Crab Rangoon Dip

A warm, cheesy appetizer that captures the flavors of classic crab rangoon in a shareable dip, perfect for parties and gatherings.

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Prep Time 10

Cook Time 22

Total Time 32

Servings: 8 servings

Course: Appetizer, Snack

Cuisine: American, Fusion

Calories: 250

Ingredients Method Notes

Ingredients

For the dip

8 oz cream cheese, softened Leave on the counter for about 30 minutes or microwave for a few seconds (do not melt).
1/2 cup sour cream Can substitute with Greek yogurt.
1 to 1 1/2 cups crab meat, drained and picked over Use refrigerated lump crab meat or well-drained canned crab.
2 pieces green onions, thinly sliced
1 small clove garlic, grated or minced
1 to 2 teaspoons soy sauce Start with a small amount.
1 teaspoon Worcestershire sauce Optional but adds nice flavor.
1 to 2 teaspoons sugar or honey Adds a touch of sweetness.
Black pepper to taste
1/2 cup shredded mozzarella Optional topping.

Method

Preparation

Preheat your oven to 375°F (190°C).
In a bowl, stir together the softened cream cheese and sour cream until smooth.
Mix in the crab, green onions, garlic, soy sauce, Worcestershire sauce, sugar, and black pepper.
Spoon the mixture into a small baking dish and smooth the top.
If using, sprinkle shredded mozzarella on top.

Baking

Bake in the preheated oven for 18 to 22 minutes, until the dip is hot and bubbly.
Let it sit for 5 minutes before serving.

Notes

This dip can be made ahead of time. Mix the ingredients, cover, and refrigerate until ready to bake. Plan for an extra 5 to 10 minutes bake time if cooking from cold. It also reheats well in the oven or microwave.