Crab Rangoon Dip
A creamy seafood appetizer combining lump crab, mozzarella, parmesan, and a tangy blend of cream cheese, sour cream, and soy sauce. Baked to a cheesy, bubbly finish with a hint of sesame oil and garlic. Served with crispy wonton chips for a game day or party favorite.
Servings: 8 servings
Calories: 175kcal
Ingredients
- 8 oz cream cheese, softened
- ½ cup sour cream
- ¼ cup mayonnaise
- 1 cup lump crab meat
- 1 cup shredded mozzarella cheese
- ½ cup grated parmesan cheese
- 2 green onions, sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon soy sauce
- 1 garlic clove, minced
- ½ teaspoon sesame oil
- Sweet chili sauce, for drizzling
- Wonton chips or crackers, for serving
Instructions
- Preheat your oven to 375°F (190°C)
- In a large mixing bowl, combine softened cream cheese, sour cream, and mayonnaise until smooth
- Gently fold in lump crab meat, shredded mozzarella, grated parmesan, and sliced green onions
- Add Worcestershire sauce, soy sauce, minced garlic, and sesame oil; mix carefully to avoid breaking crab lumps
- Transfer the mixture to a small baking dish and spread evenly
- Bake for 20 to 25 minutes until hot and bubbly
- Drizzle with sweet chili sauce after baking and serve with wonton chips or crackers
Notes
Ensure crab meat is pasteurized and ready to use.
Substitute vegetarian Worcestershire sauce if avoiding fish products.
Use halal-certified cheeses for dietary compliance.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can be made in a crockpot for a slow-cooked alternative (4-5 hours on low).
Substitute vegetarian Worcestershire sauce if avoiding fish products.
Use halal-certified cheeses for dietary compliance.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Can be made in a crockpot for a slow-cooked alternative (4-5 hours on low).