Baked Crab Rangoon Dip Appetizer Recipe (2024)

This Baked Crab Rangoon Dip Appetizer Recipe is so good, and you’l be surprised by the secret ingredient that takes it to a whole new level, too! This is one of those easy appetizers that you’re definitely going to want to pin on your appetizer recipes Pinterest board!

Baked Crab Rangoon Dip Appetizer Recipe

Phew! It’s been a busy week at the Sorensen house! Between baseball, dance, basketball camps and working around the house, I’ve found myself turning into what I eat, which my friends… would sadly be a turkey or pb&j sandwich.

I needed to quench my “adult food” tastebud cravings with some serious ginger and cream cheese filled food. And, what better way to do that than a crab rangoon dip rendition made by yours truly. 😀 We love Chinese food, especially my husband and I. All of the flavors that are included are just my faves from the ginger, to pineapple, and the crunch of friend noodles and wontons. Mmmm.

I was so excited to make my own rendition of this dip, as I’ve never completely nailed it, but this time, this time was different. I totally nailed it and I think I know why. It’s the secret addition of .. you guessed it – ginger!

First off, I used fresh parmesan cheese, none of the bottled stuff with the green lid. Although the green lid isn’t bad per sé, fresh is best. 🙂

And, like I mentioned, I also used ginger. Ginger makes everything better, am I right?! I use a minced ginger from a jar but you can certainly use dried as well. Just a bit will go a long ways … so delicious I tell ya’! You can either mince it yourself with a graterlike this one here or, the jar is fine, too.

Here’s how I made this awesome, amazing best in the world crab rangoon dip:

Gather your ingredients:
8 oz cream cheese, softened
1/2 c. mayonnaise
1/4 c. sour cream
1 t. Worcestershire sauce
1 T lime juice
2 green whole onions, diced
1 green onion diced to add to the top when finished baking
1 clove garlic, minced
1/3 cup shredded (fresh if you can!) Parmesan cheese
½ tsp freshly ground black pepper
1 T fresh ginger (or 1/2 tsp ground dried ginger)
12 ounces imitation crab meat, flaked
1 c. shredded mozzarella cheese, divided into 1/2 and 1/2 cups

Wonton Chips:
1 package wonton wrappers
Cooking spray ( I like using butter flavored)

Start with a stack of 10 or so wanton wrappers and cut them in half diagonally. Lay parchment paper on a cookie sheet, lay the wonton wrapper halves all over the baking sheet, spray with butter cooking spray. Bake 10-12 minutes at 350. Bake another ten wrappers (20 halves) until you have as many as you’d like.

While the wonton chips/crackers are baking, combine the ingredients for the dip. Mix all ingredients, except for one half cup of mozzarella cheese. Once all of the ingredients are mixed well, put them into a 1 1/2 quart or 2 quart dish (something like these!) and top with cheese. Bake in a preheated 350 degree oven for 25 minutes. Broil on high for 5-8 minutes if you wish to have a browned top on your dip (yes, please do!) For a finishing touch, sprinkle on the remaining green onions.. YUM!

Another way to bake the wonton wrappers is to place a wonton wrapper in each pocket of a muffin tin and spray with butter cooking spray and bake at 350 degrees for 8-12 minutes or until browned.

ENJOY!