The Best Crab Rangoon Dip (Hot, Creamy and Easy)
This easy crab rangoon dip combines cream cheese, tender crabmeat, mozzarella, scallions, and classic takeout-inspired seasonings. Bake it until hot and bubbly, drizzle with sweet chili sauce, and serve with crispy wonton chips for an irresistible party appetizer.
- Prep Time: 10 MINUTES
- Cook Time: 25 MINUTES
- Total Time: 35 minutes
- Yield: 6-8 SERVINGS 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Chinese Inspired
Ingredients
Scale
- 8 ounces full-fat block cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 teaspoon Worcestershire sauce
- 1 teaspoon low-sodium soy sauce
- 1 teaspoon powdered sugar
- 1 clove garlic, finely minced
- ½ teaspoon garlic powder
- ¼ teaspoon ground black pepper
- 8 ounces lump, canned, or imitation crabmeat, drained and chopped
- 3 green onions, thinly sliced and divided
- 1 cup shredded mozzarella cheese, divided
- ¼ cup sweet chili sauce, for serving
- Wonton chips, for serving
Instructions
- Preheat the oven to 375°F. Lightly grease an 8-inch baking dish or small oven-safe skillet.
- Add the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, soy sauce, powdered sugar, minced garlic, garlic powder, and black pepper to a large mixing bowl.
- Beat the ingredients with an electric hand mixer until the cream cheese base is smooth and creamy.
- Set aside approximately one-third of the sliced green onions for garnishing. Gently fold the crabmeat, remaining green onions, and ½ cup of shredded mozzarella into the cream cheese mixture.
- Spread the crab mixture evenly in the prepared baking dish. Sprinkle the remaining ½ cup of mozzarella over the top.
- Bake for 20 to 25 minutes, or until the dip is hot and bubbling around the edges.
- For a golden cheese topping, broil the dip for one to two minutes. Watch it carefully to prevent burning.
- Drizzle the hot dip with sweet chili sauce and scatter the reserved green onions over the top.
- Serve immediately with crispy wonton chips.
Notes
- Soften the cream cheese before mixing to prevent lumps.
- Drain the crabmeat thoroughly so the dip does not become watery.
- Imitation crab produces the slightly sweet flavor commonly found in restaurant crab rangoons.
- Taste the mixture before adding salt. The crab, soy sauce, Worcestershire sauce, and cheese already contain sodium.
- For a spicy crab rangoon dip, add one teaspoon of sriracha or a pinch of crushed red pepper.
- Assemble the dip up to 24 hours ahead, cover it, and refrigerate. Add approximately five minutes to the baking time when baking it cold.
- Refrigerate leftovers in an airtight container for up to three days.
- Nutrition information does not include wonton chips.
Find it online: https://www.firsthomelovelife.com/crab-rangoon-dip/