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Crab Rangoon Dip Recipe

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★★★★★

4.5 from 85 reviews

This creamy and savory Crab Rangoon Dip is a delightful appetizer that combines cream cheese, sour cream, and mayonnaise with flavorful seasonings, cheeses, and succulent lump crab meat. Baked to golden perfection and served warm with crispy wonton chips or crackers, it is perfect for parties and gatherings.

Ingredients

Scale

Dip Ingredients

  • 8 oz cream cheese, softened
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon garlic powder
  • 1 teaspoon soy sauce
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 8 oz lump crab meat, picked over for shells
  • 2 green onions, thinly sliced

Serving

  • Wonton chips or crackers, for serving

Instructions

  1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip and ensure even cooking.
  2. Mix Base Ingredients: In a large bowl, combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, soy sauce, onion powder, and black pepper. Mix thoroughly until the mixture is smooth and creamy.
  3. Add Cheeses and Crab: Gently fold in the shredded mozzarella, grated Parmesan cheese, lump crab meat, and thinly sliced green onions to create a uniform mixture without breaking up the crab meat too much.
  4. Prepare Baking Dish: Transfer the combined mixture into a greased 8×8-inch baking dish. Smooth the top evenly to ensure consistent baking.
  5. Bake the Dip: Place the baking dish in the preheated oven and bake for 20 to 25 minutes, or until the mixture is bubbly and the top turns golden brown.
  6. Serve: Remove the dip from the oven and serve warm with crispy wonton chips or crackers for dipping.

Notes

  • Make sure to pick over the crab meat carefully to remove any shells before mixing.
  • You can substitute lump crab meat with imitation crab if desired, though flavor will vary.
  • For an extra kick, add a dash of hot sauce or crushed red pepper flakes to the dip mixture.
  • Wonton chips can be store-bought or homemade by frying or baking wonton wrappers until crisp.
  • Leftover dip can be refrigerated for up to 3 days and reheated before serving.

Keywords: Crab Rangoon Dip, Crab Dip, Party Dip, Appetizer, Baked Dip, Cream Cheese Dip, Seafood Dip

Find it online: https://yumwithmia.com/crab-rangoon-dip-recipe/