Crab Rangoon Dip
This warm, cheesy Crab Rangoon Dip packs all the flavor of your favorite takeout crab rangoons into one creamy, crowd-pleasing dish. Tangy cream cheese, sweet crab, green onions, and melty cheese are baked until hot and bubbly—perfect with wonton chips, crackers, or veggies.
Ingredients
- 8 oz cream cheese softened; full-fat for best texture
- 1/2 cup sour cream or plain Greek yogurt
- 1/4 cup mayonnaise
- 1 1/2 cups crab meat about 8 oz; lump, claw, or imitation crab; chopped and well-drained if canned
- 1 cup mozzarella cheese shredded, divided
- 1/2 cup cheddar or Monterey Jack cheese shredded
- 3 green onions thinly sliced (white and green parts), plus extra for garnish
- 2 cloves garlic minced
- 1 tablespoon Worcestershire sauce
- 1 1/2 teaspoons soy sauce low-sodium if possible
- 1 teaspoon sugar
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper
- 1/4 teaspoon garlic powder optional, for extra flavor
- 1/4 teaspoon onion powder
- 1-2 teaspoons fresh lemon juice to taste
- crushed red pepper flakes pinch, optional, for a gentle kick
- cooking spray or oil for greasing the baking dish
- wonton chips, tortilla chips, pita chips, crackers, sliced baguette, or veggie sticks for serving
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease an 8×8-inch baking dish, a 9-inch pie plate, or a similar small casserole dish with cooking spray or a thin coat of oil.
- In a medium mixing bowl, add the softened cream cheese, sour cream, and mayonnaise. Beat with a hand mixer or stir with a sturdy spatula until smooth and creamy, with no large lumps of cream cheese. If the cream cheese is too firm, microwave it for 10–15 seconds at a time until soft but not melted.
- Add the Worcestershire sauce, soy sauce, sugar, minced garlic, onion powder, salt, black pepper, lemon juice, garlic powder (if using), and a pinch of red pepper flakes (if using) to the cream cheese mixture. Stir well and taste a little on a cracker; it should taste slightly salty and tangy, as the flavors will mellow once the crab and cheese are added.
- Gently fold in the chopped crab meat, sliced green onions, 1/2 cup of the shredded mozzarella, and all of the shredded cheddar or Monterey Jack cheese. Try not to mash the crab too much so you keep some nice pieces in the dip.
- Transfer the crab mixture to the prepared baking dish and spread it into an even layer.
- Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the dip. If you like an extra cheesy top, add up to an additional 1/4 cup cheese.
- Bake for 20–25 minutes, or until the edges are bubbling and the top is lightly golden. For a more browned, restaurant-style top, switch the oven to broil for 1–2 minutes at the end, watching closely so it doesn’t burn.
- Remove the dip from the oven and let it rest for 5–10 minutes to thicken slightly. Garnish with extra sliced green onions and a small squeeze of lemon, if desired. Serve warm with wonton chips, crackers, sliced baguette, or veggie sticks.
Notes
For a cold version, skip baking, cover, and chill the mixed dip (without the extra topping cheese) for at least 2 hours before serving. For a lighter dip, you can use Greek yogurt in place of sour cream. Store leftovers covered in the refrigerator for up to 3–4 days. The unbaked dip can be frozen for up to 2 months in a freezer-safe dish; thaw overnight in the fridge before baking and add 5–10 minutes to the bake time if starting from chilled.
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