Crock Pot Crab Rangoon Dip
If you love the creamy, cheesy goodness of crab rangoons, this Crock Pot Crab Rangoon Dip brings all that flavor into a warm, shareable appetizer. Loaded with crab meat, cream cheese, and a touch of garlic and green onions, this dip is perfect for game day, holiday gatherings, or any night you’re craving that irresistible seafood-meets-cream-cheese combo.
Appetizers are my favorite meal. So when New Year’s Eve or Football Sunday needs a new dip recipe, I pick this crab ragoon dip in the crock pot. I love this small casserole crock pot for dips, just like this slow cooker crab ragoon dip. Some of my favorite dip recipes are crock pot hot corn and bacon dip, smoked queso, and white pizza dip.
🧀 Why You’ll Love This Recipe
This Crock Pot Crab Rangoon Dip has everything you love about your favorite takeout appetizer — creamy, cheesy filling with a hint of garlic and soy — made effortlessly in your slow cooker. It’s warm, crowd-pleasing, and perfect for dipping crispy homemade wonton chips all night long.
🦀 Ingredients
- 8 ounces cream cheese, softened
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon minced garlic
- ½ teaspoon onion powder
- 1 (6-ounce) can or ½ cup fresh lump crab meat
- 2 green onions, chopped
- 1 cup shredded mozzarella, pepperjack or Monterey Jack cheese
- ½ cup shredded parmesan cheese
- Optional: 1 teaspoon sriracha or chili sauce for a spicy kick
🥣 Instructions
- Prepare the crock pot: Lightly spray the inside of your small slow cooker (2–3 quart) with nonstick cooking spray.
- Mix the base: In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add the Worcestershire sauce, soy sauce, minced garlic, and onion powder. Mix until combined.
- Fold in the crab meat, green onions, and cheeses. If you like a little heat, stir in sriracha or chili sauce.
- Transfer the mixture to the slow cooker and spread evenly.
- Cover and cook on LOW for 2–3 hours or until hot and bubbly. Stir once halfway through for even melting. Top with more shredded cheese.
- Switch to WARM and serve straight from the crock pot with your favorite dippers.
🍤 Homemade Fried Wonton Chips
No Crab Rangoon Dip is complete without crispy wonton chips! They’re easy to make and so much better than store-bought.
Ingredients:
- 1 package of wonton wrappers
- Vegetable or canola oil for frying
- Salt or garlic salt, to taste
Directions:
- Cut the wrappers: Slice each wonton wrapper into triangles or strips using a sharp knife or pizza cutter.
- Heat oil: In a large skillet or deep pan, heat about 1 inch of oil to 350°F.
- Fry in batches: Add a few wonton pieces at a time — don’t overcrowd! Fry for 30–45 seconds per side, or until golden brown.
- Drain & season: Remove with a slotted spoon and place on paper towels. Sprinkle immediately with salt or garlic salt while hot.
- Cool: Let chips cool completely before serving or storing.
💡 Air Fryer Option: Lightly spray wonton triangles with oil and air fry at 350°F for 3–4 minutes, flipping halfway through, until crispy and golden.
💡 Tips & Variations
- Use imitation crab for an affordable option — it still gives that classic flavor.
- Double the batch for a crowd! A small crock pot fits one batch perfectly, but you can scale up to a 4-quart slow cooker.
- Make ahead: Mix everything together up to 24 hours ahead, then refrigerate and heat before serving.
- Add crunch: Garnish with fried wonton strips or chopped green onions before serving.
🧊 Storing & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat in the microwave or place back into the crock pot on LOW until warmed through.
More Appetizer Recipes
💬 FAQ
Can I use canned crab?
Yes! Drain it well before mixing. Fresh or lump crab gives a sweeter, richer flavor.
Can I make this spicy?
Definitely — stir in sriracha, crushed red pepper flakes, or diced jalapeños.
Can I keep it on warm for a party?
Yes! Keep it on WARM and stir occasionally to maintain the creamy texture.
Crock Pot Crab Rangoon Dip
Equipment
Ingredients
Crab Rangoon Dip
- 8 ounces cream cheese softened
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic mincedd
- ½ teaspoon onion powder
- 1 6-ounce can or ½ cup fresh lump crab meat
- 2 green onions chopped
- 1 cup shredded mozzarella or Monterey Jack cheese
- ½ cup shredded parmesan cheese
- Optional: 1 teaspoon sriracha or chili sauce for a spicy kick
Homemade Fried Wontons
- 1 package of wonton wrappers
- Vegetable or canola oil for frying
- Salt or garlic salt to taste
Instructions
Crab Ragoon Dip
- Prepare the crock pot: Lightly spray the inside of your small slow cooker (2–3 quart) with nonstick cooking spray.
- Mix the base: In a medium bowl, combine cream cheese, sour cream, and mayonnaise until smooth.
- Add the Worcestershire sauce, soy sauce, minced garlic, and onion powder. Mix until combined.
- Fold in the crab meat, green onions, and cheeses. Add sriracha if you want a spicy twist.
- Transfer the mixture to the slow cooker and spread evenly.
- Cover and cook on LOW for 2–3 hours or until hot and bubbly. Stir once halfway through for even melting.
- Switch to WARM and serve straight from the crock pot with your favorite dippers.
Fried Wontons
- Cut the wrappers: Slice each wonton wrapper into triangles or strips using a sharp knife or pizza cutter.
- Heat oil: In a large skillet or deep pan, heat about 1 inch of oil to 350°F.
- Fry in batches: Add a few wonton pieces at a time — don’t overcrowd! Fry for 30–45 seconds per side, or until golden brown.
- Drain & season: Remove with a slotted spoon and place on paper towels. Sprinkle immediately with salt or garlic salt while hot.
- Cool: Let chips cool completely before serving or storing.
- 💡 Air Fryer Option: Lightly spray wonton triangles with oil and air fry at 350°F for 3–4 minutes, flipping halfway through, until crispy and golden.
Nutrition
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