Crab Rangoon Casserole

If you’re someone who always grabs an order of crab rangoon with your Chinese takeout, this recipe is going to make your day. Imagine all the creamy, cheesy, slightly sweet and savory crab filling you love—baked into a warm, bubbly casserole topped with crunchy wonton strips. This Crab Rangoon Casserole brings the flavors of your favorite appetizer straight to the dinner table in the most comforting way.

What Is Crab Rangoon Casserole?

This casserole takes the filling from classic crab rangoon—usually a mix of cream cheese, crab meat, green onions, garlic, and a hint of soy sauce—and turns it into a baked dish that’s both creamy and hearty. Instead of wrapping everything into tiny wontons, we layer the filling into a baking dish and top it with crispy elements for texture. It’s like a dip and a meal all in one. It’s fast to make, rich in flavor, and a crowd favorite.

Ingredients That Bring It All Together

You’ll need a few simple ingredients for this one. The base of the casserole is made from softened cream cheese, sour cream, mayonnaise, and shredded mozzarella or Monterey Jack cheese for that gooey stretch. Lump crab meat is ideal, but imitation crab also works if you’re on a budget. Add in minced garlic, chopped green onions, a splash of soy sauce or Worcestershire, and season with salt and pepper. For topping, crushed wonton chips or baked wonton strips add that signature crunch. You can also sprinkle with extra cheese if you want a golden-brown bubbly crust.

How to Make Crab Rangoon Casserole

Start by preheating your oven to 180°C (350°F). In a large bowl, mix the cream cheese, sour cream, and mayo until smooth. Fold in the shredded cheese, garlic, green onions, crab meat, soy sauce, and a pinch of salt and pepper. Spread the mixture evenly in a greased baking dish. Top with extra cheese if desired. Bake uncovered for about 25–30 minutes, until the casserole is hot and bubbly with a slightly golden top. In the last 5 minutes of baking, sprinkle the crushed wonton strips or chips on top so they crisp up without burning. Serve warm and watch it disappear.

Why You’ll Love This Recipe

This casserole is everything you love about appetizers and comfort food in one easy dish. It’s creamy, cheesy, and savory with a little tang from the sour cream and brightness from the green onion. The crab adds a hint of seafood flavor that pairs perfectly with the creamy base. Best of all, it comes together quickly and can even be made ahead and baked when needed. Whether you’re serving it at a holiday party, a game day gathering, or just for dinner with a salad on the side, this recipe hits the spot.

Easy Variations You Can Try

If you want to switch things up, you can use shrimp or canned tuna in place of the crab. For more kick, add a spoonful of sriracha or some diced jalapeños into the filling. If you want to lighten it up, use low-fat cream cheese and Greek yogurt instead of mayo or sour cream. You could also make individual portions in ramekins or a muffin tin for party-sized servings. Gluten-free? Just swap the wonton chips for gluten-free crackers or omit the topping and serve it as a warm dip.

How to Serve Crab Rangoon Casserole

This dish is super versatile. Serve it as a dip with crackers, toasted baguette slices, or extra wonton chips on the side. Or dish it out like a casserole alongside a green salad or some roasted vegetables for a full meal. It also pairs well with Asian-inspired sides like sesame cucumber salad, jasmine rice, or stir-fried greens. For a fun twist, spoon it into lettuce cups or roll it up in egg roll wrappers and air fry for crispy crab rangoon egg rolls.

Storage and Reheating Tips

If you have leftovers (and that’s a big if), store them in an airtight container in the fridge for up to 3 days. To reheat, bake in the oven at 175°C (350°F) until warmed through or microwave individual portions. The wonton topping may lose some crispiness, so you can add fresh chips on top before serving. This casserole also freezes well—assemble it ahead of time, freeze before baking, and just thaw overnight in the fridge before cooking as usual.

Perfect for Parties, Holidays, or Just Because

What makes this casserole so great is how crowd-pleasing it is. It’s rich and indulgent enough for holiday dinners and potlucks, but also easy enough to whip up for a cozy night in. You can even make it in advance and just bake when ready. It checks all the boxes: creamy, crunchy, savory, cheesy, and comforting.

Conclusion

Crab Rangoon Casserole brings all the flavors you love in a fun, cozy way. It’s the perfect combination of appetizer and comfort food, and once you try it, it might just earn a permanent spot on your rotation.

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