Crab Rangoon Dip
This creamy crab rangoon dip has all the flavors of your favorite takeout appetizer—perfect for parties, game day, or anytime snacking.
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A rich blend of cream cheese, crab meat, and scallions topped with sweet chili sauce. This crowd-pleasing dip is baked until bubbly and golden and pairs perfectly with wonton chips, crackers, or fresh veggies.
Ingredients and Substitutions
• Crab meat: I like to use fresh lump crab meat. But canned crab or kani (imitation crab) are great options.
• Cream cheese: This gives the dip the perfect thick creamy texture. If you don’t have any on hand, there are plenty of backup options.
• Sour cream: Tangy and fresh with a lactic finish. This brightens and lightens the dip.
• Worcestershire sauce: A savory tangy concoction of umami. Feel free to leave it out or swap in soy sauce or balsamic vinegar.
• Sriracha: This contributes a whisper of heat. You can leave it out, add more, or swap in another hot sauce.
• Scallions: A dose of fresh, mild onion flavor. You can swap in chives, parsley, cilantro, half of a small diced shallot, or 1/2 teaspoon onion powder (if you’re feeling extra lazy).
• Shredded cheese: Almost anything goes here—mozzarella, gouda, havarti, cotija, parmesan, even feta.
• Sweet chili sauce: Sweet with a gentle spice, this condiment is a classic pairing for crab rangoon. Swap in sweet and sour sauce, a zig zag drizzle of sriracha, or skip it altogether.
How Should I Store this Crab Rangoon Dip?
Leftovers can be stored, in an airtight container, in the refrigerator for up to 5 days.
You can also freeze this (baked or unbaked) sealed in an airtight container. Let it thaw in the refrigerator overnight before baking or reheating.
Can I Make Crab Rangoon Dip Ahead of Time?
Definitely! Mix everything together, scrape it into your baking dish, and refrigerate it overnight. From here, you can pop it into the oven.
Ingredients
Method
- Preheat the oven to 350℉ (175℃).
- Add the cream cheese to a medium microwave-safe bowl. Microwave until loose and softened, 45 to 60 seconds.
- Add the sour cream, Worcestershire sauce, Sriracha, garlic powder, salt, scallions, 1/4 cup (22g) shredded Monterey jack, and 1/4 cup (22g) shredded cheddar. Whisk to combine.
- Fold in the crab meat with a spatula.
- Scrape the mixture into a 1-qt baking dish and top with the remaining shredded cheese. Bake until hot and bubbly, about 20 minutes. Turn the broiler on and broil until golden, 2 to 3 minutes.
- Top with sweet chili sauce and more sliced scallions.
