Description
Crab Rangoon Dip is a creamy, cheesy appetizer inspired by the flavors of classic crab rangoon. This easy-to-make dip combines lump crab meat with cream cheese, sour cream, and a blend of seasonings baked to bubbly perfection. Ideal for parties or casual gatherings, it pairs beautifully with wonton chips, crackers, or sliced baguette.
Ingredients
Scale
Dip Base
- 8 oz cream cheese (softened)
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Cheeses and Crab
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 8 oz lump crab meat (drained and picked over)
Garnish
- 2 green onions (thinly sliced)
- Chopped chives or green onions for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Mix Base Ingredients: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir thoroughly until the mixture is smooth and well blended.
- Add Seasonings: Mix in Worcestershire sauce, soy sauce, garlic powder, onion powder, and black pepper, ensuring they are evenly incorporated into the creamy base.
- Fold in Cheeses and Crab: Gently fold the shredded mozzarella, grated Parmesan, lump crab meat, and thinly sliced green onions into the mixture until evenly combined, taking care not to overmix.
- Prepare to Bake: Transfer the dip mixture to a greased 8×8-inch baking dish or an oven-safe skillet. Spread the mixture evenly to ensure uniform cooking.
- Bake the Dip: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the dip is hot, bubbly, and lightly golden on top.
- Cool and Garnish: Let the dip cool for 5 minutes out of the oven. Then, garnish with chopped chives or additional green onions if desired.
- Serve: Serve the warm Crab Rangoon Dip with wonton chips, crackers, or sliced baguette for dipping.
Notes
- Use real lump crab meat for the best flavor, though imitation crab can be used if necessary.
- This dip can be made ahead of time and refrigerated; simply bake it when ready to serve.
