Crab Rangoons are a delicious appetizer for any occasion, but make a wonderfully simple game day treat you can prepare ahead of time or on the spot! This hot crab dip is all the delectable flavor of crab rangoons, without the hassle of putting them together and frying them.
This flavorful hot crab dip can be served with garlic toast points, pita bread points, buttery crackers or with crispy fried wonton strips. Red bell pepper isn’t common in most crab rangoon recipes, but it adds a lovely visual appeal, particularly during the holidays.
If you’re following a low carb or keto way of eating, you can make low-carb tortilla chips by brushing a low carb tortilla with a tiny bit of melted butter, sprinkle lightly with garlic salt. Use a pizza cutter to cut the tortilla into triangle wedges and bake them at 375°F until crispy. Watch them; they cook fast! They are absolutely delicious with this hot crab dip.
Hot Crab Ragoon Dip
You’ll Need:
2 pkg cream cheese
1/2 c. Mayonnaise
1 c. cooked Crab meat, (or 1 large can drained and flaked)
2 teaspoons red onion, chopped very fine
1/2 teaspoon Worcestershire sauce
1 teaspoon soy sauce
freshly ground black pepper, to taste
2-3 green onions, finely sliced
2 large clove garlic, smashed, peeled, and finely minced
1 Tbs finely minced Red Bell Pepper (Optional)
2-3 slices of Swiss cheese, finely diced (Optional, but recommended!!)
Wonton Wrappers – make your own
Combine cream cheese, red onion, Worcestershire sauce, soy sauce, green onion, and garlic, blending until smooth. Fold in the crab meat. Transfer the mixture into an oven-safe dish, season the top lightly with salt and pepper and bake at 375F for 15 minutes or until hot and bubbly.
Crab Rangoons generally don’t contain any other type of cheese but you can top with finely chopped Swiss cheese if you prefer a hot crab and Swiss dip, which goes very well with garlic toast points or buttery Ritz crackers, as pictured.
Hot Crab Ragoon Dip- Small Batch
If you’d like to make a dip for 3-4 people:
1 pkg cream cheese
1/4 c. mayonnaise
1/2 c. cooked Crabmeat
1 teaspoon red onion, chopped very fine
1/4 teaspoon Worcestershire sauce
1/2 teaspoon light soy sauce
freshly ground black pepper, to taste
1 green onion, sliced thinly
1 clove garlic, finely minced
1 tsp Red Bell Pepper, finely minced (optional)
Combine all ingredients except crab meat in a bowl, mixing until smooth. Fold in the crab meat.
Transfer the mixture into an oven-safe dish, season the top very lightly with salt and pepper, and bake at 375F for 15 minutes or until hot and bubbly.
As with the larger recipe, if you’d like to you can add bits of chopped swiss cheese on top.
Hot Crab Dip
Ingredients
- 2 packages cream cheese
- ½ cup mayonnaise
- 1 cup cooked crab meat or 1 large can drained and flaked
- 2 teaspoons red onion chopped very fine
- ½ teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- Freshly ground black pepper to taste
- 2 to 3 green onions finely sliced
- 2 large cloves garlic smashed, peeled, and finely minced
- 1 tablespoon finely minced red bell pepper optional
- 2 to 3 slices Swiss cheese finely diced (optional)
- Wonton wrappers for serving
Equipment
Instructions
- Preheat the oven to 375°F.
- In a mixing bowl, combine the cream cheese, mayonnaise, red onion, Worcestershire sauce, soy sauce, green onion, and garlic until smooth.
- Fold in the crab meat gently.
- Stir in the red bell pepper, if using.
- Spread the dip into an oven-safe baking dish.
- Season the top lightly with black pepper.
- Top with diced Swiss cheese, if using.
- Bake for 15 minutes or until hot and bubbly.
- Serve warm with wonton strips, crackers, garlic toast points, or pita wedges.
Recipe Size Alteration
💡 If you altered the ingredients above by doubling or tripling the recipe, you may also need to change the pan/dish size and adjust the cook time.
Notes
Estimated cost is based on current Walmart online pricing and will vary by location and brand.
Prep time is an estimate based on chopping, mixing, and spreading the dip.
For a small batch, halve all ingredients and bake at 375°F for 15 minutes or until hot and bubbly.
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Freeze for up to 2 months if needed, though the texture may soften after thawing.
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