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Crab Rangoon Casserole

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By Katie
February 17, 2026
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If crab rangoon and creamy baked pasta had a very cozy dinner together, this would be the result. This Crab Rangoon Casserole hits all the right notes… creamy, cheesy, savory, and topped with that golden crunchy layer everyone goes for first. It bakes up beautifully and delivers big flavor in every scoop, so you can pull it from the oven with full confidence and zero side-eye from the table.

A plate of creamy crab pasta casserole topped with chopped green onions and crispy crackers, served with a gold fork; a bowl of crackers is in the background.


 

Ingredient Notes + Variations

This recipe leans into classic crab rangoon flavor and folds it into a creamy baked pasta situation. Think tangy cream cheese, a hint of soy and Worcestershire, and plenty of melty cheese with a crispy chip topping for contrast.

  • Penne pasta – Holds the creamy sauce well and gives the casserole structure. Rotini works too.
  • Cream cheese – The backbone of that rangoon flavor. Make sure it’s softened so it blends smoothly.
  • Sour cream – Adds tang and keeps everything extra creamy.
  • Kewpie mayo – Rich and slightly sweet, it deepens the flavor. Regular mayo can step in if needed.
  • Mozzarella cheese – Melts into the sauce and gives that classic stretchy finish.
  • Imitation crab – Easy to chop and mix in. Real crab works if you want to splurge.
  • Green onions – Fresh bite that balances the richness.
  • Soy sauce + Worcestershire – Savory depth that gives the whole dish its rangoon personality.
  • Wonton or pita chips – Crumbled on top for that crunchy finish. Rice seasoning or sweet chili sauce adds a fun pop on top.
Ingredients for a crab rangoon casserole pasta dish arranged on a white surface, including penne pasta, imitation crab, cheeses, green onions, sauces, seasonings, and pita chips, each labeled.

How to Make Crab Rangoon Casserole

This crab rangoon casserole comes together quickly on the stovetop, then finishes in the oven until bubbly and lightly golden. Full measurements live in the printable recipe card below.

Step 1: Preheat Oven + Prep Pan

Preheat oven to 375° F. Grease a 9×13 casserole dish and set aside.

Step 2: Cook Pasta

Boil pasta just under al dente according to package directions. Drain and set aside.

Cooked penne pasta in a colander surrounded by bowls of imitation crab, cream cheese, sauces, butter, and seasonings on a white surface.

Step 3: Build the Creamy Base

In a large skillet, melt butter with garlic and green onions over medium heat for about 1 minute. Stir in cream cheese, sour cream, and Kewpie mayo until smooth.

A frying pan with butter and chopped green onions, surrounded by bowls of imitation crab, soy sauce, and cream cheese on a white countertop.
Large skillet with chopped green onions, mayonnaise, sour cream, and cream cheese. Surrounding bowls contain imitation crab, shredded cheese, soy sauce, and seasoning.
A skillet filled with creamy white sauce sits next to bowls of shredded cheese, imitation crab, seasoning, and a small bowl of soy sauce on a white surface.

Step 4: Add Flavor

Mix in soy sauce, Worcestershire sauce, garlic powder, salt, and black pepper. Stir until everything looks silky.

A skillet with creamy mixture, seasonings, and soy sauce being combined; bowls of shredded cheese and imitation crab meat are nearby.
A skillet filled with creamy white sauce sits on a countertop next to small bowls of shredded cheese and imitation crab meat.

Step 5: Melt the Cheese

Add shredded mozzarella and stir until melted and fully combined.

A skillet with creamy sauce and shredded cheese, next to bowls of imitation crab meat and crushed crackers on a white surface.
A skillet filled with creamy dip mixture sits next to a bowl of imitation crab meat and a bowl of crushed crackers on a white surface.

Step 6: Fold + Assemble

Fold in chopped crab, then the cooked pasta. Spread evenly into the prepared dish.

A skillet filled with creamy dip mixture topped with chunks of imitation crab, with a bowl of broken crackers on the side.
A skillet of creamy pasta with penne and crab, next to a pot of plain penne and a bowl of crushed crackers on a white surface.
A white baking dish filled with penne pasta mixed with a creamy sauce and pieces of imitation crab meat.

Step 7: Top + Bake

Sprinkle crushed wonton or pita chips over the top. Bake 28 to 30 minutes, until hot and just starting to brown. Cool slightly, then serve.

A white baking dish filled with a creamy pasta casserole topped with crushed crackers, ready to be baked.
Baked casserole topped with crushed crackers in a white dish, surrounded by bowls of chopped green onions, crackers, and imitation crab meat on a white surface.
A close-up of a spatula holding a serving of creamy casserole with crushed crackers, above a partially served baking dish.

Tips for Success

  • Soften the cream cheese fully so the sauce blends smooth and creamy.
  • Cook pasta slightly under al dente so it finishes perfectly in the oven.
  • Crush chips into small pieces so every bite gets crunch.
  • Let the casserole sit a few minutes before serving so it sets up nicely.
  • Add a drizzle of sweet chili sauce on top for extra flair.
A plate of creamy baked seafood pasta topped with green onions, served with a gold fork on the side.

What to Serve with Crab Rangoon Casserole

This crab rangoon casserole delivers creamy comfort with just enough crunch to keep things interesting. One pan, big flavor, and a dish that disappears fast. The printable recipe is below. Have a wonderful day, friends!

A plate of creamy pasta salad with penne, imitation crab meat, and chopped green onions, served with a fork.

Crab Rangoon Casserole

Katie Cooksey
Crab Rangoon Casserole combines creamy cheese, savory crab, and pasta in one bubbly baked dish with a crunchy topping. It brings classic takeout flavor into a scoopable, crowd-pleasing casserole.
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Print Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dinner
Cuisine American, Asian
Servings 12
Calories 492 kcal

Ingredients
  

  • 12 oz penne pasta
  • 1 tablespoon salted butter
  • 16 oz cream cheese at room temperature, two 8 oz packages
  • 1 cup sour cream
  • 1/2 cup mayonnaise I used Kewpie
  • 2 cups mozzarella cheese shredded
  • 1/4 cup green onion diced
  • 12 oz imitation crab chopped
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 cup wonton strips or chips crumbled
  • rice seasoning optional, for topping
  • sweet chili sauce optional, for topping

Instructions
 

  • Preheat oven to 375° F. Grease a 9×13 casserole dish and set aside.
  • Bring a large pot of water to a boil. Salt generously and boil the penne pasta just under al dente per packaging directions. Drain and set aside.
  • In a large skillet over medium heat, add butter, garlic, and green onions. Sauté for about 3 minutes.
  • Mix in cream cheese, sour cream, and mayonnaise, stirring until smooth, about 2 minutes.
  • Mix in soy sauce, Worcestershire sauce, salt, black pepper, and garlic.
  • Mix in shredded cheese until melted.
  • Fold in crab, then pasta.
  • Pour evenly into prepared casserole dish.
  • Top with crumbled wontons, then bake for 28-30 minutes, or until it begins to brown.
  • Cool slightly, then serve.

Notes

Storage Instructions

Store leftovers covered in the fridge for up to 4 days. Reheat in the oven at 350° F until warmed through, or microwave individual portions.
You can assemble this casserole ahead, cover tightly, and refrigerate up to 24 hours before baking. Add a few extra minutes to the bake time if it goes in cold.
Freezing works best before baking. Assemble without the chip topping, wrap tightly, and freeze up to 2 months. Thaw overnight in the fridge, add chips, then bake as directed.

Nutrition

Calories: 492kcalCarbohydrates: 42gProtein: 14gFat: 30gSaturated Fat: 14gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 76mgSodium: 770mgPotassium: 186mgFiber: 2gSugar: 4gVitamin A: 813IUVitamin C: 1mgCalcium: 169mgIron: 1mg
Keyword crab casserole, crab rangoon casserole
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Variations

  • Swap imitation crab for real crab meat.
  • Add a pinch of red pepper flakes for gentle heat.
  • Use rotini or shells instead of penne.
  • Stir in a handful of chopped water chestnuts for extra texture.
  • Drizzle sweet chili sauce or sprinkle rice seasoning on top before serving.

More Recipes to Try

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.

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Katie in the Kitchen

Hi, I'm Katie, a professional recipe developer who spends countless hours perfecting recipes so you can know with confidence that what you see is exactly what you’ll get.

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