Crab Rangoon Dip

By Becky Hardin

Updated Oct 24, 2025

I love how this hot and creamy Crab Rangoon Dip is bursting with flavor and is always a crowd favorite. Loaded with chunks of crab, cream cheese, and savory seasonings, this low-carb dip takes minutes to prepare and pairs well with my favorite chips or crackers.

Crab Rangoon dip in a baking dish ready to serve. - 4

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5-Star Review

“Hubby and I love crab Rangoon’s and this is THE best! I prepared in the morning, refrigerated for a day so the flavors could meld together, then baked that evening. Our guests raved over it and I had to share the recipe. Thank you for this hit! Will be making it again for sure!!” Country Mom

Easy Crab Rangoon Dip Recipe

Fact: I can never have enough dip recipes! I’m the kind of person who believes every gathering deserves a good dip, and since I’m obsessed with crab Rangoon , I knew I had to turn it into a creamy, scoopable version. That’s how this Crab Rangoon Dip made its way into my recipe collection.

It’s rich, tangy, and packed with that irresistible crab-and-cream-cheese flavor I can’t get enough of. I love serving it warm with crispy wonton chips or crackers—it always disappears fast! Whether it’s game day, a holiday get-together, or just a night in with friends, this dip never lets me down.

Ingredients1x2x3x

▢ 16 oz. cream cheese (two 8 oz. bricks) softened
▢ ¼ cup half and half heavy cream
▢ 2 tsp Worcestershire sauce
▢ 1 tbsp low-sodium soy sauce
▢ 1 tbsp light brown sugar
▢ juice of ½ lemon
▢ 2 6 oz. cans lump crab meat drained and shredded
▢ 3 scallions light green & white parts only, thinly sliced, divided
▢ garnish optional
▢ smoked paprika
▢ sweet & sour sauce homemade or store bought
▢ wonton chips for serving

Instructions

Adjust oven rack to middle position and heat oven to 350°F. Spray a medium baking dish with nonstick spray.
Place cream cheese, half and half, Worcestershire sauce, soy sauce, brown sugar, and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes. 16 oz. cream cheese, ¼ cup half and half, 2 tsp Worcestershire sauce, 1 tbsp low-sodium soy sauce, 1 tbsp light brown sugar, juice of ½ lemon
Fold in the crab meat and ½ of the sliced scallions. 2 6 oz. cans lump crab meat, 3 scallions
Taste and season as desired.
Turn the mixture into the prepared baking dish, sprinkle with smoked paprika and bake at 350°F about 20-25 minutes or until bubbly throughout. smoked paprika
Sprinkle with the remaining scallions and drizzle with sweet & sour sauce. sweet & sour sauce

Nutrition information is automatically calculated, so should only be used as an approximation.

How To Make Crab Rangoon Dip Step by Step

Preheat the oven and get a baking dish ready : Preheat the oven to 350°F, adjust the rack to the middle position, and spray a baking dish with nonstick spray.

Combine the ingredients : Place two 8 oz. packages of cream cheese, ¼ cup half and half, 2 tsp Worcestershire sauce, 1 tbsp low-sodium soy sauce, 1 tbsp light brown sugar, and the juice of ½ lemon in a bowl and beat with a hand mixer.

Fold in two 6 oz. cans lump crab meat and 3 scallions and season to taste.

Bake : Transfer the crab and cheese mixture to the baking dish and bake until bubbly, about 20-30 minutes.

Crab rangoon dip next to a bowl of chips - 5

Serve: Drizzle with sweet and sour sauce and serve with wonton chips . Enjoy!

How to Store

This dip is great to make ahead of time, so it’s the perfect option if you are entertaining. You can mix all of the ingredients and cover the mixture for up to 3 days before baking.

Store leftovers in an airtight container for 3-4 days. Eat cold or heat gently in the microwave or oven until warm and bubbling.

You can also freeze the mixture and cook it right from frozen, you will just have to extend the cooking time a little to ensure it is cooked through.

Serving Suggestions

For the ultimate dipping experience, I’ll make no knead bread that everyone can tear apart and dip, or for something a little lighter, I’ll prepare air fryer zucchini . For more of a hearty and sink-your-teeth-into appetizer option, I like having a batch of ranch chicken wings on hand for my guests to munch on.

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Smoky Blue Cheese Dip Recipe

Baked Crab Rangoon Dip

Ingredients

16 oz. cream cheese (two 8 oz. bricks) softened
¼ cup half and half heavy cream
2 tsp Worcestershire sauce
1 tbsp low-sodium soy sauce
1 tbsp light brown sugar
juice of ½ lemon
2 6 oz. cans lump crab meat drained and shredded
3 scallions light green & white parts only, thinly sliced, divided
garnish optional
smoked paprika
sweet & sour sauce homemade or store bought
wonton chips for serving

Instructions

Adjust oven rack to middle position and heat oven to 350°F. Spray a medium baking dish with nonstick spray.
Place cream cheese, half and half, Worcestershire sauce, soy sauce, brown sugar, and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes. 16 oz. cream cheese, ¼ cup half and half, 2 tsp Worcestershire sauce, 1 tbsp low-sodium soy sauce, 1 tbsp light brown sugar, juice of ½ lemon
Fold in the crab meat and ½ of the sliced scallions. 2 6 oz. cans lump crab meat, 3 scallions
Taste and season as desired.
Turn the mixture into the prepared baking dish, sprinkle with smoked paprika and bake at 350°F about 20-25 minutes or until bubbly throughout. smoked paprika
Sprinkle with the remaining scallions and drizzle with sweet & sour sauce. sweet & sour sauce

Nutrition

By Becky Hardin

Published Jul 12, 2017

This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.

Essential Grocery List

It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!

It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.

However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.

In the list below, I’ve compiled everything I always have on my stock-up grocery list.

I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.

Click to get my Free Printable Grocery List

What to Buy at the Grocery Store

This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.

When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.

So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!