🦀 Crab Rangoon Dip (Hot & Creamy – Just Like the Appetizer!)
This warm, cheesy dip has all the flavors of classic crab rangoons — creamy filling, sweet crab, garlic, and green onions — baked into a scoopable party favorite.
🧀 Ingredients
Base
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8 oz (225 g) cream cheese, softened
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½ cup sour cream
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½ cup mayonnaise
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1 tsp garlic powder (or 2 cloves fresh minced garlic)
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1 tsp Worcestershire sauce
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½ tsp soy sauce
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1–2 tsp sugar (optional, for that takeout-style sweetness)
Crab & Flavor
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1 cup lump crab meat (fresh, canned, or imitation), drained well
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2 green onions, thinly sliced
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1 cup shredded mozzarella (or mozzarella + Monterey Jack blend)
Topping (Optional but Recommended)
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Extra shredded cheese
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Chopped green onions
🔥 Instructions
1️⃣ Prep
Preheat oven to 375°F (190°C). Lightly grease a small baking dish (8×8 works well).
2️⃣ Mix
In a bowl, beat cream cheese until smooth.
Stir in sour cream, mayo, garlic, Worcestershire, soy sauce, and sugar.
Fold in crab meat, green onions, and shredded cheese.
3️⃣ Bake
Spread mixture into baking dish.
Top with a little extra cheese.
Bake 20–25 minutes, until hot and bubbly with lightly golden edges.
4️⃣ Serve
Let rest 5 minutes before serving.
🥟 What to Serve It With
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Wonton chips (cut wrappers into triangles & bake at 375°F for 6–8 min)
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Toasted baguette slices
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Tortilla chips
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Celery sticks or bell pepper slices
💡 Pro Tips
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For extra “Chinese takeout” flavor, add 1–2 teaspoons sesame oil.
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Want it spicy? Add sriracha or a pinch of red pepper flakes.
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Make ahead: Assemble, refrigerate, and bake when ready.
If you’d like, I can also give you:
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🥢 A slow cooker version
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🌶️ A spicy jalapeño version
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🥶 A cold (no-bake) version
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🦀 A restaurant-style copycat version
Just tell me which one!