Description

This creamy, cheesy Crab Rangoon Dip is inspired by the popular appetizer. It’s packed with crab meat, cream cheese, and savory flavors, making it the perfect party dip. Serve it hot with crispy wonton chips, crackers, or veggies for an irresistible snack.

Ingredients

Units Scale

8 oz cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 tsp Worcestershire sauce
1 tsp soy sauce
1 tsp garlic powder
1/2 tsp onion powder
1/4 tsp ground black pepper
1 cup shredded mozzarella cheese (plus extra for topping)
1/4 cup grated Parmesan cheese
8 oz lump crab meat (drained and picked over for shells)
2 green onions, thinly sliced (plus extra for garnish)
Wonton chips, crackers, or vegetables for serving

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Instructions

Preheat oven to 375°F (190°C).
In a large mixing bowl, combine softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, soy sauce, garlic powder, onion powder, and sugar. Mix until smooth and creamy.
Fold in the mozzarella cheese, Parmesan cheese, crab meat, and sliced green onions. Season with salt and pepper to taste.
Transfer the mixture to a greased 8×8-inch baking dish or a small oven-safe skillet.
Bake for 20–25 minutes or until the dip is bubbly and golden on top.
Garnish with extra green onions before serving.
Serve warm with crispy wonton chips, tortilla chips, crackers, or fresh vegetables.

Notes

Use fresh lump crab meat for the best flavor, but canned or imitation crab works in a pinch.
For extra crunch, top the dip with crushed wonton strips or breadcrumbs before baking.
Add a dash of sriracha or hot sauce for a spicy kick.