Bubbly Hot Crab Rangoon Dip: Your Ultimate Easy, Cheesy Party Appetizer

If you’re searching for an appetizer that consistently steals the show, look no further than this incredibly bubbly hot crab dip. Imagine all the beloved flavors of a crispy crab rangoon, but deconstructed into a warm, creamy, and undeniably delicious dip. This hot crab dip is an absolute crowd-pleaser, perfect for serving with crispy wonton strips, crunchy tortilla chips, or even an assortment of crackers. It’s the ideal addition to any festive occasion, whether you’re hosting a dazzling New Year’s Eve party, a cozy Christmas gathering, or cheering on your favorite team during the Super Bowl. Get ready for rave reviews – this recipe is destined to be a hit!

There are some recipes that just make your heart sing, and this hot crab rangoon dip is undoubtedly one of them. I’m absolutely thrilled to share this creation with you, and I genuinely cannot wait for you to experience its magic. The appeal is instantly clear: a golden, bubbly top, melted to perfection with a generous layer of savory cheese. Beneath that irresistible crust lies a creamy, rich explosion of crab and a harmonious blend of Asian-inspired flavors. It truly is a deconstructed crab rangoon, offering all the taste without any of the fuss. And let’s be honest, making a crab rangoon dip is a million times easier than meticulously folding individual crab rangoon puffs, especially when patience is thin and cravings are high.

Just picture this scenario for a moment. You’re hosting a lively gathering with your closest friends and family. The atmosphere is buzzing, and the aroma of delicious food fills the air. You proudly pull this magnificent baking dish from the oven, its cheesy top still bubbling invitingly, and gently place it among the other appetizers. A casual announcement — “Hot crab dip is ready!” — and watch what happens next. Suddenly, people start to gravitate towards the table. You see that one bold friend, the true dip enthusiast, diving straight in with a chip, completely bypassing a plate. A total savage, but entirely justified! Then, another person follows suit, and before you know it, you glance down, and the entire dish is gone. Poof! Vanished. It’s the holiday season, or a major game day, or just a Tuesday – and people simply cannot resist a warm, cheesy dip, especially one that delivers on every single gooey, savory, satisfying level. This hot crab rangoon dip is a culinary beacon that draws everyone in, making it the star of any spread.

And real talk: this delicious concoction became my lunch almost immediately after the photoshoot. My planned healthy salad conveniently slipped my mind, and I can honestly say, I have zero regrets. The allure of this warm, cheesy, crab-filled goodness was simply too strong to ignore. It’s a testament to just how incredibly addictive and comforting this dip truly is.

Don’t worry, I did manage to share a substantial amount with my family and even tucked some away in the fridge for my traveling husband. Although, I must confess, I could have easily binged on the entire batch myself. It was a universal hit, receiving accolades from everyone who tried it. I even felt a slight pang of guilt for not having doubled the recipe, as it disappeared far too quickly for my liking. Note to self: when in doubt, always double the recipe for hot crab dip. It’s a lesson learned the delicious way!

Let me be completely transparent: whipping up this incredible hot crab dip takes mere minutes, which, for those of us with a profound love for food, can be a little dangerous. You’re looking at a mere 10 minutes of hands-on prep time, followed by approximately 20 to 25 minutes in the oven. I’m being quite generous with that prep time estimate, as the process is remarkably straightforward. All you’re really doing is thinly slicing some fresh scallions and then combining all the ingredients in a bowl. Whether you use a trusty hand mixer or a convenient stand mixer, the effort involved is minimal, promising maximum flavor payoff with very little fuss.

The foundation of this luxurious dip begins with beating together the cream cheese, sour cream, and half-and-half. This initial step is crucial as it softens the cream cheese, creating a smooth, airy base that effortlessly incorporates the remaining ingredients. While I’ve opted for sour cream in this recipe, you absolutely could use Greek yogurt for a slightly lighter touch without compromising on texture or flavor. If you’re looking to reduce fat content, low-fat cream cheese is also a viable option. However, I strongly advise against using fat-free cream cheese; in my experience, it simply doesn’t deliver the rich, creamy consistency that makes this dip so exceptional. Once your cheese base is wonderfully smooth and light, it’s time to introduce the stars of the flavor profile: the succulent crab meat, fresh scallions, a touch of sugar to balance the savory notes, aromatic sesame oil, a dash of Worcestershire sauce for depth, finely grated garlic, a hint of red pepper flakes for a gentle warmth (optional, but recommended!), and a splash of soy sauce. See? I told you this tastes exactly like a homemade hot crab rangoon dip, and I wasn’t exaggerating in the slightest!

That’s truly all there is to the preparation! The creamy mixture then goes into a baking dish or a charming small cast iron skillet. A final flourish of your favorite shredded cheese on top, and it’s off to the oven for about 25 to 30 minutes, or until it’s gloriously melted, golden, and bubbling around the edges. Seriously, could a homemade hot crab dip possibly get any easier than this? It’s a recipe designed for effortless entertaining and maximum enjoyment, making you look like a culinary superstar with minimal effort.

I have to pause here and emphasize that this hot crab dip absolutely has my husband Anees’s name written all over it. In fact, it was largely inspired by his love for delicious, savory snacks. He’s a big football fan, which naturally means he’s a big fan of football-season-friendly appetizers. Though, to be honest, he’s a fan of *any* and *all* kinds of snacks, especially if they involve the luxurious touch of jumbo lump crab meat. I’m pretty sure I earned some serious bonus points for managing to incorporate melty, gooey cheese into what was already an incredibly husband-friendly dip. I’m calling it now: when February rolls around and the big game approaches, I already know this will be his top request. It’s simply irresistible to him, and frankly, to most people!

This universal appeal comes as no surprise because this dip is even more spectacular than it sounds. I truly hope I’ve been able to convey the sheer deliciousness and addictive quality of this hot crab rangoon dip to you. It’s not just another hot crab dip; it’s *the* hot crab dip everyone instantly falls in love with, but elevated. Why? Because it’s generously loaded with all those incredible flavors and textures that we adore in a classic crab rangoon puff, all consolidated into a gloriously dippable format. How could anyone possibly go wrong with a combination that perfect?

Psst! For another guaranteed crowd-pleaser, check out this cheesy chili dip!

Yield: 6-8 small servings

Bubbly Hot Crab Rangoon Dip

Prep Time
10 minutes

Cook Time
25 minutes

Total Time
35 minutes

This bubbly hot crab dip captures all the delicious flavors of a deconstructed crab rangoon! Serve it warm with crispy wonton strips, tortilla chips, or pita chips for the perfect appetizer at any party or gathering.

Ingredients

8 ounces cream cheese, room temperature (see notes)
½ cup sour cream or greek yogurt
¼ cup half and half
8 ounces jumbo lump crab meat (canned or imitation will also work)
½ bunch scallions, thinly sliced
2 tablespoons sugar
2 teaspoons sesame oil
1 teaspoon Worcestershire sauce
1 teaspoon soy sauce
¼ – ½ teaspoon red pepper flakes (optional)
1 cup shredded white cheddar, muenster, or Monterey jack cheese

Instructions

Position a rack in the center of the oven and preheat the oven to 350ºF. Lightly spray a small cast iron skillet or a small casserole dish with cooking spray.
In the bowl of a stand mixer (or using a hand mixer) beat together the cream cheese, sour cream, and half and half until the cheese is light and airy, about 1-2 minutes. Ensure cream cheese is at room temperature for best results.
Add the crab meat, half the scallions, sugar, sesame oil, Worcestershire sauce, soy sauce, red pepper flakes, and a pinch of salt. Gently fold all ingredients together using a rubber spatula until well combined.
Transfer the flavorful dip into the prepared baking dish and spread evenly. Top generously with the shredded cheese and bake for 25-30 minutes, or until the cheese is beautifully melted, golden, and bubbly. Garnish with the remaining sliced scallions and serve immediately while hot with your preferred dippers like pita chips, fried wonton chips, or tortilla chips!

Notes

Leftover dip can be kept in an air-tight container in the refrigerator for 2-3 days. Reheat gently in the oven or microwave until warm and bubbly again.
Light cream cheese will work for this recipe, offering a slightly lighter option without sacrificing too much texture. However, I do not suggest using fat-free cream cheese as it may alter the creamy consistency and flavor profile.
For the best flavor, use good quality crab meat. Jumbo lump crab provides excellent texture, but canned or imitation crab will also yield a delicious result.

Have you made this recipe?

If you enjoyed this recipe, please consider leaving a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below. You can also share a picture on Instagram with the hashtag #LITTLESPICEJAR, I’d love to see what you made!