crab rangoon dip

Crab Rangoon Dip is a great appetizer for a weekend at home! You can also make this into a party appetizer to share with all your family and friends!

Crab Rangoon Dip

lump crab meat

cream cheese -

mozzarella cheese

sour cream

mayonnaise

garlic

lemon juice

Worcestershire sauce

soy sauce

black pepper

scallions

Preheat the oven to 350 degrees F. 

In a large mixing bowl, add all ingredients,...

In a large mixing bowl, add all ingredients, except for the scallions, and stir to thoroughly combine. 

Transfer to a greased 2-quart oval baking dish,...

Transfer to a greased 2-quart oval baking dish, or 9x9 baking dish. 

Bake for 20-25 minutes or until hot and...

Bake for 20-25 minutes or until hot and bubbly. 

Remove from the oven, garnish with chopped scallions.

Serve hot with pita bread, pita chips, toasted...

Serve hot with pita bread, pita chips, toasted baguette, or baked wontons.

This Crab Rangoon Dip is everyone’s favorite Chinese appetizer in dip form. Loaded with crab and a killer cheese mixture, perfect served with toasted sourdough for dipping.

Sourdough bread (,

extra virgin olive oil

cream cheese,

Monterey Jack cheese, divided

Parmesan cheese

scallions,

orange juice

Sriracha

garlic powder

salt and pepper,

crab meat

Preheat oven to 425 degrees F. Coat a baking sheet with nonstick spray.

Place sourdough pieces on the baking sheet. Lightly brush the bread with olive oil on both sides. Transfer to the oven and bake until golden brown and crisp, about 5-6 minutes; let cool and set aside.

Lightly coat a 9-inch baking dish or cast iron skillet with nonstick spray.

In a large bowl, combine cream cheese, mayonnaise and sour cream. Stir in 1/2 cup of the Monterey Jack cheese, Parmesan, scallions, Worcestershire, soy sauce, orange juice, Sriracha and garlic powder; and a little sprinkle of salt and pepper to taste. Gently fold in the lump crab meat.

Spread crab mixture into the prepared baking dish; sprinkle with remaining 1/2 cup Monterey Jack cheese.

Place into oven and bake until bubbly and golden, about 20-25 minutes.

Serve immediately with the sourdough chips.

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This hot and creamy crab rangoon dip is loaded with flavor and is a perfect appetizer to serve with your favorite dip. Low carb

Baked Crab Rangoon Dip

packages cream cheese,

Half ‘n Half or heavy cream

Worcestershire Sauce

brown sugar

½ lemon

crab

scallions (light green & white parts only, thinly sliced, divided)

Garnish (optional:)

Smoked paprika

Sweet & Sour Sauce (homemade, see recipe or store bought)

Wonton Chips (for serving. See recipe.)

Adjust oven rack to middle position and heat oven to 350°F. Spray a medium baking dish with nonstick spray.

Place cream cheese, Half ‘n Half, Worcestershire Sauce, soy sauce, brown sugar and lemon juice in a medium bowl. Beat with an electric mixer until smooth, 1-2 minutes.

Fold in the crab meat and ½ of the sliced scallions.

Taste and season as desired.

Turn the mixture into the prepared baking dish, sprinkle with smoked paprika and bake at 350°F about 20-25 minutes or until bubbly throughout.

Sprinkle with the remaining scallions and drizzle with Sweet &amp; Sour Sauce.

Serve with Baked Wonton Chips

Enjoy!

Boyfriend wanted a “hot dip” for the Daytona 500.  I quickly search edand found this recipe, since he loves crag Rangoon.  I had most of the ingredients on hand. After a quick run to the grocery, and 30 minutes later, we had this dip ready.  We love it!

Hubby and I love crab Rangoon's and this is THE best! I prepared in the morning, refrigerated for a day so the flavors could meld together, then baked that evening. Our guests raved over it and I had to share the recipe. Thank you for this hit! Will be making it again for sure!!

This Easy Crab Rangoon Dip Recipe is a delicious twist on classic crab dip, combining creamy cheese, succulent crab meat, and a hint of spice for a flavorful appetizer.

Easy Crab Rangoon Dip Recipe (Hot Crab Dip)Ingredients Recipe

oz cream cheese, room temperature

lime juice

mozzarella cheese,

white crab meat, drained

chives

¼ tsp red pepper flakes

Salt and pepper

Preheat the oven

Mix Creamy Base

In a medium-sized bowl, combine cream cheese, mayonnaise, sour cream, Worcestershire sauce, lime juice, red pepper flakes, salt, and pepper until smooth.

Add Cheese and Crab

Fold in ¾ cup mozzarella, ¼ cup parmesan cheese, crab meat, garlic powder, and chives until well combined.

Bake

Transfer the mixture to a baking dish, top with remaining cheeses, and bake for 20-25 minutes until bubbly and golden.

Serve

Indulge in the rich, creamy goodness of Cheesy Crab Rangoon Dip, a delectable blend of lump crab meat, cheeses, and savory seasonings. Baked to perfection, this appetizer is a crowd-pleaser at any gathering.

Cheesy Crab Rangoon Dip Recipe

cream cheese (softened)

onion powder

salt

crab meat (drained and picked over)

green onions (sliced)

parsley

Wonton chips or crackers

Preheat Oven

Mix Ingredients

In a large mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, Parmesan, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Stir until smooth and well blended.

Add Crab Meat

Fold in the crab meat and green onions gently.

Transfer the mixture to a small baking dish or oven-safe skillet and spread evenly. Bake for 20–25 minutes, or until hot and bubbly with a golden top.

Garnish and Serve

Garnish with chopped parsley if desired and serve warm with wonton chips or crackers.

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Top 5 crab rangoon dip recipes from across the web

The most viewed crab rangoon dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Crab Rangoon Dip

Crab Rangoon Dip

Baked Crab Rangoon Dip

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Cheesy Crab Rangoon Dip Recipe

The most viewed crab rangoon dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine