Smoked Crab Rangoon Dip

Name: Smoked Crab Rangoon Dip with Wonton Chips
Prep time: 10 min
Cook time: 1 h 30 min
Total time: 1 h 40 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 (8 oz) blocks cream cheese, softened; 1/2 cup sour cream; 2 tbsp powdered sugar; 1/2 tsp garlic powder; 1/4 cup scallions, chopped; 1.5 tsp Worcestershire sauce; 8 oz imitation crab meat, chopped; Wonton chips, for serving; Dried parsley, for garnish

Smoked Crab Rangoon Dip is a creamy appetizer combining softened cream cheese, sour cream, and imitation crab meat, finished with smoking for a warm, bubbly texture. It's an elevated take on the classic fried wonton that works perfectly for parties and game day.

🌍American 🏷️Crab rangoon dip 🏷️Smoked dip 🏷️Cream cheese dip 🏷️Crab dip Appetizer

🏷️

🏷️Game-day

-0:00

TikTok

Total

1h 40m

Servings

6

Difficulty

Easy

Est. Cost

$19–$31

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 (8 oz) blocks cream cheese, softened
1/2 cup sour cream
2 tbsp powdered sugar
1/2 tsp garlic powder
1/4 cup scallions, chopped
1.5 tsp Worcestershire sauce
8 oz imitation crab meat, chopped
Wonton chips, for serving
Dried parsley, for garnishoptional

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Instructions

1
In a large bowl, combine the softened cream cheese, sour cream, powdered sugar, garlic powder, chopped scallions, Worcestershire sauce, and chopped imitation crab meat.
2
Mix until all ingredients are well combined.
3
Spread the mixture evenly into a disposable aluminum pan or other grill-safe dish.
4
Preheat your smoker or grill to 250°F.
5
Place the pan on the smoker and cook for about 1.5 hours, or until hot and bubbly.
6
Carefully remove the dip from the smoker.
7
Serve warm with wonton chips, garnished with dried parsley if desired.

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Tips & Notes

Pro tips

Soften cream cheese to room temperature before mixing to ensure a smooth, lump-free dip and even smoking.
Chop the imitation crab meat finely and distribute evenly throughout the mixture to prevent clumping and ensure consistent flavor in every bite.
Smoke at 225–250°F for the best balance of smoke flavor without drying out the creamy base; monitor for browning on top.
Serve immediately while still warm and bubbly for the best texture; the dip will firm up as it cools.

Substitutions

Sour cream → Greek yogurt (slightly tangier, lower fat)
Powdered sugar → 1 tbsp honey (adds subtle sweetness, smoother blend)
Imitation crab → real lump crab meat (richer flavor, higher cost)
Scallions → fresh chives or green onion whites (milder onion flavor)

Storage & make-ahead

Cover and refrigerate leftovers for up to 3 days. Reheat gently in a 325°F oven for 8–10 minutes until warm through, or microwave in 30-second intervals.

Equipment

smoker or smoking box · shallow baking dish or cast-iron skillet · meat thermometer (optional, for temperature monitoring)

Common Questions

Can I make this dip ahead of time?

Yes. Mix the dip up to 24 hours ahead, cover, and refrigerate. Smoke it fresh before serving, or reheat in a 350°F oven for 10-12 minutes until bubbly.

What's the best way to smoke this dip?

Transfer the mixed dip to a shallow baking dish or cast-iron skillet. Smoke at 225–250°F for 30–45 minutes until the edges are bubbly and the top is lightly browned.