Easy, Creamy Crab Rangoon Dip (No Bake!)
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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.
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
- 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.
Combine onions and all remaining ingredients in a large bowl.
Mix until well incorporated.
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.
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.
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.
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Cold Crab Rangoon Dip (with Crabmeat)
Ingredients
- 8 oz crab meat
- ½ small onion, very finely diced (about 1/4 cup)
- 2-3 green onions, thinly sliced (including tops)
- 8 oz 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.8 oz crab meat, 1/2 small onion, 2-3 green onions, 8 oz cream cheese, 1 1/2 tsp Worcestershire sauce, 1 tsp soy sauce, 1 1/2 tsp lemon juice, 1 tsp garlic powder, 10 dashes Tabasco sauce, 1/2 tsp salt
- 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!
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!
Thank you for the lovely review. I’m so glad you liked it, Liz!!