Whip up a fun twist on a restaurant favorite that's a guaranteed crowd-pleaser! This simple hot bubbly imitation crab rangoon dip recipe is made with creamy mayo, cheesy mozzarella, and a side of crispy homemade wonton chips that'll make you the winner at any gathering.
This delicious crab rangoon dip is the most effortless dish that you know everyone will love. It includes a secret ingredient that makes this dish stand out from the rest of the recipes I've seen online (more on that soon!)
Plus you can make it ahead of time and bake later!
Let's get started!
Ingredients for Crab Dip
- Imitation Crab: I prefer imitation crab because it's budget-friendly while still providing a ton of flavor. If you prefer lump crab meat, check out the "Quick Alternatives & Variations" section below for prep and cooking notes.
- Whipped Cream Cheese: I prefer whipped cream cheese because it's so light, airy, and time saving! It's easy to smoothly mix together straight from the fridge rather than waiting for regular cream cheese to soften.
- Sour Cream & Japanese Mayo: Sour cream adds a much needed tang to the dip. Japanese mayo can be found at local Asian markets. With mayo, this crab rangoon dip is perfectly creamy. If you're looking for healthier alternatives, stay tuned for that below.
- Sweet Chili Sauce: This is the secret ingredient that'll take your dip to the next level! Crab rangoons aren't complete without that irresistble sweet chili sauce, so why skip it in the dip?!
How to Make This Simple Crab Dip
This recipe comes together in just two parts: Making the wonton chips & making the crab rangoon dip.
The wonton chips need to be baked in the oven for only a few minutes.
Then, once you've tossed the imitation crab together with mayo, whipped cream cheese, sweet chili sauce, and the remaining ingredients, you're mere minutes away from enjoying a plate of deliciousness!
Making It Extra Gooey
If you want the ultimate cheese pull, there’s one guaranteed way to do that. Avoid pre-shredded cheese like the plague if you want a cheesy gooey dip.
Taking the extra time to shred cheese makes a WORLD of difference because freshly grated cheese melts so much better than pre-shredded cheese.
Pre-shredded cheese is a simple option but it's coated with a powder that keeps the cheese from separating in the package. When it cooks, it doesn’t allow the cheese to fully melt together for that deliciously gooey crab rangoon dip.
For easier shredding, you can pop the block of cheese in the freezer for 5-10 minutes before grating. Cold cheese is easier to shred than warm or room temperature cheese.
Before mixing together all your ingredients, make sure the imitation crab is finely chopped.
Large chunks of crab will make it difficult for the chips to scoop and will easily break - No one wants that!
What to Serve with Your Baked Crab Dip
Not in the mood to make wonton chips? No problem! You can also serve your baked crab dip alongside assorted bread, crackers, tortilla chips, or even crudite to mix in some veggies.
Quick Alternatives & Variations
- Shellfish-Free Version: If you’re allergic to shellfish, a simple alternative is swapping out the imitation crab for shredded chicken. Boom, you have another dip guests won't get enough of!
- Imitation Crab vs Fresh Crab Meat: You can also swap out the imitation crab for two 6-oz cans of crab meat. Just make sure to drain it well so it doesn't water down your dip.
- No Whipped Cream Cheese? If you don't have it on hand, you can use regular cream cheese, but make sure it's completely softened so it's easy to combine, otherwise, you may get chunks in your dip.
- Healthier Swap: If you want to save a few extra calories, you can swap out the sour cream for greek yogurt and the Japanese mayo with lite mayo.
No matter what variation you choose, I promise it’ll be love at first bite!
The Perfect Baking Dish for Dips
This 8" x 5" oval baking dish has been the perfect size for any dips I put together, including this delicious crab dip! It's inexpensive (which is always a key factor I look for) and I love that it's simple yet elegant enough for parties.
I don't know about you, but not all of my baking ware is presentable for gatherings, but this dish set is the exception. It can move from the oven to the party table!
Store leftover baked crab rangoon dip in an airtight container in the fridge for up to 5 days.
Keep the wonton chips in an airtight container at room temperature. Moisture from the fridge would make it soggy.
Yes! Reheat any leftover dip in the microwave in 30-second intervals, mixing in between.
Absolutely, it's simple! You can prepare the crab dip according to the directions a day ahead, then before baking, wrap it in plastic wrap and keep it in the fridge. Once you're ready, pop it in the oven to bake and enjoy!
More Crowd-Pleasing Recipes You'll Love!
Let's Get Cooking!
Subscribe to my Goody-Packed Newsletters stuffed with time-saving tips, game-changing cooking tools, & first access to new recipes that makes life easier & more delicious! Get them straight to your inbox so you never go hangry 😉
Simple Imitation Crab Dip with Mayo (Crab Rangoon Dip)
- wonton wrappers*
- Preheat the oven at 400°.
- Cut wonton wrappers in half diagonally then lay on a parchment-lined baking tray, using multiple trays or working in batches so the trays aren’t overcrowded.
- Brush them lightly with neutral oil on both sides. Bake for 3 - 5 minutes or until golden and crispy. Set aside to cool.
- Turn oven heat down to 375°.
- In a large bowl, combine all ingredients except the mozzarella cheese and wonton wrappers.
- Spread mixture into an even layer in a small baking dish (I used an 8" x 5" oval baking dish in the photos and it fit perfectly). Sprinkle on shredded mozzarella cheese.
- Bake for about 20 minutes, or until lightly golden and bubbly. If the cheese on top isn't as golden as you'd like, you can set your oven to broil. Every oven is different, so watch carefully while broiling so it doesn't burn.
- Allow it to cool for a couple of minutes then serve with wonton crisps on the side. Enjoy!
- Whipped Cream Cheese: I prefer whipped cream cheese because it's light, airy, and is such a time-saver since it's easy to mix in straight from the fridge. If you're using regular cream cheese, make sure it's fully softened so it's evenly distributed throughout the dip.
- Japanese Mayo: It can be found at most local Asian markets. I typically get mine from my local Ranch 99.
- Imitation Crab: It's important that the crab is finely chopped, otherwise, the wonton chips may easily break while dipping.
- Lump Crab: Instead of imitation crab, you can swap it out for two 6-oz cans of crab meat. Drain the crab well remove excess moisture so it doesn't water down your dip.
- Mozzarella Cheese: I highly recommend grating a block of cheese instead of buying pre-shredded cheese. You'll get a much more gooey dip since pre-shredded cheese is coated with a powder to prevent sticking and doesn't melt as well. For easy grating, pop the block of cheese in the freezer 5 - 10 minutes prior to grating - warm or room temperature cheese is harder to grate than cold cheese!
Exact calculations may vary. For the most accurate nutritional information, use your preferred nutrition calculator, actual ingredients, and quantities used for the recipe. Please consult with your physician or registered dietitian if more precise nutrition calculations are needed for health reasons.