Description
This Crab Rangoon Dip is a creamy, cheesy, and savory appetizer perfect for parties and gatherings. Combining softened cream cheese, sour cream, mayonnaise, and a blend of flavorful seasonings with shredded mozzarella and lump crab meat, this baked dip is warm and irresistible. Serve it with crispy wonton chips, crackers, or toasted baguette slices for a crowd-pleasing dish with Asian-American flair.
Ingredients
Scale
Dip Mixture
- 8 oz cream cheese, softened
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon sugar
- 1 green onion, finely chopped
- 1 cup shredded mozzarella cheese
- 8 oz lump crab meat (fresh, canned, or imitation), chopped
Instructions
- Preheat the Oven: Set your oven to 375°F (190°C) to ensure it reaches the ideal temperature for baking the dip evenly.
- Prepare the Cream Cheese Base: In a medium bowl, beat the softened cream cheese until smooth and creamy. This creates a perfect foundation for your dip.
- Mix in Flavorings: Add sour cream, mayonnaise, Worcestershire sauce, soy sauce, garlic powder, onion powder, and sugar to the bowl. Mix thoroughly until all ingredients are well combined and smooth.
- Fold in Additional Ingredients: Gently fold in the finely chopped green onion, shredded mozzarella cheese, and lump crab meat, ensuring an even distribution throughout the mixture without breaking up the crab too much.
- Transfer to Baking Dish: Spoon the mixture into a small baking dish or an oven-safe skillet, smoothing the top evenly.
- Bake the Dip: Place the dish in the preheated oven and bake for 20–25 minutes, or until the dip is hot, bubbly, and edges turn golden brown.
- Serve Warm: Remove from the oven and serve the Crab Rangoon Dip warm with crispy wonton chips, crackers, or toasted baguette slices for dipping.
Notes
- For extra cheesy goodness, sprinkle additional shredded mozzarella on top before baking.
- To make crispy wonton chips, cut wonton wrappers into triangles, lightly brush with oil, and bake at 375°F for 6–8 minutes until golden and crisp.
- Fresh lump crab meat adds the best flavor, but canned or imitation crab can be used as economical alternatives.
