Description
Crab Rangoon Dip is a creamy and flavorful appetizer that combines the rich taste of crab meat with a blend of cheeses and seasonings This dip offers a perfect balance of savory and tangy flavors making it a delicious option for parties and gatherings Its smooth texture and zesty spices make it ideal for dipping with chips or crackers
Ingredients
1 (12-ounce) package 2-inch won ton wrappers, halved diagonally
8 ounces cream cheese, at room temperature
¼ cup mayonnaise
¼ cup sour cream
12 ounces lump crab meat
1 cup shredded white cheddar cheese, divided
¼ cup freshly grated Parmesan cheese
3 green onions, thinly sliced
1 teaspoon Worcestershire-style sauce (non-alcoholic, vegetarian if preferred)
1 teaspoon soy sauce
1 teaspoon sesame oil
½ teaspoon Sriracha, optional
½ teaspoon garlic powder
Kosher salt and freshly ground black pepper, to taste
Instructions
Preheat oven to 350 degrees F.
Place won ton wrappers on a baking sheet and coat with nonstick spray. Bake until golden brown and crisp, about 5-6 minutes. Remove from oven, let cool, and set aside.
Preheat oven to 425 degrees F. Lightly coat a 9-inch baking dish with nonstick spray.
In a large bowl, combine cream cheese, mayonnaise, and sour cream. Add crab meat, ½ cup white cheddar cheese, Parmesan, green onions, Worcestershire-style sauce, soy sauce, sesame oil, Sriracha (if using), and garlic powder. Season with salt and pepper to taste and stir well.
Spread the crab mixture evenly into the prepared baking dish. Sprinkle with the remaining ½ cup white cheddar cheese.
Bake in the oven until bubbly and golden, about 20-25 minutes.
Serve immediately with the baked won ton wrappers.
Notes
Crab Rangoon Dip is best served chilled for flavors to blend well
Avoid overcooking to keep creamy texture
Use a mild cheese to balance richness
Serve with crunchy dippers for contrast
Store leftovers in airtight container to maintain freshness
- Prep Time: 20
- Cook Time: 30
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 140