Description
Crab Rangoon Dip is a creamy, cheesy appetizer inspired by classic crab rangoon, made with cream cheese, crab meat, garlic, and green onions, then baked until hot and bubbly. Perfect for dipping with wonton chips, crackers, or toasted baguette slices.
Ingredients
- 8 oz cream cheese, softened
- 1 cup sour cream
- 1 cup lump crab meat (fresh or canned, drained)
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 green onions, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt (adjust to taste)
- Wonton chips, crackers, or toasted baguette slices for serving
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a small baking dish.
- In a large bowl, beat cream cheese and sour cream until smooth and creamy.
- Stir in crab meat, mozzarella, cheddar, green onions, garlic, Worcestershire sauce, soy sauce, salt, and pepper until well combined.
- Spread mixture evenly into the prepared baking dish.
- Bake for 20–25 minutes, or until hot, bubbly, and lightly golden on top.
- Let cool slightly before serving. Serve warm with wonton chips or crackers.
Notes
- For extra flavor, add 1 teaspoon sesame oil.
- You can substitute imitation crab if preferred.
- Broil for 1–2 minutes at the end for a more golden top.
- Leftovers can be refrigerated for up to 3 days and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American-Chinese