Crab Rangoon Dip
A creamy, savory appetizer dip inspired by the classic Chinese-American crab rangoon. Made with cream cheese, crab meat, and a touch of sweetness, perfect for serving with wonton chips or crackers.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 8 oz cream cheese, softened
- 0.5 cup sour cream
- 0.5 cup mayonnaise
- 1 cup imitation crab meat, finely chopped
- 0.25 cup green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon sugar
- 0.5 teaspoon garlic powder
- 0.25 teaspoon black pepper
- 0.25 cup shredded mozzarella cheese (optional, for topping) optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth.
- Stir in chopped crab meat, green onions, minced garlic, soy sauce, Worcestershire sauce, sugar, garlic powder, and black pepper until well combined.
- Transfer mixture to a greased 8-inch baking dish and spread evenly.
- Sprinkle shredded mozzarella cheese on top, if using.
- Bake for 20 minutes, or until the dip is bubbly and the top is lightly golden.
- Remove from oven and let cool for 5 minutes before serving.
- Serve warm with wonton chips or crackers.
Notes
For best results, use full-fat cream cheese and sour cream. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.