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Cheesy Crab Rangoon Dip

Cheesy Crab Rangoon Dip

This cheesy crab rangoon dip delivers the creamy, savory, slightly tangy flavor of classic crab rangoon without the work of wrapping and frying individual wontons. Baked until hot, bubbly, and golden, it is an easy crowd-pleasing appetizer ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American, Asian American
Calories: 355
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tbsp lemon juice
  • 1 tsp Worcestershire sauce
  • 1/4 cup Parmesan cheese, shredded
  • 2 cans crab meat, 6 oz each, drained
  • 1 cup mozzarella cheese, shredded and divided
  • 2 tbsp fresh chives, chopped
  • 1 clove garlic, minced
  • 1/2 tsp black pepper
  • Wonton chips, tortilla chips, or crackers, for serving

Equipment

  • medium mixing bowl
  • Electric mixer or sturdy spoon
  • rubber spatula
  • Small baking dish or pie plate

Method
 

  1. Preheat the oven to 350°F.
  2. In a medium bowl, beat the cream cheese, mayonnaise, sour cream, lemon juice, and Worcestershire sauce until smooth and fluffy.
  3. Stir in the Parmesan cheese, crab meat, chives, garlic, black pepper, and 2/3 cup of the mozzarella cheese.
  4. Spread the creamy crab mixture evenly into a small baking dish or pie plate.
  5. Sprinkle the remaining mozzarella cheese evenly over the top.
  6. Bake for 25 minutes, until the dip is hot, melted, and bubbly on top.
  7. Garnish with extra chives and serve warm with wonton chips, tortilla chips, or crackers.

Notes

Let the cream cheese soften fully before mixing so the dip blends smoothly without lumps.
Drain the crab meat well to prevent the dip from becoming watery.
Real or imitation crab can be used, although lump crab meat gives the richest flavor.
For an extra golden top, broil the dip for the final 1 to 2 minutes while watching closely.
Store leftovers covered in the refrigerator for up to 3 days.
The dip can be assembled up to 1 day ahead, covered, and refrigerated. Add a few extra minutes to the baking time when baking it cold.