriracha – Optional if you hate heat, but I like that slow little kick it brings.

• Soy sauce – A splash adds depth. Think of it like salt’s cooler cousin.

• Lemon zest + juice – Adds brightness. Even if it feels like a small step, don’t skip it.

• Imitation crab – Listen. I used to side-eye it too. But in this dip? It totally works. It’s sweet, mild, and more affordable than real crab.

• Sweet chili sauce – That drizzle on top is everything. It ties the whole thing together.

• Sesame seeds (optional) – Toasty and pretty. But if you forget? No one will riot.

How To Make Crab Rangoon Dip?

Let’s break this down like we’re cooking together. You’re in sweats, I’m wearing mismatched socks, and we’re chatting while the oven preheats. Sound good?

Step 1: Turn that oven on
375°F. No judgment if your oven’s dirty. Mine always has random crumbs from last month’s nachos.

Step 2: Mix it all up
In a bowl, stir together the softened cream cheese, shredded Monterey Jack, most of the green onions, Sriracha, soy sauce, lemon zest, and juice. It’ll look a little chaotic, but just keep going. Then fold in the crab gently so you get some chunky bites.

Step 3: Bake
Scoop the mixture into a greased 8×8 dish or something close to it. I’ve used a pie pan before and it worked fine. Pop it in the oven and bake for about 20 minutes—until it’s bubbling and slightly golden around the edges.

Step 4: Fancy it up
Once it’s out and has cooled for maybe 10 minutes (unless you enjoy mouth blisters), drizzle with sweet chili sauce. Then sprinkle the rest of the green onions and sesame seeds if you’re using them. Suddenly it looks like you know what you’re doing.

Step 5: Fry the wonton chips
While the dip bakes, heat oil in a pan until it hits 350°F. Cut wonton wrappers into whatever shape makes you happy. Fry a few at a time, flipping once or twice. When they puff and go golden? They’re done. Drain on paper towels and salt right away.

And yes, you can just buy chips. But if you have time? Homemade is next-level good.

Storage Options:

If you somehow don’t eat it all in one go:

• Store the dip in the fridge in an airtight container for up to 3 days. Reheat gently. The microwave works, but the oven brings back the texture better.

• Wonton chips keep well for a day or two. After that, they start to lose the magic. You could refresh them in a low oven if you’re motivated. Or just fry more.

Confession: I’ve used the leftover dip in a sandwich with lettuce and hot sauce. It was weird. And amazing.

Variations and Substitutions:

This dip forgives. It’s like your favorite friend who never judges you for canceling plans.

• Use real crab if you’ve got it. Fancy and delicious.

• No sweet chili sauce? Mix a little honey with Sriracha or skip it altogether.

• Cheese swap: Mozzarella or cheddar both work. Use what’s in the fridge.

• Make it vegetarian: Sub chopped hearts of palm or artichoke for the crab.

• Want more spice? Add extra Sriracha or a chopped chili.

This dip wants you to win. So do what feels right.

What to Serve with Crab Rangoon Dip?

Here’s what I’ve tried—and loved:

• Homemade wonton chips – Crisp, bubbly, salty. They are the dream.

• Tortilla chips – If you’ve got a bag already open, no shame.

• Cucumbers, bell peppers, or snap peas – Great if you’re balancing it with something fresh.

• Pita chips or flatbread – Also works. Soft or crunchy, both good.

• Or go wild and serve with shrimp crackers – Sounds weird. Tastes amazing.

Frequently Asked Questions:

Can I prep this ahead of time?
Totally. Mix everything and refrigerate it. Bake when you’re ready to serve. Add a few extra minutes if it’s cold from the fridge.

Can I freeze it?
Ehh… I wouldn’t. Cream cheese doesn’t love the freezer. It gets weird and grainy.

Is imitation crab really okay?
Yes. It’s mild, sweet, and works great here. Real crab is fancier, but this dip doesn’t judge. Neither do I.

Look, I’ve made a lot of dips. Some good, some… let’s just say “experimental.” But this Crab Rangoon Dip? It’s the one people talk about later. It’s the one that goes fast and gets scraped clean and makes you feel like you just nailed snack time without breaking a sweat.

So if you’re thinking about it—just do it. Throw it together, drizzle that chili sauce, and enjoy the chaos of people fighting over who gets the last chip.

And when you make it? Let me know. Did you double the Sriracha? Add extra cheese? Eat it alone on the couch in pajamas watching reruns? I hope so. I really, really do.

Keep the Flavor Coming – Try These:

Crispy and Savory Sausage Hashbrown Bites

Slow Cooker Queso Chicken Tacos Recipe

Delicious Brown Sugar-Glazed Italian Pork Chops

Crab Rangoon Dip

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

This baked Crab Rangoon Dip combines cream cheese, Monterey Jack, crabmeat, sweet chili sauce, and green onions, served warm with crisp wonton chips for an elegant, crowd-pleasing appetizer.

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8 Servings

Ingredients

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• 1 bunch green onions thinly sliced, divided
• 1 8-ounce package cream cheese, softened
• 1½ cups shredded Monterey Jack cheese
• 2 teaspoons Sriracha sauce
• 2 teaspoons soy sauce
• 1 teaspoon lemon zest
• 1 tablespoon lemon juice
• 8 ounces imitation crabmeat chopped
• 2 tablespoons sweet chili sauce
• Sesame seeds optional (for garnish)
• Cooking spray or neutral oil for greasing dish
• Oil for frying vegetable or canola recommended
• Wonton wrappers cut into triangles or strips
• Salt to taste (for wonton chips)

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Instructions

 

Preheat the Oven:

1. Set the oven to 375°F (190°C). Lightly grease an 8x8-inch or 2-quart baking dish with cooking spray or a thin layer of oil.

Prepare the Dip Mixture:

1. In a mixing bowl, combine the softened cream cheese, Monterey Jack cheese, most of the green onions (reserve 1 tablespoon for garnish), Sriracha, soy sauce, lemon zest, and lemon juice. Stir until well combined. Gently fold in the chopped crabmeat.

Bake the Dip:

1. Transfer the mixture into the prepared baking dish, smoothing the top with a spatula. Bake for approximately 20 minutes, or until the dip is bubbling and lightly golden at the edges. Allow it to rest for 5 to 10 minutes before serving.

Garnish the Dip:

1. Drizzle the baked dip with sweet chili sauce and sprinkle with reserved green onions. If desired, add a light garnish of sesame seeds.

Prepare the Wonton Chips:

1. While the dip bakes, heat oil in a medium saucepan to 350°F (175°C). Fry 5 to 6 pieces of wonton wrapper at a time in small batches. Turn them occasionally for even browning, frying for approximately 30 seconds or until golden and crisp. Remove and drain on paper towels. Immediately season with salt. Repeat with the remaining wonton wrappers.

Serve:

1. Present the warm dip alongside freshly fried wonton chips. Serve immediately for best texture and flavor.

Notes

To make this dish gluten-free, substitute the soy sauce with a certified gluten-free tamari or coconut aminos. Additionally, use gluten-free wonton wrappers or serve the dip with gluten-free crackers or rice chips. Always verify that all pre-packaged ingredients are labeled gluten-free to avoid cross-contamination.

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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