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    Home » Recent Posts » Appetizers & Snacks

    Easy, Creamy Crab Rangoon Dip (No Bake!)

    Modified: Feb 20, 2025 · Published: Jan 29, 2020 by Katy McAvoy

    I love when you share my recipes!

    685 shares
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    This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly, is served cold, and feels fancy enough for any holiday gathering or celebration.

    Crab Rangoon Dip

    This dip is delicious and incredibly easy to make. Its beauty is in its simplicity. Just mix everything together and serve! You can make it up to a day in advance, or serve it immediately.

    I love crab rangoon dip for holidays because the crab makes it feel special, but it comes together so quickly that it's no problem to serve during a busy time of year.

    Crab Rangoon Dip is fancy enough for any special day - or to celebrate the weekend! Need an Oscar party appetizer? Something a little less traditional for game day snacks? An appetizer for a stay-in date night? This dip is your new go-to recipe.

    Looking for another cool, creamy seafood dip? Try my Smoked Salmon Dip with Cream Cheese. Or make these Smoked Salmon Bites with Cucumber for another seafood option to server with Crab Rangoon Dip.

    Have a shellfish allergy in your group? Swap the crab meat out for imitation crab or use smoked whitefish. This dip is fantastic with either of those seafood options.

    What's in No-Bake Crab Dip

    Ingredients for crab rangoon dip
    • Crab meat - Lump crab meat work best in this recipe. Don't love crab? Swap the crab for 8 ounces of finely diced imitation crab/seafood or smoked whitefish instead. 
    • Yellow or white onion - Yellow onions will give you a slightly stronger onion flavor, but both work great here.
    • Green onions - Another layer of fresh flavor.
    • Cream cheese - Any kind of dairy cream cheese will work here (regular, low fat, or fat free cream cheese).
    • Worcestershire sauce and Soy sauce - Adds depth of flavor to the dip.
    • Lemon juice - Squeeze half a fresh lemon for this recipe. Lemon brightens the dip and helps cut the richness of the cream cheese.
    • Garlic powder - Adds a mild garlic flavor that compliments the onions.
    • Tabasco sauce - A little goes a long way, but if you want a spicy crab dip, feel free to add in more to your liking.
    • Salt - Adjust to taste! You may need less or no salt depending on your preferences and the type of soy sauce you use.

    How to Make Crab Rangoon Dip

    Finely dice the onions.

    Finely diced green onions and white onion

    Combine onions and all remaining ingredients in a large bowl.

    Pouring soy sauce into the crab meat mixture
    Adding salt and garlic powder to the crab meat mixture

    Mix until well incorporated.

    All ingredients mixed together

    Scoop into a serving dish.

    Serve with wonton chips, homemade crostini, crackers, and/or raw veggies. Garnish with thinly sliced green onion tops, if desired.

    Crab Rangoon Dip

    Enjoy!

    Make Ahead Crab Rangoon Dip

    You can make this dip up to 24 hours before serving. Store it in an airtight container the refrigerator, then bring it up to room temperature before serving.

    Happy Hour Drink Pairings

    Creamy crab rangoon dip pairs best with refreshing, crisp drinks. Serve it alongside a classic bee's knees or French 75 cocktail. Or shake up a bright basil gimlet with gin.

    French 75 Cocktail
    French 75 Cocktail
    Bee's Knees
    Bee's Knees Cocktail

    Don't Miss These Appetizer Recipes

    Serve crab rangoon dip with a few other easy appetizers for a delicious snack spread. Try my apple, bacon and goat cheese crostini, whipped ricotta dip with honey, roasted garlic and white bean dip, pepperoni pizza pinwheels, or creamy roasted red pepper dip with homemade potato chips.

    A plate of whipped ricotta dip topped with cracked black pepper, fresh thyme leaves, and swirls of honey.
    Whipped Ricotta Dip with Honey
    Apple Bacon Crostini
    Apple, Bacon, and Goat Cheese Crostini

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    Crab Rangoon Dip

    Crab Rangoon Dip
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    5 from 1 review

    This easy, creamy crab rangoon dip will upgrade your appetizer game. It comes together quickly and feels fancy enough for any holiday gathering or celebration.

    • Author: MittenGirl
    • Prep Time: 10 min
    • Cook Time: 0 min
    • Total Time: 10 min
    • Yield: 2 cups 1x
    • Category: Appetizers
    • Method: Stir
    • Cuisine: American

    Ingredients

    Scale
    • 8 oz crab meat
    • ½ small onion, very finely diced (about ¼ cup)
    • 2-3 green onions, thinly sliced (including tops)
    • 8 oz of cream cheese, at room temperature
    • 1 ½ tsp Worcestershire sauce
    • 1 tsp soy sauce
    • 1 ½ tsp lemon juice 
    • 1 tsp garlic powder
    • 10 dashes Tabasco sauce
    • ½ tsp salt

    Instructions

    Combine everything in a large bowl.

    Mix until well incorporated.

    Scoop into a serving dish.

    Serve with wonton chips, crostini, crackers, and/or raw veggies. Garnish with thinly sliced green onion tops, if desired. 

    Enjoy!

    Nutrition

    • Serving Size: ¼ cup
    • Calories: 128
    • Sugar: 1.5 g
    • Sodium: 550.5 mg
    • Fat: 10 g
    • Carbohydrates: 2.7 g
    • Fiber: 0.2 g
    • Protein: 7.1 g
    • Cholesterol: 56.1 mg

    Did You Make This Recipe?

    Leave some stars or a review! And don't forget to share a photo and tag me (@katymcavoy) on Instagram. I can’t wait to see what you make!

    I love when you share my recipes!

    685 shares

    About Katy McAvoy

    Katy is the author, photographer, home cook, mixologist, and Michigander behind MittenGirl.com and Homemade Happy Hour. Since 2017, she's been crafting recipes for easy-to-make cocktails and delicious snacks while sharing her love of all things Michigan (a.k.a. The Mitten)!

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    1. Liz Kennedy says

      February 15, 2021 at 7:43 pm

      I made this dip over Valentine's Day weekend and it was a HIT (thank you Mitten Girl newsletter!!). My husband and I devoured it in two days. What I loved about the recipe was the flexibility! Having the option of using Neufchâtel cheese meant I could keep the recipe on the lighter side, but still feel like I was indulging in a treat. This would be perfect for a potluck, book club appetizer, or a new addition to a charcuterie board. Katy makes the recipe easy to follow with step-by-step instructions. Definitely making AGAIN! Thanks!

      Reply
      • MittenGirl says

        February 15, 2021 at 8:26 pm

        Thank you for the lovely review. I'm so glad you liked it, Liz!!

        Reply
    Katy McAvoy, mixologist and photographer

    Hi! I’m Katy (she/her). I’m an author, photographer, home cook, mixologist, Michigander, and lover of all things food and drink. I never turn down a good happy hour and believe that everyone deserves a delicious drink. Follow me on Instagram to check out what I’m working on next!

    More about me →

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