Crab Rangoon Dip

Name: Crab Rangoon Dip
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Cuisine: American
Ingredients: 16 oz cream cheese, softened; 8 oz canned or imitation crab meat, drained, chopped; 1/2 cup sour cream; 1/4 cup mayonnaise; 4 scallions, thinly sliced; 2 garlic cloves, minced; 2 tsp soy sauce; 1 tsp Worcestershire sauce; 1/2 cup shredded mozzarella cheese; 1/4 cup sweet chili sauce (for serving); 8 oz wonton chips or pita chips (for serving)

All the flavors of the beloved takeout appetizer in a warm, creamy, shareable dip. Cream cheese, crab, and scallions bake into a bubbling crowd-pleaser served with wonton chips or crackers.

45 minEasyServes 8310 cal/serving

AmericanAppetizerOvenStandardLow CarbPork-FreeCorn-Free

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Ingredients

16 oz cream cheese, softened
8 oz canned or imitation crab meat, drained, chopped
1/2 cup sour cream
1/4 cup mayonnaise
4 scallions, thinly sliced
2 garlic cloves, minced
2 tsp soy sauce
1 tsp Worcestershire sauce
1/2 cup shredded mozzarella cheese
1/4 cup sweet chili sauce (for serving)
8 oz wonton chips or pita chips (for serving)

Instructions

1

Preheat oven to 375°F (190°C). Lightly grease a 1-quart baking dish or 9-inch pie dish.
2

In a large bowl, beat 16 oz softened cream cheese until smooth. Mix in 1/2 cup sour cream, 1/4 cup mayonnaise, 2 minced garlic cloves, 2 tsp soy sauce, and 1 tsp Worcestershire sauce until combined.
3

Fold in 8 oz drained, chopped canned or imitation crab meat and half the 4 thinly sliced scallions. Spread mixture evenly into prepared dish. Top with 1/2 cup shredded mozzarella cheese.
4

Bake for 20-25 minutes until the top is golden and the dip is bubbling around the edges.
5

Drizzle 1/4 cup sweet chili sauce (for serving) over the top and sprinkle with remaining scallions. Serve hot with 8 oz wonton chips or pita chips (for serving).

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Questions

What temperature do I cook Crab Rangoon Dip at?

For Crab Rangoon Dip, the oven is set to 375 F (about 190 C) in step 1. The longest stretch at that heat is 25 minutes, in step 4.

Is there a substitute for Worcestershire sauce in Crab Rangoon Dip?

The entry for Crab Rangoon Dip calls for 1 tsp Worcestershire sauce. In its place: Soy sauce with a few drops of vinegar and a pinch of sugar.

Can I make Crab Rangoon Dip dairy-free?

Not cleanly. Here the dairy (16 oz cream cheese, softened, 1/2 cup sour cream, 1/2 cup shredded mozzarella cheese) is the backbone of the dish, and plant-based substitutes change both its texture and its flavor. If you need strictly dairy-free, start from the dairy-free appetizer collection instead.

Does Crab Rangoon Dip contain shellfish?

Yes: 8 oz canned or imitation crab meat, drained, chopped. The full allergen list for this entry is gluten, dairy, eggs, soy, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How long does Crab Rangoon Dip keep?

Refrigerate what is left of Crab Rangoon Dip within two hours and eat it within two days (seafood turns fast). Reheat covered in a 300 F oven until warmed through.

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