I am obsessed Crab Rangoon Wontons they serve at Chinese restaurants. They are basically fried wontons stuffed with cream cheese, crab and seasonings like soy sauce and garlic. What’s not to love?? They pack a punch and are absolutely delicious. It’s been ages since I had one, so I had to try my hand at making something similar at home. I didn’t want to mess around with wonton wrappers and figured a dip would be just as good, if not better.
How to Make Crab Dip
This Crab Dip starts with a cream cheese base, and let’s face it we could just stop their and call it good, because cream cheese is pretty freaking amazing. I make lots of cream cheese based dips, but this is my new favorite.
Preheat your oven to 350 degrees. Preheating is an important first step because it ensures that the food will cook evenly and at the same temperature the whole time.
Place the cream cheese into a large mixing bowl. To get your cream cheese really light and fluffy and extra creamy, be sure to use a hand mixer to smooth it out rather than just stirring it with a spoon.
Mix in real lump crab meat (not the imitation stuff) for the best flavor, Mozzarella cheese, sour cream, mayo, green onions, soy sauce, Worcestershire sauce and some lemon juice. For heat, you can add a little Sriracha or red pepper flakes if you want.
Pour all of that creamy, yummy dip into a baking dish and bake until golden and bubbly.
This Hot and Cheesy Crab Dip is definitely a show stopper and a crowd pleaser!
How to serve Crab Dip
This Crab Rangoon Dip is best served with wonton chips, but if you don’t want to go through the trouble of frying up your own, pita chips, tortilla chips or crackers will work just as well. Anything dippable is fair game in my book! Try it on homemade crostini for an even heartier appetizer.
What to do with leftovers
If you happen to have any crab dip leftover, store it covered in the fridge for 3-4 days. I don’t recommend freezing anything with cream cheese in it because it the texture may change and become grainy.
To reheat, place the dip in a microwave safe dish and heat at 50% power for 1-2 minutes. Stir to avoid any hot spots.
3green onionsthinly sliced, greens reserved for garnish
Preheat oven to 350 degrees F. Grease a medium-sized oval or round baking dish with nonstick cooking spray. Set aside.
In a large bowl, combine all ingredients (reserve some scallions for garnish) until well mixed. Pour into the prepared baking dish.
Bake in the preheated oven for 20-25 minutes or until top is golden and dip is bubbly.
Garnish with scallions and serve with wonton, pita or tortilla chips or toasted bread.
If you happen to have any crab dip leftover, store it covered in the fridge for 3-4 days. I don’t recommend freezing anything with cream cheese in it because it the texture may change and become grainy.To reheat, place the dip in a microwave safe dish and heat at 50% power for 1-2 minutes. Stir to avoid any hot spots.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.