This Smoked Crab Rangoon Dip is the perfect appetizer for seafood lovers. This dip receives a delicious hint of smoke, then finished with a sweet chili glaze.

This Smoked Crab Rangoon Dip is a creamy, savory appetizer that is ideal for any occasion. The balance of crab meat with the smoky and slightly spicy flavors makes it hard to resist. Whether you’re serving it as an appetizer for the holidays or as a snack for Super Bowl Sunday, your guests will be coming back for more!

Why this recipe works!

• It’s creamy and savory: The combination of cream cheese, mayonnaise, and sour cream creates a rich and scrumptious texture.
• A kiss of smoke: Smoking the dip adds an extra layer of flavor.
• Simple: This easy crab dip assembles quickly and cooks in under 35 minutes, which makes it super convenient for entertaining.
• Wow factor: This creamy crab dip will wow your guests, particularly seafood lovers!

Ingredients

• 1 1/2 blocks of cream cheese (12 ounces total)
• Real mayonnaise
• Sour cream
• 4 medium green onions (scallions)
• 2-3 cloves garlic
• Lump crab meat (drain if using canned), sub with imitation crab meat
• Shredded mozzarella cheese
• Worcestershire sauce
• Soy sauce
• Red chili flakes (optional)
• Sweet chili sauce

How to make crab rangoon dip

• Smoker set up: Preheat your pellet grill or smoker to 350°F (175°C). If using a smoker, make sure it is set up for indirect cooking. Use alder wood for this recipe.
• Creamy base: Combine the room-temperature cream cheese, mayonnaise, and sour cream in a large bowl until smooth and creamy.
• Add flavor: Stir in the white parts of the green onions, minced garlic, crab meat (or imitation crab), mozzarella cheese, Worcestershire sauce, soy sauce, and red chili flakes (optional).
• Transfer to skillet: Spoon the crab rangoon mixture into a cast-iron skillet or a 9′ x 9″ aluminum pan. Spread it out evenly with a spatula.
• Into the smoker: Place the skillet (or pan) in your smoker or pellet grill. Close the lid and cook the dip for 25-30 minutes until it turns golden brown around the edges.
• Glaze and garnish: Remove it from the smoker and let it sit for 5 minutes. Drizzle with sweet chili sauce over the top. Garnish with green parts of green onion. Serve hot crab dip with fried wonton wrappers.

Storing leftovers

Store this smoked crab rangoon dip in an airtight container in the refrigerator for up to 2 days after preparation. Rewarm in the oven or enjoy it cold. Do not freeze.

Tips for the Perfect Smoked Crab Rangoon Dip

• Smoky flavor: For a deeper smoky flavor, add a handful of wood chips (like apple wood or alder) to your smoker.
• Crab options: You can use lump crab meat for a more authentic flavor or chopped imitation crab meat for a budget-friendly alternative.
• Spiciness: Use your desired amount of red pepper flakes to add a little spice to this crab rangoon dip. You can also substitute with 1/2-1 teaspoon of sriracha sauce if desired.
• Make ahead: You can assemble the dip up to 24 hours in advance, then smoke right before your event.
• Serving suggestions: Serve the crab dip with fried wonton strips, potato chips, crostini, tortilla chips, or bagel chips.

More Recipes!

• Crab Oscar Steak Topping
• The Best Party Dip Recipes
• Bacon Lover’s Potato Salad

Print

Smoked Crab Rangoon Dip

This Smoked Crab Rangoon Dip is a creamy, savory appetizer that is ideal for any occasion. The balance of crab meat with the smoky and slightly spicy flavors makes it hard to resist.

Course Appetizer

Cuisine Chinese, Fusion

Keyword Crab Rangoon Dip

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 226kcal

Ingredients

• 1 1/2 blocks of cream cheese 12 ounces total, room temperature
• 1/2 cup real mayonnaise
• 1/2 cup sour cream
• 4 medium green onions finely diced (white parts separated from green)
• 2-3 cloves garlic minced
• 1 cup lump crab meat or finely chopped imitation crab meat
• 1 cup shredded mozzarella cheese
• 1 teaspoon Worcestershire sauce
• 1 teaspoon soy sauce
• 1/4 teaspoon red chili flakes optional
• 1/2 cup sweet chili sauce for topping

Instructions

• Preheat your pellet grill or smoker to 350 degrees F. If using a smoker, make sure it is set up for indirect cooking. Use alder wood for this recipe.
• Combine the room-temperature cream cheese, mayonnaise, and sour cream in a medium-sized bowl until smooth and creamy.
• Stir in the white parts of the green onions, minced garlic, crab meat (or imitation crab), mozzarella cheese, Worcestershire sauce, soy sauce, and red chili flakes (optional).
• Spoon mixture into a cast-iron skillet or a 9' x 9" aluminum pan. Spread it out evenly with a spatula.
• Place the skillet (or pan) in your smoker or pellet grill. Close the lid and cook the dip for 25-30 minutes until it turns golden brown around the edges.
• Remove the dip from the smoker and let it sit for 5 minutes. Drizzle with sweet chili sauce and garnish with green parts of green onion. Serve with fried wonton chips.
• Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in microwave or oven, or enjoy it cold.

Nutrition

Calories: 226kcal | Carbohydrates: 14g | Protein: 5g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 521mg | Potassium: 60mg | Fiber: 1g | Sugar: 9g | Vitamin A: 275IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.3mg

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