Crab Rangoon Dip
Crab Rangoon Dip with Five Spice Chips is sure to be the most popular appetizer at your Superbowl Sunday party! Crispy, fried potsticker chips dusted with Chinese five spice are the perfect dippers for this seriously addictive creamy crab dip! If you love crab rangoons – and who doesn’t – you’re going to obsess over this easy appetizer.
Crab Rangoon Dip
I think I could write a love song about how I feel towards Chinese take-out. It’s something I begged my parents to order as a kid, lived off of as a young adult, and now like to base my favorite recipes around! It’s safe to say that this might just be one of my favorite appetizer dips EVER, as it’s inspired by crab rangoons. Crab rangoons are just one of those treats that everyone on the planet agrees is the best thing ever, right?
Crab Rangoon Dip itself is like if you took the creamy middle out of your favorite Chinese place’s crab rangoon (no shame, we all have one) and baked it to gooey perfection that’s golden and bubbling on top. It’s consistent of ingredients like lump crab meat, cream cheese, soy sauce, fish sauce, and SO much more! I know it’s hard to just have a little bit of just about any dip, as they’re all addictive, but this stuff is simply beyond. I dare you to try and just take one bite!
If you’re nervous about making the chips, don’t be. Frying can be fun, especially when it’s as easy as this! While you can cheat and buy store-bought chips, these five spice potsticker chips are truly the best accompaniment to this dip. The five spice powder specifically compliments the dip, as the bold powder really adds a great contrast to the rich, creamy crab dip.
How to Make Crab Rangoon Dip
This creamy, Chinese inspired crab dip is so incredibly easy to make! Simply mix together all the ingredients in a bowl, bake, and serve. And when it’s hot and bubbling and served with freshly fried five spice chips? Swoon!
- Preheat the oven. Preheat your oven to 425°F.
- Combine the dip ingredients. In a medium bowl, mix together the cream cheese, sour cream, scallions, soy sauce, sesame oil, fish sauce, garlic, salt and pepper until thoroughly combined.
- Bake. Gently fold in the crab and transfer the mixture to a baking dish coated with cooking spray. Bake for 20-25 minutes or until bubbling and golden on top.
- Heat the oil. While the dip is baking, make the chips! In a large, heavy bottomed pot, add the oil until 1 inch deep. Heat the oil over medium heat until 375°F.
- Fry the chips. Add the chips to the oil, four at a time, and cook for 30 seconds, flip and cook for an additional 30 seconds or until golden brown.
- Dust the chips. Remove the chips to a wire rack and dust lightly with the five spice powder. Repeat procedure until all the chips are fried.
- Enjoy! Serve the dip and the chips immediately, and enjoy this crabby party appetizer! It’s even better than take-out.
Is crab rangoon dip gluten free?
The dip itself contains soy sauce, which has gluten in it. To avoid gluten in your dip, use either tamari or coconut aminos. Also, try to get your hands on some gluten free crackers to use as dippers, as the potstickers also contain gluten.
What kind of crab meat should I use?
I prefer to use lump crab meat or back fin crab meat. However, if you’re looking to pinch a penny, you can certainly use claw meat instead!
Take a dip into more of my favorite appetizer recipes!
Get the Recipe: Crab Rangoon Dip Recipe
- 1 12 ounce package potstickers, cut into quarters
- canola oil for deep frying
- 2 tablespoons Five Spice Powder, I used McCormick
- 8 ounces cream cheese, at room temperature
- 4 ounces sour cream
- 3 scallions, sliced thin
- 1 teaspoon soy sauce
- 1/4 teaspoon sesame oil
- 1/2 teaspoon fish sauce
- 1 garlic clove, minced
- 1/4 teaspoon kosher salt
- 1/4 teaspoon fresh ground pepper
- 8 ounces back fin or super lump crab meat, picked over for shells
- 1 small baking dish
- Preheat oven to 425 degrees.
- In a medium bowl, mix together the cream cheese, sour cream, scallions, soy sauce, sesame oil, fish sauce, garlic, salt and pepper until thoroughly combined.
- Gently fold in the crab and transfer the mixture to a baking dish coated with cooking spray.
- Bake for 20-25 minutes or until bubbling and golden on top.
- While the dip is baking: In a large, heavy bottomed pot, add the oil until 1 inch deep. Heat the oil over medium heat until 375 degrees.
- Add the chips to the oil, four at a time, and cook for 30 seconds, flip and cook for an additional 30 seconds or until golden brown.
- Remove the chips to a wire rack and dust lightly with the five spice powder. Repeat procedure until all the chips are fried.
- Serve the dip and the chips immediately.