Easy Crab Rangoon Dip (Crab, Shrimp, or Both!)

This Easy Crab Rangoon Dip is creamy, savory, slightly sweet, and loaded with seafood! Make it with imitation crab and shrimp, all crab, or all shrimp. Serve it warm or cold with crispy wonton chips for an easy appetizer that's perfect for parties, potlucks, BBQs, and get-togethers.

Jump to:

• Why You'll Love This Crab Rangoon Dip
• Ingredients
• Crab, Shrimp, or Both
• Sweet Chili Sauce
• How to Make Crab Rangoon Dip
• How to Serve Crab Rangoon Dip Warm
• Can You Serve Crab Rangoon Dip Cold?
• Can I Make Crab Rangoon Dip Ahead of Time?
• What to Serve with Crab Rangoon Dip
• Tips and Variations
• How to Store Leftover Crab Rangoon Dip
• Easy Crab Rangoon Dip Recipe
• More Delicious Appetizers to Try!
• Pin for later!

If you love crab Rangoon but don't feel like filling and folding individual wontons, this dip is an easy way to get those same creamy, savory flavors in scoopable form.

I originally made this recipe with a combination of imitation crab and cooked shrimp. The imitation crab gives it that familiar Chinese-American crab Rangoon flavor, while the shrimp adds even more seafood and texture.

Since then, I've also made it with all imitation crab, and it turned out just as delicious! You can use crab and shrimp, all crab, or even all cooked shrimp depending on what you like or have on hand.

I also mix in a small amount of sweet chili sauce. You don't need much! It adds just enough sweetness and tang without making the dip overly sweet or spicy.

I served mine warm with my Homemade Wonton Chips, and they were perfect for scooping up the creamy dip.

Why You'll Love This Crab Rangoon Dip

This recipe is:

• Easy to prepare
• Great for making ahead
• Can be made with crab, shrimp, or both
• Creamy, savory, and slightly sweet
• Easy to adjust the sweetness and heat
• Delicious served warm or cold
• Perfect for parties, BBQs, potlucks, and holidays
• Great with homemade wonton chips or tortilla chips

You can even assemble the dip the day before, refrigerate it overnight, and heat it up just before serving.

Ingredients

Here's what you'll need:

• 8 ounces cream cheese, softened
• ¼ cup mayonnaise
• ¼ cup sour cream
• 1 cup finely chopped seafood - use ½ cup imitation crab + ½ cup cooked shrimp, 1 cup imitation crab, or 1 cup cooked shrimp
• 4 scallions, thinly sliced
• ½ tablespoon minced garlic
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 1 tablespoon sweet chili sauce, plus more if desired
• Salt, to taste

Crab, Shrimp, or Both

The great thing about this dip is that you can customize the seafood depending on what you like or have on hand.

For my original version, I use ½ cup finely chopped imitation crab and ½ cup finely chopped cooked shrimp. The imitation crab gives the dip that familiar Chinese-American crab Rangoon flavor, while the shrimp adds extra seafood flavor and texture.

I've also made this dip with all imitation crab, using about 1 cup finely chopped imitation crab and no shrimp, and it turned out delicious! This version tastes even more like classic crab Rangoon.

You can also make an all-shrimp version by using about 1 cup finely chopped cooked shrimp instead.

Whichever version you choose, aim for approximately 1 cup of seafood total:

• ½ cup imitation crab + ½ cup cooked shrimp
• 1 cup imitation crab
• 1 cup cooked shrimp

You can also adjust the crab-to-shrimp ratio however you like as long as you end up with about 1 cup total.

If using shrimp, make sure it is already fully cooked before adding it to the dip. Imitation crab is also sold fully cooked, so it can be chopped and added directly to the mixture.

Sweet Chili Sauce

I only use 1 tablespoon of sweet chili sauce in the dip.

Crab Rangoon is often served with a sweet dipping sauce, so adding a small amount directly to the cream cheese mixture gives the dip a hint of that sweet and tangy flavor.

Most bottled sweet chili sauces are fairly mild, and this amount doesn't make the dip noticeably spicy.

You can taste the dip after mixing and add another teaspoon or so if you'd like it a little sweeter.

How to Make Crab Rangoon Dip

Start by allowing the cream cheese to soften. Softened cream cheese is much easier to combine with the mayonnaise and sour cream and gives you a smoother dip.

Add the cream cheese, mayonnaise, sour cream, minced garlic, onion powder, garlic powder, and sweet chili sauce to a mixing bowl.

Mix until smooth and creamy.

Finely chop your imitation crab, cooked shrimp, or combination of the two. I like keeping the pieces fairly small so you get some seafood in every scoop.

Add the chopped seafood and about three-fourths of the sliced scallions to the cream cheese mixture.

Fold everything together until evenly combined.

Taste the dip before adding any salt. Imitation crab and sweet chili sauce already contain some salt, so you may not need very much.

Transfer the mixture to a shallow oven-safe serving dish.

At this point, you can serve it cold, refrigerate it for later, or bake it and serve it warm.

How to Serve Crab Rangoon Dip Warm

This is how I served mine!

Preheat the oven to 350°F.

Bake the crab Rangoon dip uncovered for about 15-20 minutes, or until it is hot and creamy throughout.

If your dip is in a particularly shallow dish, start checking it around 15 minutes.

The seafood is already cooked, so you don't need to bake the dip any longer than necessary to heat everything through.

After baking, you can sprinkle the remaining scallions over the top. You can also add a very light drizzle of sweet chili sauce before serving if you'd like!

Can You Serve Crab Rangoon Dip Cold?

Yes!

If you don't want to heat it, this crab Rangoon dip can also be served chilled or slightly cool.

After preparing the dip, cover and refrigerate it until you're ready to serve.

I recommend taking it out of the refrigerator about 15 to 20 minutes before serving so the cream cheese can soften slightly and become easier to scoop.

I personally like the dip warm, especially with crispy wonton chips, but both options work.

Can I Make Crab Rangoon Dip Ahead of Time?

Yes! This is a great make-ahead party appetizer.

Prepare the dip, transfer it to an oven-safe serving dish, cover, and refrigerate for up to one day.

When you're ready to serve it warm, remove the cover and bake at 350°F for about 20 to 25 minutes, until heated through.

You can bake it straight from the refrigerator. A very cold or deeper dish may need a few additional minutes.

Add the scallion garnish after heating for the freshest flavor and color.

What to Serve with Crab Rangoon Dip

My favorite thing to serve with this dip is crispy Homemade Wonton Chips!

They're made with wonton wrappers, oil, and salt and only take a few minutes to fry.

You can also serve Crab Rangoon Dip with:

• Tortilla chips
• Tostitos Scoops
• Rice crackers
• Pita chips
• Crackers
• Cucumber slices
• Celery sticks

For a thick dip like this one, I especially like wonton chips or scoop-shaped tortilla chips because they hold plenty of dip without breaking.

Tips and Variations

Choose your seafood: Make this dip with ½ cup imitation crab + ½ cup cooked shrimp, 1 cup imitation crab, or 1 cup cooked shrimp. I recently made the all-crab version and it was delicious!

Not a fan of spicy food? You can leave out the sweet chili sauce entirely. For a little sweetness and tang without the heat, use sweet-and-sour sauce instead. If you don't have any, mix 1 tablespoon ketchup + 1-2 teaspoons sugar + 1 teaspoon rice vinegar for a quick substitute.

Adjust the ratio: Prefer more crab or more shrimp? You don't have to use a 50/50 mix. Just aim for approximately 1 cup of seafood total.

How to Store Leftover Crab Rangoon Dip

Store leftover Crab Rangoon Dip covered in the refrigerator or transfer it to an airtight container.

I recommend enjoying the leftovers within about 2 to 3 days for the best flavor and texture.

You can enjoy leftovers cold or gently reheat them.

If reheating, warm only the amount you plan to eat rather than repeatedly heating and cooling the entire batch.

More Delicious Appetizers to Try!

Looking for more tasty appetizers? Here are some more easy recipes to try:

• Asian Meatballs with Sweet Chili Sauce - Juicy meatballs simmered in a sweet and tangy chili sauce. Great for parties and potlucks!
• Chinese Garlic Chives Pancakes - Crispy pan-fried pancakes filled with garlic chives, eggs, and dried shrimp.
• Homemade Wonton Chips - Light and crispy wonton chips made with just wonton wrappers, oil, and salt. They're especially good with this Crab Rangoon Dip!
• Chinese Chicken Wings (Air Fryer) - Flavorful Chinese-style chicken wings made easily in the air fryer.
• Fried Eggplants - Crispy fried eggplant that's delicious as an appetizer, snack, or side dish.

Pin for later!