Crab Rangoon Dip

Name: Crab Rangoon Dip
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: About 3 cups (8–10 servings)
Cuisine: American
Ingredients: 8 oz cream cheese, softened; 1/2 cup sour cream; 1 cup crab meat, drained; 1 green onion, thinly sliced; 1 tsp Worcestershire sauce; 1 tsp lemon juice; 1/4 tsp garlic powder; 1/2 cup shredded mozzarella; Pinch salt and pepper

All the creamy, garlicky, slightly sweet flavor of your favorite takeout appetizer—no frying required. This hot crab dip bakes to a golden, scoopable bliss and pairs perfectly with crispy wonton chips.

Golden baked crab rangoon dip sprinkled with scallions and served with wonton chips

Prep 10 min Bake 18–20 min Yield: ~3 cups (8–10 servings) Category: Hot Dip / Appetizer

Ingredients

8 oz cream cheese, softened
½ cup sour cream (or Greek yogurt)
1 cup lump or claw crab meat, well-drained & picked over
1 green onion, thinly sliced (plus more for topping)
1 tsp Worcestershire sauce
1 tsp fresh lemon juice
¼ tsp garlic powder
½ cup shredded mozzarella (or Monterey Jack)
Pinch fine salt & black pepper, to taste

Crab tips: Fresh or pasteurized refrigerated crab has the best flavor. If using canned or imitation crab, drain very well and pat dry to keep the dip from thinning.

Step-by-Step

Heat oven. Set to 375°F / 190°C. Lightly grease a 1–1½ qt baking dish.
Mix. Beat cream cheese until smooth. Stir in sour cream, Worcestershire, lemon, garlic powder, salt, and pepper. Fold in crab, mozzarella, and green onion.
Bake. Spread into the dish and bake 18–20 minutes until hot and bubbling. Broil 1–2 minutes for browned spots. Garnish with extra scallions.
Serve. Scoop with crispy wonton chips, pita chips, baguette slices, or veggies.

Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Bake straight from the fridge, adding 3–5 minutes.

Variations & Serving Ideas

Sweet-chili drizzle: Swirl 1–2 Tbsp sweet chili sauce over the baked dip; finish with sesame seeds.
Jalapeño kick: Fold in 1 finely minced jalapeño or ½ tsp sriracha.
Old Bay & Cheddar: Add ½ tsp Old Bay seasoning and swap cheddar for half the mozzarella.
Extra-lemony: Zest half a lemon into the mixture; add a few chives on top.
Wonton chips (baked): Brush wonton wrappers with oil, cut in triangles, bake at 375°F 6–8 min until crisp.
Slow cooker party style: Warm in a 1½–2 qt slow cooker on LOW 1–2 hours; switch to WARM for serving.
Storage: Refrigerate leftovers up to 3 days. Reheat gently; freezing not recommended.

YieldAbout 3 cups (8–10 servings)

Total Time~30 minutes

AllergensShellfish, dairy, gluten (if serving with crackers)

Serve WithWonton chips, pita chips, baguette, cucumbers, bell peppers