This recipe for rich and creamy cold Crab Rangoon Dip is a must make for every party! Served with crispy baked wontons, your favorite crackers or sliced baguette, it's the perfect appetizer!
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Why you'll love this recipe
Hands down the best crab dip I've ever had. This recipe is customizable; you can use crab, imitation crab, cooked chicken, or shrimp!
The flavors come together and it's even better when made ahead. The crispy wontons are the perfect compliment to this yummy dip.
I've made this for New Year's Eve, holiday parties and Saturday night fun. It's so simple! No heating the oven or big production. Just stir everything together and refrigerate!!
Ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- cream of mushroom soup, undiluted
- cream cheese - I recommend using full fat cream cheese.
- diced celery and onion
- mayonnaise
- fresh crab - I prefer lump crab or blue crab. You can substitute with imitation crab meat, canned crabmeat, cocktail, or canned shrimp; I've even used canned chicken. Just make sure you drain the canned shrimp, crab, or chicken well.
- optional garnish: green onions or parsley
- for dipping you'll need crackers, pita chips or if you're making your own fried wonton chips be sure to pick up some egg roll wrappers.
Instructions
This is an overview of the instructions for the cold crab dip. For complete directions, scroll down to the bottom.
- The first step is to finely dice the onion and celery.
- Place the cream of mushroom soup and cream cheese into a medium-sized saucepan. Heat over low heat until the cream cheese is melted. Stir together until completely combined.
- Add the diced onions, diced celery, and mayonnaise. Stir to combine. Gently fold the crab meat into the creamy dip mixture.
- Cover the crab rangoon filling and refrigerate two hours.
- If desired scatter thinly sliced green onions over the top of the dip for garnish.
- Serve with homemade wonton chips and assorted crackers.
Baked crispy wontons
- For the wontons, preheat the oven to 400 degrees.
- Slice the wontons in half on the diagonal. Lay the wonton wrappers on a baking sheet lined with a metal cooling rack.
- Spritz both sides with non-stick cooking spray. Sprinkle with sea salt or garlic salt.
- Bake for 6-8 minutes flipping once halfway through. Bake until golden brown and crispy.
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Equipment
- sauce pan
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FAQ's
Absolutely. If you'd prefer, serve the dip warm. I like it chilled because refrigerating allows the flavors to marry. You can also bake the dip. If you did, I'd top it with freshly shredded cheddar cheese.
I've used cream of celery, but prefer the taste of mushroom. I'm sure you could use cream of chicken soup as well.
Test kitchen tips
- If you're using real crab, pick through it, checking for shell pieces and cartilage.
- Drain the crab well and blot any excess water from the crab meat with a paper towel.
- You can substitute canned crab meat, imitation crab (just be sure to chop it well) or even canned chicken or chopped bay shrimp.
Variations
Add a packet of unflavored gelatin to the mixture on the stove. Stir it until it dissolves. Pour or spoon it into a mold. Refrigerate until set. This is great if you'd like a fancier appetizer!
Leftover crab dip makes fantastic stuffed mushrooms. Stuff the mushrooms with leftover dip, topping with gouda, mozzarella cheese or parmesan cheese. Sprinkle with panko bread crumbs. Bake for 25 minutes at 350 degrees. Enjoy!
Storage
Refrigerate - for two hours before serving. Do not leave out for more than two hours. Store leftovers in an airtight container, refrigerated.I don't keep leftovers more than one day.
Related recipes
There are some AMAZING dips on the blog - check it out. Which is your favorite?!!
And a few more ideas to get your party started. This recipe for Puff Pastry Sausage Rolls is always the first thing gone at your Super Bowl Party! Baked Stuffed Mushrooms - one word for this one YUM!!
Serve with
- crispy wonton chips
- tortilla chips
- assorted crackers
- sliced baguette
- sliced cucumbers, carrots or celery
Everything about this is fabulous, creamy, rich, and filled with crab. Did you love it too? Leave a comment below!
Cold Crab Rangoon Dip Recipe
Equipment
- 1 medium-size mixing bowl
Ingredients
- 10.5 ounce can condensed cream of mushroom soup
- 8 ounce package cream cheese cubed
- 1 cup minced celery
- 1 cup finely chopped onion
- 1 cup mayonnaise
- 8 ounces crabmeat coarsely chopped
- optional garnish: sliced green onions or parsley
- serve with assorted dippers - crispy wonton triangles, sliced baguette, assorted vegetables or tortilla chips
Instructions
- Finely dice the onion and celery.
- Place the cream of mushroom soup and cream cheese into a medium-sized saucepan. Heat over low heat until the cream cheese is melted. Stir together until completely combined.
- Add the diced onions, diced celery, and mayonnaise. Stir to combine. Gently fold in the crab meat.
- Cover and refrigerate two hours.
- Garnish
- For the wontons, preheat the oven to 400 degrees. Slice the wontons in half on the diagonal. Lay the wonton wrappers on a baking sheet lined with a metal cooling rack. Spritz both sides with non-stick cooking spray. Sprinkle with sea salt or garlic salt. Bake for 6-8 minutes flipping once halfway through. Bake until golden brown and crispy.
- Serve with crispy wontons and assorted crackers.
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Nutrition
Lois says
We had this over the holidays and it was just wonderful. Everybody loved it. So tasty.