Crab rangoon dip is a creamy, baked appetizer that delivers all the savory-sweet flavors of traditional crab rangoon wontons in one easy dip. Topped with melted mozzarella and served warm with wonton wrappers, it requires no individual wrapping and comes together in minutes.
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Preheat your oven to 350°F (175°C).
In a medium bowl, combine the cream cheese, chopped imitation crab meat, mayonnaise, sugar, soy sauce, garlic powder, salt, and pepper.
Mix with a spoon until all ingredients are fully combined.
Transfer the mixture into a small, oven-safe ramekin or baking dish and spread evenly.
Top the dip with slices of fresh mozzarella cheese, covering the surface.
Bake for 20-30 minutes, or until the cheese is melted and the dip is bubbly.
Turn the oven to a high broil setting and broil for 1-2 minutes, watching carefully, until the top is golden brown and bubbly.
Carefully remove from the oven and let it cool for a few minutes. Garnish with chopped chives.
Serve immediately with fried wonton wrappers or chips.
Store leftovers covered in the refrigerator up to 3 days. Reheat gently in a 300°F oven until warmed through, 8–10 minutes.
baking dish (8-inch round or 9-by-9-inch square) · oven
Yes. Mix the dip components, transfer to a baking dish, cover, and refrigerate up to 24 hours. Add mozzarella and bake just before serving.
Serve warm, straight from the oven, with fried wonton wrappers, crispy chips, or vegetable crudités for dipping.
Yes. Substitute lump crab meat 1:1 for imitation crab. Real crab will add a more delicate, briny flavor.
The dip is ready when the mozzarella is melted and bubbling at the edges, and the mixture is heated through, typically 12–15 minutes at 350°F.
The dip itself is gluten-free, but wonton wrappers contain wheat. Serve with gluten-free crackers or chips if needed.
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