Crab Rangoon Dip

Inspired by the beloved Chinese-American appetizer, this recipe transforms crab rangoon into a hot, indulgent dip. A blend of cream cheese and sharp cheddar creates a rich, tangy base that highlights the delicate sweetness of lump crabmeat instead of the traditional imitation crabmeat. Soy sauce and white pepper add savory depth, while sweet chili sauce brings just the right balance of heat and sugar—both stirred in and drizzled over the top for that signature rangoon flavor. Served with crackly homemade wonton chips, they make the perfect companion to scoop up the creamy dip. 

What is lump crabmeat?

Lump crabmeat consists of smaller whole pieces of white meat from the body of the crab. It’s slightly smaller than jumbo lump crabmeat, which comes from the large muscles connected to the crab’s swimming legs. Lump crabmeat has a mild, sweet flavor and a delicate, flaky texture.

What is crab rangoon?

Crab rangoon, also known as crab puffs, is a popular Chinese-American appetizer made with wonton wrappers filled with a mixture of cream cheese and imitation crab meat. The filled wrappers are deep-fried until crispy and typically served with sweet chili sauce. 

Notes from the Food & Wine Test Kitchen

Both canned and refrigerated lump crabmeat work well for this dip. Refrigerated crabmeat—typically sold in plastic tubs near the seafood counter—usually has larger pieces, a firmer texture, and a slightly sweeter flavor. However, canned lump crabmeat is generally considered more convenient because of its longer shelf life and is more budget-friendly than refrigerated crabmeat. 

Make ahead 

This hot dip is best served immediately, but any leftovers can be stored in an airtight container in the refrigerator for up to two days. Dip can also be assembled through Step 1, then covered and refrigerated up to one day in advance.

This recipe was developed by Marianne Williams; the text was written by Andee Gosnell.