Crab Rangoon Scalloped Potatoes are the ultimate comfort food mashup that brings together creamy potatoes and the rich crab filling you normally find inside crispy wontons. This dish is layered with tender potatoes, a seasoned cream sauce, and a cheesy crab mixture that melts into every bite. It is indulgent, flavorful, and perfect for holidays, potlucks, or any cozy dinner. If you love scalloped potatoes and Crab Rangoon, this recipe gives you the best of both worlds.

The creamy crab filling adds a delicious savory sweetness that pairs beautifully with thinly sliced potatoes. Instead of wrapping the filling in wonton skins, it bakes into the potatoes and creates a rich, velvety texture that tastes restaurant quality. Every bite is comforting, cheesy, and full of flavor. It is a fun twist on traditional scalloped potatoes that feels familiar yet exciting.

This recipe also reheats very well, which makes it great for meal prep or entertaining. You can prepare it ahead of time, keep it chilled, and bake it right before serving for maximum freshness. The flavors develop even more as it sits, making leftovers taste even better the next day. It is an easy way to impress guests without extra stress in the kitchen.

Crab Rangoon Scalloped Potatoes also allow for a lot of creativity. You can keep it classic with simple seasonings or enhance it with shallots, green onions, or extra spices based on your taste. The creamy base can be made lighter or richer depending on the dairy you choose. It is a flexible recipe that always turns out comforting and satisfying.

One of my favorite parts about this dish is the layer of cheese and crab that melts beautifully into the soft potatoes. The top becomes golden and slightly crispy, while the center stays soft and creamy. It gives you the same comforting bite you get from baked scalloped potatoes but with a flavorful twist. It feels special enough for holidays and simple enough for any weeknight dinner.

This dish is also a crowd pleaser because it brings together flavors people already love. Crab Rangoon has a nostalgic, craveable quality and pairing it with scalloped potatoes creates a side dish that stands out on any table. It is perfect for Thanksgiving, Christmas, potlucks, or date nights at home. As long as you love creamy, cheesy, savory dishes, this recipe will be an instant favorite.

Substitutions

Crab:
Use real lump crab for the best flavor, or imitation crab for a more budget friendly option. Canned crab works if drained well.

Dairy:
Swap heavy cream with half and half or whole milk for a lighter version. Cream cheese can be replaced with mascarpone or a dairy free alternative.

Cheese:
Cheddar, mozzarella, or Monterey Jack all work. For extra richness, use a blend of cheeses.

Potatoes:
Russet or Yukon Gold work best, but you can use red potatoes for a softer texture. A mandoline makes slicing easier, but a sharp knife works too.

Aromatics:
You can replace green onions with chives or shallots. Add garlic powder or onion powder if you prefer deeper flavor.

Print

Crab Rangoon Scalloped Potatoes

Recipe by Julia Vuong

5.0 from 1 vote

Course: AppetizersCuisine: American, Chinese

Servings

4

servings

Prep time

15

minutes

Cooking time

1

hour 

10

minutes

Total time

1

hour 

25

minutes

Ingredients

• 2 2 large sized russet potatoes

• 1 cup 1 milk

• 1/2 cup 1/2 heavy cream

• 4 oz 4 cream cheese

• 3 3 shredded imitation crab sticks

• 1 tbsp 1 flour

• 2 tbsp 2 butter

• 1 tsp 1 soy sauce

• 1 tsp 1 garlic powder

• 1 tsp 1 chili flakes

• 1/2 tsp 1/2 paprika

• 1/2 tsp 1/2 black pepper

• 1/3 cup 1/3 mix of mild cheddar and mozzarella shredded cheese

• 2 tbsp 2 sliced green onions

• Toppings

• sweet chili sauce

• sliced green onions

• wonton skins

• neutral oil to fry wonton skins

Directions

• Prep
  Preheat oven to 375°F.
  Peel potatoes, then slice into ⅛-inch thin rounds using a mandoline or knife.
• Make the Cream Sauce
  In a small saucepan, melt 2 tbsp butter over medium heat.
  Add 1 tbsp flour and whisk for 1 minute.
  Slowly pour in the milk and cream while whisking to prevent lumps.
  Add soy sauce, paprika, black pepper, chili flakes, and garlic powder.
  Simmer for 1–2 minutes until slightly thickened, then add in the shredded cheeses and cream cheese. Whisk until smooth.
  Add in the imitation crab and green onions.
  
• Layer
  Add a scoop of the cream sauce at the bottom of the baking dish.
  Add a layer of potatoes, overlapping slightly.
  Pour a bit of sauce over the layer.
  Repeat layers until everything is used, finishing with sauce on top.
  (Optional) Sprinkle remaining cheese on top.
• Bake
  Cover with foil and bake 30 minutes.
  Remove foil and bake an additional 30–40 minutes until golden and potatoes are fork tender.
  Optional: Broil on high for 1-2 minutes until the cheese top is browned and bubbly, but make sure to watch very carefully as it can burn fast.
  Let rest 5–10 minutes before serving.
• Fry the Wonton Skins
  Heat up a pan with neutral oil to 350F degrees. Fry the wonton skins until lightly golden brown.
• Serve
  Garnish with a drizzle of sweet chili sauce, sliced green onions, and crushed fried wonton skins.
• Enjoy!