When you want all the irresistible flavors of crispy crab rangoon without the work of filling and frying individual wontons, this Layered Crab Rangoon Dip delivers everything you love in one gorgeous, shareable appetizer. Imagine layers of sweet crab meat, tangy cream cheese, aromatic green onions, and savory seasonings all baked together until hot and bubbly, then topped with a sweet and sour glaze and crunchy wonton strips. Each scoop delivers that perfect combination of creamy, sweet, savory, and crunchy that makes crab rangoon so addictive, but in an easy dip form that serves a crowd effortlessly. This showstopping appetizer looks impressive on any table with its beautiful layers visible through a glass dish, making it perfect for parties, game days, potlucks, or any gathering where you want to serve something special that disappears in minutes. The best part is that it comes together quickly using simple ingredients and tastes like you spent hours creating something extraordinary.
Serving Quantity: 8 servings
Cooking Time: 35 minutes (15 minutes prep, 20 minutes baking)
Nutritional Information per serving:
1. Calories: 385
2. Protein: 16g
3. Carbohydrates: 18g
4. Fat: 28g
5. Fiber: 1g
6. Sugar: 6g
7. Sodium: 865mg
Ingredients You Need:
For the Cream Cheese Layer:
1. 16 ounces cream cheese, softened
2. 1/2 cup sour cream
3. 2 tablespoons mayonnaise
4. 2 garlic cloves, minced
5. 1 tablespoon soy sauce
6. 1 teaspoon Worcestershire sauce
7. 1/2 teaspoon ground ginger
8. 1/4 teaspoon white pepper
9. 2 tablespoons sugar
For the Crab Layer:
10. 12 ounces lump crab meat, picked over for shells
11. 1/4 cup green onions, sliced (plus more for garnish)
12. 2 tablespoons fresh cilantro, chopped
13. 1 tablespoon sesame oil
14. Salt and pepper to taste
For Topping:
15. 1 cup shredded mozzarella cheese
16. 1/2 cup shredded cheddar cheese
17. 1/4 cup sweet chili sauce
18. 2 tablespoons sweet and sour sauce
19. 20 wonton wrappers, cut into strips and fried
20. Sesame seeds for garnish
21. Extra green onions, sliced
Prepare the Baking Dish
Preheat your oven to 350 degrees Fahrenheit. Select a glass or ceramic baking dish, either a 9×9 inch square dish or a similar sized oval dish works beautifully. The glass allows you to see the gorgeous layers which adds to the presentation. Lightly spray the dish with cooking spray to prevent sticking. Set the prepared dish aside while you make the layers.
Make the Cream Cheese Base
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Make sure your cream cheese is at room temperature or it will be lumpy and difficult to mix. Use a hand mixer or sturdy spatula to beat everything together until smooth and creamy with no lumps remaining. The mixture should be light and fluffy. Add the minced garlic, soy sauce, Worcestershire sauce, ground ginger, white pepper, and sugar. Mix thoroughly until all the seasonings are evenly distributed throughout. This cream cheese mixture is the heart of the dip and should taste savory, slightly sweet, and perfectly seasoned.
Prepare the Crab
Open the crab meat and spread it out on a plate. Carefully pick through it with your fingers to remove any bits of shell or cartilage that might be hiding. Even high-quality crab can have small shell fragments, so take your time with this step. Once cleaned, place the crab in a medium bowl and gently fold in the sliced green onions, chopped cilantro, and sesame oil. Season lightly with salt and pepper. Be gentle when mixing so you don’t break up the lump crab meat too much. You want to maintain those beautiful chunks for texture.
Layer the Base
Spread about two-thirds of the cream cheese mixture evenly across the bottom of your prepared baking dish, creating a smooth, even layer that covers the entire surface. Use a spatula to spread it right to the edges and smooth the top. This thick cream cheese base provides the foundation for all the other layers and will become hot and bubbly during baking.
Add the Crab Layer
Distribute the seasoned crab meat evenly over the cream cheese base, spreading it gently to cover the entire surface. The crab should be in a relatively even layer with those beautiful chunks visible throughout. This layer brings the star ingredient that makes this dip taste like crab rangoon.
Add Second Cheese Layer
Dollop the remaining cream cheese mixture over the crab layer. Use a spatula or the back of a spoon to gently spread it, being careful not to disturb the crab layer too much. It’s okay if some crab peeks through, the layers don’t need to be perfectly separated. This second cream cheese layer helps bind everything together and creates extra creaminess.
Top with Cheese
Sprinkle the shredded mozzarella and cheddar cheese evenly over the top of the dip, covering the entire surface. The combination of these two cheeses creates the perfect melty, golden top that looks irresistible when it comes out of the oven. The cheese will bubble and brown slightly during baking, creating textural interest.
Bake Until Bubbly
Place the baking dish in the preheated oven and bake for 20 to 25 minutes until the dip is heated through completely, the cheese on top is melted and bubbly, and the edges are golden brown. You should see the dip bubbling around the edges and the cheese should be nicely melted with some golden spots. If the top isn’t browning enough, turn on the broiler for the last 1 to 2 minutes, watching carefully to prevent burning.
Prepare Wonton Strips
While the dip bakes, make the crispy wonton strips for topping and dipping. Stack several wonton wrappers and cut them into thin strips about a quarter inch wide. Heat about an inch of vegetable oil in a skillet over medium-high heat to 350 degrees. Fry the wonton strips in small batches for about 30 to 45 seconds until golden brown and crispy. They cook very quickly, so watch them carefully. Remove with a slotted spoon to a plate lined with paper towels. Season immediately with a pinch of salt while hot.
Add Sweet Sauces
Remove the hot dip from the oven and let it cool for about 3 to 5 minutes. In a small bowl, mix together the sweet chili sauce and sweet and sour sauce. Drizzle this mixture over the top of the hot dip in a decorative zigzag or spiral pattern. The sweet and tangy sauce adds that classic crab rangoon flavor and creates beautiful visual appeal with its bright color against the golden cheese.
Add Final Toppings
While the dip is still hot, arrange some of the crispy wonton strips standing up in the dip or scattered across the top. They should be partially submerged but still showing their crispy texture. Sprinkle sesame seeds generously over everything for nutty flavor and visual appeal. Add sliced green onions scattered across the top for color and fresh onion bite. The toppings make the dip look professional and add important textural contrast.
Serve Hot
Serve the layered crab rangoon dip immediately while it’s still hot and the cheese is melty. Place the baking dish on a trivet or heat-safe surface. Surround it with the remaining crispy wonton strips for scooping, along with crackers, bagel chips, or even vegetables like cucumber slices and bell pepper strips. Provide small plates and plenty of napkins because this dip is rich and delicious.
Scoop to Show Layers
When serving, make sure to scoop all the way to the bottom of the dish so each portion includes all the beautiful layers. The visual of seeing the cream cheese, crab, and cheese layers is part of the appeal. Each bite should deliver that perfect combination of creamy, crabby, sweet, and crunchy that makes this dip so irresistible.
Helpful Tips for Success:
1. Use real lump crab meat rather than imitation for the best flavor and texture.
2. Soften cream cheese completely at room temperature for the smoothest, lump-free mixture.
3. Pick through crab carefully for shells, even one piece can ruin someone’s experience.
4. The dip can be assembled completely ahead and refrigerated, then baked just before serving.
5. If assembled ahead, add 5 to 10 minutes to the baking time since it starts cold.
6. Imitation crab can be substituted for a more budget-friendly version.
7. Add a layer of finely chopped water chestnuts for authentic rangoon crunch inside the dip.
8. Make wonton strips ahead and store in an airtight container for up to 2 days.
9. For extra heat, add sriracha or red pepper flakes to the cream cheese mixture.
10. Store-bought fried wonton strips from the Asian food aisle work if you’re short on time.
11. The dip reheats well in a 300-degree oven for 10 to 15 minutes.
12. Use a glass dish to show off the pretty layers, but any oven-safe dish works.
13. Garnish just before serving so the wonton strips stay crispy.
14. For a lighter version, use reduced-fat cream cheese and Greek yogurt instead of sour cream.
15. This recipe doubles easily for larger crowds, just use a 9×13 inch baking dish.
