Crab Rangoon Dip

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This Crab Rangoon Dip is everyone’s favorite Chinese appetizer transformed into an irresistible hot dip. A flavor-packed cheese mixture is loaded with lump crab meat, baked until golden and creamy, and then served hot with toasted wontons or sourdough for dipping.

See below the recipe card for step-by-step images.

Prep Time10

Cook Time25

Total Time35

Course: Appetizer

Cuisine: American

Keyword: Crab Rangoon, Crab Rangoon Dip

Servings:

Ingredients

8 oz. cream cheese softened to room temperature
¼ cup mayonnaise
¼ cup sour cream
1 cup shredded Monterey Jack cheese* divided
¼ cup freshly grated Parmesan cheese
3 whole scallions diced
2 tsp Worcestershire sauce
2 tsp soy sauce
2 tsp orange juice
1 tsp Sriracha
½ tsp garlic powder
coarse salt and freshly ground pepper to taste
12 oz. lump crab meat**

Instructions

Preheat oven to 425°F. 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 ½ 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 ½ cup Monterey Jack cheese.
Place into oven and bake until bubbly and golden, about 20-25 minutes.
Serve immediately with toasted wontons, sourdough chips, or fresh veggie sticks.

Video

Notes

*If possible, grate a block of cheese instead of buying it pre-shredded. It melts more easily and will taste so much better.

**For the best texture and flavor, I use real lump crab meat from the pasteurized containers found at the fish counter. But there’s no shame in using canned or imitation crab meat to save money.

Nutrition