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.
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.
Have a shellfish allergy in your group? Swap the crab meat out for imitation crab or use smoked salmon or smoked whitefish. This dip is fantastic with any of those seafood options.
What You Need
- Crab meat
- Yellow or white onion
- Green onions
- Cream cheese
- Worcestershire sauce
- Soy sauce
- Lemon juice
- Garlic powder
- Tabasco sauce
How to Make Crab Rangoon Dip
Finely dice the onions.
Combine onions and all remaining ingredients 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.
Tips on Crab Rangoon Dip
Any kind of cream cheese works here - full fat, low fat, or fat free.
Don't love crab? Swap the crab for 8 ounces of finely diced imitation crab/seafood, smoked salmon, or smoked whitefish instead.
Fresh lemon juice is great, but bottled is fine to use in this recipe.
Want a spicy crab dip? Bump up the Tabasco sauce by a few dashes. As written, this dip is NOT spicy, even with the Tabasco sauce.
Absolutely! You can make this dip up to 24 hours before serving and store it in the refrigerator.
Nothing! I've designed this recipe with no mayo and no sour cream, so the cream cheese is essential. It's also a main ingredient in traditional, hot crab rangoons, so it belongs in a dip inspired by them.