Description

Crab Rangoon Dip is a creamy, cheesy, and savory dip inspired by the classic Crab Rangoon appetizer. This dip features the delicious combination of crab, cream cheese, and a hint of garlic and green onions, all baked to bubbly perfection. Serve it with crackers, chips, or veggies for the perfect party appetizer!

Ingredients

8 oz cream cheese (softened)
1 cup crab meat (imitation or real), chopped
1/2 cup sour cream
1 tablespoon mayonnaise
1 teaspoon garlic powder
1 tablespoon Worcestershire sauce
2 green onions, chopped
1 cup shredded mozzarella cheese
1 tablespoon soy sauce (optional, for extra flavor)
1 teaspoon lemon juice (optional)
1/2 cup grated Parmesan cheese

1 tablespoon chopped fresh parsley (optional, for garnish)

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Instructions

Preheat your oven to 375°F (190°C). Grease a small baking dish (like an 8×8-inch) with cooking spray or butter.
In a medium bowl, combine the softened cream cheese, sour cream, mayonnaise, Worcestershire sauce, garlic powder, soy sauce (if using), and lemon juice (if using). Stir until smooth and well combined.
Add the chopped crab meat and green onions to the cream cheese mixture. Stir gently to incorporate.
Spread the mixture into the prepared baking dish, smoothing the top with a spatula.
Sprinkle the shredded mozzarella cheese and grated Parmesan cheese evenly over the top of the dip.
Bake for 20-25 minutes, or until the dip is bubbly and the cheese is golden and melted.
Once baked, remove from the oven and garnish with fresh parsley, if desired.

Serve warm with crackers, tortilla chips, or fresh vegetables for dipping.

Notes

For a little extra crunch, you can sprinkle a handful of crushed wonton chips over the top of the dip before baking.
If you prefer a more intense crab flavor, you can add more crab meat or use real crab instead of imitation crab.
This dip can be made ahead of time and stored in the fridge for up to 2 days. Just bake it when you’re ready to serve.