Description
Crab Rangoon Dip is a creamy, flavorful appetizer combining cream cheese, sour cream, mayonnaise, and generous amounts of lump crab meat with a blend of savory seasonings. Baked until bubbly and golden on top, this dip is perfect for parties and pairs wonderfully with wonton chips, crackers, or sliced baguette.
Ingredients
Scale
Dip Base
- 8 oz cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
Seasonings
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
Cheeses
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
Seafood & Garnish
- 8 oz lump crab meat, drained and picked over
- 2 green onions, thinly sliced
- Chopped chives or green onions for garnish (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s hot and ready to bake the dip evenly.
- Mix Creamy Base: In a medium mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir together until the mixture is smooth and well blended, forming a creamy base.
- Add Seasonings: Blend in Worcestershire sauce, soy sauce, garlic powder, onion powder, and black pepper. Mix well to evenly distribute the savory flavors throughout the base.
- Incorporate Cheeses and Crab: Fold in shredded mozzarella, grated Parmesan, lump crab meat, and thinly sliced green onions. Be gentle to combine everything evenly without breaking up the crab too much.
- Transfer to Baking Dish: Grease an 8×8-inch baking dish or an oven-safe skillet. Spread the dip mixture evenly in the dish, smoothing the top for even baking.
- Bake the Dip: Place the dish in the preheated oven and bake for 20–25 minutes, or until the dip is hot, bubbly, and lightly golden on top.
- Cool and Garnish: Remove the dip from the oven and let it cool for 5 minutes. Garnish with chopped chives or additional green onions if desired.
- Serve: Serve the warm Crab Rangoon Dip with wonton chips, crackers, or sliced baguette for dipping.
Notes
- Use real lump crab meat for best flavor and texture, but imitation crab can be used if necessary.
- This dip can be prepared ahead of time and refrigerated. Just bake it fresh when ready to serve.
- For a lighter version, consider using low-fat cream cheese and reduced-fat sour cream.
- Pair with a variety of dippers such as wonton chips or fresh baguette slices for different textures.
