Turn your favorite Chinese food appetizer into a hotdish. Pasta, crab, cream cheese, wontons – it doesn’t get much better than this!

Crab rangoon hotdish: The Chinese takeout appetizer makes an awesome hotdish!

I’m all about hotdish, in any way, shape or form.

But the same old hotdish recipes get circulated online over and over and over again.

After all, who needs another tater tot hotdish recipe?

Which is why I get excited to try new and unique hotdishes. Like this crab rangoon hotdish, inspired by crab rangoons – the crispy, cheesy, crabby Chinese appetizer.

What Are Crab Rangoons?

If you’ve never had a crab rangoon, you’re missing out.

They’re similar but slightly less common than cream cheese wontons, the popular Chinese take-out appetizer consisting of a savory cream cheese mixture stuffed inside a crispy wonton shell.

The difference is in the filling: Cream cheese wonton filling consists mostly of cream cheese, while crab rangoons add crab, cheddar cheese, and spices.


Crab rangoon hotdish: Pasta, crab, cream cheese - does it get any better?

About The Recipe: Crab Rangoon Hotdish

Most of the flavors of crab rangoons are represented in this hotdish: Crab, cream cheese, cheddar cheese, green onion, seasonings, and crispy wonton wrappers.

But instead of being stuffed into a wonton wrapper and deep fried, these ingredients are mixed with pasta and baked. 

This recipe is inspired by HyVee’s cheesy crab rangoon pasta casserole.

If you’re looking for a totally delicious and unique hotdish recipe, you have to try this! If you like crab rangoons, I can all but guarantee that you’ll love this hotdish.

Crab rangoon hotdish: A Chinese spin on hotdish - click through for recipe!

More Hotdish Recipes

If you’re a fan of midwestern hotdish, I’ve got you covered! Each of these hotdish recipes will feed a crowd – and as a bonus, they’re all budget-friendly:

Like imitation crab? Try making these imitation crab cakes – a budget-friendly substitute to traditional crab cakes.

Crab rangoon hotdish: The Chinese takeout appetizer makes an awesome hotdish!

Crab Rangoon Hotdish

Yield: 8 servings
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Don't skip the crispy wonton topping! You can also make wonton crackers that serve as a hotdish scoop.


  • 16-ounce package egg noodles
  • 8-ounce package cream cheese, softened
  • 3/4 cup sour cream
  • 2 teaspoons garlic powder
  • 2 tablespoons soy sauce
  • 1 teaspoon Old Bay seasoning
  • 1 chicken bouillon cube, dissolved in 1/4 cup hot water
  • 1 tablespoon white granulated sugar
  • 1 pound imitation crab meat, chopped
  • 1 medium yelllow onion, finely chopped
  • 1 1/2 cups shredded cheddar cheese
  • Chopped green onions, for topping

For wonton crisps

  • 12 wonton wrappers (or 6 egg roll wrappers)
  • Olive oil


  1. Cook pasta according to package directions, to al dente. Don't overcook the pasta. Drain and rinse with cold water. Set aside.
  2. In a large mixing bowl, combine cream cheese, sour cream garlic powder, soy sauce, dissolved chicken bouillon, and sugar.
  3. Add pasta to the sauce, and add crab, onion, and cheddar cheese. Stir to combine.
  4. Place pasta in a large casserole dish. Bake in 350F oven for 20 minutes, until heated through. Top with green onions and wonton crisps.
  5. To make wonton crisps: Heat oven to 375F. Lightly coat a baking sheet with olive oil. Coat wonton or egg roll wrappers with olive oil. They should be coated but not saturated with oil. Cut wrappers into thin strips. Bake for 8 to 10 minutes, until toasted and light golden brown.

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