Description
Cheesy Crab Rangoon Dip is a creamy, savory appetizer blending rich cream cheese, mozzarella, Parmesan, and succulent lump crab meat with Asian-inspired seasonings. Baked until hot and bubbly with golden edges, this dip is perfect for parties and pairs wonderfully with chips or sliced baguette.
Ingredients
Scale
Dip Base
- 8 ounces cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 teaspoon soy sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon sugar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Cheese & Crab
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 8 ounces lump crab meat, drained and picked over
Garnishes (Optional)
- 2 green onions, thinly sliced
- Extra shredded cheese and green onions for topping
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dip.
- Mix Base Ingredients: In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, soy sauce, garlic powder, Worcestershire sauce, sugar, salt, and pepper. Mix thoroughly until the mixture is smooth and creamy without any lumps.
- Add Cheese and Crab: Gently fold in the shredded mozzarella, grated Parmesan, lump crab meat, and thinly sliced green onions until everything is evenly combined.
- Transfer to Baking Dish: Spoon the mixture into a greased 8×8-inch baking dish or any similar oven-safe dish. Smooth the top surface and sprinkle with extra shredded cheese and additional green onions if desired for garnish.
- Bake: Place the baking dish in the preheated oven and bake for 20 to 25 minutes. Bake until the dip is hot, bubbly, and has golden edges, indicating it is fully cooked and ready to serve.
- Cool and Serve: Remove from the oven and allow the dip to cool slightly for a few minutes before serving. This makes it easier to scoop and enhances flavor.
- Serving Suggestion: Serve warm with wonton chips, tortilla chips, or sliced baguette for dipping.
Notes
- You can prepare this dip up to 1 day ahead of time and refrigerate it until ready to bake.
- For best flavor, use real lump crab meat, but imitation crab can be substituted if preferred.
- Keep an eye on the edges during baking to avoid over-browning.
