Crab Rangoon Dip

Crab Rangoon Dip Recipe from! | H.Prall and Co. Interior Decorating

Summer is the season of cookouts, picnics, and get-togethers. It’s also the time for us to pull-out all the stops with our side dishes! I don’t know about you, but I’m super competitive when it comes to how my food is received by a group. I basically want it to be all that people are talking about. Anyone else? Please tell me I’m not the only one! I’m always on the look-out for the next best thing and I think I’ve found a winner with this Crab Rangoon Dip recipe! 

Crab Rangoon Dip Recipe from! | H.Prall and Co. Interior Decorating

I love everything about crab rangoon—the sweet and savory filling, the crispy shell, and even the sweet + sour sauce to dip them in! While it’s definitely a Chinese/American dish—nothing authentic about it—I still love it and get excited when I see it on an appetizer menu. There’s a local Des Moines, IA restaurant, Fong’s, whose signature pizza is crab rangoon—it was love at first bite for me. I seriously couldn’t get enough of that gourmet pizza when it first came out…it was always my first place to suggest when trying to decide a place to go out to eat! 

I’ve never tried making the actual crab rangoon before, but I have made the pizza. It was ok, but definitely better left to the professionals. I still love that flavor, though, and had been having a craving for it recently, so I went on the hunt for a way I could still enjoy it, without all the work. 

I found a recipe for Crab Rangoon Dip and knew I had to make it. I first made it for our 4th of July friends + family get-together this year and it went over with a bang. Get it…fireworks…bang!? Ha! I didn’t quite get enough of it at that time because I decided to make it again for our church small group reunion recently. I wanted to make sure that I had enough for leftovers, though, so I doubled the recipe and was so happy I did! If you want to double it, baking it in a 9”x13” pan works just fine! 

Crab Rangoon Dip Recipe from! | H.Prall and Co. Interior Decorating

The nice thing about the crab rangoon dip, is that you might just have everything you need to make it already! While the recipe may sound like it could be complicated, it’s not, and the ingredients are all very common! The only thing I needed to buy the last time I made it, was the crab meat—I just use Louis Kemp imitation crab meat from the grocery store. You could be fancy and buy real crab, but I don’t think it’s necessary. I also had to buy the cream cheese, but only because I was making a double batch. I had all the other ingredients on hand! 

For that delicious crispy texture, I serve the dip with fried wontons from the deli section of our local grocery store, Hy-Vee. They’re exactly like the outside of an actual crab rangoon…so yummy! I could make them on my own, but it’s totally worth the $2.99 for me to not have to deal with a smelly, oily mess trying to fry them! I also serve the dip with sweet chili sauce. We always have a bottle of this on hand and I could basically drink it, it’s so good. It’s the perfect topping to cut the richness of the cream cheese mixture. I usually get it at Trader Joe’s, but you can also find it HERE

Crab Rangoon Dip Recipe from! | H.Prall and Co. Interior Decorating
Crab Rangoon Dip Recipe from! | H.Prall and Co. Interior Decorating
Crab Rangoon Dip Recipe from! | H.Prall and Co. Interior Decorating

Once you try this dip, you’re going to be hooked for sure. Whenever I mention that I’m making it, people are always excited. It seems like it’s a fancy dish to make, but it couldn’t be easier, and it’s a budget-friendly side…which I always appreciate! Just make sure to make enough to have left-overs—you’ll be sad if you don’t!

***I use a 2.2 qt. Pyrex baking dish, but any smaller casserole pan would work! Once mine is baked and warmed through, I like to put it under the broiler for a few minutes to get the top a bit crispy and dark. Recipe can be made ahead of time, refrigerated, and baked when you’re ready! Can also be made in a crock pot, and just warmed through, but it won’t get the crispy top layer. 

What You’ll Need:

- 2 cups crab meat—chopped

- 16 oz. cream cheese—softened

-1/2 cup sour cream

-4 green onions—thinly sliced

-1 ½ tsp. Worcestershire sauce

-2 Tbsp. powdered sugar

-1/2 tsp. garlic powder

-1/2 tsp. lemon juice


1. Pre-heat oven to 350°.

2. Soften the cream cheese in the microwave—just until it’s easy to stir.

3. Give crab meat a rough chop—pieces can be different sizes.

4. Slice green onions.

5. Add all ingredients to a large mixing bowl and combine well.

6. Spray baking or casserole dish. Pour all ingredients into the dish and bake for 25-30 minutes.