Description
A creamy, baked dip loaded with lump crab, cheeses, and savory spices—this Crab Rangoon-inspired appetizer is rich, gooey, and made to impress.
Ingredients
Cheesy Crab Rangoon Dip:
8 ounces cream cheese, softened
1/2 cup sour cream
1/2 cup mayonnaise
1 1/2 cups shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
8 ounces lump crab meat, drained and picked over
2 green onions, sliced
Chopped parsley, for garnish (optional)
Wonton chips or crackers, for serving
Instructions
Preheat Oven: Preheat oven to 375°F (190°C).
Mix Base: In a large bowl, mix cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and pepper until smooth.
Add Crab: Gently fold in lump crab meat and sliced green onions.
Bake: Transfer mixture to a small baking dish or oven-safe skillet. Spread evenly and bake for 20–25 minutes, or until hot and bubbly with a golden top.
Garnish & Serve: Garnish with chopped parsley if desired. Serve warm with wonton chips or crackers.
Notes
Spicy Option: Add cayenne pepper or hot sauce for extra heat.
Imitation Crab: Can be used as a budget-friendly alternative.
Homemade Wonton Chips: Cut wonton wrappers into triangles, brush lightly with oil, and bake at 375°F for 5–7 minutes until crisp.
Best served hot but can be reheated gently in the oven or microwave.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Asian-American
