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Layered Crab Rangoon Dip

This fresh, tasty dip takes its inspiration from a takeout favorite, fried crab rangoon dumplings.
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  • Level: Easy
  • Total: 20 min
  • Prep: 20 min
  • Yield: 10 to 12
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Two 8-ounce packages cream cheese, at room temperature

1/3 cup milk

1 pound fresh lump or jumbo lump crabmeat

One 8-ounce can whole water chestnuts, drained and chopped

3 tablespoons hot Chinese mustard

1 red onion, finely chopped

1 tablespoon Worcestershire sauce

1 tablespoon low-sodium soy sauce

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

Kosher salt and freshly ground black pepper 

1/2 cup sweet-and-sour sauce

1 small romaine heart, thinly shredded

1 bunch scallions, thinly sliced

1 cup loosely-packed fresh cilantro leaves, chopped

Fried wonton skins, shrimp chips or rice crackers, for serving


  1. Beat together the cream cheese and milk in a large bowl with an electric mixer until smooth, about 2 minutes.
  2. Combine the crabmeat, water chestnuts, mustard, onion, Worcestershire, soy sauce, lemon juice, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl and toss gently to combine.
  3. Spread out the cream cheese mixture in an even layer in a 9- by 13-inch baking dish. Spread the sweet-and-sour sauce on top, leaving about a 1-inch border of cream cheese all around. Spoon the crab mixture on top of the sweet-and-sour sauce. The dip can be prepared up to this point and refrigerated, covered, overnight.
  4. Just before serving, scatter the lettuce, scallions and cilantro over the crab, leaving a 1-inch border all around. Serve with wonton skins, shrimp chips or rice crackers.