Crab Rangoon Dip
This creamy, cheesy Crab Rangoon Dip brings the flavors of your favorite Chinese takeout appetizer into a delicious, shareable dip. Made with crab meat, cream cheese, and mozzarella, it’s a warm, savory treat that’s perfect for parties, game nights, or cozy evenings at home.
Equipment
- Mixing Bowl
- Spatula
- Hand Mixer
- Oven
- Baking dish
Ingredients
Main Ingredients
- 8 oz cream cheese softened
- 1 cup crab meat cooked
- ½ cup sour cream
- ¼ cup green onions chopped
- 1 tsp garlic powder
- 1 tsp Worcestershire sauce
- ½ tsp soy sauce
- 1 cup shredded mozzarella cheese
- chips or crackers for serving
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, soften the cream cheese until smooth.
- Add sour cream and crab meat. Mix well using a spatula or hand mixer until combined.
- Stir in chopped green onions, garlic powder, Worcestershire sauce, and soy sauce. Mix until evenly blended.
- Fold in shredded mozzarella cheese gently to incorporate it throughout the dip.
- Transfer the mixture to a baking dish and spread evenly.
- Bake for 20–25 minutes, or until the top is golden brown and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Serve warm with chips, crackers, or fresh vegetables.
Notes
For a lighter version, use low-fat cream cheese and sour cream. You can also add red pepper flakes or diced jalapeños for a spicy twist. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months.