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Crab Rangoon Dip with sweet chili sauce is going to be your new favorite creamy, cheesy, savory appetizer. Serve it hot with crispy baked wonton chips.
Every party needs a dip, and this fun twist on the classic crab Rangoon makes it super easy to make and even easier to enjoy. It’s included in this years’ Tailgating Snacks 2025 lineup.
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
Tailgating snacks month
In 2024 we made a change for tailgating snacks month to be in September, rather than October. And 2025 not only marks the 12th annual tailgating snacks month here on Life Currents but we’re keeping the move to September. It gives you a little longer to enjoy the game day grub during the football season! You can read more about that announcement in my Sun Dried Tomato Dip post.
So, let’s get dipping!
Ingredients
Let’s take a quick look at some of the ingredients for this dip.
Crab: Imitation crab, also known as surimi or kanikama, is available in stick, flake, or chunk forms; any will work here. Yes, you can use real crab instead of imitation if you prefer, but imitation crab is milder in flavor and more like the of restaurant version. Imitation crab is also much less expensive.
Cream cheese: I recommend Philadelphia brand cream cheese, and full fat cream cheese. You can use lower fat cream cheese if you prefer, but the dip will not taste as rich and creamy.
How to make
This is super easy to make. You’ll simply mix the dip ingredients together, bake it up, then drizzle it with sweet chili sauce.
Storage
Crab Rangoon dip is typically served hot and fresh from the oven. Though, I’m not a fan of reheating leftover seafood. So, I serve leftovers cold.
Any leftovers should be tightly covered and kept in the fridge up to 3 days.
If you want to reheat, it can be warmed in the microwave or back in the oven.
Serving suggestions
For a classic flavor, serve it with wonton chips. I like to bake them. Cut square wonton wrappers in half diagonally. Spray them with cooking spray or olive oil, and bake in a 350° F oven for 8 to 10 minutes.
Won ton chips can also be deep fried in vegetable oil that’s been brought to 350° F, and fried to golden brown, about 1 minute per side.
Won ton chips can also be broken up and sprinkled on top of the dip for a fun presentation.
If you don’t want to make wonton chips, there are many other serving options.
- tortilla chips, crackers, pretzels, pita chips, toasted bread or baguette slices, Naan, or bagel chips
- crudités: fresh vegetables like celery or carrot sticks
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Recipe
Crab Rangoon Dip
Ingredients
- 8 ounces cream cheese softened
- 6 ounces imitation crab chopped fine
- 4 ounces Monterey Jack cheese shredded (1 cup)
- ¼ cup sour cream
- ¼ cup mayonnaise
- 3 scallions 2 minced, 1 sliced thin
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
- 1½ teaspoons sugar
- ½ teaspoon granulated garlic
- ¼ teaspoon toasted sesame oil
- 2 tablespoons sweet chili sauce
Instructions
- Adjust oven rack to middle position and heat oven to 375° F. Mix the cream cheese, chopped crab, shredded Monterey Jack cheese, sour cream, mayonnaise, 2 minced scallions, soy sauce, lemon juice, sugar, granulated garlic, and sesame oil in large bowl. Stir with a fork until thoroughly combined. Scrape down the sides of the bowl with a spatula as needed.
- Transfer to 2-quart baking dish and smooth top with the spatula. Bake until golden brown and bubbling around edges, 20 to 22 minutes. Let cool for 10 minutes.
- Drizzle sweet chili sauce over dip and sprinkle with sliced scallion. Serve with wonton chips, tortilla chips, crackers, or fresh veggies.
Notes
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Debi
I love crab rangoon from the restaurant, but I don’t want to take the time to make it, so this dip is the answer. Easy to make and so good! Creamy and delicious. And the chili sauce on top is the perfect topping. I hope you love this as much as I do. Debi, author, Life Currents